The Lake House Extension

The project comprises of the re-ordering and extension of a 19th century country house in the extreme south west of Ireland. The original house is what can be termed an Irish house of the middle size. A common typology in 19th century Ireland the classical house of the middle size is characterised by a highly ordered plan containing a variety of rooms within a square or rectangular form. A strategy of elaborating the threshold between the reception rooms of the house and the garden was adopted by wrapping the house in a notional forest of columns creating deep verandas to the south and west
of the main living spaces. The grid of structural columns derived its proportions directly from the house. The columns became analogous with the mature oak and pine trees in the garden beyond while the floor and ceiling were considered as landscapes in their own right, with the black floor forming hearth stone, kitchen island and basement cellar and the concrete roof inflected to hold roof lights, a chimney and a landscape of pleasure on the roof above.

Aims / Objectives / Questions
1To restore and extend a “house of the middle size”, a historic Irish typology, in a sympathetic manner.
2To address the new build accommodation in a sustainable manner through strategies associated with orientation, micro climates, materiality and engineering both mechanical and structural.
3To explore and develop an understanding for two spatial orders, the enfilade room and non directional space of the grid.
4The creation of deep threshold space.
5Marbling as a finish in fair faced concrete
6Concrete as a sustainable building material

Stability during cooking of anthelmintic veterinary drug residues in beef

Anthelmintic drugs are widely used for treatment of parasitic worms in livestock, but little is known about the stability of their residues in food under conventional cooking conditions. As part of the European Commissionfunded research project ProSafeBeef, cattle were medicated with commercially available anthelmintic preparations, comprising 11 active ingredients (corresponding to 21 marker residues). Incurred meat and liver were cooked by roasting (40 min at 190°C) or shallow frying (muscle 8-12 min, liver 14-19 min) in a domestic kitchen. Raw and cooked tissues and expressed juices were analysed using a novel multi-residue dispersive solid-phase extraction method (QuEChERS) coupled with ultra-performance liquid chromatography-tandem mass spectrometry. After correction for sample weight changes during cooking, no major losses were observed for residues of oxyclozanide, clorsulon, closantel, ivermectin, albendazole, mebendazole or fenbendazole. However, significant losses were observed for nitroxynil (78% in fried muscle, 96% in roast muscle), levamisole (11% in fried muscle, 42% in fried liver), rafoxanide (17% in fried muscle, 18% in roast muscle) and triclabendazole (23% in fried liver, 47% in roast muscle). Migration of residues from muscle into expressed cooking juices varied between drugs, constituting 0% to 17% (levamisole) of total residues remaining after cooking. With the exception of nitroxynil, residues of anthelmintic drugs were generally resistant to degradation during roasting and shallow frying. Conventional cooking cannot, therefore, be considered a safeguard against ingestion of residues of anthelmintic veterinary drugs in beef. © 2011 Taylor & Francis.

Occupational stress in the chef profession

Purpose – The purpose of this paper is to consider the occupational stress experienced by chefs and the moderating influence of coping behaviour and locus of control on stress outcomes. Design/methodology/approach – A total of 40 working chefs were surveyed. They were asked to complete an occupational stress questionnaire, the General Health Questionnaire. Differences were
sought between gender and locus of control and stress measures, and correlations were carried out between key variables. Findings – The reported stress was markedly higher than in previous research. Excessive workload,
feeling undervalued and communication issues were common and bullying and threats of violence were present for some. Unexpectedly, locus of control was unable to predict stress experiences. Explanations were offered, such as the possibility that those who perceive they have a strong sense of control may believe that this, paradoxically, affords them the opportunity to engage in unhealthy behaviours. Research limitations/implications – Limitations of the research include the influence of the wider environment, specifically the history of political violence in the province, and its possible effect on stress outcomes. However, this may be negated by the many positive effects peace has brought over the last decade. In drawing conclusions it is important to note the limitations of the sample size and the self-reporting nature of survey responses. Further research could usefully incorporate well-being as well as stress measures, including physiological ones. It would be worth exploring further how one’s sense of control affects perceptions of stress and, in turn, the coping behaviours engaged in. Practical implications – Practical implications include the need for managers and head chefs to provide more feedback to employees, to validate their good work and to foster a supportive working environment. Norms in the working environment endorsing aggressive behaviour must be challenged.
Staff appraisals should consider the need to have work that involves variety and challenge, especially where changes involve increases in workload. Originality/value – This paper identifies some important ingredients to reduce distress and it will be of value to chefs and other kitchen staff and, more broadly, to those involved in people management.

