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UEMO (Union Europeenne des Medecins Omnipraticiens), the European Union of General Practitioners, represents GPs in 26 European member states. It develops policy and projects to support family medicine and share best practice. It also provides an opportunity to look at other health systems and to learn from them, studying alternative ways of working and investigating ideas that may help with UK general practice. Earlier this year (January to April 2015), a questionnaire was circulated by the UK delegation asking about workload pressures in the differing EU member states. A total of 25 states replied (Malta answering both for their public and their private healthcare systems), and, although the dataset is incomplete, it still makes for interesting reading. An overview of the findings is presented here. Not all countries have registered lists of patients. Often it divides, as it does in the Irish Republic, into those who are covered by a means-tested, state-led system who have to be registered to take advantage of the financial benefits, and those who pay …

With domestic kitchen practices implicated in approximately one-third of the global estimated 420 000 deaths/year attributed to 31 key foodborne pathogens, it has become an imperative to get behind kitchen doors to unravel the complex link between domestic food handling practices and domestic originating foodborne illness. This article critiques how such practices have been investigated and how, through novel interdisciplinary collaborations and methodological innovations, new insights are emerging. Inspired by theories of social practice, our domestic spaces, the influence of others (people and pets), our access to, and functionality of, key resources and appliances and our core competencies, skills and knowledge as performers are all recognized as being central to how we perform our domestic food practices. A multitude of ‘good reasons’ why households engage in ‘bad’ practices are emerging which in turn are informing how food safety agencies tackle, and reduce, the incidence of domestic originated foodborne illness.

Convenience foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and post-meal activities. The objective of this paper is to report on the attitudes and reported behaviour of food consumers in Great Britain based on a review of their convenience food lifestyle (CFLs). The paper also reports the development and application of a segmentation technique that can supply information on consumer attitudes towards convenience foods. The convenience food market in Great Britain is examined and the key drivers of growth in this market are highlighted. A survey was applied to a nationally representative sample of 1000 consumers (defined as the persons primarily responsible for food shopping and cooking in the household) in Great Britain in 2002. Segmentation analysis, based on the identification of 20 convenience lifestyle factors, identified four CFL segments of consumers: the 'food connoisseurs' (26%), the 'home meal preparers' (25%), the 'kitchen evaders' (16%) and the 'convenience-seeking grazers' (33%). In particular, the 'kitchen evaders' and the 'convenience-seeking grazers' are identified as convenience-seeking segments. Implications for food producers, in particular, convenience food manufacturers are discussed. The study provides an understanding of the lifestyles of food consumers in Great Britain, and provides food manufacturers with an insight into what motivates individuals to purchase convenience foods.

Pork sausages are a popular meat as they are generally considered tasty, versatile and convenient and thus fit with the busy lifestyles of today's consumer, however, they can contain high levels of fat. Sales for this product have increased in recent years which suggests that the high fat levels are being traded—off against the positive characteristics associated with the product. In this study the perception of parents with regard to pork sausages is considered as this group face the added challenges of coping with children's food demands. An adaptation of the Theory of Planned Behaviour was used to guide this research. The influences of attitudes, subjective norms, perceived behavioural control, habit and pester power on intention to serve pork sausages were considered. The findings suggest that attitudes, pester power and habit are the most significant determinant of intention. This study also considers if this population group is homogenous with regard to their perceptions of sausages. Four s...

