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This study explored the views of participants who completed a 5-week, online, interactive, family-based, salt reduction education program (Digital Education to LImit Salt in the Home). A secondary aim was to explore the views of school staff on the delivery of food and nutrition education in schools. Children aged 7-10 years, their parents and principals/teachers from participating schools located in Victoria, Australia, completed a semi-structured evaluation interview. Audio-recordings of interviews were transcribed verbatim and analysed using NVivo. Twenty-eight interviews (13 children; 11 parents; 4 school staff) were included. Thematic analysis revealed that the program was well received by all groups. Children reported that the interactivity of the education sessions helped them to learn. Parents thought the program was interesting and important, and reported learning skills to reduce salt in the family diet. School staff supported the delivery of nutrition education in schools but indicated difficulties in sourcing well-packed nutrition resources aligned with the curriculum. It appears that there is support from parents and teachers in the delivery of innovative, engaging, nutrition education in schools, however such programs need to be of high quality, aligned with the school curriculum and readily available for incorporation within the school's teaching program.

An important factor in job choice, both at the start of and during one's career, is one's psychological makeup, which must be taken into account in training and development programs. The authors relate the Jungian introvert-extrovert, judgment-perception theories to work and management, presenting data from a management work preferences sampling. (MF)

Associations between standardized scales for measuring managerial effectiveness and actual situational management behavior are correlated. Cognitive, perceptual, and behavioral aspects of a manager's situational compatibility with his subordinates are examined. A manager's ability to be perceptually or cognitively complex is defined as situational complexity. Data was gathered by observing thirty-six British managers in five different simulated situations. Tables illustrate the relationship among job opportunity, situational compatibility, and situational complexity.

This article presents a predictive study of the development in teacher militancy in Great Britain. The author aims to outline the locus of discontent and the formation of militant attitudes amongst teachers prior to the industrial action. As mentioned by the author, professional people have recognized the need for associations to protect their interests, but rarely have they adopted the tactics of public protests and ceasing work as methods of enforcing their demands for improved rewards and conditions.

The article focuses on the results of a study on main food sources of sodium (NA) during the OZDASH diet (OD). The research found that breads/cereals supplied the most NA both at baseline (B) and on each diet but the total amount of NA has decreased from B to low Na, high potassium (K) diet (LNAHK) by 30% and OD by 9%. It suggests that the total sodium intake can be reduced by one-third by changing regular bread to no-added-salt (NAS) bread including low-sodium cereals/biscuits.

The article examines a study on fruit and vegetable intake prior to and following a 4-week intervention during the OZDASH diet (OD), a diet combining increased fruits, vegetables, low-fat dairy foods, fish and nuts. It is stated that the diet was developed to test the feasibility and effectiveness in lowering blood pressure in adults Australia. According to the findings, more than half of subjects achieved an increase in fruit intake and 67 percent increased their consumption of vegetables during the dietary phase.

Background -- There is some limited data indicating that dietary intake may alter mood states, but most of this is anecdotal. A number of dietary factors have been associated with reduction in blood pressure, which could, in part be related to positive effects on general mood states. Objective -- To determine if urinary excretion of particular minerals is associated with different mood states and if changing to one of the test diets DASH type diet (high fruits, vegetables and low fat dairy products) (OZDASH), a low salt, high fruit/vegetable diet (LNAHK) or a high calcium diet (HC) has an effect on mood state. Design -- Subjects completed an abbreviated 37-item version of the Profile of Mood States weekly throughout a 14-week dietary study. Each person consumed two different types of diets for 4 weeks, preceded by a 2 week control diet and performed 24-hr urine collections fortnightly. Outcomes -- For the 62 subjects who completed all tasks, throughout the study, there was a significant inverse association with 24-urinary excretion of calcium and potassium with depression (r= -0.26 P <0.05, r= -0.25 P <0.05), calcium and fatigue (r= -0.29 P <0.01) and a positive association for sodium and vigour (r=0.39 P =0.01). When assessing the change in urinary electrolytes, moving from the control diet to one of the test diets, there was a significant reduction in tension and anger with all diets (OZDASH (n=93) P <0.05, LNAHK (n=43) P <0.01 and HC (n=47) P <0.01), a reduction in fatigue on the OZDASH and HC (P <0.01), a reduction in confusion on the OZDASH and LNAHK (P <0.05) and a reduction in depression on the HC diet (P <0.05) there were no differences in the vigour scores on any diet. The HC diet had the lowest anger and depression scores and both the OZDASH and HC diet reported lower fatigue scores. Conclusion -- These findings strongly suggest that mood is related to mineral metabolism. Dietary change may affect mood state, particularly the inverse association of calcium and potassium to depression/fatigue. These findings should be treated with caution but strongly suggest further replication studies are warranted. [ABSTRACT FROM AUTHOR]