Editorial

Malone, C.A.T. and S.K.F. Stoddart, Editorial. Antiquity, (Topics Include Monuments, Cabinets of Curiosity, frameworks).

The role of semantic interference in limiting memory for the details of visual scenes

Many studies suggest a large capacity memory for briefly presented pictures of whole scenes. At the same time, visual working memory (WM) of scene elements is limited to only a few items. We examined the role of retroactive interference in limiting memory for visual details. Participants viewed a scene for 5?s and then, after a short delay containing either a blank screen or 10 distracter scenes, answered questions about the location, color, and identity of objects in the scene. We found that the influence of the distracters depended on whether they were from a similar semantic domain, such as "kitchen" or "airport." Increasing the number of similar scenes reduced, and eventually eliminated, memory for scene details. Although scene memory was firmly established over the initial study period, this memory was fragile and susceptible to interference. This may help to explain the discrepancy in the literature between studies showing limited visual WM and those showing a large capacity memory for scenes.

Second Equal Treatment Act for the commercial sector

This book analyses one of the first pieces of legislation promoted by Angela Merkel, who started her political career as a minister for women's equality under Helmut Kohl. The name of the Act, Second Equal Treatment Act, allured to the Equal Treatment Act of the 1950s which implemented the barest minimum requirements to make the German constitution's demand to guarantee equal rights for women more than a hollow formula. However, this Act, while abolishing blatant discrimination of women through statute in fields such as family law, did nothing to further substantive equality. In 1990, when Germany was reunited, women from Eastern Germany had a first hand experience what the absence of such furtherance meant under capitalism. Used to being at nor risk to fall into poverty just because they divorced, or decided to become a mother without male protection, to being in full employment and not at the mercy of payments by their husbands, women from Eastern Germany were dismissed in large numbers, and found themselves sent back to the kitchen. The first minister for women affairs from their ranks made the "2nd Equality Act", but this act did little more than the minimum required by the EEC legislation. Again, substantive equality was not addressed through German Federal legislation. This was left to some of the German states - whose competences were limited to the public services. Most of those states which did create positive action measures for women employed in the public services were governed not by Christian Democrats - but this was the theme of another book.

Correlates of food choice in unemployed young people: The role of demographic factors, self-efficacy, food involvement, food poverty and physical activity

Associations between socio-demographic and psychological factors and food choice patterns were explored in unemployed young people who constitute a vulnerable group at risk of poor dietary health. Volunteers (N = 168), male (n = 97) and female (n = 71), aged 15–25 years were recruited through United Kingdom (UK) community-based organisations serving young people not in education training or employment (NEET). Survey questionnaire enquired on food poverty, physical activity and measured responses to the Food Involvement Scale (FIS), Food Self-Efficacy Scale (FSS) and a 19-item Food Frequency Questionnaire (FFQ). A path analysis was undertaken to explore associations between age, gender, food poverty, age at leaving school, food self-efficacy (FS-E), food involvement (FI) (kitchen; uninvolved; enjoyment), physical activity and the four food choice patterns (junk food; healthy; fast food; high fat). FS-E was strong in the model and increased with age. FS-E was positively associated with more
frequent choice of healthy food and less frequent junk or high fat food (having controlled for age, gender and age at leaving school). FI (kitchen and enjoyment) increased with age. Higher FI (kitchen) was associated with less frequent junk food and fast food choice. Being uninvolved with food was associated with
more frequent fast food choice. Those who left school after the age of 16 years reported more frequent physical activity. Of the indirect effects, younger individuals had lower FI (kitchen) which led to frequent junk and fast food choice. Females who were older had higher FI (enjoyment) which led to less frequent fast food choice. Those who had left school before the age of 16 had low food involvement (uninvolved) which led to frequent junk food choice. Multiple indices implied that data were a good fit to the model which indicated a need to enhance food self-efficacy and encourage food involvement in order to improve dietary health among these disadvantaged young people.

MESAS

MESAS is an urban intervention that promotes the relationship with everyday sound through indispensable pieces of furniture for the domestic, the professional and the playful in our lives – the table. Different uses and contexts determine the many variations in form; from dinning, to coffee tables, kitchen, garden, meeting, bar, side or game tables. The MESAS project, by artists Pedro Rebelo and Ricardo Jacinto was conceived for Rua Direita in Viseu and consists of a sequence of tables suspended throughout the street, which reveal experiences and memories through sound. The materiality, context and utility of each table articulate sonorities that include the manipulation of objects on their tops or the conversations happening around them, as well their impact on the soundscapes of the places in which they are situated. The project makes audible these particular experiences through a set of sound installations associated with places such as the jewellery, the school, or the tailor’s.

