Journal articles on the topic 'Vietnamese Health and hygiene Victoria'

Background: The present paper discusses the impact the traditional Vietnamese culture has on the uptake of mainstream health services for sexual health matters by Vietnamese Australian young women. It is part of a wider qualitative study that explored the factors that shaped the sexual behaviour of Vietnamese Australian young women living in Australia. Methods: A Grounded Theory methodology was used, involving in-depth interviews with 15 Vietnamese Australian young women aged 18 to 25 years who reside in Victoria, Australia. Results: The findings demonstrated that the ethnicity of the general practitioner had a clear impact on the women utilising the health service. They perceived that a Vietnamese doctor would hold the traditional view of sex as held by their parents’ generation. They rationalised that due to cultural mores, optimum sexual health care could only be achieved with a non-Vietnamese health professional. Conclusion: It is evident from the present study that cultural influences can impact on the sexual health of young people from culturally diverse backgrounds and in Australia’s multicultural society, provision of sexual health services must acknowledge the specific needs of ethnically diverse young people.

There are approximately 155,000 Vietnamese born people in Australia, with 46,000 in Victoria. The majority came to Australia as refugees. Many were subjected to the reality or threat of war, persecution, imprisonment, discrimination, economic deprivation, violence, the loss of family or other major stressors. These stressors have included the hazards of the escape, lengthy stays in refugee camps and, on arrival in Australia, lack of familiarity with English and with the culture. The Vietnamese Community in Australia was expected to have a high prevalence of mental illness, especially when newly arrived from refugee camps. In a study published in 1986 as “The Price of Freedom” [1] 32% of the young Vietnamese adult group was found to suffer from psychiatric disorder. At follow-up two years later, the prevalence of psychiatric disorder, without any major intervention, had dropped to 5–6%, a prevalence lower than that in the Australian-born community. In addition, the Vietnamese community's use of mental health services (inpatient and community-based) is lower than that of any other ethnic group.

The research was conducted to describe Vietnamese-speaking parents' practices in children's oral health care and to identify barriers parents had in accessing child dental services after being notified that their child needed treatment. A qualitative study design was employed, using a stratified purposive sample of five focus groups and three semi-structured interviews. A multidisciplinary team conducted a thematic analysis on the translated transcripts of the focus groups and interview notes. The retention of four traditional patterns of oral care and service use may increase the risk of oral disease among Vietnamese children: traditional oral hygiene practices using salt; delayed introduction of tooth-brushing; not attending a dental clinic for preventive care; and the use of lay remedies, rather than dental care, to cure pain. Language was identified as the major barrier to attending the child dental service, following notification of treatment need. The results suggest that the retention of cultural oral health practices and patterns of service use may increase the risk of oral disease among Vietnamese children. Oral health messages need to provide information in the language spoken at home; messages about dental services and western and traditional practices in oral care.

Primary nephrotic syndrome (PNS) is common in children, affecting the soft and hard tissues of the oral cavity. This study aimed to investigate the percentage of dental caries, gingivitis, hypertrophic gingivitis, and developmental defects of enamel (DDE) in children with PNS. The association of PNS with these diseases and oral care behavior was also assessed. A total of 407 children with PNS and 407 age- and gender-matched controls were recruited. PNS was diagnosed based on blood and urinary tests. The Simplified Oral Hygiene Index (OHI-S), the Gingival Index (GI), the Gingival Overgrowth Index (GOI), the Decayed, Missing, and Filled Teeth Index (dmft/DMFT), and DDE were collected. The PNS patients showed significantly higher scores of OHI-S, GI, and dmft, and higher proportions of dental caries and DDE than those of the controls (p < 0.001). It is necessary to establish a periodic dental protocol for PNS patients to improve their oral health status.

We have evaluated the impact of a school-based intervention on oral health knowledge, behaviours, and oral health status of adolescents in Vietnam. This 6-month study included 462 adolescents aged 12 years from four selected schools in Hue City, Vietnam. The intervention group received a 15-min lecture by a dentist and hands-on session on mouth observation and toothbrushing skills. The control group did not engage in any educational activities during the follow-up period. Data were collected at baseline and 6 months through a survey questionnaire and clinical examination. The Debris Index was used for dental plaque; the Papillary, Marginal, Attached gingiva index for gingivitis; and the Decayed, Missing, and Filled Teeth index (World Health Organization modification) for dental caries. Difference-in-difference analysis was used to compare changes between the groups. After 6 months, the control tended to show decreased toothbrushing frequency and increased dental plaque accumulation. The participants in the intervention group showed improved oral health knowledge (p < 0.01), behavior (p < 0.05), and hygiene (p < 0.001) compared to the control group. However, the intervention did not improve dental caries and gingivitis. A single school-based oral health education program can help adolescents improve oral health knowledge and prevent the deterioration of short-term oral health behavior and hygiene.

The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were consumed popularly according to the survey. A total of 263 street food samples (i.e.Vietnamese sandwich, n = 131 and sugarcane juice, n = 132) were collected from different locations such as schools, hospitals, markets, and other locations in four districts (i.e. Ninh Kieu, Cai Rang, Phong Dien and O Mon) of Can Tho city for microbiological analysis. Total aerobic mesophilic counts (TMC), yeast and mold, coliform, E. coli, and Staphylococcus aureus were assessed. Microbial contamination of Vietnamese sandwich was 5.7-9.2 log CFU/g (TMC), 2.0-7.4 log CFU/g (yeast and mold), 2.5-7.9 log CFU/g (coliform), 1.0-5.9 log CFU/g (E. coli), and 1.7-6.6 log CFU/g (Staphylococcus aureus). There was a significant difference in Vietnamese sandwich sampling among districts (p<0.05). In contrast, the contamination of sugarcane juice samples with regards to total aerobic mesophilic counts, yeast and mold, coliform, E. coli, and Staphylococcus aureus were 7.53±0.74, 5.56±0.71, 6.02±1.21, 2.26±1.31, 1.47±0.77 log CFU/mL, respectively. No statistically significant difference (p>0.05) was observed in sugarcane juice samples among districts and locations. The observation of the handling practices of street food vendors showed inadequate hygiene practices, assessment of the street foods safety showed that they do not satisfy the Vietnam hygiene standard of specific foods. These findings give an insight into the safety status of sampled street foods and may provide needed information for Vietnam’s authorities to further improve the safety of street food and create food safety awareness among consumers and handlers, thereby preventing risk to public health.

Background: Physical removal of soil rather than biocidal activity is the focus for this safer cleaning method. Methods: We compared 11 years of Victorian healthcare norovirus and suspected viral gastroenteritis outbreak data. Results: Improvements in infection control practice, including the Victorian hand hygiene program corresponds with reduced illness across Victoria during that time. Monash Health reductions are statistically significant and coincide with the implementation of a novel cleaning methodology. Conclusion: Cleaning without chemicals has not increased the risk of norovirus or suspected viral gastroenteritis illness at Monash Health.

Introduction Household food insecurity and inadequate water, sanitation, and hygiene (WASH) contribute to ill health. However, the interactions between household food insecurity, WASH and health have been rarely assessed concurrently. This study investigated compounded impacts of household food insecurity and WASH on self-reported physical and mental health of adults in the Vietnamese Mekong Delta. Materials and methods This cross-sectional survey interviewed 552 households in one northern and one southern province of the Vietnamese Mekong Delta. The survey incorporated previously validated tools such as the Short Form 12-item Health Survey, Household Food Insecurity Assessment Scale, and the Access and Behavioural Outcome Indicators for Water, Sanitation, and Hygiene. Physical and mental health were quantified using the physical health composite score (PCS) and mental health composite score (MCS), respectively. These measures were the dependent variables of interest for this study. Results Statistical analysis revealed that household food insecurity and using <50 litres of water per person per day (pppd) were independently associated with lower PCS (p<0.05), after adjusting for socio-economic confounders. Household food insecurity and lack of food availability, using <50 litres of water pppd, and the use of untreated drinking water were associated with lower MCS (p<0.05), with water usage being an effect modifier of the relationship between household food insecurity and MCS. The results indicate that being food insecure and having limited potable quality water had a compounding effect on MCS, compared to being individually either food insecure or having limited water. Conclusion This study is one of only a few that have established a link between potable water availability, food insecurity and poorer physical and mental health. The results also indicate a need to validate national data with fine-scale investigations in less populous regions to evaluate national initiatives with local populations that may be at higher risk. Adopting joint dual-action policies for interventions that simultaneously address water and food insecurity should result in larger improvements in health, particularly mental health, compared to targeting either food or water insecurity in isolation.

Background and context: Chronic hepatitis B (CHB) is a major public health issue in Australia, affecting an estimated 238,000 people. If not appropriately managed, chronic hepatitis B infection can cause cirrhosis and liver cancer. Liver cancer has the fastest increasing incidence rate of all cancers in Australia, and its survival is among the lowest. To reduce the burden of liver cancer, more people with CHB need to be diagnosed and treated. The majority of people living in Australia with CHB (61%) were born overseas, and research indicates people have low levels of understanding about hepatitis B, and its link to liver cancer. Cancer Council Victoria developed several communication campaigns to increase testing and diagnosis for hepatitis B in the Vietnamese and south Sudanese communities living in Victoria. Aim: •To raise awareness about hepatitis B and the link to liver cancer in the Vietnamese and south Sudanese community •To increase understanding about diagnosis, vaccination and management •To mobilize the community to talk to their trusted GP about hepatitis and to be tested. Strategy/Tactics: The campaign strategy was designed to address the knowledge barriers to testing for these two communities. To inform the strategy, qualitative focus groups and community interviews were used to identify perceptions of hepatitis B and liver cancer, as well as the barriers and motivators to testing. Both communities identified their local doctor as a trusted source of health information. Two media campaigns were developed featuring a known doctor from each community. An additional campaign was tailored specifically for young south Sudanese people using hip hop music as method of disseminating key messages about liver cancer prevention. Program/Policy process: The campaigns were designed by the Screening, Early Detection and Immunization Team at Cancer in Council Victoria, Australia. Outcomes: Digital metrics and face to face interviews with community members, nurses and doctors were used to assess the impact of the campaigns. Evaluation results also indicated people did visit their doctor to talk about hepatitis B. The success in motivating people to see their doctor was attributed to the campaigns featuring a message about liver cancer being caused by hepatitis B, and it being led by a known and respected doctor from their own community. What was learned: Cancer organizations can target liver cancer prevention efforts to · increase awareness about liver cancer and hepatitis B in at risk communities; · motivate at risk people to visit their doctor for hepatitis B testing, vaccination and treatment by linking the prevention of liver cancer to hepatitis treatment; · tailor communications to the specific needs of different culturally diverse communities; · collaborate closely with communities from culturally diverse backgrounds to ensure campaign messages and calls to action are culturally appropriate.

