HEALTH MATTERS 81 HealtH & Well-being


it is lower in salt and increased public awareness of the need to omit added salt and choose low-salt products whenbuying food.


WHAT HAS BEEN DONE? Many agencies have undertaken to influence the levels of salt in our food, such as the Food Safety Authority of Ireland (FSAI), who have worked with the food sector to promote reformulation of bread, soups, sauces, sausages and rashers among others. Also, academic institutions have targeted the research needed to overcome technical and other barriers.


Other initiatives such as Safe Food’s campaign, ‘Shake the Habit’ and Irish Heart Foundation promotions are


aimed at influencing the consumer to be salt aware. In being more salt aware, we increasingly omit salt at the table and in cooking. Also, we become more educated as consumers to actively select low-salt foods, which significantly impacts on achieving change in the food industry. The HSE is also playing a part in dietary salt reduction by contracting for low-salt bread as a first step, and in 2010 new contracts for a number of other foods will be agreed. In 2009, the HSE commissioned the Public Analyst Laboratory to survey the salt levels in bread purchased for patients and staff. HSE contracted bread was one of the lowest salted breads on the market, being seven to 13 per cent lower than the agreed salt reductions with FSAI.


“almost 80 per cent of salt is ‘hidden’ in the increasingly processed food that we eat. bread and processed meats make up about 50 per cent of the hidden salt in our diet.”


Maximise your Career Potential at the University of Limerick


As a leading centre for health services management education the Kemmy Business School at the University of Limerick is pleased to offer three courses in Health Services Management to support health sector professionals in developing their managerial potential.


CERTIFICATE IN MANAGEMENT (NFQ LEVEL 6)


This one year skills based programme equips participants with the skills to manage themselves, their work and the people they work with more effectively. It provides a sound introduction to management for those wishing to build upon their experience.


DIPLOMA IN HEALTH SERVICES MANAGEMENT (NFQ LEVEL 7)


This one year programme is suitable for both public and private sector candidates and focuses on identifying and integrating fundamental principles of management in the context of a changing healthcare environment.


BACHELOR OF ARTS IN HEALTH SERVICES MANAGEMENT (NFQ LEVEL 8) This programme is aimed at developing the managerial competencies required by managers working in the Health and Personal Social Services in Ireland. Participants pursue this programme in order to develop their knowledge and skills in management to help them negotiate and drive the transformational environment within the Irish Health Sector.


For further details and an application form contact: Breda Ahern or Brid Henley, Management Development Unit, Kemmy Business School, University of Limerick. Tel: 061 202 915 or 061 202 665. Email: Breda.Ahern@ul.ie or Brid.Henley@ul.ie


Courses Commence at the end of August 2010


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124