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This review provides possible guidelines for the food science community to design special foods to meet the needs of consumers with sensory‐ compromised situations (SCS). Smell and taste losses create challenging clinical situations with few proven therapeutic options. Recent experimental results with people who have SCS suggest that offering special foods as a novel therapy may be an effective intervention for people with smell and taste dysfunctions of multiple etiologies. Therefore, a food with an aroma and taste appealing to the SCS patient would encourage eating it while creating new business opportunities for food companies. This article reviews food characteristics that can be considered when designing special foods for SCS consumers, such as colors, flavors, textures, packaging, labeling, and nutrients.

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Egyptian dieticians typically rely on foreign databases to find out oxalate content of food due to unavailability of local databases. The soil, fertilizers, climate and cultivars are often very different. Therefore, the purpose of this study is to establish a local database of oxalate content in Egyptian grown fruits and vegetables and selected daily common herbs. The current study analysed the total and the soluble oxalate in 37 Egyptian grown fruits, vegetables and 9 commonly used herbs. Two methods were used for screening the Egyptian foods for oxalate concentration; the first method was AOAC 1999 and the second was enzymatic method.

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