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Article
Publication date: 23 September 2022

Alan Rosen and Douglas John Holmes

This study aims to demonstrate how service providers, service users and their families should be able to share the co-leadership, co-auspicing, co-ownership, and co-governance, of…

620

Abstract

Purpose

This study aims to demonstrate how service providers, service users and their families should be able to share the co-leadership, co-auspicing, co-ownership, and co-governance, of a the mental health-care ecosystem, at every level, as it develops upwards and wider, in a process of inclusivity, conviviality and polyphonic discourse, via the overlapping phases of co-creativity, codesign, co-production, co-delivery, co-evaluation, co-research and co-replication, to achieve outcomes of co-communal or organisational well-being.

Design/methodology/approach

“Co-design” is shorthand code for encouraging multiple pathways and trajectories toward forming and sustaining a sparkling web or vibrant network of inclusive opportunities for stakeholder participation and a collaborative partnership in organizational development, in these circumstances, for more effective mental health services (MHSs).

Findings

In a co-design framework, all partners should be entitled to expect and “to have and to hold” an ongoing equal stake, voice and power in the discourse from start to finish, in a bottom-up process which is fostered by an interdisciplinary leadership group, providing the strong foundation or nutrient-rich and well-watered soil and support from which a shared endeavor can grow, blossom and generate the desired fruit in ample quality and quantity.

Originality/value

The authors should be working toward co-design and co-production of contemporary MHSs in a mental health-care ecosystem.

Details

Leadership in Health Services, vol. 36 no. 1
Type: Research Article
ISSN: 1751-1879

Keywords

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Article
Publication date: 1 February 1980

Sanford Berman

It's not enough to simply acquire alternative and small‐press materials. They must also be made easily accessible to library users by means of accurate, intelligible, and thorough…

126

Abstract

It's not enough to simply acquire alternative and small‐press materials. They must also be made easily accessible to library users by means of accurate, intelligible, and thorough cataloging.

Details

Collection Building, vol. 2 no. 2
Type: Research Article
ISSN: 0160-4953

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Article
Publication date: 1 April 1983

Speech recognition machines currently on the market are all built upon the same research foundation. The most important milestones on the road to present‐day systems are reviewed…

53

Abstract

Speech recognition machines currently on the market are all built upon the same research foundation. The most important milestones on the road to present‐day systems are reviewed in this article based largely on an interview with Dr Roger Moore of the Royal Signals and Radar Establishment.

Details

Sensor Review, vol. 3 no. 4
Type: Research Article
ISSN: 0260-2288

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Article
Publication date: 31 December 2002

John Holmes and Gordon Hudson

Buildings are a substantial contributor towards CO2 levels, and design methods to make buildings much more energy efficient are evolving. In the UK, the Building Research…

2601

Abstract

Buildings are a substantial contributor towards CO2 levels, and design methods to make buildings much more energy efficient are evolving. In the UK, the Building Research Establishment Environmental Assessment Method (BREEAM) has been in operation for over ten years. The scheme is intended to produce a label that distinguishes sustainable developments in the marketplace. This paper uses an in‐depth case study to examine the role of BREEAM in the design and marketing of a city centre office development. The influence of BREEAM in the design process and among the designers is seen as significant, but its influence in the property market is not explicit. The paper concludes that internal environmental conditions are increasingly important to occupiers, but evidence of sustainable development being led by the market is not observed in this case study.

Details

Journal of Corporate Real Estate, vol. 5 no. 1
Type: Research Article
ISSN: 1463-001X

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Article
Publication date: 1 December 2003

Garry D. Carnegie, John Richard Edwards and Brian P. West

Numerous studies have examined the institutional setting of accounting as a professional occupation. However, institutional deeds and outcomes derive from the behaviour of…

1387

Abstract

Numerous studies have examined the institutional setting of accounting as a professional occupation. However, institutional deeds and outcomes derive from the behaviour of individual actors, particularly those key players who drive the creation, policy development and outlook of practitioner associations. Recognising this, and in search of a more detailed understanding of the dynamics of professional formation, this study applies the prosopographical method of inquiry to accounting development in Australia during the period 1886 to 1908. Motives and actions are identified with the founding members of the Incorporated Institute of Accountants, Victoria, during this formative era, which saw key personalities transfer their allegiance to the Australasian Corporation of Public Accountants. The beliefs, preferences and ambitions of individual participants are shown to exert significant influence over the process of professional formation, highlighting the capacity of prosopographical studies to augment the predominantly vocational and institutional focus of the prior sociology of professions literature.

