This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument.The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test fortaste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measuredon a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomlyapplied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool wascomposed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regardingtaste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third gradestudents (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students thanfemale students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher thanthat of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students(18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tendto recognize and deem important the touch and sight of food before its taste.