Recently renamed ?Listening to Ethnic Communities about Diabetes?, this project was a winner of the 2003 Innovation and Excellence in Primary Health Care Award, Community and Consumer Participation category. The project is also being promoted as a model of best practice in culturally and linguistically diverse (CALD) community engagement. Listening to Ethnic Communities about Diabetes focused on Type 2 diabetes by developing, piloting and evaluating culturally appropriate primary and secondary prevention health promotion strategies with Maltese, Filipino and Vietnamese communities in the municipality of Brimbank, Victoria. One of the critical success factors for the project was that, while the project was grounded in a health promotion framework, the lead agency did not have a great deal of health expertise. Rather, the focus of its expertise was on relationships with ethnic communities. This allowed for a shift in traditional power structures as the communities were given a real voice and decision-making powers. While the health service providers had the clinical and practical knowledge and expertise in diabetes, it was the involvement of the ethno-specific organisations and ethnic community representatives that enabled the project to develop and pilot models of service provision which had relevance and accessibility to the target community. The project also demonstrated the value in utilising a diverse range of strategies that reflect the cultural practices and preferences of the target communities through being developed and tested in partnership with the communities.

Development society brings many benefits to people and also brings many challenges. Those challenges seriously affect sustainable economic development, the life and health of all people in society. At present, issues that the whole society has been facing are: hygiene, food safety, environmental pollution, new epidemics, and exhaust of natural resources as well as warming up of the earth... To limit and solve the aforementioned issues, it needs close cooperation and support from all people and enterprises. Every individual, every organization is a part of society. The development of each individual and each enterprise is also the development of society and vice versa. The rise of society will also have a positive impact on each member of it. Therefore, enterprises need to raise awareness about sustainable development and act responsibly with the community and society. It is necessary and useful not only for enterprises themselves but also for the whole society. In this thesis, the author focuses on addressing the following issues: Carrying out social responsibilities associated with environmental protection in order to sustainably develop of Vietnamese enterprises, thereby finding the causes and proposing solutions to help enterprises fulfill their social responsibilities and protect the green, clean and beautiful environment in accordance with the standards prescribed by the Law on Environment of Vietnam in 2014.

The Institute of Tropical Medicine, of Nagasaki University (ITM) and the National Institute of Hygiene and Epidemiology, Vietnam (NIHE), have been jointly conducting a joint project since 2005 on emerging and reemerging infectious diseases under a grant from the Ministry of Education, Science, Culture and Technology (MEXT) of Japan. A Vietnam research station established on the NIHE campus has been the site of a number of research activities. Project for clarifying environmental and social factors affecting outbreaks of zoonosis, vector-borne infectious diseases, diarrhoea, and childhood pneumonia have been conducted within a collaborative project framework. Having achieved the goals set or research in the project’s first phase (from 2005 to 2009), the next objectives have been underlined, clarifying the factors and mechanisms causing infectious diseases. Four groups were established to answer these research questions, i.e., diarrhoea, vector-borne disease, clinical epidemiology, and zoonosis. These groups have conducted 15 independent activities. To conduct projects on a higher level, cooperation has been established with three Vietnamese governmental research institutions and with JICA-supported national hospitals. The outcome of such activities is expected to contribute greatly to promoting public health and improving medical care.

AbstractBackgroundWe aim to (1) determine whether a behavioural sleep intervention for children with attention-deficit/hyperactivity disorder (ADHD) leads to sustained benefits; and (2) examine the factors associated with treatment response.MethodsThis study was a randomised controlled trial of 244 children (5–13 years) with ADHD from Victoria, Australia. All participants had a moderate/severe sleep problem that met American Academy of Sleep Medicine criteria for an eligible sleep disorder by parent report. The two-session intervention covered sleep hygiene and standardised behavioural strategies. The control group received usual care. Parent- and teacher-reported outcomes at 12 months included sleep, ADHD severity, quality of life, daily functioning, behaviour, and parent mental health. Adjusted mixed effects regression analyses examined 12 month outcomes. Interaction analyses were used to determine moderators of intervention outcomes over time. The trial was registered with ISRCTN, http://www.controlled-trials.com (ISRCTN68819261).ResultsIntervention children were less likely to have a moderate/severe sleep problem by parent report at 12 months compared to usual care children (28.4% v. 46.5%, p = 0.03). Children in the intervention group fared better than the usual care group in terms of parent-reported ADHD symptoms (Cohen's d: −0.3, p < 0.001), quality of life (d: 0.4, p < 0.001), daily functioning (d: −0.5, p < 0.001), and behaviour (d: −0.3, p = 0.005) 12 months later. The benefits of the intervention over time in terms of sleep were less for children not taking ADHD medication and children with parents experiencing depression.ConclusionsA behavioural sleep intervention for ADHD is associated with small sustained improvements in child wellbeing. Children who are not taking ADHD medication or have parents with depression may require follow-up booster sleep sessions.

Abstract Background Hand hygiene (HH) is the most effective way to prevent healthcare-associated infections. The World Health Organization (WHO) recommends empowering patients and families to remind healthcare workers (HCWs) to perform HH. The effectiveness of patient and family empowerment tools in Southeast Asia is unknown. Methods We performed a prospective intervention study in an intensive care unit of a pediatric referral hospital in Vietnam. Using family and HCW input, we created a visual tool for families to use to remind HCWs to perform HH. For 2 weeks pre-intervention, we collected baseline data on HH performance, method (hand rub or soap and water), adequacy, HCW type (e.g., physician, nurse), and WHO 5 moments of HH using direct, unobtrusive observation. During a subsequent 3-week intervention period, consenting families were provided the visual tool and educated on its use to prompt HCW HH. Prospective collection of outcome data continued during the intervention period. The primary outcome was change in HCW HH between baseline and intervention periods. Multivariable logistic regression models were used to identify independent predictors of HH. Results A total of 2,014 pre-intervention and 2,498 intervention period HH opportunities were observed. During the intervention period, 73 families received visual reminder tools and education. Overall HCW HH was 46% pre-intervention, which increased to 73% in the intervention period (P < 0.001). Lowest HH adherence in both periods occurred after HCW contact with patient surroundings (WHO Moment 5; 16% pre-intervention and 24% intervention). In multivariable analyses, the odds of HCW HH during the intervention period were significantly higher than pre-intervention (OR 2.94 [95% CI 2.54 – 3.41], P < 0.001) after adjusting for observation room, HCW type, time of observation (weekday business hours vs. evening/weekend), and HH moment. Among completed HH opportunities, HH adequacy was >90% in both periods. Conclusion Introduction of a visual empowerment tool was associated with significant improvement in HH adherence among HCWs in a Vietnamese pediatric intensive care unit. More research is needed to explore acceptability and barriers to the use of such tools in other low- and middle-income settings. Disclosures All authors: No reported disclosures.

ABSTRACT Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

Water is an essential resource required for various human activities such as drinking, cooking, growing food, and personal hygiene. As a key infrastructure of public services, access to clean and safe drinking water is an essential factor for local socio-economic development. Despite various national and international efforts, water supply is often not guaranteed, especially in rural areas of Africa. Although many water resources are theoretically available in these areas, bodies of water are often contaminated with dangerous pathogens and pollutants. As a result, people, often women and children, have to travel long distances to collect water from taps and are exposed to dangers such as physical violence and accidents on their way. In this article, we present a socio-economic case study for rural development. We describe a drinking water treatment plant with an annual capacity of 10,950 m3 on Kibumba Island in Lake Victoria (Tanzania). The plant is operated by a photovoltaic mini-grid system with second-life lithium-ion battery storage. We describe the planning, the installation, and the start of operation of the water treatment system. In addition, we estimate the water prices achievable with the proposed system and compare it to existing sources of drinking water on Kibumba Island. Assuming a useful life of 15 years, the installed drinking water system is cost-neutral for the community at a cost price of 0.70 EUR/m3, 22% less than any other source of clean water on Kibumba Island. Access to safe and clean drinking water is a major step forward for the local population. We investigate the socio-economic added value using social and economic key indicators like health, education, and income. Hence, this approach may serve as a role model for community-owned drinking water systems in sub-Saharan Africa.

