Bill participated in the International Initiative for Mental Health Leadership exchanges in 2005 in Wellington New Zealand and in 2007 in Ottawa Canada. Bill was interviewed by…
Abstract
Bill participated in the International Initiative for Mental Health Leadership exchanges in 2005 in Wellington New Zealand and in 2007 in Ottawa Canada. Bill was interviewed by Janet Peters (IIMHL) about his IIMHL experiences and the benefits for First Nations, Inuit and Métis peoples.
Many First Nations and Inuit communities in Canada confront historical, cultural, socioeconomic and geographic barriers that have a profound impact on mental wellness. In 2006, a…
Abstract
Many First Nations and Inuit communities in Canada confront historical, cultural, socioeconomic and geographic barriers that have a profound impact on mental wellness. In 2006, a Senate Committee reported on mental health, mental illness and addiction. A key result has been the creation of the Mental Health Commission of Canada (MHCC). Around the same time, Health Canada established a Mental Wellness Advisory Committee (MWAC) in collaboration with the representative bodies of Canada's First Nations and Inuit ‐ the Assembly of First Nations and the Inuit Tapiriit Kanatami ‐ to develop a strategic action plan to improve mental wellness outcomes of First Nations and Inuit. A participatory, inclusive and consensus‐based approach to the MWAC work has been key to the successful development of the strategic action plan and has brought credence and legitimacy to the process. MWAC, the strategic action plan and the ready linkages with the MHCC are important guides for moving forwards to improve the mental wellness outcomes of Canada's First Nations and Inuit.
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Sônia Regina da Cal Seixas, Michelle Renk, João Luiz de Moraes Hoeffel, André Luiz da Conceição and Gabriela Farias Asmus
Purpose – Scientific studies have shown that the coastal zone is one of the regions showing great vulnerability to the impacts of global environmental change. For the region…
Abstract
Purpose – Scientific studies have shown that the coastal zone is one of the regions showing great vulnerability to the impacts of global environmental change. For the region, impacts that may directly affect the economy and daily life of the communities of coastal municipalities were predicted. It occurs from phenomena, e.g. temperature rise, sea level rise, salinity, acidification of the seas and extreme events.
Methodology/approach – The mariculture labourers and artisan fishers from the Cocanha beach (Caraguatatuba city, north coast of the state of São Paulo), a lookout group, are the first persons to perceive the environmental change impacts in their daily contact with natural resources. Thus, the aim herein was to (a) verify their perception on the amount and quality of mussels and fish catch and (b) if such changes could be related to global environmental changes. In order to do so, semi-structured interviews with this social group were conducted in November 2009–February 2011 and codified by using the NVIVO8 software.
Findings – The results indicated a decrease in fish stocks and, according to interviewees, such decrease was tied in with changes in fishing, in climate, and in beach landscape. Moreover, the category related to increased water temperature was highly significant, since the fishing and mariculture activities are directly influenced by this factor.
Research limitations – The perception evaluation through interviews with artisanal fishermen and shellfishermen implies that many subjective aspects are present, as well as the role of the media that has published significant information on climate change in the contemporary world.
Originality/value of paper – There are few studies that present these perspectives; however, the authors believe that it is possible, while recognising the possible limitations of the method, to recognise something that is already perceived by the community and may help to evaluate the reality they face and to contribute actually to the construction of future public policies.
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My Lord, in this case, if you brush away—as I invite you to brush away—all the irrelevancies introduced by my friend, Mr. Hume‐Williams, I submit to you with confidence that this…
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My Lord, in this case, if you brush away—as I invite you to brush away—all the irrelevancies introduced by my friend, Mr. Hume‐Williams, I submit to you with confidence that this case is reasonably clear; but the elaborate argument he has delivered requires me, I am afraid, to repeat what I said in opening, that the only way to approach a case of this kind is to look at the Section of the Statute, and to see what the Section of the Statute was intended to prohibit. I am not going to trouble you with the earlier cases decided under the Food and Drugs Act. I know there have been decisions by the Divisional Court, but they cannot be looked to because the Act under which these proceedings were taken was avowedly intended to meet the difficulties that had arisen in the administration of the earlier Acts. The purpose of the Act is absolutely clear, especially in regard to Section 3, but let me remind you again that this Act contains several different offences, provided with appropriate defences, and guarded by certain specific conditions.
