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Investigates 1999/2000 health promotion activities in prisons in England and Wales and documents the range and quality of health promotion occurring in prisons, against which future activity might be measured. Finds that health promotion is under‐resourced and the concept and practice poorly understood. Health needs assessment tended to be analysis of and for health‐care services and, except in a minority of cases, did not include consultation with staff, prisoners or their families. Where responsibility was shared and the work based on multi‐disciplinary approaches, it seems more likely to have been reported accurately as health promotion activity. The official policy of a healthy settings/whole prison approach was not understood by many and its application was limited. The findings have informed the development of a new health promotion strategy for the prison service in England and Wales.

OMI International (GB) have announced that Allan Murray, one of the leading UK technologists in the field of plating through hole systems for the printed circuit industry, has recently joined the Company.

Traces the origins of the fashion for quality assurance and discusses the requisites of a quality assurance strategy. On the basis of a Department of Health funded study in England and Wales in 1989, draws attention to the wide range of activities which have been swept into the Quality Assurance net, the striking differences between the factors cited as constraining or facilitating the development of quality assurance, and the abysmal lack of data on cost of resources or to any systematic monitoring and evaluation. Suggests that the purchaser‐provider split may have worsened the situation.

This paper aims to measure access to food in an inner London borough.

There were six phases, which included designing food baskets, consultation with local residents and a shop survey. Recognising the cultural make‐up of the borough food baskets and menus were developed for four key communities, namely: White British, Black Caribbean, Turkish, and Black African. Three areas were identified for the study and shopping hubs identified with a 500‐metre radius from a central parade of shops.

The findings paint an intricate web of interactions ranging from availability in shops to accessibility and affordability being key issues for some groups. It was found that in the areas studied there was availability of some key healthy items, namely fresh fruit and vegetables, but other items such as: fresh meat and poultry, fish, lower fat dairy foods, high fibre pasta and brown rice were not available. Access was found to be defined, by local people, as more extensive than just physical distance to/from shops – for many shopping was made more difficult by having to use taxis and inconvenient buses. Small shops were important in delivering healthy food options to communities in areas of deprivation and were judged to offer a better range and more appropriate food than the branches of the major supermarket chains.

The importance of monitoring the impact of shops and shop closures on healthy food availability is emphased. From a policy perspective the findings suggest that approaches based on individual agency need to be balanced with upstream public health nutrition approaches in order to influence the options available.

The paper is arguably the first to examine and dissect the issue of food availability and accessibility in the inner London borough in question, especially in the light of its proposed redevelopment for the London Olympics in 2012.

This article uses data from the 1993 Health and Lifestyles Survey of England to present findings on how, why and when people use cooking skills; where and from whom people learn these skills. The implications for policy are explored. The survey data suggests that socio‐economic status and education are associated with the sources of people’s knowledge about cooking. The first or prime source of learning about cooking skills was reported to be mothers; cooking classes in school were cited as the next most important by the majority of correspondents, with some class and educational variations. The importance of mothers as sources of information on cooking skills is observed in all social classes. What emerges is a population unsure of specific cooking techniques and lacking in confidence to apply techniques and cook certain foods. Women still bear the burden of cooking for the household, with four out of every five women respondents cooking on most or every day, compared with one in five men. This may be related to the large number of men who claim to have no cooking skills (one in five).

Although none of the new music reference books of the past year totally replaces the old stand‐bys, some significant works did appear, especially in the areas of contemporary music, opera, and classical music discography.

Chris Labarte has been appointed Area Sales Manager with Alpha Metals, one of the leading suppliers of solder products and related materials.

The purpose is to identify and explore barriers to overcome for developing collaborative innovation between a global service supplier and two of its industrial customers in Sweden.

The research had an action-based research approach in which the researchers were interacting and collaborating with the practitioners in the companies. The empirical part includes primary data from multiple interviews, and two workshops with dialogues with participants from the involved companies. The use of complementary data collection methods gave rich input to understanding the context for collaborative innovation, and to uncovering barriers, to develop solutions for collaborative innovation. The empirical barriers were analysed using theoretically derived barriers from a literature review. The analysis generated four broad themes of barriers which were discussed and led to conclusions and theoretical and practical implications on: the customer's safety culture, the business model, the parties' understanding of innovation and the management of collaborative innovation in supply chains.

The thematic analysis generated four broad themes: the customer's safety culture, the business model, the parties' understanding of innovation and the management of collaborative innovation. These themes where analysed using theoretically derived barriers from a literature review. The industrial context, the understanding of innovation and its management created barriers.

The unique access to the service supplier and its two independent industrial customers adds a rich contextual framing to the process of identifying and exploring the barriers to collaborative innovation. The conclusion emphasizes the importance of an industrial business context, the business logic in terms of business models and for the understanding and management of collaborative innovation.

Since its advent in 1983, Circuit Technology has gone from strength to strength, as indicated by visitor attendance which increased from 3000 in 1983 to over 6000 in 1984. Predictions are that, with the larger venue at Olympia's National Hall, previous attendance figures will be exceeded many times at Circuit Technology '85.