MIND the GAP: Psychiatry's Scottish Trainee Enhanced Programme (STEP) to Reduce Differential Attainment

被引：0
|
作者：
Cooper, Michael [1 ]
Hegde, Rekha [1 ]
Cheema, Fahd [2 ]
机构：
[1] NHS Lanarkshire, East Kilbride, Scotland
[2] NHS Greater Glasgow & Clyde, Glasgow, Lanark, Scotland
来源：
BJPSYCH OPEN | 2024年 / 10卷
关键词：
D O I：
暂无
中图分类号：
R749 [精神病学];
学科分类号：
100205 ;
摘要：
引用
收藏
页码：S99 / S99
页数：1
相关论文
共 7 条
  • [1] MIND the GAP: Psychiatry's Scottish Trainee Enhanced Programme (STEP) to Reduce Differential Attainment
    Cooper, Michael
    Hegde, Rekha
    Cheema, Fahd
    BJPSYCH OPEN, 2024, 10 : S99 - S99
  • [2] INTEGRATED RESPIRATORY CARE TRAINING FROM THE TRAINEE'S PERSPECTIVE: MIND THE GAP
    Jayadev, A.
    Pond, Z.
    Preston, L.
    Ward, H.
    THORAX, 2017, 72 : A249 - A249
  • [3] Narrowing the Gap in Differential Attainment for Psychiatry Core Trainees in East Midlands Through Mentorship Scheme
    Seun-Fadipe, Champion
    Awhangansi, Sewanu
    Samad, Samreen
    Oluwaranti, Oluwaseun
    Yanson, Ian
    BJPSYCH OPEN, 2024, 10 : S167 - S168
  • [4] Narrowing the Gap in Differential Attainment for Psychiatry Core Trainees in East Midlands Through Mentorship Scheme
    Seun-Fadipe, Champion
    Awhangansi, Sewanu
    Samad, Samreen
    Oluwaranti, Oluwaseun
    Yanson, Ian
    BJPSYCH OPEN, 2024, 10 : S167 - S168
  • [5] Mind your step! A falls prevention programme designed to reduce falls in those over 75 years
    Conn, Lorna
    QUALITY IN AGEING AND OLDER ADULTS, 2007, 8 (01): : 10 - 22
  • [6] Bridging the Gap in United Nations Environment Programme's Report: The Potential of Nudges to Reduce Plastic Pollution and Health Risks
    Namba, Mira
    Kaneda, Yudai
    Tanimoto, Tetsuya
    Takebayashi, Masaki
    CUREUS JOURNAL OF MEDICAL SCIENCE, 2024, 16 (05)
  • [7] The school meals changes based on the Scottish Parliament's Hungry for Success programme is being enhanced still further by the Soil Association's Food for Life project which has an emphasis on local and organic produce
    不详
    NUTRITION & FOOD SCIENCE, 2005, 35 (04): : 419 - 423
1