Background and Objectives: Cerebral aneurysms can cause disability or death during rupture, but information on the etiology of cerebral aneurysms is currently lacking. Periodontal disease causes both systemic inflammation and local inflammation of the oral cavity. Systemic inflammation is a major cause of cerebral aneurysms. The aim of our study was to determine whether the presence of periodontal disease is related to the occurrence of unruptured cerebral aneurysms in a nationwide population-based cohort. Materials and Methods: We analyzed data on demographics, previous medical history, and laboratory test results of 209,620 participants from the Korean National Health Insurance System-Health Screening Cohort. The presence of periodontal disease and oral hygiene parameters, including the number of lost teeth, tooth brushing frequency per day, dental visits for any reason, and expert teeth scaling, were investigated. The occurrences of unruptured cerebral aneurysms (I67.1) were defined according to the International Statistical Classification of Diseases Related Health Problems-10. Results: The mean age of the participants was 53.7 ± 8.7 years, and 59.4% were male. Periodontal disease was found in 20.9% of the participants. A total of 2160 (1.0%) cases of unruptured cerebral aneurysms developed after 10.3 years of median follow up. In multivariate analysis, the presence of periodontal disease was significantly associated with an increased risk of unruptured cerebral aneurysms (hazard ratio: 1.21, 95% confidence interval: 1.09–1.34, p < 0.001). Conclusion: The presence of periodontal disease could be associated with the occurrence of unruptured cerebral aneurysms. It should be noted that when periodontal diseases are present, the risk of aneurysms is increased in the future. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //

Health care-associated infection (HCAI) is one of the leading causes of morbidity and mortality associated with clinical, diagnostic, and therapeutic procedures in healthcare organizations. Enhancement of hand hygiene practices among healthcare workers is recognized as a measure to decrease healthcare-associated infections. However, previous studies indicated that healthcare institutions' adherence to hand hygiene procedures was fragile. This cross-sectional descriptive correlational study aimed to examine the knowledge, attitude, and practice of hand hygiene following the five moments for hand hygiene and hand hygiene procedures of the Vietnamese Ministry of Health and their associations among 104 bachelor’s nursing students. Knowledge and attitude were examined using a self-structured questionnaire, while practice was evaluated by observation based on the hand hygiene checklist. The study findings showed that 44.2% and 66.3% of participants had good knowledge and a positive attitude regarding hand hygiene. An unsatisfied adherence of 5 moments of hand hygiene (57.5%) and 6 steps of hand hygiene procedure (42.8%) was revealed. Nursing students had significant associations between knowledge, attitude, and hand hygiene practices. In conclusion, unsatisfied levels of knowledge, attitude, and practices among nursing students were reported.

Abstract Objectives: Effective handwashing practices help prevent the spread of COVID-19. This study examined the knowledge, frequency, and characteristics of handwashing practices among Vietnamese university students. Methods: An analytic cross-sectional study was conducted on all students enrolling at Phenikaa University in Vietnam. A self-developed questionnaire was used to collect information on the participants’ knowledge regarding the effectiveness of handwashing as a COVID-19 preventive measure, the moments for hand hygiene, the most appropriate practices in different situations, and frequency. Results: Among 728 study participants, 460 (63.2%) were from health-related faculties. Almost (97.9%, 713/728) all participants knew that handwashing could protect against the spread of infection, but less than half performed handwashing often in a normal day (47.4%, 345/728), after sneezing or coughing (48.9%, 356/728), and 7.4% (54/728) only washed hands when hands are visibly dirty. Health students used alcohol-based handrub in all situations including those requiring handwashing with water and soap (P<0.05). Conclusions: The levels of knowledge regarding the effectiveness of handwashing among study participants are high, but actual practices of handwashing are suboptimal. It is crucial to improve community education to help reinforce correct hand hygiene behaviors including when to wash hands and which method should be used.

Abstract Background Street food plays a valuable role in several Asian countries including Vietnam. Improving the safety of street food is an important responsibility for many local food authorities. This study aims to characterize the business profile of fixed and mobile street food vendors, and to compare their compliance with the food safety criteria. Methods A cross-sectional study was conducted using a questionnaire and observational checklist to assess the ten Vietnamese food safety criteria prescribed under Decision No. 3199/2000/QD-BYT for street food vendors in Can Tho city. A total of 400 street food vendors, composed of fixed and mobile vendors, in urban areas of the city were randomly selected for the survey. Results The study showed significant differences between the two types of street food vendors in educational level (p = 0.017); business profile, including types of foods vended, area in use, number of employees, training in food safety, and business registration paperwork; and the status of compliance with the ten-food hygiene and safety criteria (p < 0.01). Poisson regression analysis found that education attainment (IRR = 1.228, p = 0.015), food safety training (IRR = 4.855, p < 0.01), total business capital (IRR = 1.004, p = 0.031) and total area in use (IRR = 1.007, p = 0.001) appeared to be significantly positively associated with food safety and hygiene compliance. In contrast, mobile vending type was negatively associated with the likelihood of adhering to the ten criteria (IRR = 0.547, p = 0.005). Conclusions These findings emphasize the need for training and education programs to improve food safety knowledge and practice among street food vendors. Basic infrastructure and services, especially clean water, proper sanitation, and waste disposal facilities, should be provided to help street food vendors better practice food safety and hygiene regulations.

Abstract Background Women’s support can improve uptake of voluntary medical male circumcision (VMMC). We assessed the level of women’s support for VMMC and associated factors in fishing settlements on the shores of Lake Victoria in Uganda, to inform interventions aimed at increasing the uptake of safe male circumcision services in such high-risk populations. Methods We conducted a cross-sectional study, employing mixed methods of data collection, at Kasenyi and Kigungu landing sites in April 2018. We included women aged 18–49 years, who had stayed at the landing sites for ≥3 months. We obtained qualitative data using focus group discussions (FGDs), and interviewer-administered semi-structured questionnaires for quantitative data. The tool captured demographic characteristics, community factors including cultural norms and beliefs, women’s experiences, and health facility-related factors. The dependent variable was derived from the response to the question: "Would you encourage your partner/husband to go for VMMC?", and used as a proxy for support of VMMC. We used modified Poisson regression to identify factors associated with women’s support for VMMC. Qualitative data were analysed using thematic content analysis. Results We enrolled 313 women with a mean age of 28 (SD±6.8) years. Of the 313 women, 230 (73.5%) supported VMMC. Belief that VMMC increases penile hygiene (Adjusted prevalence ratio [aPR]=1.9; CI: 1.8–3.2), performing VMMC for religious reasons (aPR=1.9; CI: 1.8–2.9), preference for a circumcised man (aPR=1.3; CI: 1.2–1.5), belief that vaginal fluids facilitate wound healing (aPR=1.9; CI: 1.3–2.7), and knowledge about when a man can resume sex (4 weeks) after circumcision (aPR=2.1; CI: 1.8–3.3) were associated with women’s support for VMMC. FGDs revealed that women were not adequately involved in VMMC activities for decision making. Conclusion The support for VMMC was high among women in the fishing communities. However, women perceived they were not involved in decision-making for VMMC and had several misconceptions, including a belief that vaginal fluids facilitate wound healing. The Ministry of Health and VMMC implementing partners should devise strategies to increase sensitization and involvement of women in VMMC decision-making without slowing service uptake.

Introduction: Digital health literacy (DHL) has recently been proposed as a means of enabling healthy decisions for protective behavior, preventive measures, and adherence with COVID-19 policies and recommendations especially in the era of the “infodemic”. This study aimed to (1) identify COVID-19 related DHL and its association with online information seeking; (2) to elucidate COVID-19 related DHL as a mediator predictor between the importance of online information search and its association with subjective well-being among Vietnamese university students.Methods: A cross-sectional web-based survey was used to elicit the responses of Vietnamese students over 2 consecutive weeks (from April 25 to May 9, 2020, n = 1,003, 70.1% female students, mean age 21.4 ± 3.1). The online survey questionnaire collected data on the sociodemographic characteristics of participants, DHL about COVID-19, information seeking behavior, and subjective well-being. Mediation analysis was conducted using the importance of searching COVID-19 related information as independent variables, subjective well-being as a dependent variable, and DHL as a mediator variable.Results: Among 1,003 students, the mean (SD) of DHL related to COVID-19 was 2.87 ± 0.32. In the survey, 87.2% of the students reported sufficient well-being, while almost 13% reported low or very low well-being. The findings also indicated that search engines were the most popular platform for information seeking by Vietnamese students (95.3%) and 92.8% of participants had searched for information related to the current spread of COVID-19. Not searching for hygiene regulation as part of infection control and an average level of information satisfaction were associated with limited DHL (p &lt; 0.05). The importance of online information searching related to COVID-19 increased the subjective well-being of students significantly and limited DHL (p &lt; 0.05). DHL was found to mediate the relationship between the importance of online information searching and the subjective well-being of students.Conclusion: The finding provides insight into DHL about COVID-19 among university students, and their ability to find, understand, appraise, and use online health related information during lockdown throughout the first COVID-19 pandemic wave. DHL should be highlighted as a mediating factor that enhances the positive effect of the importance of information seeking on psychological well-being. However, further studies are needed to better define the mediating role of DHL across other factors.

Despite an increasing number of studies focusing on leadership at Vietnamese small and medium sized enteprises (SMEs), there is a lack of empirical research on collective leadership and development of effective top management team (TMT). The purpose of this paper is to review the literature with a view of characteristics forming an effective TMT. Taking the team effectiveness theory, upper echelons theory and behavioral theory of the firm, theoretical characteristics of effective TMT was created, and then an empirical research was conducted on a sample of 141 SMEs. The common characteristics of an effective TMT are identified, including shared vision, optimal team size, role clarity, age diversity, functional background diversity, regular communication, solidarity and collective decision making. The study makes several contributions to the existing literature on effective TMT development at SMEs. 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Abstract Background Infectious diseases are a leading cause of hospitalization during childhood. The various mitigation strategies implemented to control the coronavirus disease (COVID-19) pandemic could have additional, unintended benefits for limiting the spread of other infectious diseases and their associated burden on the health care system. Methods We conducted an interrupted time-series analysis using population-wide hospitalization data for the state of Victoria, Australia. Infection-related hospitalizations for children and adolescents (aged &lt;18 years, total source population ∼1.4 million) were extracted using pre-defined International Classification of Diseases 10th Revision Australian Modification (ICD-10-AM) codes. The change in weekly hospitalization rates (incidence rate ratio, IRR) for all infections following the introduction of pandemic-related restrictions from 15 March 2020 was estimated. Results Over 2015–19, the mean annual incidence of hospitalization with infection among children less than 18 years was 37 per 1000 population. There was an estimated 65% (95% CI 62-67%) reduction in the incidence of overall infection-related hospitalizations associated with the introduction of pandemic restrictions. The reduction was most marked in younger children (at least 66% in those less than 5 years of age) and for lower respiratory tract infections (relative reduction 85%, 95% CI 85-86%). Conclusions The wider impacts of pandemic mitigation strategies on non-COVID-19 infection-related hospitalizations are poorly understood. We observed marked and rapid decreases in hospitalized childhood infection. In tandem with broader consequences, sustainable measures, such as improved hand hygiene, could reduce the burden of severe childhood infection post-pandemic and the social and economic costs of hospitalization.

