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Publication date: 1 January 1975

Arthur Cotterell

Increasingly the world is becoming aware of adult illiteracy. Its extent may still surprise many people—in 1970 there were 783 million illiterate adults throughout the world, at…

124

Abstract

Increasingly the world is becoming aware of adult illiteracy. Its extent may still surprise many people—in 1970 there were 783 million illiterate adults throughout the world, at least one million of whom were living in the United Kingdom—but what should really give us reason to pause are the social and economic implications of the problem.

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Education + Training, vol. 17 no. 1/2
Type: Research Article
ISSN: 0040-0912

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Publication date: 1 February 1904

TECHNICAL Education, after looming before the British public for half a century, is now with us a recognised factor in our national life. The passing of the Technical Instruction…

41

Abstract

TECHNICAL Education, after looming before the British public for half a century, is now with us a recognised factor in our national life. The passing of the Technical Instruction Acts of and 1891, and the Local Taxation (Customs and Excise) Act of gave an impetus to the movement, and has produced results of a most gratifying character. Technical schools, or institutions bearing other names in which technical instruction is given, are now considerably more numerous than Public Libraries. According to a return of the National Society for promotion of Technical Education in England (excluding London), 319 technical schools, under municipal and public bodies, have been erected at a cost of £3,186,102—an average of £10,000 per school in round numbers—and of this sum, one quarter of a million has been involved since 1901. In order to obtain an adequate idea of the extent to which technical instruction is given, it is necessary to take into account the higher grade schools and other institutions which are used for this purpose. But if technical schools be numerically stronger than Public Libraries, the former institution is incomplete without the latter. In such isolation, its relative position to the student, is like a conservatory without a garden to the botanist. A Public Library, with carefully selected books of reference, bearing on the subjects taught in the technical school as well as on all the industries carried on in the neighbourhood, is an indispensable condition to the success of the technical school, and I hope County Councils will, in the near future, use their influence to promote the establishment of Public Libraries in every locality where a technical school is considered essential.

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New Library World, vol. 6 no. 8
Type: Research Article
ISSN: 0307-4803

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Publication date: 1 April 1899

The Food and Drugs Bill introduced by the Government affords an excellent illustration of the fact that repressive legislative enactments in regard to adulteration must always be…

78

Abstract

The Food and Drugs Bill introduced by the Government affords an excellent illustration of the fact that repressive legislative enactments in regard to adulteration must always be of such a nature that, while they give a certain degree and a certain kind of protection to the public, they can never be expected to supply a sufficiently real and effective insurance against adulteration and against the palming off of inferior goods, nor an adequate and satisfactory protection to the producer and vendor of superior articles. In this country, at any rate, legislation on the adulteration question has always been, and probably will always be of a somewhat weak and patchy character, with the defects inevitably resulting from more or less futile attempts to conciliate a variety of conflicting interests. The Bill as it stands, for instance, fails to deal in any way satisfactorily with the subject of preservatives, and, if passed in its present form, will give the force of law to the standards of Somerset House—standards which must of necessity be low and the general acceptance of which must tend to reduce the quality of foods and drugs to the same dead‐level of extreme inferiority. The ludicrous laissez faire report of the Beer Materials Committee—whose authors see no reason to interfere with the unrestricted sale of the products of the “ free mash tun,” or, more properly speaking, of the free adulteration tun—affords a further instance of what is to be expected at present and for many years to come as the result of governmental travail and official meditations. Public feeling is developing in reference to these matters. There is a growing demand for some system of effective insurance, official or non‐official, based on common‐sense and common honesty ; and it is on account of the plain necessity that the quibbles and futilities attaching to repressive legislation shall by some means be brushed aside that we have come to believe in the power and the value of the system of Control, and that we advocate its general acceptance. The attitude and the policy of the INTERNATIONAL COMMISSION ON ADULTERATION, of the BRITISH FOOD JOURNAL, and of the BRITISH ANALYTICAL CONTROL, are in all respects identical with regard to adulteration questions; and in answer to the observations and suggestions which have been put forward since the introduction of the Control System in England, it may be well once more to state that nothing will meet with the approbation or support of the Control which is not pure, genuine, and good in the strictest sense of these terms. Those applicants and critics whom it may concern may with advantage take notice of the fact that under no circumstances will approval be given to such articles as substitute beers, separated milks, coppered vegetables, dyed sugars, foods treated with chemical preservatives, or, in fact, to any food or drug which cannot be regarded as in every respect free from any adulterant, and free from any suspicion of sophistication or inferiority. The supply of such articles as those referred to, which is left more or less unfettered by the cumbrous machinery of the law, as well as the sale of those adulterated goods with which the law can more easily deal, can only be adequately held in check by the application of a strong system of Control to justify approbation, providing, as this does, the only effective form of insurance which up to the present has been devised.

