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Latex Intolerance Basic Science Epidemiology and Clinical Management

Latex Intolerance Basic Science Epidemiology and Clinical Management

This comprehensive definitive and long overdue reference deals specifically with all the manifestations of latex intolerance including irritation allergic contact dermatitis and contact urticaria. Each chapter presents the latest research in skin irritation contact dermatitis and contact urticaria. The well-illustrated textbook also covers in-depth basic science and clinically relevant practical issues such as the management of latex intolerance and hand dermatitis. Experts with a special interest in this area from the UK Europe and the US provide a balanced international perspective to this first major book dedicated to latex intolerance. | Latex Intolerance Basic Science Epidemiology and Clinical Management

GBP 59.99
1

Institut Esthederm Intolérance Solaire Sun Intolerance Protective Face Care High Protection, 150ml

Institut Esthederm Intolérance Solaire Sun Intolerance Protective Face Care High Protection, 150ml

Institut Esthederm Intolérance Solaire Sun Intolerance Protective Face Care High Protection is a daily face cream with high sun protection. Its soothing action attenuates the sensitivity and allows a progressive adaptation of the most reactive or intolerant skin (phototype 1) to the sun, limiting intolerance reactions. It can also be used during pregnancy or during treatment with photosensitizers (ex: antibiotics). Cellular Water is responsible for optimizing cell function without altering the healthy balance of the skin. Octisalate, Homosalate, and Butyl-Methoxydibenzoylmethane are sun protection filters that absorb UV radiation. Vitamin E and Mannitol are antioxidants that help neutralize free radicals and their harmful effects on the skin. Glycyrrhetinic Acid and Dextran, thanks to their soothing properties, reduce the sensations of skin discomfort caused by the sun. Creatine, Hydrolyzed Soy Protein, and Hydrolyzed Wheat Protein are part of the patented Global Cellular Protection technology, which prevents photoaging and hyperpigmentation, protecting DNA and preventing cell damage.

GBP 44.01
1

Hirschmann Test & Measurement Hirschmann Test Lead Kit

Hirschmann Test & Measurement Hirschmann Test Lead Kit

Hirschmann Test & Measurement Hirschmann Test Lead Kit, Kit Contents: Alligator Clip AK 2 B Black (932 435-100), Alligator Clip AK 2 B Red (932 435-100), Clamp Type Test Probe KLEPS 250 Black (973 528-100), Clamp Type Test Probe KLEPS 250 Red (973 528-100), Measuring Lead MLB100/1 V Black (973 646-100), Measuring Lead MLB100/1 V Red (973 646-100), Test Probe PRUEF 2 S Black (973 659-100), Test Probe PRUEF 2 S Red (973 659-100), MPN: 932827001

GBP 44.94
1

Assertive Religion Religious Intolerance in a Multicultural World

Assertive Religion Religious Intolerance in a Multicultural World

Questions about religions and religious institutions have changed dramatically since they first arose many years ago. In the beginning of the twenty-first century the link of religion with extreme ideologies captures our attention. Such questions have been the focus of a steadily growing number of books. What does Assertive Religion add to the debate?Emanuel de Kadt discusses the relationship of religion to wider social issues such as human rights and multiculturalism. He traces the growth during the religious revival over the past decades of assertive and even coercive forms of religion notably but not exclusively fundamentalist varieties. He deals with these questions as they relate to the three major Abrahamic religions thereby addressing a readership wider than that made up of persons interested exclusively in Judaism Christianity or Islam. The author takes on issues such as the effects of the Jewishness of Israel on the rights of Palestinians; the consequences of the centralized authority structure of the Roman Catholic Church; and the implications of the failure of reform-oriented Muslims to make their voices heard in an organized Islamic reform movement. He is even-handed focusing on both positive and negative features of each religious perspective though he does have a clear viewpoint. Assertive Religion adds to increasingly sharp political discussions on issues arising out of religion. It is a must read for anyone interested in how religion is shaping the world of tomorrow. | Assertive Religion Religious Intolerance in a Multicultural World

GBP 51.99
1

Hirschmann Test & Measurement Hirschmann Test Lead Kit With Clamp Type Test Probe KLEPS 2600 Black (972 306 100), Clamp Type Test Probe KLEPS 2600

Hirschmann Test & Measurement Hirschmann Test Lead Kit With Clamp Type Test Probe KLEPS 2600 Black (972 306 100), Clamp Type Test Probe KLEPS 2600

Hirschmann Test & Measurement Hirschmann Test Lead Kit With Clamp Type Test Probe KLEPS 2600 Black (972 306 100), Clamp Type Test Probe KLEPS 2600, Kit Contents: Clamp Type Test Probe KLEPS 2600 Black (972 306 100), Clamp Type Test Probe KLEPS 2600 Red (972 306 101), Measuring Lead MLS WG 100/1 Black (934 095-100), Measuring Lead MLS WG 100/1 Red (934 095-101), Test Probe PRUEF 2700 Black (972 319-100), Test Probe, MPN: 972 341 001

GBP 43.92
1

Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
1

Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
1

Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
1

Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
1

Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
1

Advances in Food Biochemistry

Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science technology and nutrition and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text this volume examines a range of issues on the food spectrum including: water and its relation to food the glycobiology of food components enzymes plant animal and human hormones functional foods herbs and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO UNIDO UNICEF and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

GBP 69.99
1

Food and Beverage Management

Food and Beverage Management

This introductory textbook provides a thorough guide to the management of food and beverage outlets from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining hotels and quality restaurants and event industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry covering consumers the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends including events management use of technology use of social media in marketing customer management and environmental concerns such as sourcing sustainability and waste management. Updated companion website including new case studies PowerPoint slides multiple choice questions revision notes true or false questions short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience this book is the ideal guide to the subject for hospitality students and industry practitioners alike. | Food and Beverage Management

GBP 48.99
1

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings bioactive compounds essential oils in active food packaging food industrial wastes as raw material for nanostructure production and more. | Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

GBP 82.99
1