Secrets and Hiding Places: the Worth of Women in Nicholas Nickleby

In early Victorian England, married women were denied the legal right to own property, and social convention remanded them to ostracism if they chose to remain single. Likewise, jobs that were available to women failed to pay a living wage, so women were placed under tremendous economic and social pressure to marry. In Charles Dickens\u27 novel, Nicholas Nickleby, he depicts how marriage becomes manipulated within the working and middle classes as a means to acquire wealth. Dickens also compares the repression of women to the abuse suffered by school children in the Yorkshire schools, which had a reputation for neglecting students and misappropriating tuition. Dickens also attempts to show that the denial of property rights to women also affects the broader society. He presents male characters as feminized and infantilized to show that brutal capitalism stands to emasculate men who are unwilling to stoop to corruption in order to be successful

Evaluating the genetic progress of wheat in NSW, 1992-2009

Intellectual Property Regimes (IPRs) have been justified on the basis that they promote innovation, but it is not always clear that they do so. Empirical studies of IPRs in an Australian context have been limited. Plant variety protection is one form of IPR. The passing of the Australian Plant Breeder’s Rights Act of 1994 has been followed by significant commercialisation of the wheat breeding industry. The purpose of this paper is to consider whether this commercialisation has benefited wheat productivity through varietal improvement. We estimate a linear crop production function, using a random effects Hausman Taylor estimator to evaluate differences in genetic contributions to productivity between public and private wheat varieties commercially released in NSW over the period 1992-2009 using crop varietal data. Results from the Hausman Taylor estimator show that private varieties, on average, have outperformed public varieties over the period, suggesting that Plant Breeder’s Rights has promoted productive innovation in wheat. However, when we consider the best performing genetics of the varieties, public varieties have, in some years, outperformed privately bred varieties.genetic change, technical change, innovation, wheat breeding, intellectual property, Crop Production/Industries, Research and Development/Tech Change/Emerging Technologies,

Women and Homelessness: Evidence of Need to Look Beyond Shelters to Long Term Social Service Assistance and Permanent Housing

Based on two surveys of staff in 25 homeless shelters in the San Francisco Bay area, this study focuses on services to homeless women and their children. Both the advantages and disadvantages of shelter living are discussed, as well as obstacles to moving homeless women and their children into permanent housing. The survey finds that there is a need for rapid movement out of the shelters and a concomitant need for long term social services

Environmental education in small business: The owner-manager\u27s perspective

Traditionally, environmental education has been aimed at the community or in primary schools and governmental pressure to reduce environmental damage has focussed on large businesses. More recently, the role and importance of small business and how to engage them in the environmental debate has come under scrutiny. Researchers have identified education as one method of increasing the understanding of small business owner-managers’ role and knowledge of practices that, when implemented, will reduce the negative impacts of their businesses. However, there is little attention given in the literature to the perspective of the small business owner-manager and environmental education. This research was conducted to fill this gap. Results confirm that there is limited environmental education for small businesses and that there is a disconnect in meeting the needs of such a disparate group. Six elements were identified by the small business owner-managers in the design of environmental education for them: use of plain language, provision of best practice examples, industry specific information, solutions for immediate improvement, practical content and use of trusted sources to deliver the program. As Tilley (1999, p.347) so aptly stated, although “the relationship between small business and the environment is complex … neglect the small firm at your peril”

Comparison of listeriosis risk factors among three ‘at-risk’ consumer groups: pregnant women, older adults and chemotherapy patients