Details

Accounting, Auditing & Accountability Journal, vol. 16 no. 5
Type: Research Article
ISSN: 0951-3574

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Book part
Publication date: 30 March 2023

Bryan Fanning

Abstract

Details

Public Morality and the Culture Wars: The Triple Divide
Type: Book
ISBN: 978-1-80455-722-8

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Article
Publication date: 1 March 1979

Fumes, grit, dust, dirt—all have long been recognized as occupational hazards, their seriousness depending on their nature and how they assail the human body, by ingestion…

123

Abstract

Fumes, grit, dust, dirt—all have long been recognized as occupational hazards, their seriousness depending on their nature and how they assail the human body, by ingestion, absorption, inhalation, the last being considered the most likely to cause permanent damage. It would not be an exaggeration to state that National Insurance (Industrial Injuries) provisions, now contained in the Social Security Act, 1975, with all the regulations made to implement the law, had their birth in compensating victims of lung disease from inhalation of dust. Over the years, the range of recognized dust disease, prescribed under regulations, has grown, but there are other recognized risks to human life and health from dusts of various kinds, produced not from the manufacturing, mining and quarrying, &c. industries; but from a number of areas where it can contaminate and constitute a hazard to vulnerable products and persons. An early intervention by legislation concerned exposed foods, e.g. uncovered meat on open shop fronts, to dust and in narrow streets, mud splashed from road surfaces. The composition of dust varies with its sources—external, atmospheric, seasonal or interior sources, uses and occupations, comings and goings, and in particular, the standards of cleaning and, where necessary, precautions to prevent dust accumulation. One area for long under constant scrutiny and a subject of considerable research is the interior of hospital wards, treatment rooms and operating theatres.

Details

British Food Journal, vol. 81 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1989

John Holmes

The purpose of this project is to examine similarities and differences in the labour‐management relations system between the United States and Canadian portions of the North…

104

Abstract

The purpose of this project is to examine similarities and differences in the labour‐management relations system between the United States and Canadian portions of the North American automobile industry. Particular emphasis will be placed upon the differential collective bargaining response in the two countries to recent issues relating to technological change and restructuring and to the introduction of “new human resource management systems.”

Details

Management Research News, vol. 12 no. 3
Type: Research Article
ISSN: 0140-9174

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Book part
Publication date: 25 September 2020

Walter Humes

This chapter offers a description and analysis of teacher preparation in Scotland from the period after World War 1 to the end of the twentieth century. It traces the development…

Abstract

This chapter offers a description and analysis of teacher preparation in Scotland from the period after World War 1 to the end of the twentieth century. It traces the development of the sector from Training Centres responsible to Provincial and National Committees, through monotechnic Colleges of Education, to Faculties of Education within Universities. Among the topics covered are: political and economic pressures affecting the policy context; the drive to improve standards and raise the professional status of teachers; the influence of key policy documents, such as the 1965 Primary Memorandum; the degree of control exercised by the Scottish Education Department; the significance of shifts in language (e.g. training/education/professional learning). The 1960s are seen as a particularly important period when major structural changes were introduced in Scottish education (e.g. the establishment of the General Teaching Council and Central Committees reviewing particular aspects of the school curriculum): these impacted on the aims and content of courses designed to prepare trainee teachers for work in schools. Similarly, later reforms of curriculum and assessment (Standard Grade, 5–14, Higher Still) necessitated responses by the teacher education community. Throughout the chapter certain key themes recur: the relationship between colleges and universities; the variable scope for innovation at different points in the twentieth century; the differential provision for primary and secondary teachers, graduates and non-graduates, men and women; the relative importance of academic knowledge and pedagogic skills.

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Article
Publication date: 1 May 1943

It is only fair to say that this work is backed by a larger basis of research than exists in most countries. For nearly twenty years, that is since the formation of the…