Although the public is increasingly concerned about food-related risks, the rise in food poisoning cases suggests that people still make decisions on food consumption, food storage and food preparation that are less than ideal from a health and safety perspective (O’Riordan, N., Cowan, C., & McCarthy, M. (2002). Safety of Irish beef—concerns, awareness and knowledge of Irish consumers. Journal of Food Safety, 22(1), 1–16; Shaw, A. (2003). Public understanding of food risks: expert and lay views. FoodInfo Online, 2–3. Science Central from IFIS publishing. Available from ; FSAI (2004). Report on zoonoses in Ireland 2000 and 2001. The Food Safety Authority of Ireland. Available from ). Consumer knowledge has been cited by many studies as a factor that influences risk assessment and thus behaviour (Frewer, L. J., Shepherd, R., & Sparks, P. (1994). The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety, 14, 19–40; Her Majesty’s Stationery Office (1995). A guide to risk assessment and risk management for environmental protection, Department of the Environment, HMSO, 77–78; Fife-Schaw, C., & Rowe, G. (1996). Public perceptions of everyday food hazards: a psychometric study. Risk Analysis, 16(4), 487–500). In this paper we report on a quantitative study (n = 1025) that examines knowledge levels about food safety practices, food safety and food science amongst the population on the island of Ireland and identifies food knowledge segments within this population. The findings suggest that the majority of the population of Ireland know what they should be doing in their kitchen from a food safety perspective but they are not, in many cases, following the best practice guidelines and regard less than ideal food handling practices as safe. Furthermore, while food safety knowledge levels were high, the level of food science knowledge was rather low. The segmentation of the sample based on knowledge levels yielded some interesting findings. Four segments were clearly identified by Hierarchical Cluster Analysis and labelled “At-Risk”, “Food Safety Conscious” (FSC), “Food Science Knowledge Deficient” (FSKD) and “Informed”. The At-Risk segment (13%) were of particular interest as members of this segment clearly have less than ideal food safety practices and when compared with the other segments also have significantly lower knowledge about what they should be doing, about food safety and about food science issues. This segment may require targeted promotions from food safety communicators but, given their demographic profile, effective communication could prove difficult.

peer-reviewed Background This study aimed to develop a healthy eating motivation score and to determine if dietary, lifestyle and activity behaviours vary across levels of motivation to eat a healthy diet with a view to informing health promotion interventions. Methods A cross-sectional survey of food intake, physical activity, lifestyles and food choice attitudes was conducted in a nationally representative sample of 1262 adults in the Republic of Ireland aged 18 years and over. Results Increasing score for health motivation was significantly and positively related to healthy eating and exercise. Women, increasing age, normal BMI, regular exercise and increasing intakes of fruit and vegetables were associated with a higher odds ratio (OR) for having a high healthy eating motivation score. However, despite a high motivation score only 31 % of consumers in the strong motivation group achieved the recommendations for daily fruit and vegetable consumption, while 57 % achieved the fat recommendation. A higher intake of calorie dense foods from the top shelf of the food pyramid and increased time spent watching T.V. was associated with a decreased OR for positive motivation towards healthy eating. Conclusions Healthy eating promotions directed at women and older adults should focus on supporting people’s motivations to attain a healthy diet by addressing issues such as dietary self-control and self-regulation. For men and younger adults, healthy eating promotions will need to address the issues underlying their weak attitudes towards healthy eating.

PurposeThis article aims to explore the risk characteristics associated with food hazards on the island of Ireland and to assess how the public deal with perceived risks.Design/methodology/approachA qualitative investigation involving 12 focus groups was conducted on the island of Ireland. Content analysis was undertaken, with the assistance of the qualitative software tool QSR N6.FindingsFour hazard categories (lifestyle, (bio)technological, microbiological and farm orientated production) were identified and the risk characteristics and risk relieving strategies associated with these hazards were explored. The risk perceptions of respondents were consistent with those defined by the psychometric paradigm. The risk characteristics of knowledge, control, dread, harm to health, freedom of choice, ease to identify were all mentioned, but their importance differed greatly depending on the hazards. For example, in the case of lifestyle hazards, personalisation of the risk, and thus dread, occurred when the individual had a health scare, while with microbiological hazards, knowledge and familiarity resulted in increased confidence in ability to cope with the hazard in the home. The media was noted as having an influential role in individual risk assessment. Finally, changing lifestyles were seen as contributing to increasing the level of exposure to food risks among the population. Further investigation into the sources and consequences of these changing lifestyles is required to guide future food policy.Research limitations/implicationsThe number of focus group conducted and the qualitative nature of the research limits the degree to which generalised conclusions can be drawn.Originality/valueThese results provide a deeper qualitative understanding of risk perception issues.

