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Moral exemplarity is a desirable but complex achievement. The chapter discusses the meaning of moral exemplarity and examines how the self, as a psychological and spiritual centre within a Jungian perspective, contributes to fostering moral commitment.

A narrative study was conducted amongst ten spiritual healers in New Zealand and France. Stories were collected and analysed interpretively to uncover meaningful patterns about spiritual healers’ moral stance and apprehension of the self.

Spiritual healers demonstrated a deep commitment to the self which clearly sustained a commitment to serve or help others. Commitment to the self was articulated around five core values: self-work, self-reflection, humility, self-integrity and love.

The chapter highlights the moral value of inner work. The self, in its archetypal sense, carries as potential an ‘innate morality’ that resonates in the heart and nurtures integrity and authenticity. To commit to the self requires undertaking a long and painful exploration of the psyche and integrating unconscious material into ego-consciousness. The participating spiritual healers, who had committed to their self and were well advanced on their psychological exploration journey, displayed moral qualities akin to exemplarity.

Alison Paul BSc (Nutrition) and D. A. T. Southgate PhD discuss the limitations and use of food composition tables. This is the second of two articles to mark the publication of the fourth revised edition of McCance and Widdowson's The Composition of Food.

This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/14664109910306749. When citing the article, please cite: Paul Hattam, Alison Smeatham, (1999), “Evaluation of an orthopaedic screening service in primary care”, British Journal of Clinical Governance, Vol. 4 Iss: 2, pp. 45 - 49.

In 1987 the Medical Research Council's Dunn Nutrition Unit celebrated its Diamond Jubilee.1 What was the background to the Council setting up a Nutrition research establishment in 1927? Why was Cambridge chosen and why is it called the Dunn?

Food composition tables are an essential tool for anyone wishing to calculate the nutrient content of a diet, whether for use in therapeutic dietetics or in nutritional surveys both at the national and research level. They also provide much of the information on which the teaching of the nutritional values of foods is based.

This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Managers in firms fear for their own social and firm standing, and are therefore less able to change direction or admit mistakes unless shocked out of their intransience.

The briefing saves busy executives, strategists and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.

It is generally accepted that the nutritional knowledge of the average person in the U.K. is fairly low. Recent investigations have shown, for example, that few housewives were able to name the common sources of several essential nutrients and few of them have the correct view of a well balanced meal. This lack of knowledge seems remarkable when so many people would claim to be diet conscious, when the sale of cookery books is phenomenal and when the media and food manufacturers bombard the consumer with information about nutrition. Some specialist groups of people, such as diabetics and enthusiastic slimmers, may have a better understanding of nutrition than the average person. But even among the better informed sections of the community there are important gaps in knowledge and many misconceptions about nutrition.