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The benefits of integrating immersive technologies (ImTs) within a construction safety context are acknowledged within the literature; however, its practical application on construction sites remains low. Whilst research into the integration of ImTs within the construction industry is underway, most have viewed this from a broader adoption context or within educational settings, and not specifically from a practical on-site safety perspective. Therefore, the purpose of this study is to address the contributing factors to its integration within on-site safety processes, using the experiences of active construction professionals.

This study adopts a qualitative approach. Data was collected through online focus groups involving UK based construction professionals with experience in using ImTs, recruited using selective sampling. Data sets were subsequently analysed using inductive thematic analysis and are presented within key themes.

The results showed that among the experienced construction professionals, the use of ImTs specifically for on-site safety applications (including inductions/training/workshops) was rare on projects. The findings identified various contributing factors related to the integration of ImTs, including the potential improvements in on-site safety practices such as enhanced communication of hazards, safety planning, engagement during training and more accurate risk assessment. Critical challenges, concerns and frustrations included a lack of engagement from senior level management, inadequate leadership, limited investment, a need for digital expertise, fear of complacency and the acceptance of ImTs within existing safety processes from the wider project team.

This study provides a fresh perspective to this field by using practical accounts from active and experienced on-site construction professionals. This study supports the integration of ImTs within the construction industry, presenting key contributing factors influencing its integration within on-site safety processes. These factors can be considered by industry adopters, and includes the rationale, challenges and potential on-site benefits of ImTs.

The education sector is at the forefront of developing tomorrow’s construction professionals. It is therefore important that with the current rate of change in the construction industry, education curriculum should be seen to be relevant. An area that is revolutionising the construction industry is the use of Building Information Modelling (BIM), including its potential for improving H&S on construction sites. This paper aims to focus on the perception of higher education (HE) students on the potential impact of 4D modelling on the management of site health and safety on construction sites.

A quasi-experimental approach was adopted to determine student’s perception of the extent to which 4D modelling and simulation can impact H&S management. Pre-test and post-test students’ perceptions of the value of 4D to management of health and safety were compared.

The influence of education was examined by using two main students groups, one group studying BIM modules within their course while the other group did not. Although minimal perception differences regarding key impacts of 4D were highlighted, the awareness differences were significant. The study demonstrated the perception of benefits regarding 4D for H&S being in the planning of site logistics, visualisation, programme accuracy and risk reduction. The study highlights the importance of relevant education, to increase awareness of 4D for Health and Safety.

While most of the studies reported in academic literature on education and training related to university/tertiary education, this study focused on the higher education level students. It considered this as an equally important cohort as the graduates will also contribute to health and safety management on construction sites. The study also demonstrated the value of including technology based H&S training to mirror developments in the construction industry.

With reference to Notice to Aircraft Owners and Ground Engineers No. 6/1939, the printing of Amendment List No. 5 to Volume 1 of the Air‐worthiness Handbook for Civil Aircraft (Air Publication 1208) has been unavoidably delayed.

We report the case of a man with Asperger's syndrome and borderline intelligence, atypical eating disorder (food faddiness/refusal due to fear of choking) and XYY syndrome. We consider multi‐modal management and inter‐agency service provision issues in meeting his complex mental health and social needs.

I'VE said it before, and I'll say it again: Eastbourne is an excellent place for a conference, and I set out for it after five years' absence with the hope that its handsome and genial presence would produce something better than the mixture of ordinary, obvious and sometimes inaudible papers that have been a constituent of more than one intervening conference. That towns can affect such occasions is no doubt a farfetched conceit, but they certainly affect me; as soon as I arrived the environmental magic worked, and old friends and new faces were seen in the golden light of perfect autumn weather.

This review explores some of the key issues relevant to children and adults who have dysphagia, or eating, drinking and swallowing difficulties, and a learning disability. It explores the methods for attempting to identify this area of difficulty effectively, and reflects on some of the other issues that may affect management, such as carer support and training and use of appropriate communication strategies to support and enable participation from the client with learning disability.

The following requirement will be included in due course in an amendment to Air Publication 1208.

