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Article
Publication date: 1 November 1959

This is the age of research. What was once a highly selective privilege in just a few professions that could be counted on one's fingers has since the last war become a feature of…

Abstract

This is the age of research. What was once a highly selective privilege in just a few professions that could be counted on one's fingers has since the last war become a feature of every conceivable branch of science and trade, to which millions in money are devoted. The connection often seems remote, if not a little spurious. Perhaps it may be due to the enormous emphasis on the teaching of science and technology in recent years, but we see what Sir William Dale calls “these turnspits of modern science” ready to undertake, and various official bodies to finance by grants, research into almost anything. The amount spent, for example, on cancer research through the years and all over the world, which incidentally has produced very little in the way of real advancement towards a cure, must be phenomenal, but it is now probably dwarfed by the colossal sums available for trade and market research. We even see research by opposing groups, one endeavouring to prove, the other to refute some particular hypothesis. Much of it appears to lack realism or to be of any great practical value and at too high a theoretical level, including masses of statistics, without which the younger generation of scientists appears to think research valueless, if not impossible.

Details

British Food Journal, vol. 61 no. 11
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 February 1970

Reports of a number of countries imposing a limited ban on the use of D.D.T. have appeared from time to time in the B.F.J., but in the last few months, what was a trickle seems to…

Abstract

Reports of a number of countries imposing a limited ban on the use of D.D.T. have appeared from time to time in the B.F.J., but in the last few months, what was a trickle seems to have become an avalanche. In Canada, for example, relatively extensive restrictions apply from January 1st, permitting D.D.T. for insect control in only 12 agricultural crops, compared with 62 previously; there is a reduction of maximum levels for most fruits to 1 ppm. Its cumulative properties in fat are recognized and the present levels of 7 ppm in fat of cattle, sheep and pigs are to remain, but no trace is permitted in milk, butter, cheese, eggs, ice cream, other dairy products, nor potatoes. A U.S. Commission has advised that D.D.T. should be gradually phased out and completely banned in two years' time, followed by the Report of the Advisory Committee on Pesticides and Other Toxic Chemicals recommending withdrawal in Britain of some of the present uses of D.D.T. (also aldrin and dieldrin) on farm crops when an alternative becomes available. Further recommendations include an end to D.D.T. in paints, lacquers, oil‐based sprays and in dry cleaning; and the banning of small retail packs of D.D.T. and dieldrin for home use in connection with moth‐proofing or other insect control. The Report states that “domestic users are often unaware that using such packs involve the risk of contaminating prepared food immediately before it is eaten”.

Details

British Food Journal, vol. 72 no. 2
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 27 January 2012

Wayne Hoy

The purpose of this paper is to trace a 40‐year research journey to identify organizational properties that foster the achievement of all students, regardless of socio‐economic…

5003

Abstract

Purpose

The purpose of this paper is to trace a 40‐year research journey to identify organizational properties that foster the achievement of all students, regardless of socio‐economic status (SES).

Design/methodology/approach

The author describes a search for school properties that have an impact on the cognitive and social‐emotional development of faculty and students, with special emphasis on academic achievement.

Findings

Three characteristics of schools were identified that make a positive difference for student achievement controlling for the SES: collective efficacy, collective trust in parents and students, and academic emphasis of the school. Further these three measures are elements of a latent construct, academic emphasis of school, which is a powerful predictor of student achievement regardless of SES.

Originality/value

The paper identifies school variables that are often as important, or more important, than SES in explaining academic achievement, and a new model is created to explain how academic optimism influences student achievement.

Details

Journal of Educational Administration, vol. 50 no. 1
Type: Research Article
ISSN: 0957-8234

Keywords

Article
Publication date: 1 January 1978

WAYNE K. HOY, C.J. TARTER and PATRICK FORSYTH

The theoretical and practical significance of the concept of subordinate loyalty to immediate superior is developed, and then, an empirical exploration of administration behavior…

Abstract

The theoretical and practical significance of the concept of subordinate loyalty to immediate superior is developed, and then, an empirical exploration of administration behavior that best predicts subordinate loyalty to elementary and secondary principals is undertaken. Data were collected from the principals and faculties in eighty public schools. Those characteristics of principal behavior accounting for the greatest explanation of loyalty are Thrust, Consideration, Initiating Structure, and Nonauthoritarianism; however, somewhat contrasting profiles emerge in predicting teacher loyalty in elementary and secondary schools. While Initiating Structure of the principal has high value in the secondary schools, it is Consideration, not Initiating Structure, which is most salient in elementary schools.