Objective -- A diet combining increased fruits, vegetables, low-fat dairy foods, fish and nuts etc (DASH) has been shown to lower blood pressure (BP) in controlled intervention studies with all food provided. The aim of this study was to determine the effect on BP of three different self-selected diets: a "DASH" type diet high in fruit, vegetables & low-fat dairy foods (OD), a high dairy diet (HID) & a low sodium, high potassium diet (LNAHIK). Design -- Ninety-four subjects (56 men and 38 women, 55 normotensives (with BP > 120/80 mmHg), 39 hypertensives (on anti-hypertensive therapy)) following a one-week run-in period, completed a 12-week study, which consisted of a two-week control diet, after which subjects were randomised to one of the diets for four weeks followed by a second control diet phase, which was followed by the second diet. All subjects completed the OD diet. Home BP was measured daily for the last two weeks in each phase. Results -- Ninety-four subjects completed the OD diet, 43 the LNAHIK diet and 48 the HID diet. The mean age was 55.6 (9.9) years and run-in home BP (mean (SD)) was 129(11.3)/80.6(8.6) mmHg. The changes (mean ± SEM) in BP between the control diet and dietary phases were: OD: -1.8 ± 0.5/-0.4 ± 0.3 mmHg (P<0.001, ns respectively); LNAHIK: -4.4 ± 0.8/-2.0 ± 0.6 mmHg (both P<0.001); HID +0.6 ± 0.4/+0.3 ±0.3 (both ns). Urinary sodium (24-hour) fell in OD by 33.0 ± 7.4 mmol/day and by 73.4 ± 10.1 mmol/day in the LNAHIK diet (both P<0.001). Conclusions -- In a community setting, a LNAHIK diet resulted in a greater fall in blood pressure than a self-selected DASH type diet and confirms the positive effect of reducing Na and increasing K on blood pressure. [ABSTRACT FROM AUTHOR]

Objective - To assess the consumption of fruit, vegetables and non-fat dairy products of subjects in a weight loss study where strategies were used to increase intakes. Design - Subjects were randomised to one of two diet and exercise weight loss programs for 12 weeks (n=40). The WELL diet (a Dietary Approaches to Stop Hypertension (DASH) type diet with a weight loss focus) included daily targets of four serves of fruits, four serves of vegetables and three serves of no fat dairy. The National Heart Foundation's (NHF) 'Healthy Weight Guide' diet included general advice to increase fruit and vegetable consumption but no specific targets. Subjects were visited or phoned fortnightly. They received group weight loss feedback as well as a personalized program that included lifestyle advice, feedback and goal setting. A food group counter recorded servings of fruit, vegetables and dairy products on three consecutive days of each week. Results of the first eight weeks are reported. Results - At week 8, number of serves/day of targeted foods were greater for the WELL diet than the NHF diet (mean difference ± SEM): Fruit: 1.5 ± 0.3, vegetables: 1.5 ± 0.2, dairy: 1.3 ± 0.1 serves/day (all P<0.01). Vegetables serves/day (mean ± SEM) on the WELL diet increased from week two to week eight (week two: 3.3 ± 0.2, week eight: 4.1 ± 0.4 serves/day (P<0.05)). Daily fruit intake remained above target (week two: 4.7 ± 0.2, week eight: 4.8 ± 0.1 serves/day). Daily dairy intake remained below target (week two: 2.7 ± 0.2, week eight: 2.8 ± 0.2 serves/day). Conclusions - Changing dietary patterns may require different adjustment periods depending on the food type. Increasing fruit intake can be implemented quickly, whereas it takes a longer time to increase vegetable intake. Providing specific dietary targets appears to promote greater adherence to guidelines than general advice to increase intakes alone. [ABSTRACT FROM AUTHOR]