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Abstract
By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty‐first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrements in the senses of taste and smell, can lead to inadequate intake, especially in the elderly sick. These losses result not only from anatomic changes that occur during normal aging but also from certain diseases; pharmacological and surgical interventions, radiation, and environmental pollutants. The design of foods for the elderly that could both compensate for these chemosensory losses and meet nutritional needs presents new challenges and opportunities for the food industry.