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The purpose of this paper is to evaluate the impact of leadership development programmes, underpinned by Transformational Learning Theory (TLT).

A corpus-informed analysis was conducted using survey data from 690 participants. Data were collected from participants’ responses to the question “please tell us about the impact of your overall experience”, which culminated in a combined corpus of 75,053 words.

Findings identified patterns of language clustered around the following frequently used word types, namely, confidence; influence; self-awareness; insight; and impact.

This in-depth qualitative evaluation of participants’ feedback has provided insight into how TLT can be applied to develop future health-care leaders. The extent to which learning has had a transformational impact at the individual level, in relation to their perceived ability to influence, holds promise for the wider impact of this group in relation to policy, practice and the promotion of clinical excellence in the future. However, the latter can only be ascertained by undertaking further realist evaluation and longitudinal study to understand the mechanisms by which transformational learning occurs and is successfully translated to influence in practice.

Previous research has expounded traditional leadership theories to guide the practice of health-care leadership development. The paper goes some way to demonstrate the impact of using the principles of TLT within health-care leadership development programmes. The approach taken by The Florence Nightingale Foundation has the potential to generate confident leaders who may be instrumental in creating positive changes across various clinical environments.

The purpose of this paper was to explore the health of trafficking survivors in Spain, which is relatively unstudied (Sweileh, 2018). Therefore, the objectives of this study are to describe the health conditions, access to health-care facilities, COVID-19 protection and health challenges in relation to the COVID-19 pandemic reported by women survivors of human trafficking in Spain.

Due to the pandemic situation, limited research and the complexity of the issue, the authors took a qualitative approach. A cross-sectional study was carried out through interviews with women survivors of human trafficking for sexual exploitation in Spain. Prior to the interviews, the researchers conducted written interviews with social workers to understand the most important challenges that the women survivors were experiencing during confinement. As a result of these written interviews, the interview script for the survivors was modified.

To sum up, the COVID-19 situation poses several challenges, including social difficulties (food insecurity; violence; terrible housing conditions; working pressure; poor sleeping habits; and cultural, linguistic and religious challenges), medical insecurity (due to lockdowns, negative experiences in care, lack of official documents, collapse of hospitals, telephone monitoring and fear of contagion), great emotional distress reported by women (anxiety, fear, sadness, post-traumatic stress disorder, stigma and substance use) and physical health problems (serious weight loss, muscle pains, dental problems and sexual and reproductive health-care limitations).

As is usual in qualitative research, rather than obtain generalizable results, the main objective was to delve deeper into under-researched or complex issues (Polit and Beck, 2010). While this report provides a timely overview marked by COVID-19 of an important population, there are some limitations. The major limitation of this research was the sample representativity, because the sample was conducted with only one non-governmental organization and only individuals who voluntarily agreed to make the interview; as such, other victim profiles may not be represented.

The findings can provide information for detecting victims of human trafficking for sexual exploitation and contribute to understanding the pandemic’s impact. Furthermore, the paper emphasizes the need to adopt measures for the recovery of victims, such as medical and psychological assistance, in accordance with the Palermo Protocol. As people transition out of the pandemic, it is crucial for Spain, along with other European countries, to guarantee that all residents, particularly the victims of human trafficking, have access to social and health-care protections during times of crisis.

As already mentioned, further investigation should be done to fill the gaps on health of human trafficking (Sweileh, 2018) and improve the recovery of victims of trafficking (García-Vázquez and Meneses-Falcón, 2023 0; Sweileh, 2018). The paper acknowledges the existing research gap in the field and emphasizes the importance of future studies to delve deeper into the challenges faced by victims, calling for a more nuanced understanding of health.

The Coronavirus pandemic has increased and reinforced the vulnerability of sex-trafficked victims, especially creating different mental health problems. One of the biggest concerns for this group has been the difficulty of access to basic goods such as food. Furthermore, psychological distress impacted the well-being of trafficking victims, and many suffered from eating disorders. Less than half of the women who were forced to continue in prostitution did not have the means to protect themselves against COVID-19 and did not have easy situations to overcome illness.

THE Fifty‐First Conference of the Library Association takes place in the most modern type of British town. Blackpool is a typical growth of the past fifty years or so, rising from the greater value placed upon the recreations of the people in recent decades. It has the name of the pleasure city of the north, a huge caravansary into which the large industrial cities empty themselves at the holiday seasons. But Blackpool is more than that; it is a town with a vibrating local life of its own; it has its intellectual side even if the casual visitor does not always see it as readily as he does the attractions of the front. A week can be spent profitably there even by the mere intellectualist.