The theory of planned behaviour was used to examine the consumption of ready meals and purchase of takeaways by British consumers. Overall there was partial support for the theory as a predictor of consumption. For both food products attitudes were the best predictor of behavioural intention. Subjective norm was important for ready meals but not for takeaways while perceived control was not a predictor for either food. An additional variable, habit, was included in the study. This increased predictive power but reduced the influence of attitudes. For both food products, behavioural intentions were the best predictor of behaviour for a model including behavioural intentions, perceived behavioural control and habit. The difficulties caused with the inclusion of habit are recognised. In a separate analysis, value for money was the most important of three beliefs investigated for each product for those who intended to consume ready meals or purchase takeaways over the course of the following week (intenders) and those who had no intention of doing so (non-intenders). Beliefs differed significantly between the two groups with intenders having more positive beliefs about the convenience products. A focus on value for money marketing strategies is suggested.

This article challenges Perry's research using performance evaluations to determine whether the educational background of child welfare workers is predictive of performance. Institutional theory, an understanding of street-level bureaucracies, and evaluations of field education performance measures are offered as necessary frameworks for Perry's findings. Performance evaluations are insufficient absent a discussion of the link between organizational goals, supervisor training, practice protocols, and performance measurement tools. Three questions inform this critique and examples from child welfare practice illustrate the ways performance measures in this study may actually be a measure of organizational stasis and pressure to conform to practice as it has been.

As the demand for convenience foods becomes greater, the quality of such products becomes more important. The food-related lifestyle (FRL) instrument, which groups consumers based on their attitudes toward the purchase, preparation and consumption of food products, includes a number of quality aspects, such as health, freshness and taste. The objective of this paper is to investigate the degree to which food-related lifestyle segments are convenience-oriented. A review of the convenience food market in Great Britain found increased participation by women in the workforce, an increase in the number of single and two-person households and a breakdown of traditional mealtimes amongst the main drivers of demand for convenience food. The FRL instrument was reviewed to identify supplemental areas needed to gain a more complete picture of consumers' convenience food-related lifestyles. Measures for these and the FRL instrument were applied in Great Britain in 2002. Investigation of convenience attitudes...

Food safety experts have a key role in constructing food risk messages and thus their perceptions will influence how food risk issues are communicated to the public. This research examined the perceptions of food safety experts regarding public understanding of food risk issues and food risk messages on the island of Ireland. It also looked into expert views of the barriers to effective food risk communication and how to improve food risk messages. One hundred and forty-three experts, working in areas related to food safety, completed an online questionnaire. Questionnaire and statement design was guided by the results of four in-depth interviews with food safety experts. The findings indicate that most experts surveyed have little confidence in the public's understanding of food risk issues, their assessment of food risks, their ability to deal with scientific information and their food safety practices. Experts are of the view that the public under-assesses the risk associated with some microbiological hazards and over-assesses the risk associated with other hazards such as genetically modified organisms (GMOs) and bovine spongiform encephalopathy. The opinion of experts with regard to GMOs is not supported by previous consumer research. Experts noted that the level of education and age were important determinants for the level of understanding of food risk issues and messages. Experts were of the view that early intervention via school curricula was the best method to improve public understanding of food risk messages in the long term. Furthermore, experts are of the view that the media have the ability to improve awareness and knowledge about food risk issues but believe that the media tend to communicate information that is misleading. The majority of experts also believe that they should communicate uncertainty but are not confident that the public is able to cope with this uncertainty. Many of the experts also indicated a desire for training on how to interact with the media. The results may be used by those experts who are involved in the construction of food risk messages to improve the design and communication of food risk messages.

Problem-based learning was used to address the learning process and traditional content in a one semester nonmajors biochemistry course. Three different pedagogical strategies were evaluated in three versions of the course. The first version exclusively utilized literature-based learning (analysis of primary literature articles in small groups) with almost no lectures from the instructor. Classroom assessment addressed the research process, not content. In the second version, literature-based learning was supplemented with a 75-min lecture by the instructor before each article was analyzed as well as additional lectures as deemed necessary. Classroom assessment addressed process (70%) over content (30%). The third version was lecture-based, with the emphasis on traditional content; lectures were supplemented with literature analysis. Classroom assessment emphasized content, but about 10% of each exam focused on the research process. Student evaluations of the three versions of the course showed no significant difference in opinions about the format of the course. Postcourse interviews with students 1) confirmed previous studies that showed that the literature-based format greatly increased the involvement of students in their own learning, 2) showed that literature-based learning is compatible with an equal focus on content and process, and 3) showed that supplementing lecture-based teaching with literature-based learning does not empower students to manage their own learning, although student response to this instructional method was positive.