Comoção : os ritmos afectivos do acontecimento teatral

Tese de doutoramento, Estudos Artísticos (Estudos de Teatro), Universidade de Lisboa, Faculdade de Letras, 2014

A Migrant Culture on Display: The French Migrant and French Gastronomy in London (19th – 21st centuries)

The large contemporary French migrant population – estimated by the French Consulate at around 300,000–400,000 in the UK, the majority living in London and the South-East – remains ‘absent’ from studies on migration, and, in a study of migrant food history in Britain, is considered not to have left traces as a migrant community. Over the centuries, the presence of various French communities in London has varied significantly as far as numbers are concerned, but what does not change is their simultaneous ‘visibility’ and ‘invisibility’ in accounts of the history of the capital: even when relatively ‘visible’ at certain historical moments, they still often remain hidden in its histories. At times the French in London are described as a ‘sober, well-behaved […] and law-abiding community’; at other times they ‘appeared as a foreign body in the city’. This article reflects on the dynamics at play between a migrant culture associated with high cultural capital (so much so that is often emulated by those who are not French) and the host culture perception of and relationship to it, in order to consider what this may ‘mean’ for the French (and Francophone) migrant experience. French gastronomy and culinary knowledge is taken as an example of material culture and of cultural capital ‘on display’ specifically in the activity of dining out, especially in French restaurants, or in those influenced by French gastronomy. The social activity of dining out is replete with displays of knowledge (linguistic, culinary), of cultural literacy, of modes of behaviour, of public identity, and of rituals strictly codified in both migrant and host cultures. Dining out is also an emotional and politically-charged activity, fraught with feelings of suspicion (what is in the food? what does the chef get up to in the kitchen?) and of anxieties and tensions concerning status, class and gender distinctions. This article considers the ways in which the migrant French citizen of London may be considered as occupying an ambiguous position at different times in history, simultaneously possessing cultural capital and needing to negotiate complex cultural encounters in the connections between identity and the symbolic status of food in food production, food purveying and food consumption.

A gestão dos resíduos hospitalares e o papel da autoridade de saúde : caso do concelho da Amad

