Antibiotics underpin all of modern medicine, from routine major surgery through to caesarean sections and modern cancer therapies. These drugs have revolutionized how we practice medicine, but we are in a constant evolutionary battle to evade microbial resistance and this has become a major global public health problem. We have overused and misused these essential medicines both in the human and animal health sectors and this threatens the effectiveness of antimicrobials for future generations. We can only address the threat of antimicrobial resistance (AMR) through international collaboration across human and animal health sectors integrating social, economic and behavioural factors. Our global organizations are rising to the challenge with the recent World Health Assembly resolution on AMR and development of the Global Action plan but we must act now to avoid a return to a pre-antibiotic era.

Objectives To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency.Design Cross sectional study.Setting Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010.Samples 100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets.Main outcome measures Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA's "traffic light" system for labelling food.Results No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% P<0.01). The recipes were more likely to comply with the recommended sodium density (36% v 4%, P<0.01), although salt used for seasoning was not assessed. The distributions of traffic light colours under the FSA's food labelling recommendations differed: the modal traffic light was red for the recipes (47%) and green for ready meals (42%). Overall, the recipes contained significantly more energy (2530 kJ v 2067 kJ), protein (37.5 g v 27.9 g), fat (27.1 g v 17.2 g), and saturated fat (9.2 g v 6.8 g; P<0.01 for all) and significantly less fibre (3.3 g v 6.5 g, P<0.01) per portion than the ready meals. ConclusionsNeither recipes created by television chefs nor ready meals sold by three of the leading UK supermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals.

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A government’s response to increasing incidence of lifestyle-related illnesses, such as obesity, has been to encourage people to cook for themselves. The healthiness of home cooking will, nevertheless, depend on what people cook and how they cook it. In this article, one common source of cooking inspiration—Internet-sourced recipes—is investigated in depth. The energy and macronutrient content of 5,237 main meal recipes from the food website are compared with those of 100 main meal recipes from five bestselling cookery books from popular celebrity chefs and 100 ready meals from the three leading UK supermarkets. The comparison is made using nutritional guidelines published by the World Health Organization and the UK Food Standards Agency. The main conclusions drawn from our analyses are that Internet recipes sourced from are less healthy than TV chef recipes and ready meals from leading UK supermarkets. Only 6 out of 5,237 Internet recipes fully complied with the WHO recommendations. Internet recipes were more likely to meet the WHO guidelines for protein than other classes of meal (10.88 v 7% (TV), p < 0.01; 10.86 v 9% (ready), p < 0.01). However, the Internet recipes were less likely to meet the criteria for fat (14.28 v 24 (TV) v 37% (ready); p < 0.01), saturated fat (25.05 v 33 (TV) v 34% (ready); p < 0.01), and fiber (compared to ready meals 16.50 v 56%; p < 0.01). More Internet recipes met the criteria for sodium density than ready meals (19.63 v 4%; p < 0.01), but fewer than the TV chef meals (19.32 v 36%; p < 0.01). For sugar, no differences between Internet recipes and TV chef recipes were observed (81.1 v 81% (TV); p = 0.86), although Internet recipes were less likely to meet the sugar criteria than ready meals (81.1 v 83% (ready); p < 0.01). Repeating the analyses for each year of available data shows that the results are very stable over time.

Antimicrobial resistance poses a major global threat to society that can only be tackled through close cooperation and collaboration among nations.

This article reports findings of a questionnaire completed by 44 families living in the UK with a child (aged 15 years or younger) with a medical diagnosis of CHARGE syndrome. The questionnaire contained three sections, namely Diagnosis (including medical and health issues), Child development, and Educational provision. This article reports on the findings of the first section (Diagnosis) that provided information on the presence of major and minor characteristics of CHARGE using the diagnostic criteria outlined and other existing conditions, diagnosis, the provision of vision and hearing aids, genetic testing and regularly prescribed medication. Where possible, the findings were compared with other literature. The findings suggest that affected individuals are receiving a diagnosis at an earlier age than previously. Occurrence of the major characteristics on the whole matched the rate of incidence reported in other literature, with the exception of the presence of a facial palsy that was found to be higher in this study. Many of the minor characteristics were reported by participants, who also reported additional issues including sleep difficulties and sensory integration difficulties. This study also showed this is a highly medicated population. This article provides a reflection on the relevance of these findings for practitioners working with diagnosed children and their families to support everyday living and learning.

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