Search results

1 – 10 of 343
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 17 December 2019

George J.E. Crowther, Cathy A. Brennan, Katherine L.A. Hall, Abigail J. Flinders and Michael I. Bennett

People with dementia in hospital are susceptible to delirium, pain and psychological symptoms. These diagnoses are associated with worse patient outcomes, yet are often…

90

Abstract

Purpose

People with dementia in hospital are susceptible to delirium, pain and psychological symptoms. These diagnoses are associated with worse patient outcomes, yet are often underdiagnosed and undertreated. Distress is common in people experiencing delirium, pain and psychological symptoms. Screening for distress may therefore be a sensitive way of recognising unmet needs. The purpose of this paper is to describe the development and feasibility testing of the Distress Recognition Tool (DRT). The DRT is a single question screening tool that is incorporated into existing hospital systems. It encourages healthcare professionals to regularly look for distress and signposts them to relevant resources when distress is identified.

Design/methodology/approach

The authors tested the feasibility of using the DRT in people with dementia admitted on two general hospital wards. Mixed methods were used to assess uptake and potential mechanisms of impact, including frequency of use, observation of ward processes and semi-structured interviews with primary stakeholders.

Findings

Over a 52-day period, the DRT was used during routine care of 32 participants; a total of 346 bed days. The DRT was completed 312 times; an average of 0.9 times per participant per day. Where participants had an identified carer, 83 per cent contributed to the assessment at least once during the admission. Thematic analysis of stakeholder interviews, and observational data suggested that the DRT was quick and simple to complete, improved ward awareness of distress and had the potential to improve care for people with dementia admitted to hospital.

Originality/value

This is the first short screening tool for routinely detecting distress in dementia in any setting. Its uptake was positive, and if effective it could improve care and outcomes for people with dementia, however it was beyond the scope of the study test this.

Access Restricted. View access options
Article
Publication date: 1 January 1975

Knight's Industrial Law Reports goes into a new style and format as Managerial Law This issue of KILR is restyled Managerial Law and it now appears on a continuous updating basis…

837

Abstract

Knight's Industrial Law Reports goes into a new style and format as Managerial Law This issue of KILR is restyled Managerial Law and it now appears on a continuous updating basis rather than as a monthly routine affair.

Details

Managerial Law, vol. 18 no. 1
Type: Research Article
ISSN: 0309-0558

Access Restricted. View access options
Article
Publication date: 1 January 1954

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

120

Abstract

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

Details

Aslib Proceedings, vol. 6 no. 1
Type: Research Article
ISSN: 0001-253X

Access Restricted. View access options
Article
Publication date: 1 April 1949

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields…

259

Abstract

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields but who have a common interest in the means by which information may be collected and disseminated to the greatest advantage. Lists of its members have, therefore, a more than ordinary value since they present, in miniature, a cross‐section of institutions and individuals who share this special interest.

Details

Aslib Proceedings, vol. 1 no. 4
Type: Research Article
ISSN: 0001-253X

Access Restricted. View access options
Article
Publication date: 1 June 2002

Barrie O. Pettman and Richard Dobbins

This issue is a selected bibliography covering the subject of leadership.

29808

Abstract

This issue is a selected bibliography covering the subject of leadership.

Details

Equal Opportunities International, vol. 21 no. 4/5/6
Type: Research Article
ISSN: 0261-0159

Keywords

Access Restricted. View access options
Article
Publication date: 1 January 1977

A distinction must be drawn between a dismissal on the one hand, and on the other a repudiation of a contract of employment as a result of a breach of a fundamental term of that…

2153

Abstract

A distinction must be drawn between a dismissal on the one hand, and on the other a repudiation of a contract of employment as a result of a breach of a fundamental term of that contract. When such a repudiation has been accepted by the innocent party then a termination of employment takes place. Such termination does not constitute dismissal (see London v. James Laidlaw & Sons Ltd (1974) IRLR 136 and Gannon v. J. C. Firth (1976) IRLR 415 EAT).