That ice‐creams prepared with dirty materials and under dirty conditions will themselves be dirty is a proposition which, to the merely ordinary mind, appears to be sufficiently…
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That ice‐creams prepared with dirty materials and under dirty conditions will themselves be dirty is a proposition which, to the merely ordinary mind, appears to be sufficiently obvious without the institution of a series of elaborate and highly “scientific” experiments to attempt to prove it. But, to the mind of the bacteriological medicine‐man, it is by microbic culture alone that anything that is dirty can be scientifically proved to be so. Not long ago, it having been observed that the itinerant vendor of ice‐creams was in the habit of rinsing his glasses, and, some say, of washing himself—although this is doubtful—in a pail of water attached to his barrow, samples of the liquor contained by such pails were duly obtained, and were solemnly submitted to a well‐known bacteriologist for bacteriological examination. After the interval necessary for the carrying out of the bacterial rites required, the eminent expert's report was published, and it may be admitted that after a cautious study of the same the conclusion seems justifiable that the pail waters were dirty, although it may well be doubted that an allegation to this effect, based on the report, would have stood the test of cross‐examination. It is true that our old and valued friend the Bacillus coli communis was reported as present, but his reputation as an awful example and as a producer of evil has been so much damaged that no one but a dangerous bacteriologist would think of hanging a dog—or even an ice‐cream vendor—on the evidence afforded by his presence. A further illustration of bacteriological trop de zèle is afforded by the recent prosecutions of some vendors of ice‐cream, whose commodities were reported to contain “millions of microbes,” including, of course, the in‐evitable and ubiquitous Bacillus coli very “communis.” To institute a prosecution under the Sale of Food and Drugs Act upon the evidence yielded by a bacteriological examination of ice‐cream is a proceeding which is foredoomed, and rightly foredoomed, to failure. The only conceivable ground upon which such a prosecution could be undertaken is the allegation that the “millions of microbes ” make the ice‐cream injurious to health. Inas‐much as not one of these millions can be proved beyond the possibility of doubt to be injurious, in the present state of knowledge; and as millions of microbes exist in everything everywhere, the breakdown of such a case must be a foregone conclusion. Moreover, a glance at the Act will show that, under existing circumstances at any rate, samples cannot be submitted to public analysts for bacteriological examination—with which, in fact, the Act has nothing to do—even if such examinations yielded results upon which it would be possible to found action. In order to prevent the sale of foul and unwholesome or actual disease‐creating ice‐cream, the proper course is to control the premises where such articles are prepared; while, at the same time, the sale of such materials should also be checked by the methods employed under the Public Health Act in dealing with decomposed and polluted articles of food. In this, no doubt, the aid of the public analyst may sometimes be sought as one of the scientific advisers of the authority taking action, but not officially in his capacity as public analyst under the Adulteration Act. And in those cases in which such advice is sought it may be hoped that it will be based, as indeed it can be based, upon something more practical, tangible and certain than the nebulous results of a bacteriological test.