Details

Journal of Educational Administration, vol. 16 no. 1
Type: Research Article
ISSN: 0957-8234

Article
Publication date: 1 February 1974

Frances Neel Cheney

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are…

Abstract

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

Details

Reference Services Review, vol. 2 no. 2
Type: Research Article
ISSN: 0090-7324

Article
Publication date: 1 June 1985

There have always been traditional differences between the various regions of the British Isles. For example, meat consumption is greater in the North than the South; most…

Abstract

There have always been traditional differences between the various regions of the British Isles. For example, meat consumption is greater in the North than the South; most families take some meat at every meal and this extends to the children. The North is the home of the savoury meat products, eg., faggots, rissoles and similar preparations and a high meat content for such foods as sausages is expected; between 80 and 90% with the cereal only present for binding purposes. Present minimum meat contents would be considered a swindle, also the nature of the lean meat and the lean meat/fat ratio. The high water content similarly would have been unacceptable.

Details

British Food Journal, vol. 87 no. 6
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 February 1981

“Streets broad and narrow”. In terms of shops and retail trade, it was always the narrow streets of town centres which attracted the trade, although the shops were small cramped…

Abstract

“Streets broad and narrow”. In terms of shops and retail trade, it was always the narrow streets of town centres which attracted the trade, although the shops were small cramped for space, but always a cosy, friendly air. Few ever became vacant and although interspersing chain shops seemed to break the rhythm, most were privately owned, run through the years by generations of the same family. The shops removed the proverbial meanness of narrow streets; the lights, the shopping crowds, especially on Saturday nights; shop frontmen bawling their prices, the new boys calling the late editions—all this made shopping an attractive outing; it still does. There were the practical advantages of being able to cross and re‐cross the street, with many shops on both sides within the field of vision. The broad highway had none of these things and it was extremely rare for shops to exist both sides of the street, and still less to flourish. It is much the same to this day. Hygiene purists would find much to fault, but it was what the public wanted and curiously, there was very little food poisoning; it would be untrue to say outbreaks never occurred but they were extremely rare.

Details

British Food Journal, vol. 83 no. 2
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 April 1973

At the Royal Society of Health annual conference, no less a person than the editor of the B.M.A.'s “Family Doctor” publications, speaking of the failure of the anti‐smoking…

Abstract

At the Royal Society of Health annual conference, no less a person than the editor of the B.M.A.'s “Family Doctor” publications, speaking of the failure of the anti‐smoking campaign, said we “had to accept that health education did not work”; viewing the difficulties in food hygiene, there are many enthusiasts in public health who must be thinking the same thing. Dr Trevor Weston said people read and believed what the health educationists propounded, but this did not make them change their behaviour. In the early days of its conception, too much was undoubtedly expected from health education. It was one of those plans and schemes, part of the bright, new world which emerged in the heady period which followed the carnage of the Great War; perhaps one form of expressing relief that at long last it was all over. It was a time for rebuilding—housing, nutritional and living standards; as the politicians of the day were saying, you cannot build democracy—hadn't the world just been made “safe for democracy?”—on an empty belly and life in a hovel. People knew little or nothing about health or how to safeguard it; health education seemed right and proper at this time. There were few such conceptions in France which had suffered appalling losses; the poilu who had survived wanted only to return to his fields and womenfolk, satisfied that Marianne would take revenge and exact massive retribution from the Boche!

Details

British Food Journal, vol. 75 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 April 1972

Language may be a treasured heritage of small comunities, all that is left to bind them together. It is often a matter of national or regional pride, keeping alive a tongue dead…

Abstract

Language may be a treasured heritage of small comunities, all that is left to bind them together. It is often a matter of national or regional pride, keeping alive a tongue dead centuries past everywhere else; in an area of the Grisons forty thousand Swiss speak the Latin Romansch, the tongue spoken by the citizens of ancient Rome, and nowhere else in the world is it heard. There are so‐called official languages; in the councils of Europe, it has always been French, which is the official language of the European Economic Community; this means, of course, that all EEC Directives and in due course, judgments of its courts, will be first delivered in French.