Introduction This paper is based upon an investigation into the life of a street market in the city of Ha Noi in Vietnam, and experience of the street food served on Ha Noi’s pavements. It draws upon interviews with itinerant food vendors conducted by the researchers and upon accounts of their daily lives from a Vietnamese film subtitled in English and French, sourced from the Vietnamese Women’s Museum (Jensen). The research considers the lives of the people making and selling street food against the distilled versions of cultural experience accessible through the pages of two recent English language cookbooks focussing upon this cuisine. The data from the fieldwork is used as a point for critical comparison (Fram) with recipes and descriptions from Hanoi Street Food (Vandenberghe and Thys) and Vietnamese Street Food (Lister and Pohl), two recent relevant English language cookbooks. The research question addressed is “How are the everyday lives of Vietnamese street market cooks (mis)represented in cookery-related books published for an English-language readership?” The research team comprises an Australian Cultural Studies academic (Lelia Green) and a bi-lingual Vietnamese researcher (Nguyen Hong Van), who is Ha Noi born and bred, but who has lived overseas and whose first degree, in Sociology, is from a Canadian university. In each other’s company and over a period of some weeks, Lelia and Van spent more than 40 hours on ethnographic fieldwork in street markets, and interviewing street vendors. The purpose of the research was exploratory, but it was also undertaken as a means of making the labour and lives of marginalised women more visible, since most itinerant food vendors in Vietnam are women (Jensen). As Bhomik notes, male vendors “are engaged in motor cycle repair or sale of higher priced goods such as personal products, souvenirs etc. and their earnings are higher” (2261). Although the teamwork between Lelia and Van went some way to resolve the challenges posed by insider/outsider qualitative research (Corbin, Dwyer, and Buckle), Van has never lived or worked as a street vendor. First Take an Informal Street Market … Eating on the Street An informal Vietnamese street market is a multi-layered space, ordered according to the geography of the area in which the food is prepared and consumed. The informality of a street market indicates its status between legitimacy and repression. Informal street markets spring up in locales where there is significant demand—usually office workers nearby, and schools. The food they sell is cheap and flavourful, catering for the needs of people who have little time or money and want something hot and nourishing to start, punctuate, or end the day. As markets grow, so the vendors in the market constitute a secondary population in need of sustenance. Itinerant street vendors carry with them everything they need for their day’s work. Typically this includes a little oil or coal-based stove, their raw ingredients, dishes or trays for food preparation and serving, often a bowl for washing food or utensils, and a large bag to carry the dirty dishes used by their customers. Often these tools of their trade will be carried in two baskets balanced upon a pole that acts as a yoke across the vendor’s neck. Sometimes well-resourced vendors will also carry, (or push a bicycle or cart with), sets of small plastic stools and tables, so that their clients can sit and enjoy their food. In the semi-tropical climate of Ha Noi, carrying the raw materials to cook for and feed dozens of patrons is a tiring and difficult business. These street vendors’s lives are made more complex by the semi-legitimacy of the informal street market where itinerants are viewed as potential sources of income by a series of officials who extort small but frequent payments in the form of demanding bribes, or levying fines for illegal activity such as obstructing the pavement (Lincoln). Trung, who sells crab noodles, says the police are the most difficult aspect of her job: “they can come anytime and confiscate all my stuff and give me a fine. One time I was so panicked when I saw them approaching on a small truck that I took all my bowls and ran. The bowl slipped out of my hands and cut into my leg. I still have a deep scar from that accident” (Trung). Now add a smattering of street vendors. Bánh Mỳ: Bread Rolls “1 French baguette”, states the Vandenberghe and Thys recipe for bánh mỳ, implicitly acknowledging the hundred years of French colonisation which provides Vietnam with its excellent breads and pastries, “beat the eggs lightly in a mixing bowl, crumble the paté and combine the paté and the lightly beaten eggs. Put the oil in a small frying pan and cook the omelette […] fold the omelette double and put it on the [grilled, heated] bread […] the variations are endless” (71). The young Vietnamese woman, Anh, sells bánh mỳ trứng ngải cứu, bread rolls with egg cooked with mugwort, an aromatic leafy herb. She explains her initial motivation to sell food on the street: “some women in my village already came to the city to sell. I can’t earn much money at home and I need money to send my children to school, so I decided to follow them” (Anh). She shares rented accommodation in the city with other women—sometimes up to ten people in a room (Jensen)—and starts her day at 4.30am, washing vegetables and preparing her baskets. Although a street trader herself, she is networked into a complex set of supply and delivery connections. Her eggs and bread are delivered fresh each morning and she buys the mugwort from a market near her lodgings. “I leave home around 6am and start walking along the streets. […] I mostly sell to shop keepers. They have to stay in their shop so I bring breakfast to them. I walk through a lot of streets, whenever someone calls out I will stop and make bread for them” (Anh). Mid-morning, at around 10am, Anh goes back to her home to have lunch and prepare for the afternoon, with a fresh delivery of eggs around 1.00-1.30pm. Usually, she leaves again around 2.00pm “but if it’s too hot outside, I will stay until 3pm, because it is very tiring to walk in the heat, and people don’t eat that early either. I go home whenever I sell out […], sometimes as early as 4pm, or as late as 7pm” (Anh). Like many street vendors, Anh has sought out points of contact with the local community to punctuate her walking with episodes of rest. Her customers are mainly other Vietnamese people, “shop keepers and residents of the streets I walk along every day. There is an old lady. I sit in front of her shop every afternoon from 3pm to 5pm. She eats one egg every day” (Anh). Anh has been selling Bánh mỳ on the streets for three years, but this is not her only source of income: “At home I grow rice, but I can only harvest it at the end of the season. It only takes a storm or hail to destroy the whole effort I spend for months […] This [food] is very easy to make, and I make a little profit everyday” (Anh). She has never worked from a recipe book: “I think only people in hotels, like a big chef who makes complicated dishes need recipes, this one is very easy, just a common everyday food” (Anh). As for the problems posed by the policing of informal markets, Anh says: “if I am not careful, the ward police will give me a fine for selling on the street.” Such a calamity can write off the profit of many hours’ or days’ work. Xôi: Sticky Rice Xôi is a popular street food dish, and Lister and Pohl provide two recipes, one for xôi lạc (sticky rice with peanuts)(68), and one for xôi xéo (sticky rice with turmeric and mung beans, and fried shallots) (80). Nga, the xôi seller interviewed for this research, sells both types of sticky rice along with xôi gậc (a festive red sticky rice cooked with and coloured by spiny bitter gourd, and typically eaten at Tết, the celebration for the Lunar New Year) and xôi đỗ đen, sticky rice with black bean. She used to specialise in only one kind of sticky rice but, as she says, “business was slow so I added other types of sticky rice. I sit here in the morning everyday anyway, so I sell different types, a small quantity for each” (Nga). The biggest complication for street vendors selling sticky rice is the requirement that it is still being steamed just before being sold, so that it is hot, soft, and sticky, and not dried out. The cooked sticky rice is usually packed in banana leaves under a plastic cover and put in a bamboo basket. The basket helps with ventilation while banana leaves keep the rice moist and the plastic cover keeps in heat. Traditionally, xôi is also sold in banana leaves. Nga uses first a layer of banana leaf, then one of plastic, and finally newspaper. Nga is a grandmother and constructs her street vending as a retirement job, which puts food on the table for her husband and herself. In Vietnam, there is a tradition that the younger generations look after their elders, but her work as a street vendor means that Nga and her husband can retain their autonomy and help their own family, for longer. Nga starts cooking at 4.00am, but her street food is only one element of her income: “In addition to selling here, I also deliver to restaurants. Actually most of my income comes from them. I deliver at around 5 to 5.30am, and start selling here at 6” (Nga). Both of Lister and Pohl’s recipes start with soaking the sticky rice overnight in water, just as Nga does. She says, “I wash the rice and soak them before I go to bed the night before. I get up, start the stove which uses black coal. I sell out all the rice everyday, otherwise it won’t taste good […] usually I sell out at 8 or 8.30am, 9am at the latest. I don’t work in the afternoon. I pick up my grandchildren at 4pm and take care of them until the end of the day.” Nga has strong views about the place of recipes in cooking, especially in cooking as a business: I don’t need to learn from a book. Written recipes or informal teaching from relatives is the same, they are just the starting point. What matters is you learn from your own experience. For example, you soak your rice for 6 hours today, but your customers complain that the rice is not soft, so you soak it for 8 hours next time. Or maybe you sell to a poorer community, you will adjust your ingredients to cheaper type, so you can reduce your price but still make profit; but if you sell in a richer neighbourhood, you make sure you have good quality, even with higher price, or else they will not buy from you (Nga). Lister and Pohl dedicate a two-page spread (70-1) to Ðặng Thị Sáu and her Xôi shopfront stall, noting that she learned her business from her mother-in-law who was “an itinerant sticky rice peddler for most of her life, walking the city streets, selling from bamboo baskets. It was a hard and uncertain life and not one Sáu wanted to follow” (70). Sáu’s compromise, ultimately, was to sell sticky rice from the comparative security and stability of a fixed location. Lister and Pohl’s focus upon Sáu and her food, along with the pictures of everyday life featured in Vietnamese Street Food, mean that this is more than an inspirational cookbook. It is a vivid introduction to the vernacular foodways of Vietnam “a set of social, economic and cultural practices around the production and consumption of food that are normatively distinctive to an ethnocultural group” (Jonas 119). Bún Riêu Cua: Crab Meat Noodle Crab meat noodle is a complicated recipe and a reminder that many people who eat street food do so because these are favourite Vietnamese dishes which may require considerable effort to prepare. The specialisation of street food vendors, making a complicated dish for the relish of dozens of customers, allows busy Vietnamese workers to enjoy their authentic cuisine at an affordable cost without the time constraints of buying multiple ingredients and making the dish themselves. The recipe in Hanoi Street Food involves several steps: preparation of the sauce using sautéing, frying and reducing (Jones); cooking of the crab in boiling water (not including separately bought crabmeat used in the sauce); creation of a chicken stock, to which the sauce is added; along with the washing and chopping a range of vegetables including soya bean sprouts, spring onions, lettuce, fresh herbs, lime etc., some of which is used as garnish (Vandenberghe, and Thys 90). Trung and her husband have been selling their bún riêu cua for five years. For nine years prior to working as a street food vendor, Trung was a recyclables collector. She began working in the city when she “followed a cousin to Ha Noi so I could earn money to support my family of six people. At first I collected materials such as plastic bottles, metal, papers, etc, but because I carried too much on my shoulders, I developed severe back pain and shoulder pain” (Trung). Now she and her husband use a bicycle to help carry the various necessities for her bún riêu cua street stall, using the vehicle to reduce some of the physical burden of the work. Trung learned how to make bún riêu cua from an aunt in Hai Phong, “I just observed her and other people”. The dish remains time consuming, however:I get up at 3am to start preparing the crab and cook the soup. My husband washes vegetables. It often takes us about 2 hours. By 5am, we leave the house, and we are here by 5.30, ready to sell breakfast […] I am most busy during lunchtime, from 10am to 1-2pm. Breakfast time can last from 6am to 9am. When I am not selling to customers I often get tired and easily fall asleep because I always crave sleep. In between, my husband and I wash dishes. He also delivers to people too. We get lots of phone calls from patients of the hospitals nearby. They say my food is more delicious than food in the hospital’s canteen […] Usually I go home around 4pm in the summer and 5 to 6pm in the winter. But I also stop by different shops to buy ingredients for the next day on my way home. Once I get home, I wash the bowls, re-supply and re-arrange my stuffs, and do some preparation. I work until I go to bed at 9pm (Trung). The illustration for this recipe in Hanoi Street Food is not of the dish itself, but of young Vietnamese men enjoying the dish. As is the case with Lister and Pohl, Vandenberghe and Thys’s book is about more than recipes, it is a rich evocation of daily life on the streets of Vietnam. Serve with a Side-dish of Conclusions Authentic street food is cooked, sold and consumed on the street. However, street food cookbooks tend to recommended shopfront eateries, partly because they are easier to find, and are more convenient, in that neither the tourist nor the vendor is at risk of police intervention. Another reason for featuring the more established vendors with their own premises concerns food hygiene: In 1989 the Vietnamese government adopted a law on the protection of people’s health. A survey on food samples in Hanoi showed that 47 per cent were microbiologically unsafe. [This has now changed.] The government has adopted two practices for ensuring safer street food, namely, monitoring street food vendors through a licensing system, and educating and training them on hygiene (Bhowmik 2260). Such licensing, training and the maintenance of hygiene standards are more difficult to police with itinerant food vendors. In the two cookbooks featured, ingredients tend to be measured as to specific amounts, with the idea that the result should be predictable. Street vendors, however, learn to cook their signature dishes from friends, relatives, and experience. They do not measure their ingredients while cooking, and their products vary from one vendor to another, and also to some extent from day to day, even given the same cook. This creates a special characteristic of street food and means that regular customers gravitate to particular vendors whose choice of seasoning and cooking techniques culminates in the most attractive results according to their personal taste. While there are lots of stalls captioned as bánh mỳ, regular customers will find that there are significant differences between stalls. One reason for this is offered in Lister and Pohl: small quantities of special ingredients that are difficult to get in Vietnam and impossible elsewhere. The cook in a featured Bánh cuốn stall (selling rice pancakes) adds a drop of giant water bug juice to season her dipping broth: “ ‘It’s the real thing! One drop off the top of a chopstick is enough’ she explains” (Lister, and Pohl 33). As is clear from the interviews with vendors, itinerant sellers of street food don’t use recipe books, and have generally learned how to cook their dishes through women’s networks of family and friends. The two cookbooks discussed are designed for consumption by people who engage in or aspire to “food and drink tourism” (Boniface vii) in Vietnam, whether the readers have visited in person or become aware of the cuisine through popular culture, such as Luke Nguyen’s SBS cooking shows (Nguyen). They are as much coffee table books as collections of recipes, and are written by westerners for a western readership. The recipes focus on ingredients that can be sourced in everyday western contexts but the beautiful and evocative photographs of daily life in Vietnam, supplemented by written commentary on people and place, clearly locate the recipes in their Vietnamese cultural context. Culinary tourism allows people unfamiliar with a cuisine and culture to use “food to explore new cultures and ways of being” (Long 21). Street food vendors are part of many communities. They require knowledge, skill, and personal networks to acquire the quality ingredients at the best possible price for the daily routine of food preparation and selling. Whereas recipe books deal with domestic-scale food production, a vendor may cook for a hundred or more people in a single day. Many itinerant street food sellers work in the city to support absent husbands and children in rural locations, taking money home on a regular basis ($20 profit a fortnight makes their labour worthwhile), and spending 10 days in 14 on the streets (Jensen). As women help each other to begin a career as a vendor through oral teaching, observation, and first-hand experience, they do away with the invisible, authoritative voice of cookbooks. Itinerant food sellers are also a part of the larger communities in which they work, including customers, their suppliers, and other actors such as the authorities and the media. This larger community sets the tone for their food, and their lives. The vast majority of vendors of street food are women, prepared to work hard and with passion and pride to make enough money to make a difference to their families. Books about street food might help recreate some of the dishes that can be bought on the streets of Vietnam. After participating in street life, however, as an observer or customer, it becomes clear that recipe cookbooks intended for English readers only capture part of the complexity and beauty of street food, and the lives of those who make it. References Anh. Personal communication. Trans. Nguyen Hong Van. 2013. Boniface, Priscilla. Tasting Tourism: Travelling for Food and Drink. Aldershot: Ashgate, 2003. Bhowmik, Sharit K. “Street Vendors in Asia: A Review.” Economic and Political Weekly (2005): 2256–64. Burr, Vivien. Social Constructionism. 2nd ed. Oxford: Routledge, 2003. Corbin Dwyer, Sonya, and Jennifer L. Buckle. “The Space Between: On Being an Insider-Outsider in Qualitative Research.” International Journal of Qualitative Methods 8.1 (2009): 54–63. Fram, Sheila M. “The Constant Comparative Analysis Method Outside of Grounded Theory.” The Qualitative Report 18, Article 1 (2013): 1–25. 28 Apr. 2013 ‹http://www.nova.edu/ssss/QR/QR18/fram1.pdf›. Jensen, Rolf. Street Vendors [DVD of three films, Their Voices, Thuy’s Story and Loi’s Story]. Ha Noi: Vietnamese Women’s Museum, 2012. Jonas, Tammi. “Eating the Vernacular, Being Cosmopolitan.” Cultural Studies Review 19.1 (2013): 117–37. 19 May 2013 ‹http://epress.lib.uts.edu.au/journals/index.php/csrj/article/viewFile/3076/3428›. Jones, G. Stephen. “The Difference between Sautéing, Pan Frying and Stir Frying [blog post].” The Reluctant Gourmet. 30 Apr. 2010. 28 Apr. 2013 ‹http://reluctantgourmet.com/cooking-techniques/frying/item/856-saute-pan-fry-and-stir-fry›. Lincoln, Martha. “Report from the Field: Street Vendors and the Informal Sector in Hanoi.” Dialectical Anthropology 32.3 (2008): 261–5. Lister, Tracey, and Andreas Pohl. Vietnamese Street Food. Rev. ed. Melbourne: Hardie Grant, 2013. Long, Lucy. “A Folkloristic Perspective on Eating and Otherness.” Culinary Tourism. Ed. Lucy Long. Lexington: UP of Kentucky, 2004. 20–50. Nga. Personal communication. (trans. Nguyen Hong Van), 2013. Nguyen, Luke. Luke Nyugen’s Vietnam [SBS]. 2009 ‹http://www.sbs.com.au/shows/lukenguyen/watchonline/page/i/1/show/lukenguyen›. Trung. Personal communication. Trans. Nguyen Hong Van. 2013. Vandenberghe, Tom, and Luk Thys. Hanoi Street Food: Cooking and Travelling in Vietnam. Tielt: Uitgeverij Lannoo nv, 2011.