This paper reports the findings of a study on female adolescents’ food choice motives, constraints and behaviours over the course of the school day. A model of top shelf food and drink (TSFD) consumption is developed. TSFDs relate to those foods located towards the top of the food pyramid as presented in the current Irish guide to healthy eating and are advised to be consumed in very small amounts or used sparingly. The findings support negative associations between TSFD consumption and the importance of health/physique, diet/slimming and natural ingredients to the adolescent. Perceived guardians’ knowledge of adolescents’ eating behaviour was also found to be negatively related to the frequency of TSFD consumption. Positive associations with TSFD consumption are found with regards to the availability of these foods in school, and price and trendiness motives. The provision of lunch money was found to be positively associated with availability of food in schools.

The findings of this research suggest that consumer perceptions of the risks associated with beef relate not only to concerns about health and safety, but also the financial, psychological, performance and social consequences of the choices made at the point-of-purchase. Furthermore, a negative relationship is found to exist between perceived risk and interest in beef, perceived consistency, ability, experience and confidence in the local butcher. Cluster analysis highlights the existence of three segments of consumers that hold considerably different views on the risks associated with beef. Intention to consume beef differed across these segments; however the clusters did not display any significant differences on the basis of demographic variables with the one exception of age. Information sources and use differed significantly across these segments.

The preparation and resolution of a series of axially chiral quinazoline-containing ligands is described in which the key steps are the metal-catalyzed naphthyl-phosphorus bond formation, the naphthalene-quinazoline Suzuki coupling, and the preparation of the Suzuki electrophilic components from the corresponding imidate and anthranilic acid. Diastereomeric palladacycles derived from the racemic phosphinamines and (+)-di-μ-chlorobis[(R)-dimethyl(1-(1-naphthyl)ethyl)aminato-C2,N]dipalladium(II) were separated by fractional crystallization. The configuration of the resulting diastereomers was determined by X-ray crystallographic analysis. Displacement of the resolving agent by reaction with 1,2-bis(diphenylphosphino)ethane afforded enantiopure ligand in each case. Their rhodium complexes were prepared and applied in the enantioselective hydroboration of a range of vinylarenes. The quinazolinap catalysts were found to be extremely active, giving excellent conversions, good to complete regioselectivities, and...

The purpose of this research was to examine the factors that underpin risk perceptions for meat hazards and assess the degree to which these perceptions reflect overall concern. It also sought to identify any differences that exist in information use. A total of 238 meat customers were surveyed in Cork, Ireland. An analysis of consumer perceptions revealed a two-factor structure, ‘dread’ and ‘unknown’, similar to Slovic (1992). A perceptual map of the various hazards associated with meat clearly highlighted different groups of hazards and the differing perceptions associated with them. There were groupings between BSE, E-coli and Salmonella, antibiotics, growth hormones and genetic modifications, and saturated fats and cholesterol. Cluster analysis highlighted the differences in attitudes towards meat hazards across the sample population. However, an analysis of the demographic and behavioural variables found no distinguishable features across the identified segments, except in their use of written inform...

This paper reports on the food-related lifestyle (FRL) segments identified in Ireland, based on a nationally representative sample of one thousand households. The objectives are to use the food-related lifestyle instrument developed by the Centre for research on customer relations in the food sector in Denmark (MAPP) to segment Irish food consumers based on attitudes towards the purchase, preparation and consumption of food products and to profile these segments by attitudes and socio-demographic variables. The sixty nine FRL items were scored and scale reliability tested. The structure of the FRL dimensions was tested with exploratory factor analysis using principal component analysis and varimax rotation. Hierarchical cluster analysis (HCA) using Wards method was employed for market segmentation. Profiles of the clusters (segments) were achieved by comparing the mean scores on the dimensions for each segment with the population mean scores on the same dimensions. Six distinct food-related lifes...

