Referral guidelines for orthodontic referrals did not influence the behaviour of the general dental practitioners. More research into the optimum methods of dissemination and implementation of referral guidelines for use in the general dental service is needed.
General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms 1 What can the food and drink industry do to help achieve the 5% free sugars goal? AcknowledgementsThis work was funded by an unconditional grant from Sugar Nutrition UK. We followed guidelines for scientific integrity that ensured the funders had no role in the workshop or preparation of documents and no sight of the article until after submission. DisclosuresSigrid Gibson has received research grants and consulting fees from Sugar Nutrition UK, the International Sweeteners Association and food and beverage companies. Margaret Ashwell has received consulting fees from the Global Stevia Institute and food and beverage companies. Jenny Arthur is director of nutrition and innovation at Leatherhead Food Research which provides expertise and support to the global food and beverage sector. Lindsey Bagley has received consulting fees for product development from food and ingredient manufacturers. Alison Lennox (Stephen) has been on scientific advisory groups for Nestle and the British Nutrition Foundation. Peter Rogers has received grant support from Sugar Nutrition UK for research on the effects of sugar on human appetite, payments for consultancy services from Coca Cola Great Britain, and speaker's fees from the International Sweeteners Association. Sara Stanner is Science Director at the British Nutrition Foundation which receives some income through membership and donations from the food industry. Ethical approval was not required because this was not a research study. Abstract AimsTo contribute evidence and make recommendations to assist in achieving free sugars reduction, with due consideration to the broader picture of weight management and dietary quality. MethodsAn expert workshop in July 2016 addressed options outlined in the Public Health England report "Sugar Reduction: The evidence for action" that related directly to the food industry. Panel members contributed expertise in food technology, public heath nutrition, marketing, communications, psychology and behaviour. Recommendations were directed towards reformulation, reduced portion sizes, labelling and consumer education. These were evaluated based on their feasibility, likely consumer acceptability, efficacy and cost. ResultsThe panel agreed that the 5% target for energy from free sugars is unlikely to be achievable by the UK population in the near future, but a gradual reduction from average current level of intake is feasible. Progress requires collaborations between government, food industry, non-government organisations, health professionals, educators and consumers. Reformulation should start with the main contributors of free sugars in the diet, prioritizing those products high in free sugars and relatively low in micronutrients. There is most potential for replacing free sugars in beverages using high potency sweetene...
The article, written jointly by a provider and an evaluator of distance learning, begins by highlighting recent increased interest in continuing professional development. In particular community pharmacists' needs for continuing education are examined against a background of their changing role. The authors then report the ® ndings from a one-year evaluation of distance learning materials produced and distributedby the Centre for Pharmacy Postgraduate Education at the University of Manchester. The evaluation, undertaken by a team from the Scottish Council for Research in Education, was conducted in two phases: ® rst, a national survey of registered pharmacists, and second, a series of focus group meetings with practising pharmacists. By separating high, low and non-users, a picture of professional use of distance learning, the in¯uence of mediating factors and the inter-relationship between personal motivation and design emerge. Some of the ® ndings challenge the current orthodoxy (see for example, Lewis 1995, Burt 1997, Burt and Simpson 1998, Bennett 1998 which underpins distance learning. Finally, changes made as a consequence of the evaluation are indicated, showing how research can in¯uence practice.
Objective — The main aim of this study was to explore newly registered community pharmacists' attitudes to the current provision of continuing education (CE) and to identify key factors that act as motivators and barriers to participation in CE. Method — Eight focus groups of newly registered pharmacists were set up. All focus groups were tape‐recorded and transcribed verbatim. The results presented in this paper focus specifically on the barriers to participation in CE. Setting — Four geographical areas of England. Key findings — The main barrier identified by the pharmacists was competing demands on their time, both in and out of work. Participants felt disillusioned with further study, describing this stage of their lives as a “honeymoon period” in which they sought to make adjustments in both their professional and personal lives. They also felt disillusioned with the reality of community pharmacy and offered this as an explanation for their lack of involvement in CE. In addition, many pharmacists believed themselves to be at the peak of their pharmaceutical knowledge, thus not requiring CE. Rather, it was felt that they needed to develop their skills in other areas such as communication skills or applying pharmaceutical knowledge in practice. It was suggested that this could only be remedied through working with and learning from more experienced pharmacists, rather than undertaking formal CE activities. Conclusion — Non‐participation in CE may be seen to result from a complex web of factors which do not easily map on to policies to increase participation of newly registered pharmacists in CE activities. Nevertheless, if newly registered community pharmacists are to achieve the continuity of learning necessary for continuing professional development, education providers will need to address their specific learning needs in the period following registration.
Eating, shopping and cooking habits have radically changed over the last 50 years. This paper examines a number of food categories that have developed significantly over this time period and highlights where food science and specifically reformulation have played a role in developing foods, to better fit into modern, healthy diets. Underpinned by the growing knowledge and application of food science and technology, changes in food and drink composition in response to increased understanding of the links between diet and health have been significant. This trend is expected to continue into the foreseeable future.
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