57

Abstract

It is only fair to say that this work is backed by a larger basis of research than exists in most countries. For nearly twenty years, that is since the formation of the “Dehydration Committee” by the Department of Agriculture in 1923, experiments have been carried on to determine the best methods of dehydrating Canadian apples, and the experience gained is now being applied to the dehydration of vegetables. One point which has been emphasised consistently throughout the work of the Committee is that high quality and fine flavour are essential for fruit or vegetables to be processed. During the past winter the Canadian Government was informed that the British Government was interested in dehydrated vegetables to an amount of approximately 1,000 tons. While the Canadian industry was not equipped to handle on short notice such a large order, immediate steps were taken in the establishment of test plants and the speeding up of experimentation. At that time representatives from the United Kingdom pointed out that no commercial samples of dehydrated vegetables from any country had been considered entirely satisfactory from the point of view of nutrition. The Canadian tests indicate that dehydrated vegetables can be of fine flavour and retain from 50 to 75 per cent. of the original vitamin content. Five experimental dehydration plants have been operating for some months, processing potatoes, carrots, turnips and cabbages from the 1941 crop. These are being held as a reserve supply for the Canadian Army. On the basis of these results, Canada should be able to supply large quantities of high‐quality dehydrated vegetables. The actual methods of dehydration employed vary according to the product. The simplest is that applied to the drying of fruits. Many of these, such as dates, figs, raisins, are dried in the whole state; others, apricots for example, are halved and pitted, while apples should be peeled, cored and sliced. Cut fruits, such as apricots and apples, are treated with sulphur dioxide, which acts as a steriliser and prevents discolourisation. Such fruits must be cooked before using in order to drive off the sulphur, but other dried fruits can be used without soaking or cooking. The moisture is removed by natural drying in the sun or by artificial evaporation. Many of the dehydration processes lie in the realm of chemical technology, but a short sketch of the principles involved may be of interest. The dehydration process used in the case of vegetables involves careful cleaning and cutting into small pieces, shreds or flakes. These are then “blanched” in steam or boiling water and placed in the dryer. While the amount of moisture which should be left varies with the particular vegetable, it should never exceed 7 per cent., and best results indicate a moisture content of 3 to 5 per cent. Substantial progress has already been made in research into the pre‐treatment of the vegetables. Cabbages, for example, should be “blanched” in steam, potatoes in plain water, and carrots in salt water. Investigation is continuing, however, into the actual drying of the vegetables and particularly as to the proper stage of maturity at which dehydration should take place. So far, it appears that no vegetables which are woody or fibrous have produced satisfactory results. Soft fruits, such as raspberries or strawberries, are reduced to a pulp, after the preliminary cleaning and “blanching.” This pulp is forced out over a heated drum, and when drying is completed looks something like “coloured crepe paper.” This filmy layer is broken into small fragments for packing and storage. It is reported that the original flavour and colour of the fruit is well maintained. The handling of milk and eggs, which are very liquid in their original form, requires a different process. After testing and preliminary sterilisation, the liquid is sprayed into a drying chamber where hot air in constant motion reduces it to a powder which falls to the floor. Although dehydrated foods can be kept under conditions of ordinary storage, they do require special care in packing. Metal containers are unnecessary, but the cartons must be impervious to moisture, to changes in temperature and to the attacks of insects and rodents. Canadian experience also indicates that removal of the oxygen in the container and its replacement by an inert gas, such as hydrogen, prevents any recurrence of chemical change and retains flavour for a considerably longer period. The acceptance of any product in war‐time, even for civilian consumption is, of course, no proof of its continued acceptance under normal conditions. Shortages of supply and the exigencies of the situation necessitate strange substitutions. Sometimes these are found better than the original product, and in the post‐war period tend to replace it. But this only occurs when the new substance or material has intrinsic advantages and can compete on a basis of quality. Many of us can remember the reaction in Great Britain against Canadian bacon after the last war, resulting from war‐time shipments of a type and quality to which the British were not accustomed. Long years of effort were necessary to break down the prejudice against Canadian bacon which was built up at that time. In the present war Canadian bacon is being prepared to suit the British palate. Since dehydrated foods have not yet come into general war‐time use it is impossible to prophesy regarding post‐war markets, but there are a number of interesting sidelights on the situation. One of the industries hardest hit by the tin shortage has been the manufacture of dog food, which had been growing rapidly in the pre‐war years. These manufacturers have been the first to produce dehydrated products to be sold to the general public, truly a case of “trying it out on the dog.” While we do not attempt to draw any analogy between dog biscuits and food for human consumption, it will be interesting to watch the results of this experiment. Dogs are certainly not interested in eating things that are good for them regardless of flavour, and if our canine friends accept the new preparations it will at least indicate that a palatable product has been obtained. The palatability of food can only be determined in use. It is feared, for example, that dehydrated vegetables would tend to become monotonous in constant use. General consumer interest has, however, been aroused by the wide publicity which has been given the industry, and already commercial dehydrators in the United States are studying the possibilities of civilian markets. The future of this development would appear to depend upon the assurance of quality, as the convenience of such products is undeniable.

Details

British Food Journal, vol. 45 no. 5
Type: Research Article
ISSN: 0007-070X

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