Introduction: Due to weakened immune function, listeriosis is particularly associated with ‘at-risk’ consumers, predominantly affecting pregnant-women, older-adults (aged ≥ 60 years) and people receiving chemotherapy. Sporadic incidence of listeriosis is frequently related to refrigerated ready-to-eat (RTE) food products stored/consumed in the domestic kitchen. Consequently, ‘at-risk’ consumers should implement safe food handling/storage practices, including time and temperature control of RTE-foods to reduce the risks associated with L. monocytogenes. Changes in UK epidemiology data indicate reduced pregnancy associated-cases and increased older-adult and chemotherapy associated-cases. Purpose: Determination and comparison of these ‘at-risk’ consumers’ food-safety reported behaviours and related cognitions may identify listeriosis risk factors and inform the development of targeted food-safety information. Such data is currently lacking in the UK. Methods: Quantitative survey methods (online/paper-based) ascertained food-safety knowledge, self-reported practices and attitudes towards domestic food handling/storage. The study involved pregnant/post-partum (≤12 months) women (n=40), older-adults (≥60 years) (n=100) and chemotherapy-patients/family-caregivers (n=172). Results: Awareness of recommended refrigeration temperatures were significantly more widespread(p0.05), with the majority (58-65%) reporting temperatures would ‘never’ be checked. Older-adults were significantly less knowledgeable of ‘use-by’ dates, had more negative attitudes (p<0.001) towards ‘use-by’ dates and were more likely to report consumption of foods beyond the ‘use-by’ date (p<0.005). Although older-adults’ attitudes were significantly more negative towards consuming RTE foods within two days of opening, no significant differences in knowledge and self-reported practices were determined, with majority of all ‘at-risk’ consumers (82-89%) reporting consumption beyond recommendations. Failing to adhere to recommended food storage practices may increase the risks associated with listeriosis among these ‘at-risk’ consumers. Significance: Significant differences in knowledge, attitudes and self-reported practices between ‘at-risk’ consumers may indicate why reduced pregnancy associated-cases and increased older-adult and chemotherapy associated-cases are reported in the UK. Study findings may be utilised for the development of targeted food-safety education to reduce risks of listeriosis

Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products

Food-handler hand-hygiene can be a contributory factor for food-borne illness. Cognitive data (knowledge/attitudes/self-reported practices), while informative, are not indicative of behaviour, and are subject to biases. Consequently, observation of behaviour is superior to survey data. However, researcher presence in direct observation increases reactivity, whereas video observation gives comprehensive analysis over a longer period, furthermore, familiarity reduces reactivity. Although video observation has been used to assess food safety at retail/foodservice, this valuable method is under-utilized in food-manufacturing environments. For the study, footage (24 h) was reviewed to assess compliance in a food-manufacturing site with company protocol. Video observation of food-handlers entering production (n = 674) was assessed; upon 70 occasions no attempt to implement hand-hygiene was observed. Of attempted hand-hygiene practices (n = 604), only 2% implemented compliant practices. Although 78% of attempts utilized soap, only 42% included sanitizer. Duration ranged from 1 to 69 s (Median 17 s). The study provides hand-hygiene data in an area that observational data is seldom captured

A review of consumer food safety research to identify domestic risk factors associated with listeriosis

Introduction: Listeriosis is associated with the highest hospitalization and mortality rates of foodborne illnesses; listeriosis incidence has doubled in recent years in Europe. Consumer recommendations to reduce listeriosis risk factors include following ‘use-by’ dates on unopened ready-to-eat (RTE) food products, avoiding prolonged storage of opened RTE foods and ensuring safe refrigeration temperatures. Currently, data detailing consumer cognition and behaviour associated with listeriosis risk factors are lacking. Purpose: This study aimed to review consumer food safety studies to consolidate and cumulatively determine consumer cognitive and behavioural risk factors that may be associated with listeriosis in the home. Methods: Consumer food safety research data (n=200) were reviewed and analysed using a content analysis approach. Findings were summarized according to assessment of knowledge, attitudes, self-reported practices, and/or actual behaviours of listeriosis risk factors. Results: Overall, only 43% of studies assessed consumer cognitive or behavioural data associated with listeriosis risk factors; 27% assessed refrigeration practices, 23% determined storage length of opened RTE foods and 21% ascertain adherence of ‘use-by’ dates. Majority (71%) of studies utilized survey based data collection methods (questionnaires/interviews), consequently, the majority of findings were based on self-report (78%) and knowledge (59%). Observation (21%) and focus groups (8%) were less commonly used. Consequently findings of this study indicate that actual behaviours and attitudinal data relating to listeriosis risk factors are lacking. Although findings suggest consumers may deviate from recommended practices, a lack of observational data suggests a need to determine the actual behaviours of consumers in domestic kitchens in relation to listeriosis risk factors. Significance: This review reveals a need for in-depth research to determine food safety attitudes and actual behaviours of consumers in conjunction with self-reported practices and knowledge of listeriosis risk factors. Such data combined with review findings would inform development of targeted food safety education to reduce risks associated with listeriosis in the home

