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Social exclusion as a result of gender, race, and class inequality is perhaps one of the most pressing challenges associated with the development of a diverse information technology (IT) workforce. Women remain under represented in the IT workforce and college majors that prepare students for IT careers. Research on the under representation of women in IT typically assumes women to be homogeneous in nature, something that blinds the research to variation that exists among women. This paper aims to address these issues.

The paper challenges the assumption of heterogeneity by investigating how the intersection of gender, race, and class identities shape the experiences of Black female IT workers and learners in the USA.

The results of this meta‐analysis offer new ways of theorizing that provide nuanced understanding of social exclusion and varied emancipatory practices in reaction to shared group exposure to oppression.

This study on the under‐representation of women as IT workers and learners in the USA considers race and class as equally important factors for understanding variation among women. In addition, this paper provides rich insights into the experiences of Black women, a group that is largely absent from the research on gender and IT.

Public agency managers dealing with environmental issues often encounter “wicked problems”; poorly defined, with conflicting interpretations of data, and conflict among values and missions (Rittel & Webber, 1973). This case study that provides insight into a “wicked problem” resulting from a complex series of interactions between the U.S. Fish and Wildlife Service, and the Bureau of Reclamation during the Kesterson incident (a biological disaster during the 1980s). Morganʼs (2006) metaphors are utilized to examine the circumstances of the incident and demonstrate the hierarchical structures and opposing cultures that exacerbated the issues. Dealing with a wicked problem requires embracing conflict to potentiate change. We assert that public organizations dealing with complex issues need to embrace chaos and flux and self-organize in the same manner as biological systems, thereby evolving into dynamic organizations well-equipped to deal with the complexities of their environments.

Wonders whether companies actually have employees best interests at heart across physical, mental and spiritual spheres. Posits that most organizations ignore their workforce – not even, in many cases, describing workers as assets! Describes many studies to back up this claim in theis work based on the 2002 Employment Research Unit Annual Conference, in Cardiff, Wales.

Although leadership education typically is not explicitly incorporated into student affairs preparatory programs, student affairs practitioners are expected to facilitate the leadership development of their students. Thus, through two simultaneous Delphi panels, Group A: Student Affairs Practitioners (n=17) and Group B: Student Affairs Preparatory Program Faculty (n=20), this study explored the places or experiences where student affairs practitioners should learn and practice the professional competencies needed to be a student affairs leadership educator. Both expert panels agreed the graduate assistantship was the most important place to learn and practice how to be a leadership educator. Yet these findings demonstrate a gap between research and practice within student affairs preparatory programs. Four recommendations are provided to strengthen the professional preparation of student affairs practitioners as leadership educators.

The practical applications of emerging theory, “complexity theory”, to business are sometimes less obvious than the theory itself, which drives the need, though arguably subjective, for enlightening applications for the potential use of emerging theory in business. Examines whether complexity theory has merit in the design of company procedures not just to challenge the functionalist dogma of traditional organizational structures, but also to encourage a process of self‐organization, self‐motivation, and learning. Focuses on three businesses of a private company in manufacturing, construction and trading and uses one procedure, which outlines the mechanism for charging operating units for the use of working capital. Investigates whether a process of self‐organizing and self‐motivating patterns can emerge if the structure of a procedure is developed under the methodology of complexity theory. Research findings were obtained from a focus group using the computer based qualitative research approach of Ideas Unlimited^TM and further examined in subsequent focus group discussions.

Knight's Industrial Law Reports goes into a new style and format as Managerial Law This issue of KILR is restyled Managerial Law and it now appears on a continuous updating basis rather than as a monthly routine affair.

