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To follow on from an earlier article on this topic (Nutrition and Food Science, March/April 1989), which outlined the background to this research and examined the method developed, this second article will highlight some of the findings and conclusions of the work.

Mention the words ‘fast food’ to a group of colleagues, and you will get a mixture of responses and a variety of expectations. Ask them then to define fast food without using the words ‘fast’ or ‘food’ and you will get less substantial replies. In fairness, it is rather like the proverbial elephant — difficult to describe, but everyone knows what it looks like!

As we pointed out in our first article in the May issue, the fast food market in the UK is expanding rapidly, and new fast food products are continually appearing in the high street. These include filled croissants, cookies and French bread sandwiches, with names like Franch Franks, le Croissant Shop and Mrs Field's Cookies. At the same time the more mainstream lines or burger and pizza chains are responding to the demands of the more health conscious consumer by offering nutritional information and products with a healthy image.

Under the auspices of the Ministry of Agriculture and Food, I was based at the Research Institute for the Food Industry and the Institute for Hygiene and Epidemiology. A hectic six week programme of meetings and visits followed, from which I hope to give you an insight into food in Czechoslovakia.

It is widely recognised that there is a significant gap in our knowledge on the nutritional content of meals provided by the catering industry. The annual National Household Food Consumption and Expenditure Survey,1 provides information on household food purchases, which is used to estimate the nutritional intake of individuals. It does not provide any nutritional information on meals purchased and consumed outside the home.

The purpose of this paper is to describe how an e‐books project was set up at the University of Worcester Information and Learning Services with the aim of improving user access to the range of textbook materials available.

Details of the background and circumstances of the University and the effect of these on the process undertaken by the e‐books project group are described. The selection of an e‐books provider, MyiLibrary, and subsequent ordering, cataloguing and promotion activities are outlined.

This paper outlines the importance of tailoring the approach to e‐books acquisition to the individual institution. It is found that authentication is a major issue and that for e‐books packages to be successful, technical problems need to be kept to a minimum.

Examples to assist others in setting up e‐books provision are given. Technical difficulties and the range of titles available are both impediments to providing a full e‐books service.

E‐books appear to provide greater access and flexibility to library users. Information and Learning Services fully intends to extend the range of e‐books available to students. This paper looks at the practicalities of setting up and expanding such a service.

In this paper, the Scottish Government's approach to improving outcomes for patients and service users by integrating health and social care planning and provision is described. The Scottish Parliament passed primary legislation in February 2014, which places requirements on Health Boards and Local Authorities to work together more closely than ever before. The paper aims to discuss these issues.

This paper sets out the Scottish Government's legislative approach to integrating health and social care, based on previous experience of encouraging better partnership between health and social care working without legislative compulsion.

The Scottish Government has concluded that legislation is required to create the integrated environment necessary for health and social care provision to meet the changing needs of Scotland's ageing population.

The paper is confined to experience in Scotland.

Legislation is now complete, and implementation of the new arrangements is starting. Evaluation of their impact will be ongoing.

The new integrated arrangements in Scotland are intended to achieve a significant shift in the balance of care in favour of community-based support rather than institutional care in hospitals and care homes. Its social implications will be to support greater wellbeing, particularly for people with multimorbidities within communities.

Scotland is taking a unique approach to integrating health and social care, focusing on legislative duties on Health Boards and Local Authorities to work together, rather than focusing on structural change alone. The scale of planned integration is also significant, with planning for, at least, all of adult social care and primary health care, and a proportion of acute hospital care, included in the new integrated arrangements.

The proposed chapter will focus on university partnerships for sustainable development, specifically in relation to the health and social care sector. As this is a burgeoning field of research and enterprise, this chapter would provide a valuable resource and much-needed exploration of how and with whom universities partner in terms of sustainability in health and social care.

The majority of universities have health sciences and social care departments delivering courses at undergraduate, postgraduate, and doctorate levels. As such, the chapter presents the range of opportunities for interdisciplinary learning and working, shares methods to foster social responsibility through partnerships between students, staff, clinicians, and service users, and acknowledges the prospect of lifelong learning that partnerships in sustainability can generate.