Underlying the theme the title of this paper is the tension which exists between professionalism on the one hand and commercialism on the other. By professionalism I mean the high…
Abstract
Underlying the theme the title of this paper is the tension which exists between professionalism on the one hand and commercialism on the other. By professionalism I mean the high ethical standards to which members of a profession subscribe, standards characterised by a commitment to integrity and objectivity. Independence and excellence are the watchwords of professionalism. By commercialism I mean our response to the pressure of the market place. It is in response to commercial pressure that we ensure that our products meet the needs of clients in terms both of quality and price.
The review of food consumption elsewhere in this issue shows the broad pattern of food supplies in this country; what and how much we eat. Dietary habits are different to what…
Abstract
The review of food consumption elsewhere in this issue shows the broad pattern of food supplies in this country; what and how much we eat. Dietary habits are different to what they were before the last War, but there have been few real changes since the end of that War. Because of supplies and prices, shifts within commodity groups have occurred, e.g. carcase meat, bread, milk, but overall, the range of foods commonly eaten has remained stable. The rise of “convenience foods” in the twenty‐five year since the War is seen as a change in household needs and the increasing employment of women in industry and commerce, rather than a change in foods eaten or in consumer preference. Supplies available for consumption have remained fairly steady throughout the period, but if the main food sources, energy and nutrient content of the diet have not changed, changes in detail have begun to appear and the broad pattern of food is not quite so markedly stable as of yore.