RESUMO O Problema. A natureza, diversidade e perigosidade dos resíduos hospitalares (RH) exige procedimentos específicos na sua gestão. A sua produção depende do número de unidades de prestação de cuidados de saúde (upcs), tipo de cuidados prestados, número de doentes observados, práticas dos profissionais e dos órgãos de gestão das upcs, inovação tecnológica, entre outros. A gestão integrada de RH tem evoluído qualitativamente nos últimos anos. Existe uma carência de informação sobre os quantitativos de RH produzidos nas upcs e na prestação de cuidados domiciliários, em Portugal. Por outro lado, os Serviços de Saúde Pública, abrangendo o poder de Autoridade de Saúde, intervêm na gestão do risco para a saúde e o ambiente associado à produção de RH, necessitando de indicadores para a sua monitorização. O quadro legal de um país nesta matéria estabelece a estratégia de gestão destes resíduos, a qual é condicionada pela classificação e definição de RH por si adoptadas. Objectivos e Metodologias. O presente estudo pretende: quantificar a produção de RH resultantes da prestação de cuidados de saúde, em seres humanos e animais nas upcs, do sistema público e privado, desenvolvendo um estudo longitudinal, onde se quantifica esta produção nos Hospitais, Centros de Saúde, Clínicas Médicas e Dentárias, Lares para Idosos, Postos Médicos de Empresas, Centros de Hemodiálise e Clínicas Veterinárias do Concelho da Amadora, e se compara esta produção em dois anos consecutivos; analisar as consequências do exercício do poder de Autoridade de Saúde na gestão integrada de RH pelas upcs; quantificar a produção média de RH, por acto prestado, nos cuidados domiciliários e, com um estudo analítico transversal, relacionar essa produção média com as características dos doentes e dos tratamentos efectuados; proceder à análise comparativa das definições e classificações de RH em países da União Europeia, através de um estudo de revisão da legislação nesta matéria em quatro países, incluindo Portugal. Resultados e Conclusões. Obtém-se a produção média de RH, por Grupos I+II, III e IV: nos Hospitais, por cama.dia, considerando a taxa de ocupação; por consulta, nos Centros de Saúde, Clínicas Médicas e Dentárias e Postos Médicos de Empresas; por cama.ano, nos Lares para Idosos, considerando a sua taxa de ocupação; e por ano, nas Clínicas de Hemodiálise e Veterinárias. Verifica-se que a actuação da Autoridade de Saúde, produz nas upcs uma diferença estatisticamente significativa no aumento das contratualizações destas com os operadores de tratamento de RH. Quantifica-se o peso médio de resíduos dos Grupos III e IV produzido por acto prestado nos tratamentos domiciliários e relaciona-se esta variável dependente com as características dos doentes e dos tratamentos efectuados. Comparam-se os distintos critérios utilizados na elaboração das definições e classificações destes resíduos inscritas na legislação da Alemanha, Reino Unido, Espanha e Portugal. Recomendações. Apresentam-se linhas de investigação futura e propõe-se uma reflexão sobre eventuais alterações de aspectos específicos no quadro legal português e nos planos de gestão integrada de RH, em Portugal. ABSTRACT The problem: The nature, diversity and hazardousness of hospital wastes (HW) requires specific procedures in its management. Its production depends on the number and patterns of healthcare services, number of patients, professional and administration practices and technologic innovations, among others. Integrated management of HW has been developping, in the scope of quality, for the past few years. There is a lack of information about the amount of HW produced in healthcare units and in the domiciliary visits, in Portugal. On the other hand, the Public Health Services, embracing the Health Authority’s power, play a very important role in managing the risk of HW production to public and environmental health. They need to use some indicators in its monitorization. In a country, rules and regulations define hospital waste management policies, which are confined by the addopted classification and definition of HW. Goals and Methods: This research study aims to quantify the production of HW as a result of healthcare services in human beings and animals, public service and private one. Through a longitudinal study, this production is quantified in Hospitals, Health Centers, Medical and Dental Clinics, Residential Centers for old people, Companies Medical Centers and Veterinary and Haemodyalisis Clinics in Amadora’s Council, comparing this production in two consecutive years. This study also focus the consequences of the Health Authority’s role in the healthcare services integrated management of HW. The middle production of HW in the domiciliary treatments is also quantified and, with a transversal analytic study, its association with patients and treatments’ characteristics is enhanced. Finally, the definitions and classifications in the European Union Countries are compared through a study that revises this matter’s legislation in four countries, including Portugal. Results and Conclusions: We get the middle production of Groups I+II, III and IV: HW: in Hospitals, by bed.day, bearing the occupation rate; by consultation, in Health Centers, Medical and Dental Clinics and Companies Medical Centers; by bed.year in Residential Centers for old people, considering their occupation rate; by year, in Veterinary and Haemodyalisis Clinics. We verify that the Health Authority’s role produces a significative statistical difference in the rise of the contracts between healthcare services and HW operators. We quantify the Groups III and IV’s wastes middle weight, produced by each medical treatment in domiciliary visits and relate this dependent variable with patients and treatments’ characteristics. We compare the different criteria used in the making of definitions and classifications of these wastes registered in German, United Kingdom, Spain and Portugal’s laws. Recommendations: Lines of further investigation are explaned. We also tender a reflexion about potential changes in rules, in regulations and in the integrated plans for managing hospital wastes in Portugal. RÉSUMÉ Le Problème. La gestion des déchets d'activités hospitalières (DAH) et de soins de santé (DSS) exige des procédures spécifiques en raison de leur nature, diversité et dangerosité. Leur production dépend, parmi d’autres, du nombre d’unités de soins de santé (USS), du type de soins administrés, du nombre de malades observés, des pratiques des professionnels et des organes de gestion des USS, de l’innovation technologique. La gestion intégrée des DAH et des DSS subit une évolution qualitative dans les dernières années. Il existe un déficit d’information sur les quantitatifs de DAH et de DSS provenant des USS et de la prestation de soins domiciliaires, au Portugal. D’autre part les Services de Santé Publique, y compris le pouvoir de l’Autorité de Santé, qui interviennent dans la gestion du risque pour la santé et pour l’environnement associé à la production de DAH et de DSS, ont besoin d’indicateurs pour leur surveillance. Dans cette matière le cadre légal établit la stratégie de gestion de ces déchets, laquelle est conditionnée par la classification et par la définition des DAH et des DSS adoptées par le pays. Objectifs et Méthodologie. Cet étude prétend: quantifier la production de DAH et de DSS provenant de la prestation de soins de santé, en êtres humains et animaux dans les USS du système public et privé. À travers un étude longitudinal, on quantifie cette production dans les Hôpitaux, Centres de Santé, Cliniques Médicales et Dentaires, Maisons de Repos pour personnes âgées, Cabinets Médicaux d’ Entreprises, Centres d’Hémodialyse et Cliniques Vétérinaires du municipe d’ Amadora, en comparant cette production en deux ans consécutifs; analyser les conséquences de l’exercice du pouvoir de l’Autorité de Santé dans la gestion intégrée des DAH et des DSS par les USS; quantifier la production moyenne de DAH et de DSS dans la prestation de soins domiciliaires et, avec un étude analytique transversal, rapporter cette production moyenne avec les caractéristiques des malades et des soins administrés; procéder à l’ analyse comparative des définitions et classifications des DAH et des DSS dans des pays de l’Union Européenne, à travers un étude de révision de la législation relative à cette matière dans quatre pays, Portugal y compris. Résultats et Conclusions. On obtient la production moyenne de DAH et des DSS, par Classes I+II, III et IV: dans les hôpitaux, par lit.jour, en considérant le taux d’occupation; par consultation, dans les Centres de Santé, Cliniques Médicales et Dentaires et Cabinets Médicaux d’ Entreprises par lit.an dans les Maisons de Repos pour personnes âgées en considérant le taux d’occupation; et par an, dans les Cliniques d’Hémodialyse et Vétérinaires. On constate que l’actuation de l’Autorité de Santé produit dans les USS une différence statistiquement significative dans l’accroissement de leurs contractualisations avec les opérateurs de traitement de DAH et de DSS. On quantifie le poids moyen des déchets des Classes III et IV produit par acte de prestation de soins à domicile et on rapporte cette variable dépendante avec les caractéristiques des malades et des soins administrés. On compare les différents critères utilisés dans l’élaboration des définitions et des classifications de ces déchets inscrites dans la légis