An assessment of food safety information provision for UK chemotherapy patients to reduce the risk of foodborne infection

Objectives: Given the increased risk of foodborne infection to cancer patients receiving chemotherapy treatment, and the risk of listeriosis reportedly five-times greater to this immunocompromised patient group, there is a need to ensure the implementation of domestic food safety practices among chemotherapy patients and their family caregivers. However, information regarding the adequacy of resources to inform and enable patients to implement domestic food safety practices to reduce the risk of foodborne infection are limited. Consequently, this study aimed to evaluate the provision of food safety information available to UK chemotherapy patients. Study Design: In-depth semi-structured interviews and content-analysis of online patient information resources. Methods: Interviews with patients and family caregivers (n=15) were conducted to explore food-related experiences during chemotherapy treatment. Online food-related information resources for chemotherapy patients (n=45) were obtained from 35 of 154 National Health Service (NHS) chemotherapy providers in England, Scotland and Wales, the Department of Health (DoH) and three of 184 identified UK cancer charities. Identified food-related information resources were reviewed using a content-analysis approach to assess the inclusion of food safety information for chemotherapy patients. Results: In-depth interviews established that many patients indicated awareness of immunosuppression during treatment. Although patients reported practicing caution to reduce the risk of communicable diseases by avoiding crowded spaces/public transport, food safety was reported to be of minimal concern during treatment and the risk of foodborne infection was often underestimated. The review of online food-related patient information resources established that many resources failed to highlight the increased risk of foodborne infection and emphasize the importance of food safety for patients during chemotherapy treatment. Considerable information gaps exist, particularly in relation to listeriosis prevention practices. Cumulatively, information was inconsistent, insufficient and varied between resources. Conclusion: The study has identified the need for an effective, standardized food safety resource specifically targeting chemotherapy patients and family caregivers. Such intervention is essential to assist efforts in reducing the risks associated with foodborne infection among chemotherapy patients

A Review of UK Food Safety Information Provision for Chemotherapy Patients

Introduction: Chemotherapy patients have an increased risk of foodborne illnesses as a result of immunosuppression, and are reported to have a five-times greater risk of listeriosis. To enable chemotherapy patients/carers to minimise risk of illness by implementation of risk-reducing behaviours is essential. Provision of food safety information prior to and during treatment is needed to raise awareness of the potential risks relating to foodborne illness by informing patients/carers of control measures and responsibilities of reducing critical risk factors. Purpose: The aim of this study was to review food-related information available to chemotherapy patients/carers in the UK and evaluate the inclusion of risk-reducing food-safety behaviours. Methods: Food-related information available to chemotherapy patients/carers in the UK were collected from health care providers including UK NHS trusts. Sources were reviewed and analysed using a content analysis approach. Findings were summarized according to key topics critical to food safety and listeriosis, (e.g. refrigeration practices, cross-contamination, consumption of at-risk food products). Results: Overall, food-related information for cancer patients was obtained from 42 of 141 NHS chemotherapy providers and three UK cancer charities. Although 64% explained why patients are at an increased risk of developing infection during treatment, many failed to highlight the importance of food safety to prevent infection. Recommendations to ensure thorough cooking were most frequently included, although 42% recommended the avoidance of raw meat, poultry and fish, only 9% recommended the use of a thermometer to achieve a core temperature of 75°C. Practices relating to avoiding listeriosis were particularly lacking. Significance: Although information is available, considerable gaps exist and information provided varies greatly between sources. There is a need to establish the potential impact of such food-related information sources on cancer patient/carer food safety knowledge, attitudes towards reducing the risks of foodborne disease during chemotherapy treatment and implementation of risk-reducing food safety practices in the home during chemotherapy. Such data will inform the development of food safety education interventions targeting patients/carers

Ownership motivation and strategic planning in small business

This study investigates whether strategic planning in small businesses is related to the business ownership motivations of operators. In particular, the study compares the propensity of operators motivated by financial versus personal/non-financial goals to engage in strategic planning for their businesses