For the purposes of this paper, catdring activities are classijied into threeparts: I forproJit, 2 at breakeven, 3 subsidised. The secondgroup are mainly canteens and the health service and the thirdgroup includes the armed forces .and some educational authorities. However, the industry has a poor statistical base and quantitive data are onb available for broad characteristics. In 1978 the industry in the UK employed 2.14 million and the industry is labour intensive. Also in 1978 the National Health Service provided 600 million meals and some 3.5 million school meals were prekared a day during school term. Overall, it is estimated that, in 1976, eating out accounted for 12 per cent of expenditure on foods.The newer systems of catering, cook-freeze and cook-chill, are described and the signzjicance of the separation of production from service which these systems make possible are assessed with particular reference to nutrient value at the time of consumption. Tk most labile
Random samples of three popular types of take-away meal (fish and chips, chicken chow niein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat.The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and monounsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping.Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans-form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986).The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of impiementing meaningful nutritional labellinghnformation in take-away outlets.The amount of sodium in the Chinese meals was particularly high.
There is a focus on increasing the numbers of students with disabilities to apply to and study in Higher Education (HE). Despite sector-wide criteria regarding what comprises a disability, there are still students who do not disclose a disability at the application stage. This study sought to explore perceptions of students across one UK university regarding their views and experiences of a range of disabilities and reasons why a disability may not be disclosed on application to HE. The findings suggest a lack of understanding regarding what constitutes a disability, and concerns that disclosure will negatively impact upon the application decision and disadvantage the student. This paper highlights the disconnect between the support that universities can provide to students with a disability and the perceptions that some students have about the disadvantages that disclosure can bring. The findings support initiatives at policy and practice level across the sector to recognise and address perceptions and experiences of risk and stigma that applicants may have but at the same time highlight that more needs to be done to reduce the anxieties and lack of clarity that some students experience.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.