The optimized capillary electrophoresis (CE) was applied to separate and detect the 10-hydroxy-2-decenoic acid (10-HAD) in royal jelly products. The method only requires that the sample solution need to be centrifuged and filtered before analyzed by the home-made capillary electrophoresis system. Firstly, 10-HDA was separated in a fused silica column with a diameter of 50 um using 20 mM Tris/Acetic buffer (pH 8.5) as a background electrolyte and a separation voltage of -17kV. Then, 10-HDA was detected by capacitively coupled contactless conductivity detection (C4D) with the migration time less than 8 minutes. Nine commercial products of royal jelly with Vietnamese and imported origin including pure royal jelly cream, lyophilized royal jelly (powder and gel) and honey with royal jelly were collected for analysis. The results of this study showed that content of 10-HDA were detected in the range of 0.5 mg/g to 23.1 mg/g. Using paired t test showed that the difference between results obtained from CE-C4D method and from HPLC method as a reference method was not statistically significant. Keywords: 10-HDA, royal jelly products, CE-C4D. References [1] M. Viuda Martos, Y. Ruiz Navajas, J. Fernández López, J.A. Pérez Álvarez, Functional properties of honey, propolis, and royal jelly”, Journal of food science 73 (2007) 117-124. https://doi:10.1111/j. 1750-3841.2008.00966.x.[2] M.F. Ramadan, A. Al-Ghamdi, Bioactive compounds and health-promoting properties of royal jelly: A review, Journal of Functional Foods 4 (2012) 39- 52. https://doi.org/10.1016/j.jff. 2011. 12.007.[3] Dimitrios Kanelis, Chrysoula Tananaki, Vasilis Liolios, Maria Dimou, Georgios Goras, Maria Anna Rodopoulou, Emmanuel Karazafris, and Andreas Thrasyvoulou, A suggestion for royal jelly specifcations, Archives of Industrial Hygiene and Toxicology 66 (2015) 275-284. Https://doi: 10.1515/aiht-2015-66-2651.[4] Brazil Ministério Da Agricultura e Do Abaste Imento. Secretaria De Defesa Agropecuária. Instrução normativa nº3, de 19 de janeiro de 2001. Regulamento técnico para fxação de identidade e qualidade de geléia real, Regulamento técnico para fxação de identidade e qualidade de geléia real liofilizada. Http:// www.engetecno.com.br/port/ legislacao/mel_geleia_real.htm.[5] Mahmut Genc¸ Abdurrahman Aslan, Determination of trans-10-hydroxy-2-decenoic acid content in pure royal jelly and royal jelly products by column liquid chromatography, Journal of Chromatography A. 839 (1999) 265 – 268. Http://doi: 10.1016/s0021-9673(99)00151-x.[6] F. Ferioli, E. Armaforte, M.F. Caboni, Comparison of the Lipid Content, Fatty Acid Profile and Sterol Composition in Local Italian and Commercial Royal Jelly Samples” Journal of the American Oil Chemists' Society, 91(2014) 875-884. Http://doi. org/10.1007/s11746-014-2446-x.[7] J. Kim, J. Lee, Quantitative analysis of trans-10-hydroxy-2-decenoic acid in royal jelly products purchased in USA by high performance liquid chromatography”, Journal of Apicultural Science, 54 (2010) 77-85. Https://pdfs.semanticscholar. org/e85f/dfc1823d778a40c ca2eefa4be8ba4b4d98 6c.pdf.[8] C.I. Pavel, L.A. Mărghitaş, D.S. Dezmirean, L.I. Tomoş, V. Bonta, A. Şapcaliu, A. Buttstedt, Comparison between local and commercial royal jelly-use of antioxidant activity and 10-hydroxy-2-decenoic acid as quality parameter”, Journal of Apicultural Research 53 (2014) 116-123. https:// doi.org/10.3896/IBRA.1.53.1.12.[9] Mahmut Genc¸ Abdurrahman Aslan, Determination of trans-10-hydroxy-2-decenoic acid content in pure royal jelly and royal jelly products by column liquid chromatography, Journal of Chromatography A, 839 (1999) 265 – 268. Https://doi:10.1016/s0021-9673(99)00151-x.[10] Jinhui Zhou, Xiaofeng Xue, Yi Li, Jinzhen Zhang and Jing Zhao, Optimized determination method for trans-10-hydroxy-2-decenoic acid content in royal jelly by high-performance liquid chromatography with an internal standard, Journal of AOAC International, 90(2007) 244-249. https://www.ncbi.nlm.nih.gov/pubmed/17373456.[11] Federico Ferioli, Gian Luigi Marcazzan, Maria Fiorenza Caboni, Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: A comparison between a new CZE method and HPLC”, J. Sep. Sci .30 (2007) 1061-1069. Http://doi:10.1002/jssc.200600416.[12] Orlando Muñoz, Susana Decap, Francisco Ruiz, José Arbildua, Octavio Monasterio, Determination of 10- hydroxy-2-decenoic acid in royal jelly by capillary electrophoresis, J. Chil. Chem. Soc., 56 (2010) 738-740. http://dx.doi.org/10.4067/S0717 97072011000300004.

