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Why are older adults considered “at risk” for developing many nutrition-related health problems?
Mechanoreceptors
Sensory nerve endings that respond to mechanical stimuli such as touch, pressure, vibration, and stretch.
Taste Description
The verbal expression used to describe the flavors perceived by the tongue, such as sweet, sour, bitter, salty, and umami.
Fattiness
The quality of containing or consisting of fat, often referring to the composition of food or the storage of fat in organisms.
Umami
One of the five basic tastes, recognized for its savory or meaty flavor, attributed to the presence of glutamates or nucleotides.
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