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21 results

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Universal History
  • The Oldest Historical Group of Nations and the Greeks
  • Leopold von Ranke
  • Translated by George Walter Prothero
  • Published online:
    05 January 2015
    Print publication:
    30 October 2014
  • 'No apology can be needed for introducing to English readers the latest work of Leopold von Ranke', states the editor's preface to this English translation, first published in 1884. Ranke (1795–1886) is well known for pioneering the modern historical method which advocates empiricism, rather than a focus on the philosophy of history. Emphasising the importance of presenting history exactly as the surviving evidence, both documentary and archaeological, reveals it to have happened, Ranke asserted that different eras need to be understood in their own contexts rather than in relation to each other. Though it is limited to the Mediterranean and the Middle East, this work takes a broad overview of 'the oldest historical group of nations and the Greeks', beginning with ancient Egypt and concluding with Alexander the Great and his immediate successors. Other works by Ranke in English translation are also reissued in the Cambridge Library Collection.

  • Evaluation of the Balanced Menus Challenge: a healthy food and sustainability programme in hospitals in Maryland

  • Tarah D Ranke, C Louise Mitchell, Diane Marie St. George, Christopher R D’Adamo
  • Journal:
    Public Health Nutrition / Volume 18 / Issue 13 / September 2015
    Published online by Cambridge University Press:
    29 December 2014, pp. 2341-2349
    • Article
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  • Objective

    The Balanced Menus Challenge (BMC) is a national effort to bring the healthiest, most sustainably produced meat available into health-care settings to preserve antibiotic effectiveness and promote good nutrition. The present study evaluated the outcomes of the BMC in the Maryland/Washington, DC region.

    Design

    The BMC is a cost-effective programme whereby participating hospitals reduce meat purchases by 20 % of their budget, then invest the savings into purchasing sustainably produced meat. A mixed-methods retrospective assessment was conducted to assess (i) utilization of the BMC ‘implementation toolkit’ and (ii) achievement of the 20 % reduction in meat purchases. Previous survey data were reviewed and semi-structured interviews were conducted.

    Setting

    Hospitals located in the Maryland/Washington, DC region, USA, that adopted the BMC.

    Subjects

    Twelve hospitals signed the BMC in the Maryland/Washington, DC region and six were available for interview.

    Results

    Three hospitals in the Maryland/Washington, DC region that signed the BMC tracked their progress and two achieved a reduction in meat procurement by ≥20 %. One hospital demonstrated that the final outcome goal of switching to a local and sustainable source for meat is possible to achieve, at least for a portion of the meal budget. The three hospitals that reduced meat purchases also received and used the highest number of BMC implementation tools. There was a positive correlation between receipt and usage of implementation tools (r=0·93, P=0·005).

    Conclusions

    The study demonstrates that hospitals in the Maryland/Washington, DC region that sign the BMC can increase the amount of sustainably produced meat purchased and served.

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