This special issue on Child Abuse and Neglect celebrates the 25th anniversary of the PGH-Child Protection Unit (CPU) and Child Protection Network and reinforces the latter’s nationwide intersectoral approach to child health. It stands as a testament to the pivotal role of research as one of the five pillars in the Care Continuum for Child Maltreatment; the other pillars being 1) integrated clinical care for the abused child, 2) prevention of child abuse at three levels, 3) training in all sectors, and 4) governance. These articles summarize evidence critical for evaluating, reviewing, and advancing policies.1 Operational analyses of existing infrastructure suggest practice guidelines that can help others establish the same. Qualitative analysis of operational deliverables ofthe PGH-Child Protection Unit and Child Protection Network in advancing the Care Continuum for Child Maltreatment – a roadmap for operational evaluation and set-up sheds light on key elements, intricacies, and variables of infrastructure and operations as a basis for plans on what, how, and where best to improve. The National Baseline Study dives into the prevalence of child physical and sexual abuse in the Philippines. DNA detection in cases of sexual abuse has revolutionized the investigation and prosecution of these cases, as explored by A Retrospective Look on the Use of DNA Evidence in a Sexual Assault Investigation in the Philippines. The Development of a Local Sexual Assault Investigation Kit:The Philippine Experience identifies key elements important for training modules on caring for child victims and handling evidence. The following studies focus on the human element: victims’ and perpetrators’ characteristics are summarized and analyzed. Child victims are studied in Comparison ofthe ClinicalProfile ofPrepubertal versusPubertal Female Child Sexual Abuse in a Tertiary Hospital. Obstetric and Perinatal Outcomes and the Factors Associatedwith It Among PregnantTeen/Adolescent Filipino 13-19 years old in a Tertiary Institution focuses on this special subgroup. Prevalence and Risk Factors of Suicidal Ideation Among Victims of Child Sexual Abuse highlights a key consequence. Juvenile perpetrators are studied in The Demographics of Minor Perpetrators of Sexually Assaulted Pediatric Patients from PGH from January 2013 to December 2018. Female perpetrators of child abuse are studied in The Demographic Profile of the Female Assailant: A Ten-Year Background Review of Female Perpetrators Committing Abuse Seen at the UP-Philippine General Hospital Child Protection Unit from January 2008 to December 2018. These articles review potential risk factors that come in the form of cultural practices. Research on normal behavior and acceptable cultural practice is characterized in EmicPerceptions ofAge-Appropriate Parent-Child Intimate Behaviors Related to Hygiene, Affection, and Privacy. Research on analysis of cultural perspectives on discipline and when disciplinary measures are inappropriate and qualify as abusive in Socio-cultural Perspectives on Child Discipline, and Child Abuse in the Philippines give insight into prevention initiatives in the community. Research on child protection advocacy through safe schools is reported in An Outcomes-based Evaluation of the Mindfulness for Safe Schools giving insight into policy and program design. These papers lay the groundwork for Clinical Practice Guidelines as mandated by the Philippines Department of Health (DOH),3 catalyzing research here and abroad,4-6 and advancing Child protection in the Philippines. Child protection in the Philippines grew from a few hospital-based CPUs to an organized Child Protection Network of 114 CPUs in 58 provinces and 10 independent cities, reaching 90% of the children in the Philippines. This speaks to intersectoral collaborations, generosity, professionalism, motivation for excellence, and commitment to children. This also speaks to the value of integrated medical care, governance and policy-making, training of current and future specialists, and research. After 25 years, we stand at the crossroads of analysis, strategy, and policy for child protection against abuse and neglect. Victoria L.M. Herrera, MDDepartment of Medicine Boston University School of Medicine United States of America Heather S. Spader, MD Pediatric Neurosurgery University of New Mexico United States of America Marilyn J. Kaufhold, MD Child Abuse Pediatrics Chadwick Center for Children and Families, Rady Children’s Hospital San Diego, California, United States of America REFERENCES Dubowitz H. Child abuse pediatrics: research, policy and practice. Acad Pediatr. 2011 Nov-Dec; 11(6):439-41. doi: 10.1016/j.acap. 2011.09.005. PMID: 22078838. National Unified Health Research Agenda 2017-2022. Manila: Philippine Council for Health Research and Development [Internet] 2022. [cited 2022 July] Available from https://doh.gov.ph/publication/National-Unified-Health-Research-Agenda-2017-2022. Republic of the Philippines. 2019. Republic Act 11223. An Act Instituting Universal Health Care for All Filipinos, Prescribing Reforms in the Health Care System, and Appropriating Funds Thereof. Lindberg DM, Wood JN, Campbell KA, Scribano PV, Laskey A, Leventhal JM, et al. Research priorities for a multi-center child abuse pediatrics network - CAPNET. Child Abuse Negl. 2017 Mar; 65:152-157. doi: 10.1016/j.chiabu.2017.01.015. Epub 2017 Feb 3. PMID: 28161656; PMCID: PMC5774239. Wekerle C, Black T. Gendered violence: Advancing evidence-informed research, practice and policy in addressing sex, gender, and child sexual abuse. Child Abuse Negl. 2017 Apr; 66:166-170. doi: 10.1016/j.chiabu.2017.03.010. Epub 2017 Mar 30. PMID: 28364956. Maholmes V. Federal research priorities in child abuse and neglect research: A commentary on multi-site research networks. Child Abuse Negl. 2017 Aug; 70:408-410. doi: 10.1016/j.chiabu.2017.03.026. Epub 2017 Apr 19. PMID: 28433205.

