76 results (0,24456 seconds)

Brand

Merchant

Price (EUR)

Reset filter

Products
From
Shops

The Expert Witness Forensic Science and the Criminal Justice Systems of the UK

Flow and Sediment Transport in Compound Channels The Experience of Japanese and UK Research

Advances in Functional Pavements Proceedings of the 7th Chinese-European Workshop on Functional Pavement (CEW 2023) Birmingham UK 2-4 July 2023

The Building Blocks of Life A Nutrition Foundation for Healthcare Professionals

The Building Blocks of Life A Nutrition Foundation for Healthcare Professionals

Within the United Kingdom (UK) most mainstream healthcare practitioners receive little or no nutrition education during their years of training. As a consequence the understanding of nutrition amongst primary care practitioners such as general practitioners pharmacists midwives and practice nurses is limited and is largely focused on energy consumption and obesity. There is little knowledge of the wealth of micronutrients that underpin health nor of the ticking timebomb of insufficient intakes of those micronutrients amongst a significant proportion of the population in the UK. The Building Blocks of Life: A Nutrition Foundation for Healthcare Professionals is a step towards redressing that balance. It sets out an informative and engaging narrative on how and why nutrition is the basis for good health. It discusses UK-specific issues with regards to diet and intakes of vitamins minerals essential fatty acids and other micronutrients. It also raises concerns about the potential negative health implications of the generally poor UK diet and suggests ways that healthcare practitioners can support patients in improving their long-term health outlook. Nutrition policy in the UK needs to be dragged into the 21st century and this book sets out evidence-based arguments which challenge current public health myths such as the idea that 10 micrograms of vitamin D is all anyone needs or the messaging around the consumption of saturated fat vs highly processed seed oils or that everyone can get all the nutrients they need from a varied and balanced diet. Although The Building Blocks of Life: A Nutrition Foundation for Healthcare Professionals focuses on concerns around poor diet and the consequent micronutrient inadequacies in the UK the nutritional detail is relevant no matter where you are in the world. Everyone eats all the time. It is time that mainstream medicine looked towards food as both a cause and a solution to many of the chronic degenerative conditions that plague modern life. | The Building Blocks of Life A Nutrition Foundation for Healthcare Professionals

GBP 24.99
1

Revival: Geochemistry and Health (1988) Proceedings of the Second International Symposium

Trauma Care Pre-Hospital Manual

Chemical Peels in Clinical Practice A Practical Guide to Superficial Medium and Deep Peels

Applied Crowd Science

The Final FRCR Self-Assessment

Hydraulics in Civil and Environmental Engineering

Hydraulics in Civil and Environmental Engineering

This classic text now in its sixth edition combines a thorough coverage of the basic principles of civil engineering hydraulics with a wide-ranging treatment of practical real-world applications. It now includes a powerful online resource with worked solutions for chapter problems and solution spreadsheets for more complex problems that may be used as templates for similar issues. Hydraulics in Civil and Environmental Engineering is structured into two parts to deal with principles and more advanced topics. The first part focuses on fundamentals such as hydrostatics hydrodynamics pipe and open channel flow wave theory physical modelling hydrology and sediment transport. The second part illustrates engineering applications of these principles to pipeline system design hydraulic structures river and coastal engineering including up-to-date environmental implications as well as a chapter on computational modelling illustrating the application of computational simulation techniques to modern design in a variety of contexts. New material and additional problems for solution have been added to the chapters on hydrostatics pipe flow and dimensional analysis. The hydrology chapter has been revised to reflect updated UK flood estimation methods data and software. The recommendations regarding the assessment of uncertainty climate change predictions impacts and adaptation measures have been updated as has the guidance on the application of computational simulation techniques to river flood modelling. Andrew Chadwick is an honorary professor of coastal engineering and the former associate director of the Marine Institute at the University of Plymouth UK. John Morfett was the head of hydraulics research and taught at the University of Brighton UK. Martin Borthwick is a consultant hydrologist formerly a flood hydrology advisor at the UK’s Environment Agency and previously an associate professor at the University of Plymouth UK.

