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Prisoners have an increased risk of cardiovascular disease (CVD) compared to the general population. Knowledge and risk perception of CVD can influence engagement in preventative behaviours that lower an individual’s CVD risk. This paper aims to explore prisoners’ knowledge of CVD, and prisoners and staff’s perceptions of prisoners’ CVD risk.

This was a qualitative study in which semi-structured interviews were conducted with 16 prisoners and 11 prison and National Health Services staff in a Scottish prison. Data were analysed thematically using the framework method.

Most prisoners had limited knowledge of CVD as they could not describe it or could only identify one or two risk factors or cardiovascular events. Both prisoners and staff viewed prisoners’ CVD risk as either pertaining to one individual, or pertaining to the general prisoner population. Unhealthy behaviours that were believed to increase CVD risk were linked to three perceived consequences of imprisonment: mental health problems, boredom and powerlessness.

To the best of the authors’ knowledge, this is the first study to explore the CVD knowledge of prisoners, and perceptions of CVD risk from the perspectives of prisoners and prison staff. Findings from this study indicate that CVD education needs to be a priority for prisoners, addressing knowledge of CVD, its risk and risk perceptions. Additionally, the findings indicate that individual and socio-environmental factors linked to prisoners’ CVD risk need to be targeted to reduce this risk. Future research should focus on socio-environmental interventions that can lead to reducing the CVD risk of prisoners.

The report of the Departmental Committee on the Irish butter industry to the Department of Agriculture and Technical Instruction for Ireland was issued on March 23 as a parliamentary paper. Mr. J. R. CAMPBELL was chairman of the Committee, and the other members were Mr. T. CARROLL, Mr. E. G. HAYGARTH‐BROWN, Lord CARRICK, and Mr. A. POOLE WILSON, with Mr. D. J. MCGRATH as secretary. The Committee were appointed:—

THE RECENT SQUEEZE on local government expenditure has highlighted the dissarray that exists in the public library service in England and Wales, and the extraordinary measures being adopted by some authorities. Some of this disorder can perhaps be attributed to widely‐held attitudes prior to local government reorganisation. As a profession we have never been particularly good at co‐ordinating our approach to library services. Traditionally, many chief librarians looked upon their systems as their own unique empire. There was a deep‐rooted reluctance, perhaps even a fear, of pursuing common policies and practices with a neighbouring authority. The reason for those attitudes is not altogether clear, but they reflected an alarming narrowness of vision within our profession.

Provenance and ethical standards reflect foods that traceable and are supportive of the environment, sustainability and justice in the food supply chain. The purpose of this study is to understand higher education consumers’ food choices and to examine the predictors of purchasing intention of food with provenance and ethical standards.

An online questionnaire was completed by 296 students and staff members of the University of Central Lancashire. The questionnaire collected information on socio-demographic profiles; food choices, provenance and ethical standards; ethical purchasing and sourcing requirements and purchasing intention of food products with provenance and ethical standards. Descriptive statistics were used to determine the frequency of distribution of all socio-demographic characteristics. Multiple regression was used to examine if attitude, perceived behavioural control and subjective norms of the Theory of Planned Behaviour (TPB) significantly predict the consumers’ purchasing intention (Step 1). Exploratory factor analysis was conducted on the behavioural items using principal components estimation and varimax rotation. Multiple regression on the expanded TPB (Step 2) using the obtained factor scores were conducted to determine if the factors were significant predictors of purchasing intention of food with provenance and ethical standards.

Multiple regression on the expanded TPB model revealed that only attitude and perceived behavioural control were significant predictors of purchasing intention of food with provenance and ethical standards. The regression model explained about 50 per cent of the variance of the intent to purchase food with provenance and ethical standards where R² = 0.50 (Adjusted R² = 0.47). This was significantly different from zero F (5, 89) = 17.77, p < 0.001. The incorporation of “Preference for ethically sourced food” and “Perceived knowledge and status of provenance standards” did not increase the prediction of purchasing behaviour.

Two broad themes were identified from the factor analysis where the first factor prioritises “Preference for ethically sourced food” and the second factor conceptualises “Perceived knowledge and status of provenance standards”. The TPB was expanded to incorporate both factors but did not increase the prediction of purchasing intention. The authors recommend that other potential predictors, for example, moral concerns or perceived value of food with provenance and/or ethical standards to be tested using an extended TPB framework. The study is of value to higher and further education catering services to encourage more sustainable and local food consumption.