Wolfson Research Institute for Health and Wellbeing. Message from the Directorate The Wolfson Research Institute for Health and Wellbeing exists to foster and disseminate the wide range of research undertaken at Durham University to improve human health and well-being. This is a truly multidisciplinary enterprise, spanning research across anthropology, biological and biomedical sciences, business, classics, education, engineering, geography, medicine and medical humanities, pharmacy, philosophy, psychology, social and community work, sociology, sport and theology.
The Institute's research includes well-established strengths in research on primary care, public health, child development, cognitive neuroscience, medical anthropology, health geography, social work and medical humanities as well as exciting new developments in medical imaging, cardiology, health in the Global South, and mental health. The Institute has its main building on the University's Queen's Campus at Stockton-on-Tees. Professor Clare Bambra Executive Director. About | bristolfoodpolicycouncil.org. What is a Food Policy Council? From the Community Food Security Coalition definition: Food Policy Councils (FPCs) bring together stakeholders from diverse food-related sectors to examine how the food system is operating and to develop recommendations on how to improve it. FPCs may take many forms, but are typically either commissioned by state or local government, or predominately a grassroots effort.
Food policy councils have been successful at educating officials and the public, shaping public policy, improving coordination between existing programs, and starting new programs. Examples include mapping and publicizing local food resources; creating new transit routes to connect underserved areas with full-service grocery stores; persuading government agencies to purchase from local farmers; and organizing community gardens and farmers’ markets. The Bristol Food Policy Council The Bristol Food Policy Council was launched in March, 2011, at the Bristol Food Conference.
Ways of working. David Zigmond: Further NHS reforms – inevitable and unintended consequences. As the debate becomes more fraught, I want to add my voice to the fray. I have been a frontline medical practitioner for more than 40 years, and have seen recurrent waves of reform and their very mixed results. The least disputable advances are in the realms of technology and technical competence: drugs and procedures have become more accurate and effective, practitioners mostly apposite in their delivery.
Likewise, a few decades ago we all knew of doctors widely reputed as rude, curt, alcoholic, incompetent, and shabby—sometimes simultaneously. In those times, with moderate luck, they would retire, without formal challenge, on a full NHS pension. That kind of collusive incompetence is now most unlikely. These changes represent real progress. But the institutional reconfigurations and the management devices applied to achieve these have inadvertently destroyed much of the best, in order to extirpate the worst.
The biomechanical is necessary but not sufficient in healthcare. Health Protection Agency Homepage - Protecting people, Preventing harm, Preparing for threats. Helenfawkes. Just call me Lady Gaga. There can’t be many times when you go out wearing a dress made of meat! Lady Gaga had beef, whereas I had bacon. Red and white rashes made of fabric. This of course was a fancy dress outfit. It was all down to my friend Rache. She had got us two outfits, bacon and fried egg. You may find this surprising but the meat option looked quite good, it was almost like a bacon body con dress. Even so Rache said she would wear the egg costume.
The outfits were for a weekend away with my fabulous fancy dress friends. Back then, after the Race for Life, I never imagined I’d be still going through yet more chemo. During the weekend I was able to sleep loads so that I didn’t miss out. In Bognor there were so many people in fancy dress that my bacon didn’t seem at all out of place at all. At one point when we were walking from our hotel to the bar, the condiments with their red and yellow squeezy top hats were being very slow and were someway behind us. Like this: