Search results

The European Commission has initiated a number of educational programmes which attempt to stimulate industrial education and training in order that Europe will be able to retain its economic and industrial power, and competitivness. The role of several companies, particularly IBM, in working with the European Commission on these programmes is described, together with the aims of some of these joint projects.

Over the last decade there has been considerable growth in the role that psychiatric nurses play in providing care for the mentally disordered offender (MDO). Yet there has been little written about this specialty from a global perspective. Examination of the literature illustrates a large body of research and development programmes reporting the development of services to the MDO, for example, self‐harm and clinical risk assessment. Such service development is growing at a rapid pace, yet training and education to meet the needs of this patient group is something that is added onto post registration courses. Furthermore, the lack of vision and career pathways into forensic care is stifling a growing profession, which is subject to continual permanent change and investigation. Leaders and professional associations have contributed little to this unique nursing group which plays a major role in the multidisciplinary care of a very demanding set of patient needs.

Research suggests that prison‐based therapeutic communities (TCs) have a positive impact on inmates and recidivism. This study sought to establish the benefits of being in a prison‐based TC rather than a normal wing. A semi‐structured interview was conducted with an inmate on the TC at HMP Wymott in Lancashire and then analysed using thematic analysis.Eight themes emerged, suggesting that TCs are a better environment with better interpersonal relationships, have more help available, are safer, are more structured and hierarchical, have groups and group work, are more challenging, provide confrontational assistance and have various incentive schemes. Such factors brought real benefits to the research participant.Research on the efficacy of TCs is considered, as are the implications of this study's findings for the future of prison‐based TCs. Despite the positive findings, they should nonetheless be cautiously applied.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

Assesses the potential of the Internet for delivering course material. Believes that the Internet will play a prominent role in education.

THE popular image of Ireland is of a land where one can enjoy the perfect holiday. If you are a golfer, fisherman, rambler or if you just enjoy good food and of course the black nectar for which it is famous, then Ireland is the place to go, take the word of TV Chef, Keith Floyd. Ireland however, unlike many small countries, is not content to base its economy on tourism.

What insights might attending to the cyclical history of colonially imposed environmental change experienced by Indigenous peoples offer to critical intellectual projects concerned with race? How might our understanding of race shift if we took Indigenous peoples' concerns with the usurpation and transformation of land seriously? Motivated by these broader questions, in this chapter, I deploy an approach to the critical inquiry of race that I have tentatively been calling anticolonial environmental sociology. As a single iteration of the anticolonial environmental sociology of race, this chapter focuses on Native (American) perspectives on land and experiences with colonialism. I argue that thinking with Native conceptualizations of land forces us to confront the ecomateriality of race that so often escapes sight in conventional analyses. The chapter proceeds by first theorizing the ecomateriality of race by thinking with recent critical theorizing on colonial racialization, alongside Native conceptualizations of land. To further explicate this theoretical argument, I then turn to an historical excavation of the relations between settlers, Natives, and the land in Rhode Island that is organized according to spatiotemporal distinctions that punctuate Native land relations in this particular global region: the Reservation, the Plantation, and the Narragansett.

With this number the Library Review enters on its ninth year, and we send greetings to readers at home and abroad. Though the magazine was started just about the time when the depression struck the world, its success was immediate, and we are glad to say that its circulation has increased steadily every year. This is an eminently satisfactory claim to be able to make considering the times through which we have passed.

The Health Congress of the Royal Sanitary Institute was held at Brighton from May 23rd to 27th, 1949. In the course of his inaugural address to the Congress His Grace the Duke of Norfolk, K.G., P.C., G.C.V.O., said: “ Of all the gifts which one may be born with, everyone will agree that Good Health is greatest. It is also the most important. Let us look at Health. What is health? I would hesitate to answer that question in front of the present audience. But I know what the simple answer is—to feel well and to go on feeling well. That, in short, is good health. But, like all precious things, it has to be looked after. And, good or bad, it can play an ever‐important part in the life of each one of us. The fresh air of the countryside and the pure air from the sea are our best safeguards for good health. But in many areas we have too large a crowd to move and too great a distance to cover before they can benefit by these two assets. And the trend in this country is toward more houses, more towns and an increasing population which is becoming too large for the country and may make ever harder the task of prevention of all that is bad. The sea will always be there for those who wish to spend their holidays away from home. But the big cities cannot be expected to empty their people for a day on to the coast. We live in an age of planning. Every government, every government department, and every local authority, plans. They spend colossal sums of money. They show very little return. Is it too much to hope that perhaps fewer people will plan our lives, and that common sense, not money, will be the backbone upon which the health of the nation will exist.”

In both Norway and Sweden the law governing food hygiene is similar to that in Britain. Powers are vested in local authorities by one general Act couched in wide terms, and by more detailed regulations or byelaws drawn up as required. The degree of severity with which local authorities interpret the regulations varies, and in both countries the functions of central government in relation to food hygiene are mainly advisory. Outbreaks of food poisoning are rare. The various salmonella infections and the cattle diseases liable to infect food are well known, and the supervision in slaughterhouses and on farms is such that the organisms, if present, are identified. Salmonella out‐breaks due to infected imported dried eggs have also been traced. Yet such knowledge and careful supervision is common to other countries where notified outbreaks of food poisoning are comparatively numerous. Whether the relative absence of notified outbreaks in Norway and Sweden is entirely due to a higher standard of food hygiene, or to the prevailing custom of preparing food immediately before or even during a meal, is not clear. It is noticeable that in restaurants some time elapses between ordering a meal and receiving it, and that the food is always freshly prepared. In neither country are food handlers examined medically, except those in the milk trade, who are said to be examined every year. Some doubt exists about the value of this examination and the extent to which it is enforced, though in Stockholm enforcement would not be difficult as over 90 per cent of the milk supplied to that city is handled by one combine, controlled by the farmers' co‐operatives. In both countries all milk supplied in towns must be pasteurised, though bovine tuberculosis has been almost eliminated. Owing to a shortage of glass, milk is still sold “ loose ”, but it is hoped to introduce compulsory bottling in the near future. As the result of requests for more detailed instructions from Medical Officers of Health of small towns and country districts new regulations governing the sale of food have recently been drawn up. Restaurants, hotels and food shops must be licensed by local authorities; they are not licensed until they have been inspected and approved. The local authority can revoke a licence, but the proprietor of the establishment concerned has the right of appeal to the courts.