With the view of obtaining reliable first‐hand information as to the nature and efficacy of the food laws in Great Britain, France, and Germany, Mr. ROBERT ALLEN, the Secretary of…
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With the view of obtaining reliable first‐hand information as to the nature and efficacy of the food laws in Great Britain, France, and Germany, Mr. ROBERT ALLEN, the Secretary of the Pure Food Commission of Kentucky, has recently visited London, Paris, and Berlin. He has now published a report, containing a number of facts and conclusions of very considerable interest and importance, which, we presume, will be laid before the great Congress of Food Experts to be held on the occasion of the forthcoming exposition at St. Louis. Mr. ALLEN severely criticises the British system, and calls particular attention to the evils attending our feeble legislation, and still more feeble administrative methods. The criticisms are severe, but they are just. Great Britain, says Mr. ALLEN, is par excellence the dumping‐ground for adulterated, sophisticated, and impoverished foods of all kinds. France, Germany, and America, he observes, have added a superstructure to their Tariff walls in the shape of standards of purity for imported food‐products, while through Great Britain's open door are thrust the greater part of the bad goods which would be now rejected in the three countries above referred to. Whatever views may be held as to the imposition of Tariffs no sane person will deny the importance of instituting some kind of effective control over the quality of imported food products, and, while it may be admitted that an attempt—all too restricted in its nature—has been made in the Food Act of 1899 to deal with the matter, it certainly cannot be said that any really effective official control of the kind indicated is at present in existence in the British Isles. We agree with Mr. ALLEN'S statement that our food laws are inadequate and that, such as they are, those laws are poorly enforced, or not enforced at all. It is also true that there are no “standards” or “limits” in regard to the composition and quality of food products “except loose and low standards for butter and milk,” and we are compelled to admit that with the exception of the British Analytical Control there exists no organisation—either official or voluntary —which can be said to concern itself in a comprehensive and effective manner with the all‐important subject of the nature and quality of the food supply of the people. In the United States, and in some of those European countries which are entitled to call themselves civilised, the pure food question has been studied carefully and seriously in recent years—with the result that legislation and administrative machinery of far superior types to ours are rapidly being introduced. With us adulteration, sophistication, and the supply of inferior goods are still commonly regarded as matters to be treated in a sort of joking spirit, even by persons whose education and position are such as to make their adoption of so foolish an attitude most astonishing to those who have given even but slight attention to the subject. Lethargy, carelessness, and a species of feeble frivolity appear to be growing among us to such an extent as to threaten to become dangerous in a national sense. We should be thankful for outspoken criticism—if only for the bracing effect it ought to produce.
The Daily Telegraph has recently published several articles and a considerable amount of correspondence relating to malt whisky and the tricks of the whisky trade. As is usually…
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The Daily Telegraph has recently published several articles and a considerable amount of correspondence relating to malt whisky and the tricks of the whisky trade. As is usually the case when a daily newspaper takes up a subject of this kind, a number of well ‐ meaning people make a variety of suggestions as to what ought to be done to secure the purification of the particular Augean stable under discussion and to ensure the reception by the purchaser of the article which he really desires to have. But what ought to be done and what can be done are two very different things, and the question of what it is possible to do in the present state of scientific knowledge—and under the existing law as it is at present administered— is, as a rule, avoided by the writers referred to. It has been suggested, for instance, that it should be made compulsory that all vessels in which spirits are sold should bear a label distinctly stating the exact nature of the contents of such vessels. This would be an excellent suggestion if it could be effectively carried out, but, before this can be done, it is necessary to devise a method of compulsion. A man who sells as malt whisky an article mainly or entirely composed of spirit to which that title should not be applied would not have any very serious scruples as to the truth of the statements which appear on his labels. He must be compelled to act honestly by some sufficient force, and, short of a law which would permit the manufacture and “blending” of whisky to be carried out by certain persons only, according to specified rules, and under strict Government supervision in every case, no legislative enactments whatever would have the effect of preventing the various forms of this particular fraud. At present there are no legal definitions whereby the composition and characters of the articles described as “malt whisky” and “whisky” are laid down, excepting the definitions which may be held to be implied in the application of the 6th section of the Sale of Food and Drugs Act of 1875 to the case. This section requires that an article shall be of the “nature, substance, and quality demanded by the purchaser.” On the strength of this section it is quite unjustifiably assumed that the compulsion referred to can be effectively secured by the operation of the Sale of Food and Drugs Acts. According to our legal system it is essential under the criminal Acts— and the Food Adulteration Acts are criminal Acts—for the prosecuting authority to prove beyond all possibility of question that a person charged with an offence is guilty of that offence, and, in regard to the