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Developing Age-Friendly Communities in the UK Re-creating Places and Spaces

Developing Age-Friendly Communities in the UK Re-creating Places and Spaces

The ageing population is a global societal issue. Policymakers planners and the public third and private sectors must rethink how the built environment and services are delivered to meet the needs of a changing demographic. This is the first book to systematically review the evolution development and progress of age-friendly thinking in the UK with a primary focus on the real-world experiences of the people leading place-based initiatives. The book presents the findings of the first in-depth national study of age-friendly programme leaders in the UK completed in 2021 and provides insights into the development of age-friendly communities the formative influences from a social policy perspective the management challenges and the progress towards achieving age-friendly goals. Using primary interview data and narrative analysis the experiences of working with age-friendly programmes in different organisational forms are explored. The book promotes a greater understanding of what it means to become an age-friendly community in practice how the programmes have different development pathways and what influences different outcomes. Embellished with detailed narratives from practitioners informative tables and diagrams and figures throughout the book carefully gathers the voices of a diverse range of decision-makers and leaders associated with the age-friendly movement and provides unique insights on the drivers of change in specific localities. This is a must-read for anyone involved in ageing research or ageing policy and practice as it provides an insightful look into the real world of embedding this community development model in different localities to make a difference to the lives of older people. Topical themes include how these agendas connect with other issues such as dementia-friendly programmes and the work of the third sector as well as the growing challenge of what it means to be ‘friendly’ as a community and place and whether ‘friendly’ is becoming an over-used term in relation to place identity. The book has national and global interest for all communities engaged in age-friendly activity offering exemplars of best practice achievements in transforming local communities and views on the meaning of ageing as well as the age-friendly lens as an approach that champions the world through the eyes of older people. It offers a thought-provoking read for anyone with an interest in this expanding area of ageing irrespective of disciplinary focus. | Developing Age-Friendly Communities in the UK Re-creating Places and Spaces

GBP 44.99
1

Age-friendly Housing

European Banking and Financial Law Statutes

Handbook of Cardiac Electrophysiology

Forensic Anthropology A Comprehensive Introduction Second Edition

Chronic Pain

Wood Adhesives

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

Psychoeducational Groups Process and Practice

Architectural Acoustics A guide to integrated thinking

Lubricant Additives Chemistry and Applications Third Edition

Introducing the New Sexuality Studies Original Essays

GBP 51.99
1

Eco-design for Buildings and Neighbourhoods

Encyclopedia of Counseling Master Review and Tutorial for the National Counselor Examination State Counseling Exams and the Counselor Prep

PEERS for Young Adults Social Skills Training for Adults with Autism Spectrum Disorder and Other Social Challenges

Handbook of Solid-State Lighting and LEDs

International Trade Law Statutes and Conventions 2019-2021

Introduction to Group Therapy A Practical Guide Third Edition

The Handbook of Work Analysis Methods Systems Applications and Science of Work Measurement in Organizations

Making Research Relevant Applied Research Designs for the Mental Health Practitioner

Time-Resolved Spectroscopy An Experimental Perspective

A First Course in Aerial Robots and Drones

Plant Pathogens Detection and Management for Sustainable Agriculture

Structural Foundations Manual for Low-Rise Buildings