Macroeconomic impacts of politics and policy: Applications to financial and real markets

A PhD Dissertation, presented as part of the requirements for the Degree of Doctor of Philosophy from the NOVA - School of Business and Economics

COMTEMP: Financing expansion through private equity?

COMTEMP – Companhia de Temperos, Lda. is a Portuguese company that produces vinegars (e.g. CRISTAL vinegars), sauces and condiments. This case study aims to analyze its attractiveness to receive a venture capital investment. The main covered topics are arranged into the following sections: foundation, company, industry, competition, industrial kitchen opportunity, financial strategy and decision.

Ontario high school sport : an investigation of organizational design and its context

In 2002, The Ontario Federation of School Athletic Associations (OFSAA) identified that in providing extracurricular sport programs schools are faced with the 'new realities' of the education system. Although research has been conducted exploring the pressures impacting the provision of extracurricular school sport (Donnelly, Mcloy, Petherick, & Safai, 2000), few studies within the field have focused on understanding extracurricular school sport from an organizational level. The focus of this study was to examine the organizational design (structure, systems, and values) of the extracurricular sport department within three Ontario high schools, as well as to understand the context within which the departments exist. A qualitative multiple case study design was adopted and three public high schools were selected from one district school board in Ontario to represent the cases under investigation. Interviews, observations and documents were used to analyze the extracurricular sport department design of each case and to better understand the context within which the departments exist. As the result of the analysis of the structure, systems and values of each case, two designs emerged- Design KT1 and Design KT2. Differences in the characteristics of design archetype KT1 and KT2 centered on the design dimension of values, and therefore this study identified that contrasting organizational values reflect differences in design types. The characteristics of the Kitchen Table archetype were found to be transferable to the sub-sector of extracurricular school sport, and therefore this research provides a springboard for further research in organizational design within the education sector of extracurricular high school sport. Interconnections were found between the data associated with the external and internal contexts within which the extracurricular sport departments exist. The analysis of the internal context indicated the important role played by organizational members in shaping the context within which the departments exist. The analysis of the external context highlighted the institutional pressures that were present within the education environment. Both political and cultural expectations related to the role of extracurricular sport within schools were visible and were subsequently used by the high schools to create legitimacy and prestige, and to access resources.