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British Food Journal, vol. 1 no. 4
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 April 1983

The last two years have witnessed what may justly be described as a revolutionary change in the packaging and marketing of goods, of which pre‐packed food constitutes a…

180

Abstract

The last two years have witnessed what may justly be described as a revolutionary change in the packaging and marketing of goods, of which pre‐packed food constitutes a substantial part, but as far as public reaction goes, it has largely been a silent witness. There has been none of the outcry such as accompanied metrication, sufficient to call a halt to the process, and especially to the introduction of the decimal currency, of which most shoppers are convinced they were misled, “conned”. Every effort to make the changeover as smooth as possible was made; included was the setting up within the Department of Trade of a National Metrological Co‐ordinating Unit charged with co‐ordinating the work of 91 local weights and measures authorities in Great Britain in enforcing the new law, the Weights and Measures Act, 1979. This Act replaced the net or minimum system of the old law, the traditional system, re‐enacted in the Weights and Measures Act, 1963 with the average system, implementing EEC Directives and bringing weights and measures into line with Member‐states of the European Community.

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British Food Journal, vol. 85 no. 4
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 March 1968

The Commission appointed jointly by the World Health Organization and the Food and Agricultural Organization continues to plod its weary way towards the establishment of Codex…

114

Abstract

The Commission appointed jointly by the World Health Organization and the Food and Agricultural Organization continues to plod its weary way towards the establishment of Codex standards for all foods, which it is hoped will eventually be adopted by all countries, to end the increasing chaos of present national standards. We have to go back to 1953, when the Sixth World Health Assembly showed signs of a stirring of international conscience at trends in food industry; and particularly expressed “the view that the increasing use of various chemical substances had … , created a new public health problem”. Joint WHO/FAO Conferences which followed initiated inter alia international consultations and the setting up of the Joint FAO/WHO Codex Alimentarius Commission.

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British Food Journal, vol. 70 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1972

First January 1973 will not only mark the beginning of a New Year but a year which history will mark as a truly momentous one, for this is the year that Britain, after centuries…

101

Abstract

First January 1973 will not only mark the beginning of a New Year but a year which history will mark as a truly momentous one, for this is the year that Britain, after centuries of absence, re‐enters the framework of Europe as one of the Member‐States of the enlarged European Community. This in itself must make for change on both sides; Britain is so different in outlook from the others, something they too realize and see as an acquisition of strength. There have been other and more limited forms of Continental union, mainly of sovereignty and royal descent. Large regions of France were for centuries under the English Crown and long after they were finally lost, the fleur de lis stayed on the royal coat of arms, until the Treaty of Amiens 1802, when Britain retired behind her sea curtain. The other Continental union was, of course, with Hanover; from here the Germanized descendants of the Stuarts on the female line returned to the throne of their ancestors. This union lasted until 1832 when rules of descent prevented a woman from reigning in Hanover. It is interesting to speculate how different history might have been if only the British Crown and the profits of Tudor and Stuart rule had been maintained in one part of central Europe. However, Britain disentangled herself and built up overwhelming sea power against a largely hostile Europe, of which it was never conceived she could ever be a part, but the wheel of chance turns half‐circle and now, this New Year, she enters into and is bound to a European Community by the Treaty of Rome with ties far stronger, the product of new politico‐economic structures evolved from necessity; in a union which cannot fail to change the whole course of history, especially for this country.

