People in public health. Expert hearings: a summary report

People in Public Health is a national study that is looking at how volunteers and lay workers are involved in improving health in their communities. The study’s main aim is to improve understanding of how to support lay people in their many and varied public health roles. In June 2008, three expert hearings were held so that the research team could listen to the views of people with specialist knowledge or practical experience of working in this way. Fifteen experts were invited from around the country to talk about how and why lay people get involved in public health, why the work they do is important and what the main barriers are. Our experts included lay people active in their communities, university researchers, people working in the health service (NHS), local government and the voluntary sector. While some talked about their experience of specific projects, others made more general points about services and support. All the expert hearings were held in public and there were opportunities for discussion

Materializing Memory, Mood, and Agency: The Emotional Geographies of the Modern Kitchen

Drawing upon narrative and visual ethnographic data collected from households in the UK, this essay explores the material and emotional geographies of the domestic kitchen. Acknowledging that emotions are dynamically related and co-constitutive of place, rather than presenting the kitchen as a simple backdrop against which domestic life is played out, the paper illustrates how decisions regarding the design and layout of the kitchen and the consumption of material artefacts are central to the negotiation and doing of relationships and accomplishment of domestic life. Based on fieldwork in northern England, the paper examines the affective potential of domestic space and its material culture, exploring how individuals are embodied in the fabric and layout of domestic space, and how memories may be materialized in their absence

Convenience as care: Culinary antinomies in practice

This paper addresses the social and cultural significance of convenience food, often regarded as among the least healthy and most unsustainable of dietary options, subject to frequent moral disapprobation. The paper focuses, in particular, on the relationship between convenience and care, conventionally seen in oppositional terms as a culinary antinomy. Informed by a ‘theories of practice’ approach, the paper presents empirical evidence from ethnographically-informed research on everyday consumption practices in the UK to demonstrate how convenience foods can be used as an expression of care rather than as its antithesis. The paper uses Fisher and Tronto’s theorisation of caring about, taking care of, caregiving and care-receiving to draw out the dynamics of this morally contested social practice

Cooking up consumer anxieties about ‘provenance’ and ‘ethics. Why it sometimes matters where foods come from in domestic provisioning

Provenance is fundamentally about foods' point of origin. It is thus, unsurprising that studies of food provenance typically focus on circumstances of production and the routes foods follow to get to situations of exchange and, to a lesser extent, final consumption. However, this dominant framing leads to an asymmetry of attention between production and consumption. By neglecting the situatedness of food purchase and use, much of what makes provenance meaningful and productive for consumers is missed. This paper draws upon qualitative and ethnographic data to explore why and how it sometimes matters where food comes from. What emerges is an expanded and problematized practical understanding of provenance, where concerns for the point of origin is generally inseparable from, and subsumed within, a broader range of ethical concerns about where food comes from

Still blaming the consumer? Geographies of responsibility in domestic food safety practices

Drawing upon qualitative and ethnographic data collected in the UK, this paper discusses how public discourses and concerns about food safety are negotiated into everyday domestic kitchen practices. While many participants demonstrated ‘behaviours’ or ‘practices’ which could be seen to contravene or fall short of official guidelines, this does not necessarily indicate ‘ignorance’ or lack of responsibility on the part of consumers. Indeed, when explored in detail, participants presented a range of reasons for engaging in what the UK Food Standards Agency regard as ‘risky’ practices. Their explanations point toward an understanding of the distribution of domestic responsibility in which a number of stakeholders are implicated, while simultaneously acknowledging their role as final arbiters of food safety in the home

The complex landscape of contemporary fathering in the UK

Distinguishing between fatherhood as a social construction and fathering as a social practice, this paper presents empirical evidence from the UK concerning the complex landscape of contemporary fathering. The paper focuses on the spatial and temporal dynamics of fathering, particularly following moments of rupture and transition such as family break-up or bereavement. Based on narrative interviews and ethnographic observation, including the co-production and analysis of video data, the paper identifies three key issues: the diversity of contemporary fathering practices, the complex emotional geographies of lone fathering and the relationality of fathering both in terms of the research participants and their female partners (as fathers and mothers) and inter-generationally (between the research participants and their own fathers). The study supports previous research on the ‘awkward spaces’ of fathering with a particular emphasis on moments of transition and their complex social and emotional geographies

Re-imagining the kitchen as a site of memory

Extending the focus of previous geographical research on public spaces of remembering, this paper demonstrates the ways in which memory work also takes place in private domestic spaces. The paper draws on a combination of life history and ethnographic research undertaken in Northern England, examining kitchens as a specific lieu de mémoire, showing how they serve as places where valued items are displayed and material artefacts are curated as part of the construction and reproduction of personal memories and familial identities. Using ethnographic and visual evidence from two case study households, the paper demonstrates the role of material artefacts in curating the past and materialising memory. Additionally, life history interviews with older women reveal narratives of everyday cooking practices which seemingly contradict popular discourses of the past, questioning conventional ideas about the distorted nature of nostalgia. In combination, our data represent complex narratives in which the past can be seen as infusing the present, and where present-day concerns are revealed as actively shaping public discourses which favour a return to an idealised past, which may have little bearing on people’s actual lived experience

Food and waste: negotiating conflicting social anxieties into the practices of provisioning

Two significant realms of social anxiety, visible in the discourses of media and public policy, potentially pull practices of home food provisioning in conflicting directions. On the one hand, campaigns to reduce the astonishing levels of food waste generated in the UK moralize acts of both food saving (such as keeping and finding creative culinary uses for leftovers) and food disposal. On the other hand, agencies concerned with food safety, including food-poisoning, problematize common practices of thrift, saving and reuse around provisioning. The tensions that arise as these public discourses are negotiated together into domestic practices open up moments in which ‘stuff’ crosses the line from being food to being waste. This paper pursues this through the lens of qualitative and ethnographic data collected as part of a four-year European research programme concerned with consumer anxieties about food. Through focus groups, life-history interviews and observations, data emerged which give critical insights into processes from which food waste results. With a particular focus on how research participants negotiate use-by dates, we argue that interventions to reduce food waste can be enhanced by appreciating how food becomes waste through everyday practices

Oscillating Positive Expiratory Pressure on Respiratory Resistance in Chronic Obstructive Pulmonary Disease With a Small Amount of Secretion: A Randomized Clinical Trial

Abstract: This study aims to evaluate the acute effects of an oscillating positive expiratory pressure device (flutter) on airways resistance in patients with chronic obstructive pulmonary disease (COPD). Randomized crossover study: 15 COPD outpatients from Asthma Lab–Royal Brompton Hospital underwent spirometry, impulse oscillometry (IOS) for respiratory resistance (R) and reactance (X), and fraction exhaled nitric oxide (FeNO) measures. Thirty minutes of flutter exercises: a “flutter-sham” procedure was used as a control, and airway responses after a short-acting bronchodilator were also assessed. Respiratory system resistance (R): in COPD patients an increase in X5insp (-0.21 to -0.33 kPa/L/s) and Fres (24.95 to 26.16 Hz) occurred immediately after flutter exercises without bronchodilator. Following 20 min of rest, a decrease in the R5, [DELTA]R5, R20, X5, and Ax was observed, with R5, R20, and X5 values lower than baseline, with a moderate effect size; there were no changes in FeNO levels or spirometry. The use of flutter can decrease the respiratory system resistance and reactance and expiratory flow limitation in stable COPD patients with small amounts of secretions