matter under consideration, it would therefore be necessary to absolutely prove by scientific evidence that any given mixed spirit, for the sale of which as malt whisky a prosecution had been instituted, was not of the nature, substance, and quality of the article demanded. Under the present conditions relating to sampling under the Acts this would be impracticable, except, possibly, on very broad lines; and, assuming that scientific investigation resulted in the possibility of fixing clear and definite points of distinction between the true and the false, there would still be the enormous difficulties and the heavy expenses attending the proving of offences of this character to the satisfaction of the Courts—difficulties and expenses which local authorities cannot fairly be expected to face. If, after the lengthy and expensive investigations that would be necessary, and which could only be properly carried out with Government aid, by a scientific Commission appointed by the Government, it were found possible to establish working definitions and standards, these would necessarily be only applicable to a limited extent, just as is at present the case in regard to milk and butter; while the question of quality can never be dealt with under repressive Acts of, Parliament of any kind. Assuming the establishment of standards of some kind we fully admit the possibility, under altered legal conditions, of checking the grosser forms of whisky sophistication by the employment of legal machinery, as is done with various other products; but vast amounts of various spirit mixtures could still be sold under false names with impunity. We should still have with us the legalised inferiority and the legalised adulteration of comparatively minor type which we have in the case of milk and butter. What is required and what alone can be effective, in dealing with sophistications which the law can never reach, is the provision of adequate and entirely independent guarantees which are based both on permanently‐applied analytical investigations carried out upon quantities of material which are not absurdly limited, and on a system of permanent and independent inspection,—both being supplied by some authority or authorities of sufficient standing. While the statements made by a reputable firm ought to carry weight, and ought, no doubt, to be accepted as valuable so far as they go, there is always necessarily and obviously a great element of weakness in the declarations put forward by a firm with respect to its own products. Particularly in view of modern commercial conditions something very much stronger than a personal asseveration as to the purity and excellence of one's own goods is now in reality required. That this is the case is shown by the fact that the demand for independent guarantees has recently been repeatedly voiced in the general press. The public are badly in want of education on all such questions and the Daily Telegraph is entitled to the thanks of the community for having initiated a discussion which can only be productive of good results in this direction.
Over the years we have reported prosecutions where the defence has alleged, and with circumstantial support that the presence of a harmful foreign body in food was deliberate…
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Over the years we have reported prosecutions where the defence has alleged, and with circumstantial support that the presence of a harmful foreign body in food was deliberate through the action of a single disgruntled employee or where the labour relations climate generally has been bad. It makes no difference to the manufacturer's responsibility—the offence is an absolute one—but occasionally courts have allowed it in mitigation. Sometimes, it has been the nature of the extraneous material, e.g. fragments of glass or metal, the like of which did not exist in the factory premises or plant. This may be taken as a symptom of the vandalism of the age, but more recently, two incidents have drawn attention to its dangers and provided a glimpse of the criminal mind which can inflict such injury on employers, and expose innocent consumers, of all ages, to possible harm.
In the report of the Interdepartmental Committee on Meat Inspection of 1950, it was recommended that suitable candidates from the butchery trade should be enabled to qualify as…
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In the report of the Interdepartmental Committee on Meat Inspection of 1950, it was recommended that suitable candidates from the butchery trade should be enabled to qualify as meat inspectors and now the Authorised Officers (Meat Inspection) Regulations, 1960, give effect to this recommendation. The training and examination of candidates for these new posts will be under the auspices of the Royal Society of Health and a syllabus has been drafted comparable to that of the Meat and Other Foods Inspector's examination, but in meat only. Holders of the certificate will qualify for appointments as “authorised officers” under the Food & Drugs Act, 1955, with powers of inspection and seizure, but, again, in meat only. Appointments will be made by local authorities and the new inspectors will be integrated with the existing local authority meat inspection service and work under appropriate direction, although the circular of the Ministry of Agriculture, Fisheries and Food accompanying the regulations carries the suggestion that local authorities might permit individuals appointed to discharge the full duties of a meat inspector without “continuous supervision.”
The first series of colours experimented upon was the high‐grade Kohnstamm colours, which have been physiologically tested and prepared especially for use in colouring food…
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The first series of colours experimented upon was the high‐grade Kohnstamm colours, which have been physiologically tested and prepared especially for use in colouring food products. The results recorded below are not the results of a single determination, but the experiments were repeated until we were satisfied, working with the chemicals we used, and by the methods employed, that the results were uniform and reliable. The results with the Kohnstamm dyes are as follows : —