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British Food Journal, vol. 74 no. 6
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 August 1920

We are over‐impressed just now by the importance of what are usually described as “the working‐classes,” as though there were any classes in this country which did not work with…

22

Abstract

We are over‐impressed just now by the importance of what are usually described as “the working‐classes,” as though there were any classes in this country which did not work with head or hand. There is “the middle‐class,” which is also a working class; and, if truth be told, probably the hardest working class. It knows nothing of the forty‐four hour week, of constantly rising incomes, or of ca' canny methods. This is the class which forms the backbone of the country, and its marked characteristics, as opposed to the manual workers, are its lack of class consciousness and its want of class cohesion. In years that have gone by, the assumption was, of course, that if anyone wore a black coat instead of fustian he must necessarily be in possession of a larger income than the ordinary working man. He became the target of every Chancellor of the Exchequer, who, nervous of offending the working‐classes, thought little or nothing of any injustice which he might place upon those who formed the middle‐class. That criticism bears upon no particular party, but upon all political parties. Correspondence which has recently appeared in our columns suggests that the middle‐class is beginning to realise the disabilities that patience and forbearance have brought upon it in cumulative measure. On the one hand, it forms a reservoir upon which the nation is always able to draw in times of emergency, as the Great War proved; and, on the other, its very pride and its cultivation of the virtue of individualism rob it of cohesion. As a rule, the man of the middle‐class is neither the direct producer of wealth nor even a minor captain of industry. He supplies, however, the intellect and industry without which Labour would be reduced to idleness and Capital would be denied its dividends. In addition, he and his fellows, besides “carrying on,” recruit the great professions, and are mainly responsible for the research which enables science to come to the aid of the manufacturer and workman. The secret of our prosperity is to be found less conspicuously in the foresight and courage of the Capitalist and the skill of the workman than in the trained intelligence and arduous and unremitting labours of those who constitute the middle‐class. We do not underrate the value of Capital or the achievement of Labour, but it cannot be doubted that the most important element in the community consists of those who occupy the midway position between the extremes. No one can enter a factory or an office without being impressed by the important functions which the great middle‐class performs. One of the greatest dangers associated with Sovietism is that its aim is to stamp out the middle‐class. As soon as Trotsky, Lenin, and their associates had successfully asserted their dictatorship, they turned upon what they described as the “bourgeoisie,” determined to extinguish it. What they did not realise was that without the middle‐class, with its trained knowledge, sense of discipline, and power of command, Russia would be reduced to misery. Soviet Russia is the theatre in which the follies of headstrong and ignorant men are illustrated to the world. We shall do well to take warning by its mistakes. The middle‐class in this country represents elements of strength which we cannot spare, and we trust that British statesmen will walk warily lest in these difficult times of financial stress and strain further burdens are pressed upon it which it cannot bear. — The Daily Telegraph.

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British Food Journal, vol. 22 no. 8
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 January 1963

TO all our readers we can wish a happy and prosperous New Year with greater confidence than usual that the coming months will translate the familiar hope into reality. The reason…

49

Abstract

TO all our readers we can wish a happy and prosperous New Year with greater confidence than usual that the coming months will translate the familiar hope into reality. The reason for that optimism is National Productivity Year. There is growing evidence that the public understands and appreciates its central theme. Naturally the official Guildhall opening attracted wide publicity. Since then it has been reinforced through the addresses given by prominent personalities at meetings up and down the country; meetings which will continue and build up a favourable climate in industry.

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Work Study, vol. 12 no. 1
Type: Research Article
ISSN: 0043-8022

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Article
Publication date: 1 June 1942

Perhaps it should be said that optimal nutrition is an ultimate goal which science is not yet prepared to define descriptively in detail. Speaking operationally, we may say that…

