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Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance given that the foodservice system has increased in importance with the larger proportion of food consumed in foodservice environments. This paper aims to focus on the foodservice system with the goal of applying moral perspectives associated with the theoretical discussion on the principles of food ethics.

Food ethics is described within the theoretical framework of three principles, namely, autonomy, justice and well-being. These ethical principles are reviewed in context of the foodservice system comprised of food distribution (supply chains), preparation (foodservice establishments) and consumption (consumer demand). The review also includes international perspectives on foodservice system ethics to assess relativism (versus universalism) of moral issues.

As the foodservice system increases in complexity, greater discussion is needed on the ethics of this system. This study observes that ignoring ethical principles can negatively impact the ability of consumers, businesses and communities to make informed choices, and on their well-being. Alternatively, a focus on understanding the role of food ethics can provide an anchor for research, practice and policy development to strengthen the foodservice system. While these moral principles are universal truths, they will require relative introspection globally, based on local experiences.

This paper presents a moral principle-based description of food ethics that incorporates the various components of the expanding foodservice system.

Excessive alcohol consumption is a major cause of health and social problems in the UK. Research has shown that alcohol‐related problems are responsive to early identification and brief intervention in primary health care. However, primary health care professionals have generally been reluctant to implement alcohol screening and brief intervention into routine practice. Addressing this issue has been the latest focus of an ongoing World Health Organization (WHO) Collaborative Project. The present study (Phase IV) is concerned with the implementation of screening and brief intervention materials and procedures for widespread and routine use in primary health care.

The aim of this randomised intervention study was to test the use of two counselling styles in reducing alcohol consumption in offenders who were hazardous drinkers and who had been charged with alcohol‐related offences. An additional aim was to evaluate the research process itself before embarking on a larger trial. Participants were recruited from a police custody suite in the south east of England and randomised to receive either a motivational interviewing brief intervention (MIBI) or a standard brief intervention (BI). The Alcohol Use Disorder Identification Test (AUDIT) was used to screen offenders for hazardous drinking. Participants were asked to complete a second AUDIT 12 weeks later. Two hundred offenders with alcohol‐related offences were screened over a 10‐month period. Of these, 182 were alcohol dependent and were therefore excluded from the study. Of the 18 who were eligible to enter the study, six refused to participate. Five were randomised to the MIBI group and seven into the BI group (BI). The mean age of the MIBI group was 25 (SD±3.86) years and the mean age of the BI group was 32.4 (SD±7.9). Audit scores were significantly lower at time 2 compared to time 1 for both intervention groups (t(11) = 17.60; p < 0.05). There was no significant difference between the different intervention groups.

Alcohol misuse leads to a massive drain upon an already stretched NHS budget. High numbers of individuals with alcohol related physical and health needs are being admitted into the secondary health care setting at great financial cost. This paper examines a profile of this population presenting to the secondary care setting over a 12‐month period. It is suggested that the misuse of alcohol does not take place in isolation. It is often accompanied by other problematic behaviours such as domestic violence, inappropriate, neglectful parenting, or child abuse, offending behaviour, and psychological problems. Evidence for the nature and extent of these associated behaviours is reported and discussed. Comparisons are made particularly with data related to tobacco smoking, and the positive aspects of smoking cessation programmes are outlined. Almost all of the population reported on over the 12‐month period were tobacco smokers. The re‐emergence of the incidence of smoking with the reduction of smoking cessation programmes is noted. The challenge for substance misuse services is how best to respond to the needs of this growing population who often present withalcohol misuse together with smoking behaviours. A collaborative model of response is outlined and suggested as the best way forward. This involves substance misuse services working together with professional colleagues within the acute hospital environment and community to ensure sustainable positive clinical outcomes following hospital discharge.

The purpose of this paper is to examine the effects of different menu labelling formats on healthy food choices in a real restaurant setting.

This cross-sectional, randomised and controlled parallel-group trial was conducted in Brazil in 2013. In total, 313 university students were randomly assigned to one of three parallel groups with different menu labelling formats. Of these, data from 233 students were analysed. The others did not attend and were excluded. Intervention Group 1 (n=88) received information in the form of a traffic light plus guideline daily amounts, while Intervention Group 2 (n=74) was presented with ingredients list plus highlighted symbols (IL+S). The control group (n=71) received a menu with no menu labelling. Data were collected on one weekday in a restaurant setting. Trial outcomes were assessed by healthy food choices.

Healthy food choices of students who received the menu showing IL+S were significantly higher when compared to the other groups. This same menu labelling format positively affected healthy food choices in women, not overweight participants and in participants who often ate out more than twice a week.

Menu labelling format presenting ingredients list and highlighted symbols was positively associated with healthy food choices among the university students in Brazil. This type of labelling could be adopted in future legislation on menu labelling in Brazil and around the world.

Underpinning this research is an acknowledgement of the increasing attention paid to the social issues raised by young peoples' alcohol consumption. Although earlier research has identified a number of factors contributing to alcohol‐related problems in Poland, only a handful of studies attempted to better understand drinking patterns and their influence on alcohol consumption amongst Polish people. Therefore, this paper aims to explore the roles alcohol plays in the life of young people in Poland.

All the data are collected on a university campus in Poland in late autumn 2007 from a group of ten university students. The research is conducted in three phases, using two research methods: focus groups and diaries. Purposive sample is used to establish two focus groups (Phases 1 and 3) each of which meet on two occasions, three weeks apart. In the first two week period between each focus group, respondents are asked to keep private diary (Phase 2) recording every occurrence that is, in their opinion, related to alcohol consumption.

The findings are themed around three major factors: quantity of consumed alcohol, frequency of consumption and location of consumption. However, the strongest issue is the pressure experienced by students around the social consumption of alcohol.

At a time when young peoples' alcohol consumption is attracting increasing attention from legislators and regulators, a better understanding of young consumers' behaviour may help government and other non‐profit organisations create well‐informed regulations, policies or educational programmes.

Although there is significant amount of research into detrimental effects of excessive alcohol consumption on physical and psychological health of people in Poland, little research goes into wider social issues or beyond the most visible biological consequences of drinking as anti‐social behaviour.

The purpose of this study is to determine the competency characteristics required for the employment of master’s degree students in educational technology.

A combined qualitative and quantitative method was used to consult multiple experts through a modified Delphi method. Competency characteristics were extracted from Chinese recruitment apps, national recruitment websites and university training programs. Ten senior teacher experts who teach educational technology master’s students were consulted through a questionnaire consultation to validate the proposed competency model. The weights of competency characteristics were determined through a combination of the analytic hierarchy process and entropy method.

The results show that when recruiting educational technology master’s students, more emphasis is placed on operational skills. The majority of companies tend to assess practical abilities rather than theoretical knowledge. Relevant knowledge of educational technology, psychology, computer science and education is considered to be the basic knowledge components of educational technology master’s students, while professional skills are the core skills required for their positions. Therefore, universities need to focus on training, educational technology graduate students in these areas of competence. The study also found that professional qualities (such as physical and mental fitness) and personality traits (interpersonal communication and interaction) receive more attention from companies and are essential competencies for educational technology master’s students.

A competence model for educational technology master’s students is proposed, which includes aspects such as knowledge, personal skills/abilities, professional qualities and personality traits. The competence elements included in this model can serve as reference indicators for universities to cultivate the competence of educational technology master’s students, as well as reference points for recruiting units to help them select talents. This represents a new dimension in research related to the employment of educational technology master’s students. The study enriches the research objects and competence dictionary in the field of competence research.