The effect of a brief in‐service training programme on the psychosocial management of behavioural disturbance in residential care is described. Although the incidence of problematic behaviour did not change 3 months after training, staff in the experimental homes reported a significant improvement in their management of problematic behaviour, as compared to the control home. However, these effects were not maintained a year later. The importance of post‐training supervision and the sociocultural context of the home in the maintenance of psychosocial intervention in residential settings is discussed. © 1998 John Wiley & Sons, Ltd.

Some, but not all, 'trained' CMHNs used the PSI to help family carers reduce behavioural problems. A relatively long but not intensive PSI of 12-18 months was needed to moderate carer mood. Dementia-specific practice arrangements, training and sustained clinical supervision are important for the delivery of effective psychosocial interventions in dementia.

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This study assesses the effect of the introduction of a food and health policy on the nutritional intake of hospitalized patients. Subjects were selected from three clinical areas: ante‐natal, orthopaedics and care of the elderly. The nutrient intake of 81 patients was measured by one‐day weighed‐food intakes before the introduction of the Food and Health Policy, and again on 89 different patients after its introduction. Patients recorded any food and beverages consumed in addition to that supplied by the hospital. The introduction of the Food and Health Policy had no deleterious effects on energy and protein intake. The percentage contribution of fat to the total energy intake was significantly lower after the introduction of the Food and Health Policy (P<0.05). The subjects ate significantly less energy (P<0.005) and energy intakes were increased from food eaten in addition to that provided by the hospital. Analysis shows that this is not the case for the care of the elderly patients. From this study it would appear that the introduction of a Food and Health Policy did not deleteriously effect energy intake. In some cases the contributions of fat, carbohydrate and protein to the diet were improved. Concern has to be expressed over the total‐energy intake and whether this covers the requirements of patients.