Phil Lyon

Food That Makes You Different: The Stigma Experienced by Adolescents With Celiac Disease

For adolescents with celiac disease (CD), a gluten-free diet (GFD) is crucial for health, but compliance is problematic and noncompliance is common even among those aware of the risks. To better understand their lives with the disease, Swedish CD adolescents were invited to take part in focus group discussions. Data were analyzed for recurrent stigma-related themes across the groups. Adolescents described an awareness of being different from others that was produced by meal appearance and the poor availability of gluten-free food. The GFD often required discussions and special requests, so eating in public had the effect of making an invisible condition visible, and thereby creating a context for felt or enacted stigma. Maintaining invisibility avoided negative consequences of stigma, and other strategies were used to reduce the costs of visibility. The results of the study show that the GFD can produce stigma experiences in adolescence, and that dietary compliance (or lack thereof) can be understood in terms of dealing with GFD concealment and disclosure.

Perceptions of the older employee: is anything really changing?

Investigates whether the recent emphasis on persuading employers to abandon ageist attitudes and appoint or promote on merit, irrespective of the applicant’s age, has been justified by comparing the results of the 1992 Institute of Personnel Management survey with those from 221 post‐experience management students from a survey carried out in 1995. In this preliminary analysis of the data, major points of similarity and divergence are examined to see if a “new generation” of managers are thinking in substantially different ways on this long‐standing labour market issue.

Paradigm lost: the rise and fall of McDonaldization

The application of McDonald′s product/production principles to other restaurant chains, and totally different social enterprises has been the subject of recent criticism. This “McDonaldization” is said to betoken a world of increased rationalization where large‐scale systems for the mass production of goods and services obliterate small‐scale opposition and give rise to fears for diminished choice in the future. Previously it has been argued that the advance of McDonaldization is far from total and the pessimistic prognosis is at least premature. Criticizes the McDonaldization thesis by reference to an alternative paradigm of “mass customization”. Argues that this is not only the logical next step for the production of goods and services, but also that it is already starting to happen.

Writing for publication: a new skill for nurses?

In this article, we outline a voluntary staff development course - Writing for Publication - and its operation in the context of changing policy, practice and professional demands. One year from course completion we are in a position to discuss its success. We argue that, in a small but significant way, a paradigm shift in nursing is reflected in requests for the course, and for places on it. Clearly, there are new professional needs to be met.

McDonaldization: a reply to Ritzer's thesis.

Abstract Fast-food restaurants are one of the industrys major success stories. It has been estimated that some 22 million people worldwide eat at McDonalds and the formula has attracted many competitors. Recently, this success has been criticized on a number of counts, not least of which is concern about the spread of fast-food production principles to other services. In this discussion paper we question whether the fears are overstated.

Feeding minds and bodies: the Edwardian context of school meals

School meals were developed because of charitable, and subsequently official, concern about the effects of poverty on children’s capacity to benefit from education. Superficially, one might regard Edwardian interventions – in the early part of the twentieth century – as a historical footnote to today’s issues. In fact, this period of UK history was notable for attempts to find solutions to problems that are still relevant. Despite appearances to the contrary, child poverty has not been eliminated in the UK of today and the recent reintroduction of nutritional standards for school meals in the UK is an important reminder that feeding bodies remains crucial to feeding minds. In this article we map social concern expressed in contemporary studies of Dundee, York and London, the impact of army recruitment problems, and the initiation of a school meals policy in Scotland and England. We conclude with an assessment of the issues and solutions as they relate to the UK in the early twenty‐first century.

Escaping a Silent World: Profound Hearing Loss, Cochlear Implants and Household Interaction

For some people with profound hearing loss, cochlear implants offer a way back to patterns of communication that most of us take for granted. Travel, shopping and work contexts are largely dependen ...

Embedding healthy eating: nudging or toolbox?

Purpose The purpose of this paper is to examine the rationale and limitations of public nudging approaches currently to be found in the UK food choice environment.Design/methodology/approach The pa ...

Food and residential care in old age

In Scotland and Finland, a relatively small proportion of older people are in some form of residential care, but their numbers are not insubstantial given generally increased longevity. Moreover, those currently in residential care tend to be among the most vulnerable survivors of their generation. Residential care for older people has always been something of a paradox. The state has extensively recognised the vulnerability of those who can no longer care for themselves, or be cared for by their partner and family. However, provision is seldom adequate for the scale of demand and even commercial provision is characterised by low staffing ratios and unmet training needs. This paper outlines the development of Leonardo funded training materials for use across the European Union.

Good Food and Hard Times: Ambrose Heath’s Contribution to British Food Culture of the 1930s and the War Years

Today, little attention is paid to Ambrose Heath (1891-1969) although he was a prolific British food writer in the 1930s and during the Second World War. Heath’s remarkable output for national and regional newspapers in Britain and the many books he wrote, co-authored, edited, contributed to or translated provided a considerable encouragement for what he termed ‘good food’. In one sense, he might be viewed simply as an intermediary between ‘authentic’ gastronomic voices and a wider readership; however, his engagement with that audience was no mean feat and, arguably, was important for the successful diffusion of a more cosmopolitan culinary culture. Although a staunch defender of British ingredients and traditional dishes, he was perplexed by what he saw as the widespread atrophy of cooking skills in Britain and reached for French culinary ideas to show what might be done – simply and economically but producing the hallmark ‘good food’ he espoused. With the outbreak of the Second World War, the ‘good food’ narrative was largely eclipsed but, on the basis of his pre-war popularity, he contributed significantly to the way that the wartime government, and ordinary people, tried to make inadequate food supplies meet demands. He wrote and broadcast to advise the civilian population what they could do to make food interesting even with restricted supplies and vital ingredients missing. Although he played an important part in that wartime resilience, he is now virtually forgotten in reviews of that era. This article examines his contribution to British food culture in the 1930s and the war years.