Details

Managerial Law, vol. 20 no. 1
Type: Research Article
ISSN: 0309-0558

Access Restricted. View access options
Book part
Publication date: 4 October 2019

Karl-Emanuel Dionne and Paul Carlile

Innovation challenges are increasingly complex, cutting across distributed actors from different disciplines, organizations, and fields. Solving such challenges requires creating…

Abstract

Innovation challenges are increasingly complex, cutting across distributed actors from different disciplines, organizations, and fields. Solving such challenges requires creating the capacities of opening up for innovation to access and develop a greater amount and variety of knowledge and resources. Perspectives on open source, open innovation, and interorganizational collaboration have explored such capacities, but from different origins and scopes of analysis. Our practice-based integrative framework of “opening innovation” helps highlight these differences and connect their relative strengths. Through a critical literature review paired with an analysis of different empirical cases from Hacking Health, a non-profit organization helping drive digital health innovation, the authors reveal the user-centric, firm-centric, and field-centric approaches to opening innovation that progressively connect a greater variety of actors and resources. The authors show how specific new relational practices they produce address the new relational dynamics these connections bring to accumulate more resources for innovation to keep progressing.

Details

Managing Inter-organizational Collaborations: Process Views
Type: Book
ISBN: 978-1-78756-592-0

Keywords

Access Restricted. View access options
Article
Publication date: 1 May 1913

The Pure Food and Health Society of Great Britain held a conference at the Inns of Court Hotel, Holborn, on May 27. Mr. H. E. MORGAN presided, supported by LORD CAMOYS and Mr. S…

22

Abstract

The Pure Food and Health Society of Great Britain held a conference at the Inns of Court Hotel, Holborn, on May 27. Mr. H. E. MORGAN presided, supported by LORD CAMOYS and Mr. S. F. EDGE. The principal objects of the conference were to discuss (1) the best methods of preventing food frauds and substitutions that are injurious to consumer and honest manufacturer alike; (2) some means of educating the public, preferably by advertisement, so that they can discriminate genuine and good from inferior, worthless, and fraudulent articles.

Details

British Food Journal, vol. 15 no. 5
Type: Research Article
ISSN: 0007-070X

Available. Content available
Book part
Publication date: 13 July 2020

Abstract

Details

Introduction to Sustainable Development Leadership and Strategies in Higher Education
Type: Book
ISBN: 978-1-78973-648-9

