Impact and outcomes of a rural Personal Helpers and Mentors service.

Objective: To describe impacts and outcomes associated with the Personal Helpers and Mentor's (PHaMs) service in a rural Australian town.

Design: A descriptive analysis of longitudinal data, uncontrolled pre-test and post-test caseworker ratings, and retrospective pre-test/post-test self-ratings and feedback comments were collected from convenience samples.

Setting: A community-based mental health recovery service.

Experience-induced changes in sugar taste discrimination.

An apparent plasticity in glucose sensitivity was first noted while studying human taste variants, but the experimental design did not rule out regression to the mean. Since then, a human taste induction hypothesis that sensitivity for a taste stimulus increases with repeated exposure to it has been supported first by experience-induced changes in taste identification of monosodium glutamate and, subsequently, in sensory detection of glutaraldehyde, as well as in psychophysical and functional magnetic resonance imaging responses to novel taste stimuli. Yet, whether such plasticity occurs for the highly familiar taste of sugar remained unconfirmed.

Experience-induced changes in taste identification of monosodium glutamate (MSG) are reversible.

A few studies have reported experience-inducible changes in human taste and olfactory sensitivities. However, no study thus far has systematically characterized the stability of the enhanced sensitivities. In our previous study, we found increases in taste identification ability for monosodium glutamate (MSG) in subjects who had been briefly exposed to MSG in food for 10 days.

Experience-induced changes in taste identification of monosodium glutamate.

Taste sensitivity for a given subject generally has been thought to be genetically determined and not plastic. Yet experience-inducible changes in human taste and olfactory sensitivities have been reported. To test a taste induction hypothesis, we exposed 17 Americans/Europeans to monosodium glutamate (MSG) in food and then compared their ability to identify MSG taste with that of 2 control groups (18 Americans/Europeans without MSG exposure and 18 Japanese).