81

Abstract

Perhaps it should be said that optimal nutrition is an ultimate goal which science is not yet prepared to define descriptively in detail. Speaking operationally, we may say that recent research has established, fully and objectively, the principle of the nutritional improvability of the normal. The experimental evidence can, of course, be but sketchily presented in a review of this sort which attempts to summarise in so little space a scientific advance of undoubtedly far‐reaching significance. Under the necessity of extreme brevity, the writer trusts he will be pardoned for drawing illustrations chiefly from the work with which he is best acquainted. In experiments to determine what proportion of protective food suffices to balance a minimum proportion of wheat in the diet, it was found that a mixture of five‐sixths ground whole wheat and one‐sixth dried whole milk with table salt and distilled water (Diet A) was adequate in that it supported normal growth and health with successful reproduction and rearing of young, generation after generation. Yet when the proportion of milk was increased (Diet B) the average results were better. In the experiments just mentioned, an already‐adequate dietary and an already‐normal condition of nutritional wellbeing and health were improved by a more scientific adjustment of the relative quantities in which the staple articles of food were consumed. And in the comparison of the effects of these two diets the principle of the nutritional improvability of the normal was manifested measurably at every stage of the life cycle. Growth and development, adult vitality, and length of life all were normal on Diet A and all were better on Diet B. This research having been planned in terms of natural articles of food, the sole experimental variable was the quantitative proportion or ratio between the foods constituting the dietary. If, on the other hand, we turn to the consideration of individual chemical factors, we find that the single change in proportions of staple foods had the effect of enriching the dietary at four points: protein, calcium, riboflavin, and vitamin A. Subsequent experimentation was planned both in terms of these four chemical factors separately and in terms of diversification of the dietary by addition of natural foods of other types. Here it was found that enrichment of the original diet with protein alone or its diversification with other natural foods tended to a moderate increase in growth and adult size, but no distinct improvement in the life history. Clearly this indicates that the increased intake of protein played but little if any part in the nutritional improvement induced by Diet B over Diet A; and also strengthens the probability that the observed improvement is essentially explainable in terms of the factors we recognise, for if anything unknown had played an important rôle in this improvement, the diversification of the diet would probably have revealed some indication of it. Calcium, riboflavin, and vitamin A each is found to play a signicant part in the nutritional improvement of the already adequate diet and already normal health. With each of these three factors the level of intake giving best results in long‐term experiments is two or more times higher than the level of minimal adequacy. Some aspects of the respective rôles of these three factors are still subjects of further experimental investigation. It is not to be assumed that the wide margins of beneficial intake over actual need, found as just mentioned with calcium, riboflavin, and vitamin A, will apply to the other nutritionally essential mineral elements and vitamins. Each should be investigated independently in this respect; and with no presuppositions derived from the findings with calcium, riboflavin, and vitamin A, for these were not random samples, but were taken for rigorous experimental study because of the definite suggestions of earlier work. Meanwhile the above‐mentioned findings with the factors already comprehensively investigated afford a basis both for clarification of a fundamental chemical principle in nutrition, and for its practical application. One useful first‐approximation of nineteenth‐century science was that an organism may be expected to grow only as fast or as far as is consistent with the specific chemical composition of its kind; and another was that it is the fixité of the organism's internal environment which enables it to cope with new or changing external environments. It is surprising that these views continued to be held so rigidly for so long when at the same time there were developing physico‐chemical principles which call for a more flexible concept. In this light it seems clear that the so‐called steady states of the body are only relatively so: that one cannot introduce into the system different amounts and proportions of such active factors as we know some food constituents to be, without some resulting changes of concentration levels or of dynamic‐equilibrium points, or both. And now we have the objective evidence of well‐controlled, long‐term experimentation showing nutritional improvement of an already normal bodily condition in such manner as seems best expressed by saying that the chemical aspect of the body's internal environment has been modified for the better. Thus in accordance with physico‐chemical principles we now conceive the “normal level” of each nutritional factor to be not a single fixed level but a zone. Undoubtedly this zone is wider for some factors than for others, and probably also the most advantageous level is with some substances near the upper margins, and with other substances near the middle or the lower margins, of the respective normal zones. Thus while our bodies enjoy by virtue of their biological inheritance certain self‐regulatory processes of striking effectiveness, our minds are now finding, through chemical research, how these can be made still more effective by the scientific guidance of our nutritional intakes; by helpfully influencing our internal environments through good habits in our daily choice of food. Contemporary research in the chemistry of nutrition is here developing a fundamental and far‐reaching scientific concept which hitherto has hardly been apprehended because species have been regarded as more rigidly specific in their chemical composition, and the “steady states” of their internal environment have been regarded as more rigidly fixed, than they really are. The accepted generalisation that each life history is determined (1) by heredity and (2) by environment assigns all except hereditary factors to environment by definition. But as the result of nearly a century of scientific as well as popular habit of thought, the word “environment” actually connotes surroundings. Science exaggerated the extent and rigidity with which our internal chemistry is automatically regulated by our biological inheritance, to such an extent that there seemed nothing for us to do about it except to admire its wonders and stand ready to repair its occasional breakdowns. But now that we are finding ways to add conscious chemical control and improvement to the marvellous mechanism with which nature endows us, we can be not merely repair‐men to a biologically inherited bodily machine, but also architects of a higher health. It may help to make this newly‐opened opportunity clearer if, instead of the above‐mentioned two, we think and speak of three major determinants of our life‐histories: (1) heredity; (2) environment, in the familiar external sense of surroundings; and (3) the body's internal environment, which immediately environs and conditions the life process, and which in the course of the life cycle is much more significantly influenced than hitherto supposed by even the normal differences in what we take into our bodies as food. This responsiveness of our internal chemistry, and resulting degree or level of positive health, to our nutritional intake, usually becomes manifestly measurable only in cases of visible injury from nutritional deficiency, which, once apprehended, we seek to avoid; or in experimentation with laboratory animals whose natural life‐cycles are such as to permit of accurately controlled conditions and observations extending throughout entire lifetimes and successive generations. In the long‐controlled, laboratory‐bred colony of experimental animals used in large numbers for full‐life and successive‐generation feeding tests conducted with all the quantitatively meticulous care and precautions to which research workers in the exact sciences are trained, we now have an instrument and technique of investigation such as has not existed before. Much remains to be done in the new field of research thus opened; but work already completed shows clearly the possibility of nutritional improvements of already‐normal health, vitality and efficiency throughout our lives. Whatever we are individually born with, we can each do more for ourselves to influence our life histories in the direction of our aspirations than science has hitherto thought.