MR. F. W. F. ARNAUD, the Public Analyst for the Borough of Portsmouth, delivered a lecture on this subject at the Town Hall on April 27. The lecturer commenced his address by stating that many of the objections to the use of certain preservatives which he might have occasion to put forward were not necessarily his own individual objections, but were the objections of many scientific men who had dealt with all sides of this difficult subject. There was a tendency on the part of some people to regard preservatives as disinfectants, but disinfectants and antiseptics were two different things. A disinfectant not only retarded the growth of microbes, but actually killed them, while an antiseptic preservative merely retarded their growth or formation. Two common antiseptics were sugar and salt. It had been contended that a small dose of a chemical preservative was preferable to a dose of microbes. The effect of a preservative was not to kill the life already present, but to prevent the free multiplication of the organisms present, and the swallowing of a dose of preservative did not necessarily prevent the swallowing of a dose of microbes. There were many old forms of preserving food, such as the use of sugar for fruit and condensed milk; of vinegar for vegetables; and the process of smoking for bacon and fish, smoke being very destructive to microbes; but the oldest form of preservation was the process of salting meat and fish. Another form of preservation was the method of preventing the access of air to perishable articles, as in the cases of eggs and lard. Then there was drying, as in the case of fruit, and chilling, or freezing, as in the cases of meat, milk, poultry, and fish. The temperatures employed for freezing food varied considerably, and depended chiefly upon the length of time during which storage was necessary. If it were only desired to keep meat for a week or two, a low temperature was not necessary, but one of 40 deg. F. was sufficient. Any cooling process was equivalent to the use of a great deal of chemical preservative. A cooling to 50 deg. P. was equivalent to the addition of boric acid to the extent of .05 per cent. At a normal summer temperature of 70 deg. P., two microbes would produce 62,100 in the course of twenty‐four hours; hence the necessity for cooling articles of food. The drawback to most of these methods of preservation was that sugar, salt, and cold were not applicable in every case. Exclusion of air and subsequent sterilisation had their drawbacks also. When sterilisation was complete and the air was exhausted, no putrefaction could take place, and the food should remain indefinitely unchanged. In the matter of tinned meat, the drawback lay chiefly in the failure to ensure complete sterilisation, and in the dissolving of tin, and occasionally lead, from the metal enclosing the food. In the case of tinned meat putrefaction to any considerable extent could be easily recognised by the blown condition of the tin and an absence of the inrush of air when the tin was pierced. Such food was a source of great danger, and if eaten the meat was liable to give rise to ptomaine poisoning—which was occasioned by eating the poisonous products produced by various bacteria. The danger of metallic poisoning could be largely overcome by the use of glass or earthenware vessels. Preservatives in use at the present time were: Benzoates, fluorides, formalin, salicylic acid, sulphites, saccharin, and beta naphthol, generally used singly, though there were some very complicated preservatives on the market. With reference to the use of salt and sugar as preservatives, little or nothing could be said against their use, for sugar was in itself a food and had a well‐known food value. Salt, too, was an essential constituent of our food, for without the elements of which it was composed we could not exist. Naturally, the assimilation of a large quantity of salt was not desirable, but it could not be urged, as, for instance, in the case of boric acid, that it was a substance foreign to the constituents of the human organism, for it was indispensable. Boric acid, however, played no part in any of the essential life processes.

An appeal under the Food and Drugs Acts, reported in the present number of the BRITISH FOOD JOURNAL, is an apt illustration of the old saying, that a little knowledge is a dangerous thing. In commenting upon the case in question, the Pall Mall Gazette says: “The impression among the great unlearned that the watering of the morning's milk is a great joke is ineradicable; and there is also a common opinion among the Justice Shallows of the provincial bench that the grocer who tricks his customers into buying coffee which is 97 per cent. chicory is a clever practitioner, who ought to be allowed to make his way in the world untrammelled by legal obstructions. But the Queen's Bench have rapped the East Ham magistrates over the knuckles for convicting without fining a milkman who was prosecuted by the local authority, and the case has been sent back in order that these easygoing gentlemen may give logical effect to their convictions.”