GBP 59.99
1

Socio-Economic Applications of Geographic Information Science

Practical Civil Engineering

Diseases of Small Grain Cereal Crops A Colour Handbook

Core Surgical Training Interviews An A-Z Guide

Clinical Cases A Step-by-Step Approach

Clinical Cases A Step-by-Step Approach

It is vitally important for medical students and junior doctors to grasp an understanding of ‘real-life medicine’. This innovative book of cases shows how a particular presentation may progress and the different complications that may arise and emerge over time which may be missed by the ‘snapshot in time' approach taken by many problem-based volumes. The content reflects the average length of stay for a patient in hospital in which their situation can change in a multitude of ways and the management of chronic conditions may also need to be adapted as complications arise. Demonstrates the real bedside experiences that medical students can expect in whichever simple or complex way that they may present Cases selected from a range of sub-specialties for comprehensive coverage across the curriculum Illustrates the complicated progressive problems that will be seen while practicing as a doctor with detailed diagrams and diagnostic imagery to aid understanding Shows with timepoints how differential diagnoses may change as more information becomes available and new symptoms arise Describes a typical initial hospital stay and subsequent presentations to the general practitioner and hospital readmission The Authors Andrew Solomon BM BCH MA(Hons) DM FRCP is a Consultant Physician East and North Hertfordshire NHS Trust Stevenage UK. Julia Anstey BSc (Hons) MBBS is a Foundation Doctor Somerset NHS Foundation Trust Taunton UK. Liora Wittner MBBS BSc is a Resident in Internal Medicine Shamir Medical Centre Be'er Ya'akov Israel. With contributions from Priti Dutta MBBS BSc FRCR Consultant Radiologist Royal Free London NHS Foundation Trust London UK. | Clinical Cases A Step-by-Step Approach

GBP 21.99
1

Fox and Cameron's Food Science Nutrition & Health

Fermented Foods Part I Biochemistry and Biotechnology

Fermented Foods Part I Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered more high throughput biotechnologies are being used to promote the fermented food industries. As a result the microorganisms process biochemistry manufacturing and down-streaming processing as well as the bioactive metabolites released by the fermenting organisms and above all the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria lactic acid bacteria ethanolic yeasts and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough) fermented milk products (yogurt cheese) fermented sausages fermented vegetables (kimchi sauerkraut) fermented legumes (tempeh natto) and coffee and cocoa fermentations and fermented beverages (animal- and plant-based) with their potential and actual health benefits are discussed in Part II (Fermented Foods: Technological Interventions). | Fermented Foods Part I Biochemistry and Biotechnology

GBP 44.99
1

Infant Child and Adolescent Nutrition A Practical Handbook

Infant Child and Adolescent Nutrition A Practical Handbook

Infant Child and Adolescent Nutrition: A Practical Guide Second Edition is an evidence-based practical guide introducing readers to the theory behind optimal child nutrition. Containing practical advice on how to put that theory into practice this new edition facilitates learning through case studies key points and learning activities. Divided into seven sections chapters cover prenatal nutrition and nutrition throughout childhood from preterm babies to adolescents up to the age of 18. Sections throughout focus on topics ranging from nutrient requirements balanced eating patterns and common problems to cultural influences on food choices and guidelines on assessing growth and dietary intakes. Prevention and management of obesity and allergies are covered in separate chapters. The first 1000 days are given particular consideration with chapters on diets for preconception pregnancy milk feeding and complementary feeding during infancy. The chapter on nutritional treatments covers common conditions such as diabetes and Crohn’s disease as well as more intricate feeding regimes and tube feeding required for children with rarer diseases and syndromes. New in this second edition are: · Changes in in food allergy prevention and oral immunotherapy treatments. · Causes and management strategies to deal with fussy and selective eating in toddlers. · The importance of iodine in diets before and during pregnancy to improve children’s cognitive abilities. · Updated recommendations on vitamin D supplementation. This second edition is an essential reading for students taking courses in nutrition and paediatric healthcare. It serves as a useful reference for individuals responsible for the nutritional intakes of children in primary care and community settings including early years practitioners midwives health visitors school nurses and governors social workers paediatricians and general practitioners. About the Author Judy More BSc RD RN is a Paediatric Dietitian Honorary Lecturer at the University of Plymouth UK and Director of Child-nutrition. co. uk Ltd London UK. | Infant Child and Adolescent Nutrition A Practical Handbook

GBP 44.99
1

Rural Healthcare

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00
1