This study is based on the food-related lifestyle instrument (developed by MAPP, Denmark) and concerns the development of a reduced food-related lifestyle questionnaire for time and cost-saving segmentation of consumers into food-related lifestyle segments. The number of items in the original food-related lifestyle questionnaire was reduced using discriminant analysis, and the reduced questionnaire was used to predict segment membership of new respondents. The reliability of the reduced questionnaire was tested by a comparison of the descriptions of the newly recruited segment with the “original” segment descriptions. Descriptions of the newly recruited segments were obtained by focus group research. The original segment descriptions were based on data obtained from an application of the food-related lifestyle instrument in Ireland. The comparison focused on convenience-related topics, as the segments that were used for comparison were high frequency convenience food purchasers. Results showed th...

This paper focuses on the Irish convenience food consumer and investigates four convenience food categories: ready meals, take-away meals, restaurant meals, and pub meals. A nationally representative (n=1024) survey was undertaken in Ireland amongst primary food purchasers in the household. Within each convenience food category, consumers were segmented into tertiles based on their level of consumption. The tertile with the highest consumption level of convenience foods was compared with the tertile with the lowest consumption level on their food-related lifestyles, convenience food-related lifestyles and their beliefs about convenience food. Analysis of data found that the consumption of ready meals and take-away meals was most associated with convenience related dimensions. Restaurant and pub meals seem to be less related to the convenience dimensions. The purchase of restaurant meals was strongly related to social event. Furthermore the effect of lifestyles and beliefs on the purchase of convenience food was examined. Comparison of the regression results across the four convenience food categories highlighted the importance of convenience food-related lifestyle issues in the purchase of ready meals. General food-related lifestyle issues were more important in the purchase of take-away meals. The consumption of restaurant and pub meals was least effected by convenience related dimensions and more by the importance of social events.

This paper reports on an investigation into the convenience orientation of various food-related lifestyle segments in Ireland. The food-related lifestyle instrument developed by the Centre for research on customer relations in the food sector (MAPP Institute in Denmark) provided a valuable framework for the development of this analysis. This instrument was applied in Ireland in 2001, with a nationally representative sample of one thousand Irish consumers. Six distinct food-related lifestyle segments were identified (Ryan, 2002). The lifestyle instrument grouped consumers in terms of their attitudes towards the purchase, preparation and consumption of food products in general. This research investigates the degree to which these food-related lifestyle segments are convenience-oriented by investigating their attitudes towards convenience and their purchase frequency for a range of convenience foods. The convenience element was developed following a review of the Irish convenience food market, which...

The consumer of today places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Evaluation models used in previous organic food research have identified variables such as health consciousness, environmental concern, animal welfare and income as important determinants of organic food choice. The objective of this research was to examine Irish consumer perceptions of organic meat. A questionnaire was completed by 250 respondents, which were representative of the Irish population. Three groups of consumers were identified. Respondents who purchased or had intention to purchase organic meat placed higher levels of importance on food safety when purchasing meat, compared to those with no intention to purchase organic meat. Furthermore, purchasers of organic meat were more concerned about their health than non‐purchasers. Purchasers of organic meat also believed that organic meat was superior to conventional meat in terms of quality, safety, labelling, production methods and value. Availability and the price of organic meat were the key deterrents to the purchase of organic meat. Higher socio‐economic groups were more willing to purchase organic meat. Increasing awareness of food safety and pollution issues are important determinants in the purchase of organic meat; but securing a consistent supply of organic meat is paramount to ensuring growth in this sector.

