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Describes the AccessMichigan Electronic Community Health Information Initiative (AMECHII) which aims to provide state‐wide access to high‐quality, timely, reliable and valid health information for consumers and practitioners, regardless of geographical location or economic status. A formal exploration phase has been completed which was notable for the involvement of experts from every type of library in the state and a variety of health‐care organisations. The next phase will be a strategic planning process, outlined to ultimately result in methods for economic sustainability and a new paradigm for multi‐type library and health‐care stakeholder collaboration for the acquisition, distribution and use of electronic health information over a wide geographical and culturally diverse area.

The work covers three major sections: introduction, literature review, and methodology. In the first section, the problem, objectives, and rationale of the proposed study are stated. In the literature review, the history, categorization, and issues related to electronic publishing are summarized. The likely impact of electronic publishing on print publishing is also discussed. Finally, research questions, null hypotheses, research design, and data collection are covered in the section of methodology. In addition, the schedule and budget for the study are also roughly planned.

In this paper, we offer a model of how leaders and managers can create energy for change by influencing patterns of conversation across the organization. We develop the model by linking social constructionist thought with theory from the field of positive psychology. We propose that effective leaders work with others to co-author persuasive narratives of change that generate energy by providing people (including themselves) with a sense of autonomy, competence, and relatedness. Energy is expressed in the form of support, time, money, and resources, which contribute to the success of the work. Continuous attention to crafting persuasive narratives in a collaborative way creates upward spirals of energy, and increases the probability of successful change over time. We illustrate these ideas with a case study of a successful IT change initiative in a Fortune 100 insurance company, and conclude by discussing implications for research and practice.

Support groups are a common feature of the mental health support engaged by carers and consumers. The purpose of this paper is to update and consolidate the knowledge and the evidence for the effectiveness of mental health support groups.

This paper is based on a systematic literature review of relevant databases around support groups for mental health. Support groups are defined as meetings of people with similar experiences, such as those defined as carers of a person living with a mental illness or a person living with a mental illness. These meetings aim to provide support and companionship to one another.

The results show that there is a consistent pattern of evidence, over a long period of time, which confirms the effectiveness of mental health support groups for carers and people living with mental illness. There is strong, scientifically rigorous evidence which shows the effectiveness of professionally facilitated, family-led support groups, psychoeducation carers support groups, and professionally facilitated, program-based support groups for people living with mental illness.

This research implies the use of support groups is an important adjunct to the support of carers and people with mental illness, including severe mental illness.

This research brings together a range of studies indicating the usefulness of support groups as an adjunct to mental health therapy.

Recently, the importance of a lived experience workforce in the delivery of mental health services has been demonstrated. The roll-out of the National Disability Insurance Scheme (NDIS) in Australia has generated the need for a significant increase in the disability workforce, including psychosocial disability. The purpose of this paper is to describe the strategies outlined in the One Door Mental Health Lived Experience Framework (LEF), which is the culmination of over 30 years of experience in providing mental health services and the employment of a lived experience workforce.

One Door developed and implemented the LEF, a thorough guide to the employment and support of a workforce of people with lived experience of mental illness, through consultation with consumers, carers, stakeholders, practice advisors, management, human resources and employee focus groups.

Extensive support structures in the LEF are key to achieving the benefits of a lived experience workforce. The LEF has positioned One Door successfully for the achievement of key organisational goals in mental health support and advocacy.

Mental health policies and support are critical for productivity outcomes in any workplace regardless of the level of lived experience of the employees. This paper provides organisations, particularly those within the mental health sector, an example to build on in their own employment and support strategies.

This paper is of particular value in the context of organisations in the mental health sector transitioning to the NDIS.

This guide is compiled in order that banks may see the extent of the overall problem of fraud and money laundering in documentary credit transactions. It also contains advice on how banks and bankers may protect themselves and their staff from the consequences of fraudulent attacks against the system.