Heat treatment, in view of later knowledge, is seen to have other effects than to destroy or lower the vitality of micro‐organisms initially present; there are the more obvious changes of flavour and of consistency brought about by the partial cooking, but there are also the possible lowering of the vitamin potency and the still more subtle changes in the salts which may, after heat treatment, be rendered less available than in the raw product. The importance of these considerations cannot be too much stressed when it is remembered that heat treatment is, generally speaking, an inherent stage in the process of canning. It is the heat treatment which preserves the goods, the sealing of the can being merely a means of prevent re‐contamination. The chemist, no less than the physiologist, has been much concerned with the changes in foods caused by heat treatment as a method of preservation, and, as a result of his investigation, there is now a better understanding of the changes which take place, with a consequent improvement in the methods of processing. For a number of years, however, this country, in common with many others, has relied, in so far as its supplies of meat are concerned, on products preserved by “cold,” and the freezing of beef, the chilling of mutton, have made available to us the cattle of the Argentine and the sheep of New Zealand. Initially the processes employed were crude, the post‐mortem changes were imperfectly understood, conditions of storage, before, during and after shipment, were haphazard, and the methods of defrosting far from scientific. How far the methods have advanced, and to what extent the scientist has been concerned in the elucidation of the many problems, will be realised from the reports of the Food Investigation Board. It is not suggested that all the advance is due to the work of the Low Temperature Station a Cambridge—much has been done in other countries‐but the investigations carried out by the scientists a this station have been fundamental. Food producers in America were the first to realise the importance of the latest development in freezing, the advent of the “ Quick Freezing Processes ” marking a distinct advance in technique. When cellular tissue is normally frozen and subsequently defrosted, rupture of the cells may have occurred and the structure of the substance consequently partially broken down. When, however, the tissue is quickly brought down to a very low temperature, it is found that in many cases this breakdown in tissue does not take place. These principles have been applied to commercial installations, and fish, meat, fruit and vegetables so treated show on defrosting remarkably little change in character. Preservation by desiccation is a method employed for certain materials with great success. Sun‐drying of fruits (sultanas and dates, to quote but two) and the sun‐drying of cereal products such as macaroni is still practised. An important industry concerned with the drying of milk has developed in most milk‐producing countries, whilst dried eggs and dried egg‐albumin form important items of commerce. It is obvious that the object of concentrating such substances as fruit juices, milk and vegetables and animal liquid extracts is ideally to reduce the water content and obtain a product which, when the water is ultimately restored, gives a solution or material having the original taste, aroma and food value. The effect of heat is often, however, to change these characteristics, and although by the use of a vacuum the temperature to which the substance is submitted is lowered, changes still take place, and much of the aroma depending on volatile constituents is lost. To a very great extent this has been overcome by a method of desiccation which is essentially partial freezing, a method which has not yet received much publicity as it has only lately emerged from the experimental stage. The practical application of this principle is due to Dr. G. A. Krause, of Munich, who has invented and designed a dual process of concentration. In this process the liquid is first concentrated by freezing out water as ice, which is removed by mechanical separation in a centrifuge. By ingenious mechanical and regenerative devices this process has been made extremely efficient, the losses being only 1–2 per cent. of the original juice, although the efficiency is not maintained when the solids‐content of the product has been raised to 40–50 per cent. This liquid is then further concentrated by evaporation at a low temperature, about 10°–15° C. The differential evaporation of water as compared with the aromatic flavour constituents occurs because the removal of water as vapour at this temperature depends solely on the rate of diffusion of the molecules into the gas space. As water has a small molecule compared with the large molecules of the esters, ethers and alcohols of the flavouring substances, it escapes more readily ; the conditions of evaporation as given in the patent are all designed to aid this escape. A reduction in pressure may be used to speed up the process without interfering with the differential diffusion, and the provision of an atmosphere of small molecules (e.g., hydrogen) also has the same effect. A large surface for the evaporation is made by spreading the liquid as a thin continuously renewed film. The condenser is situated very near the evaporating liquid to remove the water molecules quickly (a distance of 3 cm. is the maximum diffusion path). The atmosphere may be circulated or disturbed to hasten the diffusion and, most ingenious of all, it may be blown towards the evaporating liquid when, if a velocity is used just greater than that of the heavy molecules leaving a liquid surface, the loss of flavour may be entirely eliminated while the rate of water evaporation is only reduced by 10 per cent. By these means a concentrate containing as much as 65 per cent. solids and capable of storage without deterioration at ordinary temperatures may be prepared, and 80 per cent. of the original vitamins retained. The use of refrigeration in the preservation of food has necessitated the use of refrigerated transport to complete the links between producer, manufacturer, retailer and customer. The variety of commodities and the different conditions they need create varying demands on the methods of insulating and refrigerating transport vehicles. The British railways have 4,000 refrigerated railway vans, and such vans, containing perishable produce, came regularly to England from Austria and Italy by way of the train ferries. These vans are designed for fairly high temperatures, 35–40° F., and long hauls, and use ice as a refrigerant. At the other end of the scale is the road vehicle, which may have a temperature as low as 0° F., but is only on its journey about 12 hours. It is in these road vehicles that the greatest advances have been made, for conditions in England do not justify the railways in expenditure on elaborate equipment. The early road vehicles were insulated boxes on a lorry chassis and were refrigerated by ice and salt, which was “messy” and caused bad corrosion of the chassis. The introduction of an eutectic solution, virtually a mixture of a freezing salt and water in a definite proportion, which was frozen as a whole in a sealed tank, was made some few years ago. This removed the “messiness,” conserved the salt and produced greater efficiency and a more stable temperature.

“GIVE a dog a bad name and hang him,” is an aphorism which has been accepted for many years. But, like many other household words, it is not always true. Even if it were, the dog to be operated upon would probably prefer a gala day at his Tyburn Tree to being executed in an obscure back yard.

Blue-collar manufacturing workers are more likely to have lifestyle risk factors, including a lower intake of fruit and vegetables, for the development of chronic diseases. The purpose of this paper is to assess the effects of worksite health-promotion interventions on fruit and vegetable intake among manufacturing workers.

This paper reviews the evidence for the effectiveness of interventions and makes recommendations on best practices. Types of interventions and theoretical frameworks used in the workplace are reviewed, and findings are presented through research examples. Research for this paper was conducted using PubMed, Cumulative Index to Nursing and Allied Health Literature, and PsycINFO.

Positive results were found for the effectiveness of interventions to increase fruit and vegetable consumption. Multiple levels of intervention, an emphasis on employee participation in planning, higher self-efficacy, and social support were found to be effective.

Limitations of this review included self-reported data on fruit and vegetable intake. Also, determining if one intervention was more efficacious than another was difficult when multiple interventions were used within a study. Questions have been raised regarding the long-term impact of increased fruit and vegetable intake among employees.

When planning programs, multiple levels of intervention will be needed to increase fruit and vegetable intake among workers. Also, employee participation should be emphasized when planning and implementing programs.

The use of manufacturing companies should be considered as a platform for health-promotion programs. Increasing fruit and vegetable intake has the potential to impact numerous blue-collar workers to help reduce the risk of chronic disease.

Research in the area of financial distress often uses a proportional hazards model to determine the influence of covariates on the duration of time that precedes financial distress. Acritical issue in the use of a proportional hazards model is the use of time‐invariant and time‐dependent covariates. Time‐invariant covariates remain fixed while time‐dependent covariates change during the estimation of the model. Although the choice of covariates might substantially affect the estimation of the proportional hazards model, existing literature often fails to consider the potential effect of this choice on model estimation. This paper reviews the distinction between time‐invariant and time‐dependent covariates and the effect of covariate selection on the estimation of a proportional hazards model. Using a sample of financially distressed and non‐financially distressed firms, this paper suggests the choice of time dependence substantially influences model estimation and that covariate selection should be given more serious consideration in financial distress research.