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Article
Publication date: 20 February 2019

Owen Rye, Krysia Canvin, Suzi Harrison, Charlotte Couldrey and Clare Churchman

A high proportion of forensic mental health service users (FSUs) are recalled to secure hospitals from conditional discharge in the community. The limited research on recall to…

190

Abstract

Purpose

A high proportion of forensic mental health service users (FSUs) are recalled to secure hospitals from conditional discharge in the community. The limited research on recall to date has preliminarily identified why FSUs are recalled, but not how they make sense of the process. The purpose of this paper is to develop a conceptual understanding of how FSUs make sense of being recalled to hospital.

Design/methodology/approach

A constructivist grounded theory approach was used. Semi-structured interviews were carried out with 11 FSUs from different levels of forensic service security who had been recalled varying numbers of times across a wide timeframe.

Findings

A theoretical model was constructed to illustrate the process of how FSUs make sense of being recalled. FSUs appraise being recalled on a continuum from negative to positive, based on their experiences when conditionally discharged and their reflections on the circumstances of being recalled. The nature of their appraisal appears to reciprocally influence their subsequent attitudes towards and their engagement with forensic services.

Research limitations/implications

The proposed mechanism of how FSUs make sense of being recalled, particularly their dynamic appraisal of it, should now be investigated longitudinally. Future qualitative research could explore forensic service staff perspectives on recall.

Practical implications

Enhancing the positivity of FSUs’ appraisals about being recalled may improve their attitudes about and engagement with forensic services.

Originality/value

This is the first research study to construct a theoretical model of recall.

Details

Journal of Forensic Practice, vol. 21 no. 1
Type: Research Article
ISSN: 2050-8794

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Article
Publication date: 1 June 1906

Although there are contradictory reports in regard to the tinned meat scandal in America, there is not the least doubt that an appalling condition of things prevails, and to the…

44

Abstract

Although there are contradictory reports in regard to the tinned meat scandal in America, there is not the least doubt that an appalling condition of things prevails, and to the ordinary person who knows little or nothing of the extent to which food adulteration and other such malpractices exist in this country as well as elsewhere, such revelations as those which have recently been made by the daily press must come as a shock. To those whose duty it is to acquaint themselves with the nature and quality of the food supply of the people, the revelations are not so startling. The layman would hardly believe that the cases of obscure poisoning which repeatedly occur, sometimes resulting in death, and sometimes producing more or less severe attacks of illness, are largely due to the use of bad tinned foods. According to various reports from reliable sources, some of the practices in vogue at the Chicago packing houses are too disgusting to be given publicity to, but the malpractices which have been revealed in connection with the manufacture of tinned meat products, such as the use of diseased carcases, filthy offal and sweepings, putrid and decomposed meat artificially coloured and preserved with boric acid or some other chemical preservative, of potted ham made from mouldy flesh, of sausages made from the sweepings of the packing houses where it is the habit of the employees to expectorate freely on the floor, will tend to make people refuse to purchase any kind of tinned food, and unfortunately the manufacturer of good and wholesome products is sure to suffer. As might have been anticipated, denials as to the allegations made have been put forward and circulated, no doubt at the instance of persons more or less interested in the maintenance of the practices referred to. It has been alleged that protection is afforded to the consumer by certain labels, which read, “Quality Guaranteed, Government Inspected,” but it appears from recent official reports that this statement in reality means nothing at all, and affords no guarantee whatever—which is precisely what we should have expected. The absurdity and criminality of permitting the admixture of chemical preservatives with articles of food are well illustrated by these exposures, and we have more justification than ever in asking that our own Government authorities will make up their minds to take the action which has so long and so forcibly been urged upon them with respect to this form of adulteration.