In this paper we explore the rise of anti-gambling apps in the context of the massive expansion of gambling in new spheres of life (online and offline) and an acceleration in strategies of anticipatory and individualised management of harm caused by gambling. These apps, and the techniques and forms of labour they demand, are examples of and a mechanism through which a mode of governance premised on ‘self-care’ and ‘self-control’ is articulated and put into practice. To support this argument, we explore two government initiatives in the Australian context. Quit Pokies, a mobile app project between the Moreland City Council, North East Primary Care Partnership and the Victorian Local Governance Association, is an example of an emerging service paradigm of ‘self-care’ that uses online and mobile platforms with geo-location to deliver real time health and support interventions. A similar mobile app, Gambling Terminator, was launched by the NSW government in late 2012. Both apps work on the premise that interrupting a gaming session through a trigger, described by Quit Pokies’ creator as a “tap on the shoulder” provides gamblers the opportunity to take a reflexive stance and cut short their gambling practice in the course of play. We critically examine these apps as self-disciplining techniques of contemporary neo-liberalism directed towards anticipating and reducing the personal harm and social risk associated with gambling. We analyse the material and discursive elements, and new forms of user labour, through which this consumable media is framed and assembled. We argue that understanding the role of these apps, and mobile media more generally, in generating new techniques and technologies of the self, is important for identifying emerging modes of governance and their implications at a time when gambling is going through an immense period of cultural normalisation in online and offline environments. The Australian context is particularly germane for the way gambling permeates everyday spaces of sociality and leisure, and the potential of gambling interventions to interrupt and re-configure these spaces and institute a new kind of subject-state relation. Gambling in Australia Though a global phenomenon, the growth and expansion of gambling manifests distinctly in Australia because of its long cultural and historical attachment to games of chance. Australians are among the biggest betters and losers in the world (Ziolkowski), mainly on Electronic Gaming Machines (EGM) or pokies. As of 2013, according to The World Count of Gaming Machine (Ziolkowski), there were 198,150 EGMs in the country, of which 197,274 were slot machines, with the rest being electronic table games of roulette, blackjack and poker. There are 118 persons per machine in Australia. New South Wales is the jurisdiction with most EGMs (95,799), followed by Queensland (46,680) and Victoria (28,758) (Ziolkowski). Gambling is significant in Australian cultural history and average Australian households spend at least some money on different forms of gambling, from pokies to scratch cards, every year (Worthington et al.). In 1985, long-time gambling researcher Geoffrey Caldwell stated thatAustralians seem to take a pride in the belief that we are a nation of gamblers. Thus we do not appear to be ashamed of our gambling instincts, habits and practices. Gambling is regarded by most Australians as a normal, everyday practice in contrast to the view that gambling is a sinful activity which weakens the moral fibre of the individual and the community. (Caldwell 18) The omnipresence of gambling opportunities in most Australian states has been further facilitated by the availability of online and mobile gambling and gambling-like spaces. Social casino apps, for instance, are widely popular in Australia. The slots social casino app Slotomania was the most downloaded product in the iTunes store in 2012 (Metherell). In response to the high rate of different forms of gambling in Australia, a range of disparate interest groups have identified the expansion of gambling as a concerning trend. Health researchers have pointed out that online gamblers have a higher risk of experiencing problems with gambling (at 30%) compared to 15% in offline bettors (Hastings). The incidence of gambling problems is also disproportionately high in specific vulnerable demographics, including university students (Cervini), young adults prone to substance abuse problems (Hayatbakhsh et al.), migrants (Tanasornnarong et al.; Scull & Woolcock; Ohtsuka & Ohtsuka), pensioners (Hing & Breen), female players (Lee), Aboriginal communities (Young et al.; McMillen & Donnelly) and individuals experiencing homelessness (Holsworth et al.). While there is general recognition of the personal and public health impacts of gambling in Australia, there is a contradiction in the approach to gambling at a governance level. On one hand, its expansion is promoted and even encouraged by the federal and state governments, as gambling is an enormous source of revenue, as evidenced, for example, by the construction of the new Crown casino in Barangaroo in Sydney (Markham & Young). Campaigns trying to limit the use of poker machines, which are associated with concerns over problem gambling and addiction, are deemed by the gambling lobby as un-Australian. Paradoxically, efforts to restrict gambling or control gambling winnings have also been described as un-Australian, such as in the Australian Taxation Office’s campaign against MONA’s founder, David Walsh, whose immense art collection was acquired with the funds from a gambling scheme (Global Mail). On the other hand, people experiencing problems with gambling are often categorised as addicts and the ultimate blame (and responsibility) is attributed to the individual. In Australia, attitudes towards people who are arguably addicted to gambling are different than those towards individuals afflicted by alcohol or drug abuse (Jean). While “Australians tend to be sympathetic towards people with alcohol and other drug addictions who seek help,” unless it is seen as one of the more socially acceptable forms of occasional, controlled gambling (such as sports betting, gambling on the Melbourne Cup or celebrating ANZAC Day with Two-Up), gambling is framed as an individual “problem” and “moral failing” (Jean). The expansion of gambling is the backdrop to another development in health care and public health discourse, which have for some time now been devoted to the ideal of what Lupton has called the “digitally engaged patient” (Lupton). Technologies are central to the delivery of this model of health service provision that puts the patient at the centre of, and responsible for, their own health and medical care. Lupton has pointed out how this discourse, while appearing new, is in fact the latest version of the 1970s emphasis on the ‘patient as consumer’, an idea given an extra injection by the massive development and availability of digital and interactive web-based and mobile platforms, many of these directed towards the provision of health and health-related information and services. What this means for patients is that, rather than relying solely on professional medical expertise and care, the patient is encouraged to take on some of this medical/health work to conduct practices of ‘self-care’ (Lupton). The Discourse of ‘Self-Management’ and ‘Self-Care’ The model of ‘self-care’ and ‘self-management’ by ‘empowering’ digital technology has now become a dominant discourse within health and medicine, and is increasingly deployed across a range of related sectors such as welfare services. In recent research conducted on homelessness and mobile media, for example, government department staff involved in the reform of welfare services referred to ‘self-management’ as the new service paradigm that underpins their digital reform strategy. Echoing ideas and language similar to the “digitally engaged patient”, customers of Centrelink, Medicare and other ‘human services’ are being encouraged (through planned strategic initiatives aimed at shifting targeted customer groups online) to transact with government services digitally and manage their own personal profiles and health information. One departmental staff member described this in terms of an “opportunity cost”, the savings in time otherwise spent standing in long queues in service centres (Humphry). Rather than view these examples as isolated incidents taking place within or across sectors or disciplines, these are better understood as features of an emerging ‘discursive formation’ , a term Foucault used to describe the way in which particular institutions and/or the state establish a regime of truth, or an accepted social reality and which gives definition to a new historical episteme and subject: in this case that of the self-disciplined and “digitally engaged medical/health patient”. As Foucault explained, once this subject has become fully integrated into and across the social field, it is no longer easy to excavate, since it lies below the surface of articulation and is held together through everyday actions, habits and institutional routines and techniques that appear to be universal, necessary and/normal. The way in which this citizen subject becomes a universal model and norm, however, is not a straightforward or linear story and since we are in the midst of its rise, is not a story with a foretold conclusion. Nevertheless, across a range of different fields of governance: medicine; health and welfare, we can see signs of this emerging figure of the self-caring “digitally engaged patient” constituted from a range of different techniques and practices of self-governance. In Australia, this figure is at the centre of a concerted strategy of service digitisation involving a number of cross sector initiatives such as Australia’s National EHealth Strategy (2008), the National Digital Economy Strategy (2011) and the Australian Public Service Mobile Roadmap (2013). This figure of the self-caring “digitally engaged” patient, aligns well and is entirely compatible with neo-liberal formulations of the individual and the reduced role of the state as a provider of welfare and care. Berry refers to Foucault’s definition of neoliberalism as outlined in his lectures to the College de France as a “particular form of post-welfare state politics in which the state essentially outsources the responsibility of the ‘well-being' of the population” (65). In the case of gambling, the neoliberal defined state enables the wedding of two seemingly contradictory stances: promoting gambling as a major source of revenue and capitalisation on the one hand, and identifying and treating gambling addiction as an individual pursuit and potential risk on the other. Risk avoidance strategies are focused on particular groups of people who are targeted for self-treatment to avoid the harm of gambling addiction, which is similarly framed as individual rather than socially and systematically produced. What unites and makes possible this alignment of neoliberalism and the new “digitally engaged subject/patient” is first and foremost, the construction of a subject in a chronic state of ill health. This figure is positioned as terminal from the start. They are ‘sick’, a ‘patient’, an ‘addict’: in need of immediate and continuous treatment. Secondly, this neoliberal patient/addict is enabled (we could even go so far as to say ‘empowered’) by digital technology, especially smartphones and the apps available through these devices in the form of a myriad of applications for intervening and treating ones afflictions. These apps range fromself-tracking programs such as mood regulators through to social media interventions. Anti-Pokie Apps and the Neoliberal Gambler We now turn to two examples which illustrate this alignment between neoliberalism and the new “digitally engaged subject/patient” in relation to gambling. Anti-gambling apps function to both replace or ‘take the place’ of institutions and individuals actively involved in the treatment of problem gambling and re-engineer this service through the logics of ‘self-care’ and ‘self-management’. Here, we depart somewhat from Foucault’s model of disciplinary power summed up in the institution (with the prison exemplifying this disciplinary logic) and move towards Deleuze’s understanding of power as exerted by the State not through enclosures but through diffuse and rhizomatic information flows and technologies (Deleuze). At the same time, we retain Foucault’s attention to the role and agency of the user in this power-dynamic, identifiable in the technics of self-regulation and in his ideas on governmentality. We now turn to analyse these apps more closely, and explore the way in which these articulate and perform these disciplinary logics. The app Quit