The objective of this study was to evaluate the use of emergency thoracotomy in our institution in an effort to determine whether this procedure is both beneficial and cost effective in blunt and/or penetrating trauma. We conducted a retrospective review of charts and coroner's reports. Our setting was a Level I trauma center in a tertiary-care facility. We examined the cases of trauma patients presenting to the trauma center over a 2-year period. Of 2490 patients who presented to the emergency department over the study period 41 underwent early thoracotomy. Twelve of these were excluded from the study because their cases were not truly emergent. Of the remaining 29 ten were admitted for penetrating injuries and 19 for blunt injuries. The average Injury Severity Scores for penetrating and blunt injuries were 30 and 40 respectively. There were four blunt trauma patients who died in the emergency department, 15 went to the operating room, and five who survived to go to the intensive care unit. All blunt trauma patients requiring emergency thoracotomy died within 9 days of presentation. Of the ten penetrating wound patients two died in the emergency department, four died in the operating room, and four went to the intensive care unit after surgery. One of the four patients who went to the intensive care unit died approximately 6 days after injury. The other three patients survived and are now living normal productive lives. All survivors of penetrating trauma who required emergency thoracotomy had their procedure performed in the operating room. Overall survival rates for penetrating and blunt trauma were 30 and 0 per cent respectively. Pericardial tamponade was found in 50 per cent of the penetrating trauma patients (two of the three survivors) and four of 19 of the blunt trauma patients. This reinforces the importance of a prompt pericardiotomy upon opening the chest. At our institution the algorithm for emergency thoracotomy is liberal and is not cost effective for blunt trauma. We need to re-evaluate our decision-making process concerning the use of emergency thoracotomy especially in the blunt trauma patient. The review also shows the importance of pericardiotomy when performing an emergency thoracotomy.

A survey of Irish consumers examined their concerns for the safety of food, their level of knowledge of safe food practices and their awareness of institutional structures to ensure the safety of Irish beef. Sixty-four percent of the sample expressed concern for the safety of food. Concerns cited include freshness of food, BSE/CJD, antibiotic residue, hygiene standards and bacteria. They perceive many causes of food poisoning and their level of awareness of pathogens varies, depending on the pathogen. The level of knowledge of safe food practice in cooking was good. However, it was lower for food storage practices. Males and those with lower levels of education were less likely to be aware ofadequate food safety procedures and need to be the focus of educational programs on safe food handling. As less than half the sample (49%) was aware of institutional structures and 32% of schemes that ensure the safety of Irish beef, it is concluded that it is imperative to more clearly communicate to the public the assurances of any scheme set up. There is also a need to increase awareness level of the bacteria Campylobacter. Cette enquete aupres des consommateurs irlandais examine leur interet pour l'innocuite des aliments, leur niveau de connaissance des pratiques alimentaires saines et la conscience des structures institutionnelles pour l'assurance de l'innocuite du boeuf irlandais. Les consommateurs percoivent de nombreuses causes d'intoxication et leur niveau de connaissance des bacteries pathogenes varie selon la bacterie. Les connaissances des pratiques saines sont meilleures pour la cuisson que pour l'entreposage.