Details

British Food Journal, vol. 8 no. 6
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 15 February 2011

Rachel Weinberger and Karen Lucas

Abstract

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Auto Motives
Type: Book
ISBN: 978-0-85-724234-1

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Article
Publication date: 1 February 1971

We are growing accustomed to shock tactics of the US Administration in dealing with toxic residues in food or additives which are a hazard to man, as well as the daily press…

111

Abstract

We are growing accustomed to shock tactics of the US Administration in dealing with toxic residues in food or additives which are a hazard to man, as well as the daily press infusing sensation, even melodrama, into them, but the recent action of the FDA in calling in from the food market several million cans of tuna and other deep sea fish because of the presence of mercury has had the worthwhile effect of drawing world attention to the growing menace of environmental pollution. The level of mercury in the fish is immaterial; it should never have been there at all, but it stresses the importance of the food chain in the danger to man and animal life generally, including fish beneath the sea. Without underestimating risks of pollution in the atmosphere from nuclear fission products, from particulate matter carried in the air by inhalation or even skin absorption, food and drink, which includes aqua naturale would seem to be the greatest danger to life. What these recent events illustrate in a dramatic manner, however, is the extent of pollution.

Details

British Food Journal, vol. 73 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 1946

W.R. LE FANU

The only comprehensive list of British medical libraries hitherto available has been that in The Aslib directory 1928, and there is an extended account of those in London in…

66

Abstract

The only comprehensive list of British medical libraries hitherto available has been that in The Aslib directory 1928, and there is an extended account of those in London in Reginald Rye, The students' guide to the libraries of London (3rd ed., 1927), pp. 362–77. The new list, here put forward, is intended to bring the information from those two books of reference up to date, after nearly twenty years. British libraries are briefly listed among ‘Medical libraries outside North America’ in the Medical Library Association's A handbook of medical library practice, ed. Janet Doe, Chicago, American library association 1943, chapter 1, appendix 2, pages 41–64. The meagre information in that list, if contrasted with the detailed documentation of American and Canadian libraries in successive issues of the American medical directory, accentuates the need for us to know ourselves better. Several, perhaps many, medical librarians have had to compile lists of kindred libraries for their own convenience. A list which I had thus prepared seemed to Aslib to offer adequate basis for a Directory of British medical libraries, and in order to complete it Aslib issued a questionnaire in the autumn of 1944 to libraries known to possess medical collections and to hospitals, medical societies, and medical institutions throughout the British Isles. The information obtained from the generous response to this questionnaire is epitomized in the list which follows. I am responsible for all omissions and errors and I hope that those who detect any will supply corrections and additions so that this preliminary list may be revised and become a definitive Directory.

Details

Journal of Documentation, vol. 2 no. 3
Type: Research Article
ISSN: 0022-0418

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Book part
Publication date: 19 November 2003

Stephen Potter

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Handbook of Transport and the Environment
Type: Book
ISBN: 978-0-080-44103-0

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Article
Publication date: 1 August 1947

In the good old days, before civilisation and artificial eating habits caught up with mankind, the majority of people in the world got all the Vitamin B and protein their bodies…

112

Abstract

In the good old days, before civilisation and artificial eating habits caught up with mankind, the majority of people in the world got all the Vitamin B and protein their bodies needed through micro‐organic foods. Before the discovery of tea and coffee as beverages, European man drank beer and ale, and the people of Africa, Asia and Australasia drank palm wines. These drinks were prepared by the use of micro‐organisms or fermentation, and supplied large quantities of high‐grade protein and Vitamin B, so essential for health and growth. With the discovery of food yeast and the proposed manufacture of this remarkable food in the British Colonies, the modern diet is going to be revolutionised. The manufacture of bakers' yeast is a simple process and has been known to man for hundreds of years. Into a certain weight of yeast is. introduced a solution of sugars, nitrogen and phosphates and this is allowed to multiply and grow until it has increased its weight fourfold. During this time air is pumped into the solution so the micro‐organisms can breathe, and at the end of nine hours the yeast in the vat is separated from the bulk of the used food solution, washed and pressed ready for use. Yeast has become in recent years increasingly popular as a food, and research workers, knowing the value of yeast in the diet to correct deficiencies, have not been idle in this field. For many years Dr. A. G. Thaysen, Ph.D., M.Sc., has been conducting experiments with yeast, and now, under the auspices of the Colonial Products Research Council, the Department of Scientific and Industrial Research is setting up a Micro‐biological Research Laboratory to carry out further experiments. As a result of visits to the West Indies by Sir R. Robinson and Professor Simonsen, it has been decided that this laboratory should be built in St. Clair, Port of Spain, where Dr. Thaysen will conduct experiments for an initial period of three years. Dr. Thaysen is of Danish origin, a naturalised British subject. He went to England early in 1914 to work at the Lister Institute on micro‐organisms, and when World War I. broke out the Admiralty secured his services for special war work. After the war he continued his research work with the Admiralty, and in 1936 his laboratory was transferred to the Department of Scientific and Industrial Research. Recently the Colonial Products Research Council, by arrangement with the Department of Scientific and Industrial Research, secured Dr. Thaysen's services for the study of food yeast in the West Indies. Whereas bakers' yeast will only increase fourfold in nine hours, it has been possible to increase the weight of food yeast 64‐fold in the same time, and this yeast shows the same behaviour in its life cycle as is characteristic of all free living bacteria. The aim of these experiments is the manufacture of food yeast on an industrial scale, and some years ago a small pilot plant was started at Teddington, England, where some 100 to 150 lb. of food yeast could be produced weekly. With the experience gained at this plant, the Colonial Office has set up a commercial scale plant in Jamaica with funds provided under the Colonial Development and Welfare Act. Jamaica was chosen for the site of this first pilot plant in the West Indies because the West Indies Sugar Company had the available accommodation, surplus power and technical staff to manufacture food yeast economically, and also had adequate supplies of molasses, sugar and cane juice close at hand. A similar plant is under construction in India. In planning for a wide scale manufacture of food yeast it is necessary to select localities where there is an abundant and cheap supply of the necessary sugars or other carbohydrates. The West Indies and India, for instance, can supply molasses; Africa, maize and other grains; the Middle East, citrus fruit and carob beans; and Canada, Newfoundland and the United States, waste sulphite liquor from the manufacture of paper. Food yeast, as produced in the pilot plant, is a light, straw‐coloured flaky powder with a pleasant nutty or meaty flavour. It has a protein content of between 40 and 45 per cent., contains some 2 per cent. of phosphorus, a balanced proportion of Vitamin B, riboflavin and nicotinic acid, and is superior to liver and the various yeast extracts at present on the market. One ton of food yeast can be produced from 1·7 tons of sugar products or other carbohydrates. Food yeast has been fed successfully to livestock with remarkable results, and for human consumption it can be incorporated into flour for bread and biscuits and used for flavouring soups and stews. To quote Dr. Thaysen : “ It is essential to produce food yeast at the lowest possible price if it is to serve its primary purpose of supplying those sections of humanity who are least blessed with worldly riches with a wholesome and abundant protein and Vitamin B food.” In other words, it can well be seen that the discovery of food yeast is going to be one of the greatest contributions science has made in our own time, the atomic bomb notwithstanding, and with so many people in the world at the moment suffering from years of malnutrition in varying degrees, food yeast is going to be one of the Allied Nations' greatest contributions to the rehabilitation of the world and the immediate need to feed Europe, after years of war, can be faced confidently now that Jamaica is producing it in sufficient quantity.

Details

British Food Journal, vol. 49 no. 8
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 6 September 2019

Abstract

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Experiencing Persian Heritage
Type: Book
ISBN: 978-1-78754-813-8

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Book part
Publication date: 9 March 2022

Piero Formica

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Ideators
Type: Book
ISBN: 978-1-80262-830-2

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Book part
Publication date: 28 November 2024

Olga Suhomlinova and Saoirse Caitlin O'Shea

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Transgender and Non-binary Prisoners' Experiences in England and Wales
Type: Book
ISBN: 978-1-80071-045-0

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