Search results

This article briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) programme of research in support of dietary surveys. It summarises the current portfolio of projects, then discusses in more depth the six projects being undertaken on further analysis of data from government dietary surveys, drawing on papers presented by the researchers at the annual meeting of this programme in London on 2 June 1998.

Implementing Dietary Guidelines was the theme of the British Nutrition Foundation's fifth annual conference held recently in London. Speakers and delegates discussed many different aspects of this important subject. Dr David Buss spoke about ways in which dietary recommendations could be applied to adolescents.

Explores the background to the launch of a new qualification in public health nutrition ‐ Registered Public Health Nutritionist (RPHNutr) ‐ in the UK. This new qualification was led by the Nutrition Society and aims to set professional standards, promote the recognition of the need for such expertise, promote the role, create links with other relevant bodies, and provide a publicly available register of qualified people. Defines the role of public health nutritionist and outlines the requirements for accreditation.

During and after the Second World War, the British diet was severely limited. Sweets, sugar and fatty foods were among the foods in short supply, but as soon as they became freely available again, consumption of these and other enjoyable foods rose rapidly. An increased interest in health in the 1980s led to a reversal of a number of these changes. Quantifies the changes which occurred in the 1980s. Concludes that the proportion of fat in the British diet remains high, because although intakes of fat have fallen, so too have intakes of sugar and starchy foods. Nevertheless, the amount of saturated fat has fallen substantially towards the target set in The Health of the Nation.

The National Food Survey has been a British Institution for forty years now. It was started by the Ministry of Food in July 1940 ‘to assist the Government when considering the measures necessary to mitigate the effects of wartime food shortages’, and has subsequently been expanded by the Ministry of Agriculture Fisheries and Food in order to ‘keep a continuous check on the food consumption and nutrition of all sections of the population, so providing a factual basis for decisions on food policy.’

Since 1978, the fourth edition of The Composition of Foods has been the standard reference book on the nutritional value of British foods. Indeed, this book has become so widely known since Professor McCance and Dr Widdowson published the first edition in 1939, that to many people the words ‘McCance and Widdowson’ are more likely to bring to mind this book than two people.

In this chapter, we explore the implications of benign and malicious envy in the workplace and suggest methods by which leaders can manage the situational context to minimize negative responses to envy and promote positive responses. We argue that three aspects of the organizational context are especially influential in the development of envy: perceptions of fairness, employees’ feelings of control over their situation, and organizational culture. All three impact whether felt envy will be benign or malicious. In addition, the right organizational culture can prevent any feelings of malicious envy from leading to undesirable behaviors. We suggest that by fostering justice, promoting employee feelings of control, and exemplifying an ethical organizational culture leaders can manage the manifestation of envy and resulting behaviors in a positive direction.

Summarizes the main recommendations of a new report from the Scottish Intercollegiate Guidelines Network (SIGN) entitled Obesity in Scotland: Integrating Prevention with Weight Management. Describes how being overweight carries an increased risk of a wide range of health problems and how the report is especially concerned about the measurement and management of their various risk factors.

Investigates the effect of adaptors’ race and cultural adaptation on attraction when American salespersons adapt to Thai buyers. Suggests that the results support the hypohtesis that the race of foreigners, despite the fact that they were born and raised in the same country moderates the effect of adaptation on attraction. Highlights that when Americans do adapt their behaviour, adaptation by those who are more racially different from the Thai perceivers is more effective than those who are less racially different. Provides some managerial implications.