MR. F. W. F. ARNAUD, the Public Analyst for the Borough of Portsmouth, delivered a lecture on this subject at the Town Hall on April 27. The lecturer commenced his address by stating that many of the objections to the use of certain preservatives which he might have occasion to put forward were not necessarily his own individual objections, but were the objections of many scientific men who had dealt with all sides of this difficult subject. There was a tendency on the part of some people to regard preservatives as disinfectants, but disinfectants and antiseptics were two different things. A disinfectant not only retarded the growth of microbes, but actually killed them, while an antiseptic preservative merely retarded their growth or formation. Two common antiseptics were sugar and salt. It had been contended that a small dose of a chemical preservative was preferable to a dose of microbes. The effect of a preservative was not to kill the life already present, but to prevent the free multiplication of the organisms present, and the swallowing of a dose of preservative did not necessarily prevent the swallowing of a dose of microbes. There were many old forms of preserving food, such as the use of sugar for fruit and condensed milk; of vinegar for vegetables; and the process of smoking for bacon and fish, smoke being very destructive to microbes; but the oldest form of preservation was the process of salting meat and fish. Another form of preservation was the method of preventing the access of air to perishable articles, as in the cases of eggs and lard. Then there was drying, as in the case of fruit, and chilling, or freezing, as in the cases of meat, milk, poultry, and fish. The temperatures employed for freezing food varied considerably, and depended chiefly upon the length of time during which storage was necessary. If it were only desired to keep meat for a week or two, a low temperature was not necessary, but one of 40 deg. F. was sufficient. Any cooling process was equivalent to the use of a great deal of chemical preservative. A cooling to 50 deg. P. was equivalent to the addition of boric acid to the extent of .05 per cent. At a normal summer temperature of 70 deg. P., two microbes would produce 62,100 in the course of twenty‐four hours; hence the necessity for cooling articles of food. The drawback to most of these methods of preservation was that sugar, salt, and cold were not applicable in every case. Exclusion of air and subsequent sterilisation had their drawbacks also. When sterilisation was complete and the air was exhausted, no putrefaction could take place, and the food should remain indefinitely unchanged. In the matter of tinned meat, the drawback lay chiefly in the failure to ensure complete sterilisation, and in the dissolving of tin, and occasionally lead, from the metal enclosing the food. In the case of tinned meat putrefaction to any considerable extent could be easily recognised by the blown condition of the tin and an absence of the inrush of air when the tin was pierced. Such food was a source of great danger, and if eaten the meat was liable to give rise to ptomaine poisoning—which was occasioned by eating the poisonous products produced by various bacteria. The danger of metallic poisoning could be largely overcome by the use of glass or earthenware vessels. Preservatives in use at the present time were: Benzoates, fluorides, formalin, salicylic acid, sulphites, saccharin, and beta naphthol, generally used singly, though there were some very complicated preservatives on the market. With reference to the use of salt and sugar as preservatives, little or nothing could be said against their use, for sugar was in itself a food and had a well‐known food value. Salt, too, was an essential constituent of our food, for without the elements of which it was composed we could not exist. Naturally, the assimilation of a large quantity of salt was not desirable, but it could not be urged, as, for instance, in the case of boric acid, that it was a substance foreign to the constituents of the human organism, for it was indispensable. Boric acid, however, played no part in any of the essential life processes.

At a recent inquest upon the body of a woman who was alleged to have died as the result of taking certain drugs for an improper purpose, one of the witnesses described himself as “an analyst and manufacturing chemist,” but when asked by the coroner what qualifications he had, he replied : “I have no qualifications whatever. What I know I learned from my father, who was a well‐known ‘F.C.S.’” Comment on the “F.C.S.” is needless.

The following classified, annotated list of titles is intended to provide reference librarians with a current checklist of new reference books, and is designed to supplement the RSR review column, “Recent Reference Books,” by Frances Neel Cheney. “Reference Books in Print” includes all additional books received prior to the inclusion deadline established for this issue. Appearance in this column does not preclude a later review in RSR. Publishers are urged to send a copy of all new reference books directly to RSR as soon as published, for immediate listing in “Reference Books in Print.” Reference books with imprints older than two years will not be included (with the exception of current reprints or older books newly acquired for distribution by another publisher). The column shall also occasionally include library science or other library related publications of other than a reference character.