Primary School Survey 2006 - Knowledge and use of Alcohol Cigarettes and Drugs (PDF 565 KB)

Primary School Survey 2006 - Knowledge and use of alcohol, cigarettes and drugs.

Entorns col•laboratius virtuals asíncrons basats en Web i enfocats en la gestió del coneixement = Web-based Asynchronous Collaborative Environments Focused on Knowledge Management

Report for the scientific sojourn at the University of California at Berkeley, USA, from september 2007 until july 2008. Communities of Learning Practice is an innovative paradigm focused on providing appropriate technological support to both formal and especially informal learning groups who are chiefly formed by non-technical people and who lack of the necessary resources to acquire such systems. Typically, students who are often separated by geography and/or time have the need to meet each other after classes in small study groups to carry out specific learning activities assigned during the formal learning process. However, the lack of suitable and available groupware applications makes it difficult for these groups of learners to collaborate and achieve their specific learning goals. In addition, the lack of democratic decision-making mechanisms is a main handicap to substitute the central authority of knowledge presented in formal learning.

NanoImpactNet - Stakeholders' knowledge needs for research on the health and environmental impact of nanomaterials

NanoImpactNet (NIN) is a multidisciplinary European Commission funded network on the environmental, health and safety (EHS) impact of nanomaterials. The 24 founding scientific institutes are leading European research groups active in the fields of nanosafety, nanorisk assessment and nanotoxicology. This 4−year project is the new focal point for information exchange within the research community. Contact with other stakeholders is vital and their needs are being surveyed. NIN is communicating with 100s of stakeholders: businesses; internet platforms; industry associations; regulators; policy makers; national ministries; international agencies; standard−setting bodies and NGOs concerned by labour rights, EHS or animal welfare. To improve this communication, internet research, a questionnaire distributed via partners and targeted phone calls were used to identify stakeholders' interests and needs. Knowledge gaps and the necessity for further data mentioned by representatives of all stakeholder groups in the targeted phone calls concerned: potential toxic and safety hazards of nanomaterials throughout their lifecycles; fate and persistence of nanoparticles in humans, animals and the environment; risks associated to nanoparticle exposure; participation in the preparation of nomenclature, standards, methodologies, protocols and benchmarks; development of best practice guidelines; voluntary schemes on responsibility; databases of materials, research topics and themes. Findings show that stakeholders and NIN researchers share very similar knowledge needs, and that open communication and free movement of knowledge will benefit both researchers and industry. Consequently NIN will encourage stakeholders to be active members. These survey findings will be used to improve NIN's communication tools to further build on interdisciplinary relationships towards a healthy future with nanotechnology.

Health Improvement and Knowledge Management Subgroup Interim Report (PDF 138 KB)

Health Improvement and Knowledge Management Subgroup Interim Report January 2006

Drug and Alcohol Knowledge and Use Amongst Primary School Children (PDF 246 KB)

Mar-04

Making Knowledge Work for Health: A Strategy for Health Research

Making Knowledge Work for Health: A Strategy for Health Research, provides a framework for the development of health research to enhance health and quality of life and help ensure that our research compares favourably with the rest of the world. I believe that an active research community working close to the delivery of health care in clinical settings, laboratories, the community, third-level institutions and the healthcare industry is critical to the improvement of the quality of health services generally. It is vital for professional development and career satisfaction of health service staff. It is also important for the translation of ideas into medical and IT products that can add value to our economy Download the Report here

Wissensvermehrung durch Konzeptentwicklung? Das Beispiel Vergänglichkeit [The contibution of concept development to nursing knowledge? The example of Transitoriness].

To provide nursing practice with evidence, it is important to understand nursing phenomena in detail. Therefore, good descriptions including the identification of characteristics and attributes of nursing phenomena on various levels of abstraction, i. e., concepts, are needed. In this article the significance of concept development for nursing science will be demonstrated by drawing on the example of 'transitoriness'. The evolutionary concept analysis proposed by Rodgers (2000) is introduced in more detail. Drawing on transitoriness, the phenomenon is presented with the help of the evolutionary concept analysis by Rodgers (2000). The phenomenon's characteristics and attributes are identified, as well as potential areas of application. Moreover, areas are outlined, in which interventions for nursing practice can be developed, implemented and evaluated. Thus, nursing practice is updated to include new findings and innovation. Through concept analysis nursing phenomena can be described in more detail, enhanced or broadened for use in nursing practice. Such structured processes as concept analysis can be employed successfully for other nursing phenomena. Concept analyses can lead to the identification of tasks for the respective scientific discipline and professionals. Thus, concept analyses can lead to the concretisation of tasks in nursing.

The problem of Antimicrobial Resistance in the food chain

Antimicrobial resistance (AMR) associated with the food chain is currently a subject of major interest to many food chain stakeholders. In response safefood commissioned this report to update our knowledge of this area and to raise awareness of the issue. Its primary focus is on the food chain where it impacts consumer health. This review will inform and underpin any future action to be taken by safefood with regard to AMR.

Consumer Focused Review of the Chicken Food Chain

safefood research into consumer concerns about the food chain has indicated that more than 40 per centof consumers are most concerned aboutchicken in terms of how it is produced, packaged, sold and handled at home. Our review of theindustry foundit was highly regulated while adhering to rigorous international standards. This review found that chicken is the main protein source for many consumers on the island of Ireland. It alsooutlined the need for consumers to ensure that chicken is cooked andhandled properly to avoid food borne illnesses.

Consumer Focused Review of the Finfish Food Chain

Our review into the finfish food chain on the island of irelandrevealed that despite a highly regulated industry producing a very nutritious food source, the consumption of fish remains low and consumer barriers to purchasing and eating fish still remain.

Consumer Focused Review of the Pork Supply Chain

Pig meat production was valued at €290 (£198) million at farm gate in Republic of Ireland (ROI) in 2007. In Northern Ireland (NI) in 2006, pig meat was estimated to account for almost seven percent of gross turnover in the food and drinks processing sector at £190 (€280) million. Whilst researching for this report it emerged that comparable figures for the value of the pig meat industry on ROI and NI are not available. This report showed that pig production on the IOI has changed from a small-scale enterprise carried out by a large number of mixed farmers to a modern industry comprised of a small number of specialist producers operating large-scale units. Most products for retailers are prepared and packed in specialised cutting and processing units which may or may not be integrated in the slaughter plant. For some pork products, various additives such as salt, herbs and flavour enhancers are added. Pork products are then stored and transported, frozen or chilled to wholesale, retail and catering facilities for ultimate sale to consumers.

A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.