Designing for the Life Span Segment 3
Designing for the Life Span Segment 3 
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[D]
Taste and touch remain relatively heightened sensitivities throughout life into old age. The reduction of the papillae on the tongue decreases sensitivity to taste, but olfactory sensations contribute to our sense of taste. Food may seem bland and appetites decline. The danger for the elderly is loss of taste sensitivity often results in heavier use of condiments- many of which (such as increased use of salt or preferences for sweets) can be dangerous.
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The olfactory sensitivity of the human organism remains relatively intact through life. Older people gradually begin to rely upon the capabilities that they have and with vision and hearing changes, smell becomes considerably more important. Touch sensitivity is also only slightly reduced with a lessening of ability to discriminate between fine textures.
Taste sensitivity changes as a result of reduction of the number of papillae on the tongue. In advanced years, many foods taste bland no matter how they are prepared. The reaction can be a greater reliance on seasoning. Salt is dangerous in this respect, owing to its impact on cardiovascular disease and overall healthfulness. Sweetening of foods will have an impact on diabetes.
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