The concept of frailty, is associated with key clinical syndromes including loss of mobility, falls, confusion, incontinence, and polypharmacy. Frail elderly patients are particularly vulnerable to adverse effects of hospitalisation, including deconditioning, immobility, and loss of independence.[i] [ii] [iii] Within St Vincent’s University (SVUH) hospital data analysis from the Special Delivery Unit for the period from January to August 2014 conducted on a sample of 382,334 attendances shows that more than one-third of attendances at ED during this period were in the 65+ age cohort, with 12.37% aged 75+.[iv] This from a population of over 65s that account for 11.67% of the total population, indicating a disproportionate level of use of ED by the older population.[v] This raises concern about whether services will be able to cope with rapidly increasing demand. Recently attention has focused on identifying the best pathways for treating frail elderly patients identified as a priority of the national program for older persons and the emergency department task force to develop pathways and processes aimed at improving care in this age group.[vi] [vii]. As a response the HRB funded SAFE project is project focused upon co-designing a systematic Approach to improving care for Frail Elderly patients within SVUH. This poster will present the findings of work stream one of the project that commenced in November 2016. In particular, findings from the rapid realist review[viii] of the evidence and results of a scoping of existing care pathways for frail older persons in SVUH will be presented. A range of ethnographic qualitative data collection methods will inform the development of a map of current care pathways, including the challenges and bottlenecks that cause delays and dissatisfaction and/or pose a risk to the quality and timeliness of patient care. The analysis presented will increase our understanding of the advantages and problems with the current model of care. Additionally, this will allow us to better plan for appropriate implementation of a solution. References: 1- Richardson, D.B., Increase in patient mortality at 10 days associated with emergency department overcrowding. Med J Aust, 2006;184(5):213-6. 2- Liew, D., D. Liew, and M.P. Kennedy, Emergency department length of stay independently predicts excess inpatient length of stay. Med J Aust, 2003;179(10):524-6. 3- Wallis, S.J., J. Wall, R.W. Biram, and R. Romero-Ortuno, Association of the clinical frailty scale with hospital outcomes. QJM, 2015;108(12): 943-9. 4- J McLoughlin for the SDU, The case for a radical overhaul of the care pathways for the elderly in the emergency department. Special Delivery Unit: Dublin, 2014 5- Central Statistics Office, This is Ireland: Highlights from Census 2011, Part 1. 2012. 6- HSE, ED Task Force Report. 2015. 7- Persons, N.C.P.f.O., Specialist Geriatric Services: Model of care. 2012. 8- Parkinson M. Carr S.M. Rushmer R. and Abbey C. Investigating what works to support family carers of people with dementia: a rapid realist review. Journal of Public Health 2016 Sep 27 [Epub ahead of print]

This study examined the Irish media discourse on obesity by employing the Common Sense Model of Illness Representations. A media sample of 368 transcripts was compiled from newspaper articles (n = 346), radio discussions (n = 5), and online news articles (n = 17) on overweight and obesity from the years 2005, 2007, and 2009. Using the Common Sense Model and framing theory to guide the investigation, a thematic analysis was conducted on the media sample. Analysis revealed that the behavioral dimensions of diet and activity levels were the most commonly cited causes of and interventions in obesity. The advertising industry was blamed for obesity, and there were calls for increased government action to tackle the issue. Physical illness and psychological consequences of obesity were prevalent in the sample, and analysis revealed that the economy, regardless of its state, was blamed for obesity. These results are discussed in terms of expectations of audience understandings of the issue and the implications of these dominant portrayals and framings on public support for interventions. The article also outlines the value of a qualitative analytical framework that combines the Common Sense Model and framing theory in the investigation of illness narratives. Department of Agriculture, Food and the Marine Health Research Board

OBJECTIVES: To investigate the effect of providing patients online access to their electronic health record (EHR) and linked transactional services on the provision, quality and safety of healthcare. The objectives are also to identify and understand: barriers and facilitators for providing online access to their records and services for primary care workers; and their association with organisational/IT system issues.SETTING: Primary care.PARTICIPANTS: A total of 143 studies were included. 17 were experimental in design and subject to risk of bias assessment, which is reported in a separate paper. Detailed inclusion and exclusion criteria have also been published elsewhere in the protocol.PRIMARY AND SECONDARY OUTCOME MEASURES: Our primary outcome measure was change in quality or safety as a result of implementation or utilisation of online records/transactional services.RESULTS: No studies reported changes in health outcomes; though eight detected medication errors and seven reported improved uptake of preventative care. Professional concerns over privacy were reported in 14 studies. 18 studies reported concern over potential increased workload; with some showing an increase workload in email or online messaging; telephone contact remaining unchanged, and face-to face contact staying the same or falling. Owing to heterogeneity in reporting overall workload change was hard to predict. 10 studies reported how online access offered convenience, primarily for more advantaged patients, who were largely highly satisfied with the process when clinician responses were prompt.CONCLUSIONS: Patient online access and services offer increased convenience and satisfaction. However, professionals were concerned about impact on workload and risk to privacy. Studies correcting medication errors may improve patient safety. There may need to be a redesign of the business process to engage health professionals in online access and of the EHR to make it friendlier and provide equity of access to a wider group of patients. A1 SYSTEMATIC REVIEW REGISTRATION NUMBER: PROSPERO CRD42012003091.