Details

British Food Journal, vol. 74 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 January 1949

Not very long ago H.M. Government plastered walls and hoardings with a large scale portrait of a haggard woman in deep mourning surmounted by the words “ Keep Death Off the Roads…

Abstract

Not very long ago H.M. Government plastered walls and hoardings with a large scale portrait of a haggard woman in deep mourning surmounted by the words “ Keep Death Off the Roads ”. A solemn warning for the rising toll taken of human life through the carelessness of others. It seems strange that no similar publicity is vouchsafed to the number of deaths caused through food poisoning. Figures recently quoted give these as five thousand a year. The Central Council for Health Education set the ball rolling in 1947 when they held a one‐day conference on food and drink infections which was attended by representatives of all branches of the food industry and of local authorities in England, Wales, and Northern Ireland. Advocating the instruction of managements, food handlers, and housewives, Dr. Robert Sutherland, Medical Adviser and Secretary to the Central Council, explained that the purpose of the conference was to get local authorities to start a campaign in their own area to encourage the food handler to become conscious of his responsibilities. Posters, leaflets, film strips, lecture syllabuses were all to be made available, and this looked like a step in the right direction. Guildford, Surrey, perhaps as a result of this conference, staged a campaign for cleaner food last March. They issued pamphlets, demonstrated likely hiding places for germs, and bestowed certificates upon those shops and premises agreeing to a certain standard in the preparation of food. (An article by the M.O.H., Guildford, in last month's issue, on page 122, described this campaign.) More recently, the Mayor of Lambeth has been saying much on the subject of hygiene; he even attributes some cases of food poisoning to the nail varnish adorning the fingers of waitresses. This is perhaps carrying things a little too far, but the Mayor rightly pounces on the dangers of hidden bacteria in cracked china. Much controversy has been waged on whether or not cracked cups are a potential source of infection. A writer in a recent issue of The Municipal Journal discounts this theory and says that the risk of anyone acquiring infection from a cup or glass with a chip in it is so remote as to be not worth considering. Having dismissed the danger so lightly, he goes on to say that the cracked and chipped utensil is really only disliked because something that is clean and pleasant to look at is preferred. This, no doubt, is true, but the warnings, supported by test results, given and made by Dr. Sidney Linfoot and published in The Lancet in 1945 cannot be disregarded. That these dangers are very real was demonstrated by the results of a bacteriological examination of twenty cups obtained from different public restaurants in which the microorganisms obtained from cultures from the cracks in each of the cups were enumerated. In many cases there was a free growth of Staph. aureus and also haemolytic streptococcus. There was also a fairly frequent appearance of intestinal organisms (B. coli, B. proteus, etc.) and one cup gave a heavy growth of Friedlander's bacillus. Nearly all the organisms found were such as are commonly associated with stomatitis and mouth and gum complaints generally. Dr. Linfoot further suggested that the presence of Friedlander's bacillus was also an indication that respiratory organisms might be a source of infection and that it was reasonable to assume that the Klebs‐Loeffler bacillus might be found if the cups had been used by a carrier. The presence of haemolytic streptococci is also a reminder that a cracked cup may be an agent in the spread of scarlet fever. Syphilitic infection is unlikely but not impossible, and in the same category falls tuberculosis. These organisms, particularly the former, would be difficult to discover from cracks, but the fact that even relatively easily killed organisms can be found alive in such sites suggests that their transmission is not impossible. The most obvious danger, states Dr. Linfoot, is that of ulcerative stomatitis. Education of the public, always a little dubious about the existence of microbes, would mean expensive advertising campaigns; legislation would help, but there are doubts as to whether or not it could be enforced. According to the Ministry of Food, Dr. Edith Summerskill is already busy drawing up a list of by‐laws for submission to local authorities with a code of practice applicable to every trade. This is useful, but in no way sufficient to tackle the problem. It has been suggested that much could be done by the private medical practitioner who, during contacts with patients, could drop a word of warning. Talk will not solve the problem: strong measures are needed substantially to reduce this appalling loss of life each year which, by the exercise of strict hygiene in the kitchen, canteen or restaurant, and by the supervision of staff cleanliness, could to some extent be curtailed.

Details

British Food Journal, vol. 51 no. 1
Type: Research Article
ISSN: 0007-070X

11 – 20 of 249