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The purpose of this paper is to explain the rationale and potential for the WHO health promoting schools (HPS) to improve children ' s oral health, and describe validated quantitative methodologies and qualitative approaches to measure program impact.

Critical discussion of the impact of poor oral health and potential for school-based educational intervention, and evaluation methodologies used by the authors.

Using HPS to improve oral health is relevant because dental caries and gingivitis/periodontitis negatively impact children ' s health and quality of life worldwide. WHO has called for effective community-based oral health promotion programs; intervention is simple and low cost; robust evaluation measures exist – the decayed missing filled teeth index and change in cavity rate allow quantitative comparison of oral health status; and questionnaires document changes in knowledge, practices, diet, health-related quality of life, and pain.

Poor oral health is a major health issue. Established measures to improve oral hygiene offer an achievable, low-cost HPS entry point; the “knowledge” and “healthy practices” components central to the WHO HPS model are tried and tested and multiple potential benefits are documented. Poor oral health is a non-stigmatized issue, hence intervention is readily accepted, and effective evaluation tools provide evidence of program effect over a short (two to three years) timeframe.

Oral health promotion is more affordable and sustainable than the cost of traditional restorative treatments especially in middle- and low-income countries. Success with oral health leads to confidence for expansion of HPS activities to address other health issues relevant to the school community.

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”.

At the passing of the Fair Trading Act, 1973, and the setting up of a Consumer Protection Service with an Office of Fair Trading under a Director‐General, few could have visualized this comprehensive machinery devised to protect the mainly economic interests of consumers could be used to further the efforts of local enforcement officers and authorities in the field of purity and quality control of food and of food hygiene in particular. This, however, is precisely the effect of a recent initiative under Sect. 34 of the Act, reported elsewhere in the BFJ, taken by the Director‐General in securing from a company operating a large group of restaurants a written undertaking, as prescribed by the Section, that it would improve its standards of hygiene; the company had ten convictions for hygiene contraventions over a period of six years.

Sundae treat. On a sunny day outing most British people prefer to refresh themselves with a drink at a pub and an ice cream according to research published in the ninth Wall's Report. But this is not the first time alcohol and ice cream have been inextricably linked.

The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds.

Literature review of chemistry, physiology, molecular biology, clinical studies.

Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti‐inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro‐inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur‐containing enzymes.

Currently available information on the optimal amount for consumption for each spice is insufficient.

This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.

Xylitol is a natural sweetener which is found in many fruits and vegetables, and is even produced in the human body. It has the same sweetness and the same calories as ordinary table sugar or sucrose, but it differs from sucrose in one important respect. It does not cause tooth decay. In fact there is evidence that it can help to reduce tooth decay.

When a solution of cane sugar (sucrose) is warmed with dilute acids it is rapidly hydrolysed to a mixture of two simpler sugars viz. glucose and fructose. Glucose resembles cane sugar in being a dextrorotary compound, but fructose is so strongly laevorotary that the equimolecular mixture of glucose and fructose obtained by hydrolysis rotates the plane of polarization to the left. For this reason the above process is known as the inversion of cane sugar and the mixture of glucose and fructose so obtained as invert sugar. The breakdown of sucrose in this way will be better understood by referring to Figure 1.

This paper aims to introduce, conceptualize and demonstrate a software tool named “Blockchain-Enabled Beer Game” (BEBG) for familiarizing the application of blockchain in inventory management, one of the critical components of supply chain management.

This paper follows a methodology of design-based research and develops a software tool in the form of a role-play simulation game. The proposed game adopts the theme of the traditional beer distribution game to establish a blockchain-enabled scenario for inventory management. A decentralized application (DApp) was prototyped on the Ethereum blockchain to demonstrate the tool.

The proposed software tool is effective in teaching and training the application of blockchain in inventory management. While interacting with BEBG, players witness how each inventory-related transaction gets secured with blockchain. A basic understanding of the fundamentals of blockchain is a prerequisite for using this tool. BEBG is not self-explanatory, and an instructor is essential for assisting the players.

Software tools currently available to familiarize with blockchain technology cannot convey its practical applications. Addressing this gap, BEBG allows the users to experience the application of blockchain in inventory management. Academic institutions, especially business schools, can use this tool to teach the students the practical use of blockchain technology. Industries can adopt BEBG for training the employees. The research community can devise BEBG to infer the impact of blockchain in supply chain management.

David Richardson PhD describes the tremendous achievements that have been made during the last twenty years in agricultural production in developing areas of the world. Overall production has increased and yields per hectare have risen three‐ or four‐fold. These advances have been made in a relatively short time scale and the science‐based agricultural technology responsible is popularly known as the Green Revolution

These substances fall into two major groups: the intensesweeteners such as aspartame and saccharin, and the bulk sweeteners which are carbohydrates sharing some of the functional characteristics of sucrose. It is this second group of compounds we consider in this first of two articles