Access Restricted. View access options
Article
Publication date: 1 December 1944

1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory…

94

Abstract

1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory essences, with a view to the issue of an Order prescribing standards for these products under the Defence (Sale of Food) Regulations, 1943. 2. From the information given to the Committee by members of the trade and by the Division, the following conclusions were drawn :—(i) Purchasers of coffee and chicory essences appreciate the characteristic bitterness of chicory and would not regard with favour a product made with coffee only. (ii) If supplies of chicory in any season fell short of the quantity necessary for the maintenance of the desired output of coffee and chicory essences, there would be a tendency to include some alternative flavouring such an mangolds, malt, artichokes or parsnips. (iii) These materials are in no way deleterious to health, and their use is not objectionable provided the public is not misled as to the nature of the product. 3. Standards for coffee essences and coffee and chicory essences have been established in certain of the Dominions. The former are usually required to contain not less than 0·5 per cent. weight in weight of caffeine, the latter not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·225 per cent. of caffeine, that it yelds 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 2lb. per gallon. 4. If the standards are expressed as a percentage weight in weight manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than would have to be used by manufacturers of products of higher gravity. This is obviously undesirable and for this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume so that the proportion of coffee to be used for the manufacture of a given volume of essence will be independent of variations in the proportions of other ingredients. 5. Having regard to the above standards and to the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee are of the opinion that a product should not be sold as coffee essence unless prepared with at least 4lb. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 2lb. of roasted coffee per gallon. 6. There is, however, no direct method of determining the proportion of coffee used in these products, and for analytical purposes it is necessary to rely on determinations of the caffeine content and, when no other vegetable ingredient is present, of the dry extractives. Part of the value of the essences must be ascribed to the stimulating effect of the caffeine content which is derived solely from the coffee. The use of an adequate proportion of coffee in the manufacture of essences and the presence of a reasonable proportion of caffeine can therefore be conveniently ensured by expressing the standard in terms of a minimum percentage of caffeine. The Committee consider that a fair average figure for the caffeine content of roasted coffee is 1·25 per cent. A coffee essence prepared with the minimum proportion of coffee suggested above, namely, 41b. of coffee per gallon, would, if the coffee is of average caffeine content, contain 0·5 per cent. w/v of caffeine and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. 7. While an essence prepared with the minimum proportion of coffee would comply with the above standard if the coffee were of average caffeine content, the latter may fall to 1 per cent. or, on rare occasions, even‐lower. Thus a manufacturer who did not regularly submit his essence to analysis might market an essence which although prepared with the minimum proportion of coffee that is considered desirable did not comply with the caffeine standard. The Committee therefore recommend that it should be a defence in any prosecution in respect of an alleged infringement of the standard to prove that the essence had been made with not less than 41b. of roasted coffee per gallon in the case of a coffee essence or with not less than 21b. of roasted coffee per gallon in the case of a coffee and chicory essence. 8. Consideration has been given to the bearing of the foregoing recommendations on the use of alternatives to chicory in products regarded as falling within the broad definition of “Coffee Essence” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee are of the opinion that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is accordingly suggested that products sold under these descriptions should not be permitted to contain vegetable extractives other than extractives of coffee or coffee and chicory respectively. If standards including a requirement to this effect be prescribed for these two types of essence by an Order under the Defence (Sale of Food) Regulations, 1943, then under the Food Standards Order, 1944, it will be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will then be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. 9. The further question arises whether a standard chicory content should be prescribed for coffee and chicory essences. Although it is usually possible to ascertain the chicory content of such essences with fair accuracy from the figures for the ash and extractive matter derived from the amount of coffee calculated to be present by reference to the caffeine content, so far as the Committee are aware there is no method of sufficient accuracy for use in enforcing a statutory standard. Apart from this it appears to be unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory. The standard proposed above for coffee and chicory essences will ensure a content of not less than 21b. of roasted coffee per gallon, and having regard to the weights of coffee and chicory used both pre‐war and at present in eighteen brands the Committee consider that it should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, that these products should be prepared with not less than 41b. of roasted coffee and chicory per gallon. 10. The Committee accordingly recommend that : (1) Liquid coffee should be required to contain not less than 0·5 per cent. weight in volume of caffeine derived from coffee. (2) Liquid coffee essences should not be permitted to contain vegetable extractives other than extractives derived from coffee. (3) Liquid coffee and chicory essences should be required to contain not less than 0·25 per cent. weight in volume of caffeine derived from coffee. (4) Liquid coffee and chicory essences should not be permitted to contain vegetable extractives other than extractives derived from coffee or chicory. (5) In any proceedings in respect of an alleged infringement of the standard for coffee essences or for coffee and chicory essences, it should be a defence for the defendant to prove that the essence was prepared with not less than 41b. of roasted coffee per gallon in the case of coffee essences or 21b. per gallon in the case of coffee and chicory essences. (6) It should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, for the manufacture of a coffee and chicory essence that the product should be prepared with not less than 41b. of roasted coffee and chicory per gallon. In a précis of the Committee's report which has been issued by the Ministry, it is stated that in certain Dominions coffee essences are required to contain not less than 0·5 per cent. weight in weight of caffeine, and coffee and chicory essences not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·25 per cent. of caffeine, that it yields 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 21b. per gallon. If the standards are expressed as a percentage weight in weight, manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than manufacturers of products of higher gravity. For this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume. In view of the above standards and the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee consider that a product should not be sold as coffee essence unless prepared with at least 41b. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 21b. of roasted coffee per gallon. In the absence of a direct method of determining the proportion of coffee used, and since part of the value of the essences must be ascribed to the stimulating effect of the caffeine content, the Committee recommend that the standard be expressed as a minimum percentage of caffeine. A coffee essence prepared with 41b. of coffee per gallon would, if the coffee contained 1·25 per cent. of caffeine, which is regarded as a fair average, contain 0·5 per cent. w/v of caffeine, and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. The defence suggested in recommendation 5 above is to provide for the possibility that the caffeine content of the coffee used may be below the average. Reference is made in the recommendations to preparations containing alternatives to chicory, which may be regarded as falling within the broad definition of “Coffee Essence,” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee consider that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is therefore suggested that products sold under these descriptions should not be permitted to contain vegetable extractives, other than extractives of coffee or coffee and chicory respectively. Under the Food Standards Order, 1944, it will then be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will thus be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. The Committee suggest that it is unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory as suggested in recommendation 6.

Details

British Food Journal, vol. 46 no. 12
Type: Research Article
ISSN: 0007-070X

1 – 10 of 343
Per page
102050