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British Food Journal, vol. 44 no. 6
Type: Research Article
ISSN: 0007-070X

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Publication date: 12 February 2018

Manish Kumar, Hemang Jauhari, Ashish Rastogi and Sandeep Sivakumar

The purpose of this paper is to integrate learnings from social exchange theory, organizational support theory and JD-R model to explore the relationship among support for…

3991

Abstract

Purpose

The purpose of this paper is to integrate learnings from social exchange theory, organizational support theory and JD-R model to explore the relationship among support for development, work engagement (WE), job satisfaction (JS) and turnover intention (TI). It was hypothesized that the relationship between managerial support for development (MSD) and TI would be explained through organizational support for development (OSD), WE and overall job satisfaction (OJS).

Design/methodology/approach

A cross-sectional survey on a sample of 5,088 service industry employees undergoing organizational change and working in the business-to-business context was employed. Reponses were analyzed using IBM® SPSS® AMOSTM 20.

Findings

The findings were along the hypothesized lines. The study found support for mediation by OSD, WE and OJS, respectively of MSD and TI relationship. Similarly, the mediation of MSD-OJS relationship by OSD and WE, respectively were also supported. Furthermore, OSD mediated the relationship between MSD and WE; while the relationship between OSD and TI was mediated by WE and OJS, respectively and additionally, the OSD-OJS relationship was mediated by WE. Lastly, the mediation of WE-TI relationship by OJS was also supported. Therefore, the sequence of MSD-OSD-WE-OJS-TI partial mediation model was supported.

Research limitations/implications

While the sample size (n=5,088) is large, the respondents belong to one business unit of an organization, constraining generalizability. Additionally, the study is limited by cross-sectional design. Finally, the study was restricted by the choices of perceptual measures of study variables and non-quantitative evaluation of discretion/job demand.

Originality/value

Using learnings from multiple theories, the present study examined the roles of two sources of support for development (organizational and managerial) and two job-related states (WE and JS) in relating with TI. Interestingly, all the expected relationships were true in a context signifying the discretionary nature of organization. Further, testing of alternate models gives additional credence to the findings.

Details

Journal of Organizational Change Management, vol. 31 no. 1
Type: Research Article
ISSN: 0953-4814

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