Food and its effect on public health is a subject which takes an important place in Part II of the Ministry of Health's Report for 1951, and the Ministry of Food, in recognising the seriousness of food poisoning, has given prominence to the section devoted to food contamination by including, in one of its October Bulletins, a summary of this part of the Report. Food poisoning is described in the Report as a problem which grows more and more important, and which calls for a much higher standard of hygiene in food handling and its preparation. Figures compiled from the reports of the Public Health Laboratory Service, from bacteriologists in certain hospital laboratories, and from medical officers of health show that the total number of incidents notified in 1951 was 64 per cent higher than the number notified in 1949, but there is evidence that the actual number of persons affected by food poisoning was far in excess of the number of cases reported. Laboratory facilities for the investigation of food poisoning vary considerably in different districts, and medical officers are not always informed in time to carry out a full investigation; it is, therefore, difficult to obtain an accurate picture. In 255 outbreaks (47 per cent of the total) the source of contamination was traced. Of these outbreaks 101 occurred in canteens, 41 in hotels, cafés and restaurants, 9 in butchers' shops, 83 in hospitals, nurseries and institutions, and 18 in other places. The number of outbreaks traced to canteens is disturbingly high, but it should be remembered that canteen outbreaks are investigated and reported more frequently than outbreaks originating in shops and restaurants. When infected persons disperse from restaurants to their homes before the onset of symptoms, tracing the source is always difficult and often impossible. There is no reason to suppose that food poisoning arises less often in restaurants than in canteens. The figures reflect the difficulties of discovering and investigating outbreaks where the patients live in a number of different areas; they do not indicate the relative incidence of poisoning in canteens and restaurants. The Report states that 48 per cent of all outbreaks in which the food responsible was identified were traced to processed and made‐up meat such as re‐heated meat, stews, sausages, brawn, rissoles, gravy and stock. Out of 435 outbreaks in which the food thought most likely to have been responsible was traced, other foods—in addition to the meat dishes mentioned above—contributing to this type of infection were trifles, ice‐cream, custards and cream buns, also ducks' eggs. Milk was mentioned in 16 outbreaks. Inadequate standards of personal hygiene and faulty methods in preparing food for large numbers were the main reasons for contamination. Harmful bacteria usually get into food from insufficiently cleansed hands. Every effort must, therefore, be made by employers to provide kitchens and water‐closets with hand‐basins, abundant hot water, soap, nail brushes and clean towels. Though education in the hygiene of food preparation is now spreading, it still lags far behind what is necessary. Members of the public can speed the progress by actively insisting that their food is prepared and served with due regard to cleanliness at all stages. Reverting to the fact that nearly half of the outbreaks traced to specific foods were associated with processed, made‐up, and re‐heated meat dishes, the Report states that, if all meat dishes were cooked shortly before they were to be consumed, and if they were eaten while they were still hot, there is no doubt that the incidence of food poisoning would show an immediate and substantial decline. If food has to be prepared in stages, then precautions should be taken to prevent the growth of bacteria. After cooking and rapid cooling, it should be refrigerated until it is wanted, If it is to be re‐heated, this should be done rapidly and the food brought to boiling point. The Report refers to the setting‐up, by the Ministries of Health and Food, during the year under review, of two Working Parties and a Committee; these bodies have been making enquiries and have produced reports on the precautions to be observed in various branches of the food industry. These reports, have already been referred to in previous articles. Although there is no doubt that great improvements have been made in the handling of food—due to the enthusiasm of Medical Officers of Health and Sanitary Inspectors—it is generally realised that a persistent drive, requiring a long sustained effort and embracing complete health education of the food trade and the consuming public, is needed before safe food becomes a reality. Public opinion has been given the necessary impetus, and, on the business side, it is now obvious that good sanitary practices are also good trade practices, and that there is no conflict between the two interests. The way in which premises, the design and condition of equipment, and the human element affect the practices which are enforced or permitted in any particular food business, has a part to play in achieving and maintaining a high standard of food hygiene. Many food handlers have a confused idea of the difference between detergent and sterilizing action, and of the fundamental principle that sterilization must follow, and not precede nor be substituted for, cleaning with a detergent. On the other hand, it is very encouraging to visit so many small catering businesses, such as transport and other workmen's cafés, where the owner is intensely proud to show off the improvements and the efforts he has made to raise his food handling to a higher standard. At the other end of the scale, some multiple caterers have utilised their highly organised resources continuously to improve their premises, equipment and methods. There is, we all agree, endless scope for further health education.