ABSTRACT
Sufšcient food intake is indispensable for maintaining nutritional status as well as quality of life in patients with cancer (Kawaguchi et al. 2006). Food intake is affected by multiple factors including sensory properties. Texture, temperature, and appearance of food are properties that regulate food intake (Kawaguchi et al. 2006). In addition, taste is a notable factor in sensory-specišc satiety, as shown in Figure 18.1 (Rolls, Hetherington, and Burley 1988).