Pokies was a joint venture of the North East Primary Care Partnership, the Victorian Local Governance Association and the Moreland City Council, launched in early 2014. The idea of the rational, self-reflexive and agentic user is evident in the description of the app by app developer Susan Rennie who described it this way: What they need is for someone to tap them on the shoulder and tell them to get out of there… I thought the phone could be that tap on the shoulder. The “tap on the shoulder” feature uses geolocation and works by emitting a sound alert when the user enters a gaming venue. It also provides information about each user’s losses at that venue. This “tap on the shoulder” is both an alert and a reprimand from past gambling sessions. Through the Responsible Gambling Fund, the NSW government also launched an anti-pokie app in 2013, Gambling Terminator, including a similar feature. The app runs on Apple and Android smartphone platforms, and when a person is inside a gambling venue in New South Wales it: sends reminder messages that interrupt gaming-machine play and gives you a chance to re-think your choices. It also provides instant access to live phone and online counselling services which operate 24 hours a day, seven days a week. (Google Play Store) Yet an approach that tries to prevent harm by anticipating the harm that will come from gambling at the point of entering a venue, also eliminates the chance of potential negotiations and encounters a user might have during a visit to the pub and how this experience will unfold. It reduces the “tap on the shoulder”, which may involve a far wider set of interactions and affects, to a software operation and it frames the pub or the club (which under some conditions functions as hubs for socialization and community building) as dangerous places that should be avoided. This has the potential to lead to further stigmatisation of gamblers, their isolation and their exclusion from everyday spaces. Moreland Mayor, Councillor Tapinos captures the implicit framing of self-care as a private act in his explanation of the app as a method for problem gamblers to avoid being stigmatised by, for example, publicly attending group meetings. Yet, curiously, the app has the potential to create a new kind of public stigmatisation through potentially drawing other peoples’ attention to users’ gambling play (as the alarm is triggered) generating embarrassment and humiliation at being “caught out” in an act framed as aberrant and literally, “alarming”. Both Quit Pokies and Gambling Terminator require their users to perform ‘acts’ of physical and affective labour aimed at behaviour change and developing the skills of self-control. After downloading Quit Pokies on the iPhone and launching the app, the user is presented an initial request: “Before you set up this app. please write a list of the pokies venues that you regularly use because the app will ask you to identify these venues so it can send you alerts if you spend time in these locations. It will also use your set up location to identify other venues you might use so we recommend that you set up the App in the location where you spend most time. Congratulation on choosing Quit Pokies.”Self-performed processes include installation, setting up, updating the app software, programming in gambling venues to be detected by the smartphone’s inbuilt GPS, monitoring and responding to the program’s alerts and engaging in alternate “legitimate” forms of leisure such as going to the movies or the library, having coffee with a friend or browsing Facebook. These self-performed labours can be understood as ‘technologies of the self’, a term used by Foucault to describe the way in which social members are obliged to regulate and police their ‘selves’ through a range of different techniques. While Foucault traces the origins of ‘technologies of the self’ to the Greco-Roman texts with their emphasis on “care of oneself” as one of the duties of citizenry, he notes the shift to “self-knowledge” under Christianity around the 8th century, where it became bound up in ideals of self-renunciation and truth. Quit Pokies and Gambling Terminator may signal a recuperation of the ideal of self-care, over confession and disclosure. These apps institute a set of bodily activities and obligations directed to the user’s health and wellbeing, aided through activities of self-examination such as charting your recovery through a Recovery Diary and implementing a number of suggested “Strategies for Change” such as “writing a list” and “learning about ways to manage your money better”. Writing is central to the acts of self-examination. As Jeremy Prangnell, gambling counsellor from Mission Australia for Wollongong and Shellharbour regions explained the app is “like an electronic diary, which is a really common tool for people who are trying to change their behaviour” (Thompson). The labours required by users are also implicated in the functionality and performance of the platform itself suggesting the way in which ‘technologies of the self’ simultaneously function as a form of platform work: user labour that supports and sustains the operation of digital systems and is central to the performance and continuation of digital capitalism in general (Humphry, Demanding Media). In addition to the acts of labour performed on the self and platform, bodies are themselves potentially mobilised (and put into new circuits of consumption and production), as a result of triggers to nudge users away from gambling venues, towards a range of other cultural practices in alternative social spaces considered to be more legitimate.Conclusion Whether or not these technological interventions are effective or successful is yet to be tested. Indeed, the lack of recent activity in the community forums and preponderance of issues reported on installation and use suggests otherwise, pointing to a need for more empirical research into these developments. Regardless, what we’ve tried to identify is the way in which apps such as these embody a new kind of subject-state relation that emphasises self-control of gambling harm and hastens the divestment of institutional and social responsibility at a time when gambling is going through an immense period of expansion in many respects backed by and sanctioned by the state. Patterns of smartphone take up in the mainstream population and the rise of the so called ‘mobile only population’ (ACMA) provide support for this new subject and service paradigm and are often cited as the rationale for digital service reform (APSMR). Media convergence feeds into these dynamics: service delivery becomes the new frontier for the merging of previously separate media distribution systems (Dwyer). Letters, customer service centres, face-to-face meetings and web sites, are combined and in some instances replaced, with online and mobile media platforms, accessible from multiple and mobile devices. These changes are not, however, simply the migration of services to a digital medium with little effective change to the service itself. Health and medical services are re-invented through their technological re-assemblage, bringing into play new meanings, practices and negotiations among the state, industry and neoliberal subjects (in the case of problem gambling apps, a new subjectivity, the ‘neoliberal addict’). These new assemblages are as much about bringing forth a new kind of subject and mode of governance, as they are a solution to problem gambling. This figure of the self-treating “gambler addict” can be seen to be a template for, and prototype of, a more generalised and universalised self-governing citizen: one that no longer needs or makes demands on the state but who can help themselves and manage their own harm. Paradoxically, there is the potential for new risks and harms to the very same users that accompanies this shift: their outright exclusion as a result of deprivation from basic and assumed digital access and literacy, the further stigmatisation of gamblers, the elimination of opportunities for proximal support and their exclusion from everyday spaces. References Albarrán-Torres, César. “Gambling-Machines and the Automation of Desire.” Platform: Journal of Media and Communication 5.1 (2013). Australian Communications and Media Authority. “Australians Cut the Cord.” Research Snapshots. Sydney: ACMA (2013) Berry, David. Critical Theory and the Digital. Broadway, New York: Bloomsbury Academic, 2014 Berry, David. Stunlaw: A Critical Review of Politics, Arts and Technology. 2012. ‹http://stunlaw.blogspot.com.au/2012/03/code-foucault-and-neoliberal.html›. Caldwell, G. “Some Historical and Sociological Characteristics of Australian Gambling.” Gambling in Australia. Eds. G. Caldwell, B. Haig, M. Dickerson, and L. Sylan. Sydney: Croom Helm Australia, 1985. 18-27. Cervini, E. “High Stakes for Gambling Students.” The Age 8 Nov. 2013. ‹http://www.theage.com.au/national/education/high-stakes-for-gambling-students-20131108-2x5cl.html›. Deleuze, Gilles. "Postscript on the Societies of Control." October (1992): 3-7. Foucault, Michel. “Technologies of the Self.” Eds. Luther H. Martin, Huck Gutman and Patrick H. Hutton. Boston: University of Massachusetts Press, 1988 Hastings, E. “Online Gamblers More at Risk of Addiction.” Herald Sun 13 Oct. 2013. ‹http://www.heraldsun.com.au/news/online-gamblers-more-at-risk-of-addiction/story-fni0fiyv-1226739184629#!›.Hayatbakhsh, Mohammad R., et al. "Young Adults' Gambling and Its Association with Mental Health and Substance Use Problems." Australian and New Zealand Journal of Public Health 36.2 (2012): 160-166. Hing, Nerilee, and Helen Breen. "A Profile of Gaming Machine Players in Clubs in Sydney, Australia." Journal of Gambling Studies 18.2 (2002): 185-205. Holdsworth, Louise, Margaret Tiyce, and Nerilee Hing. "Exploring the Relationship between Problem Gambling and Homelessness: Becoming and Being Homeless." Gambling Research 23.2 (2012): 39. Humphry, Justine. “Demanding Media: Platform Work and the Shaping of Work and Play.” Scan: Journal of Media Arts Culture, 10.2 (2013): 1-13. Humphry, Justine. “Homeless and Connected: Mobile Phones and the Internet in the Lives of Homeless Australians.” Australian Communications Consumer Action Network. Sep. 2014. ‹https://www.accan.org.au/grants/completed-grants/619-homeless-and-connected›.Lee, Timothy Jeonglyeol. "Distinctive Features of the Australian Gambling Industry and Problems Faced by Australian Women Gamblers." Tourism Analysis 14.6 (2009): 867-876. Lupton, D. “The Digitally Engaged Patient: Self-Monitoring and Self-Care in the Digital Health Era.” Social Theory & Health 11.3 (2013): 256-70. Markham, Francis, and Martin Young. “Packer’s Barangaroo Casino and the Inevitability of Pokies.” The Conversation 9 July 2013. ‹http://theconversation.com/packers-barangaroo-casino-and-the-inevitability-of-pokies-15892›. Markham, Francis, and Martin Young. “Who Wins from ‘Big Gambling’ in Australia?” The Conversation 6 Mar. 2014. ‹http://theconversation.com/who-wins-from-big-gambling-in-australia-22930›.McMillen, Jan, and Katie Donnelly. "Gambling in Australian Indigenous Communities: The State of Play." The Australian Journal of Social Issues 43.3 (2008): 397. Ohtsuka, Keis, and Thai Ohtsuka. “Vietnamese Australian Gamblers’ Views on Luck and Winning: Universal versus Culture-Specific Schemas.” Asian Journal of Gambling Issues and Public Health 1.1 (2010): 34-46. Scull, Sue, Geoffrey Woolcock. “Problem Gambling in Non-English Speaking Background Communities in Queensland, Australia: A Qualitative Exploration.” International Gambling Studies 5.1 (2005): 29-44. Tanasornnarong, Nattaporn, Alun Jackson, and Shane Thomas. “Gambling among Young Thai People in Melbourne, Australia: An Exploratory Study.” International Gambling Studies 4.2 (2004): 189-203. Thompson, Angela, “Live Gambling Odds Tipped for the Chop.” Illawarra Mercury 22 May 2013: 6. Metherell, Mark. “Virtual Pokie App a Hit - But ‘Not Gambling.’” Sydney Morning Herald 13 Jan. 2013. ‹http://www.smh.com.au/digital-life/smartphone-apps/virtual-pokie-app-a-hit--but-not-gambling-20130112-2cmev.html#ixzz2QVlsCJs1›. Worthington, Andrew, et al. "Gambling Participation in Australia: Findings from the National Household Expenditure Survey." Review of Economics of the Household 5.2 (2007): 209-221. Young, Martin, et al. "The Changing Landscape of Indigenous Gambling in Northern Australia: Current Knowledge and Future Directions." International Gambling Studies 7.3 (2007): 327-343. Ziolkowski, S. “The World Count of Gaming Machines 2013.” Gaming Technologies Association, 2014. ‹http://www.gamingta.com/pdf/World_Count_2014.pdf›.

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. 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Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.