Author: Helen Lester
Publisher: Houghton Mifflin Harcourt
ISBN: 0544003225
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
A lop-eared rabbit named Buddy finds himself in trouble with the Scruffy Varmint because he never listens.
Author: Yolanda N. Evans
Publisher: Springer Nature
ISBN: 3030451038
Category : Medical
Languages : en
Pages : 837
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Book Description
Adolescents have unique nutritional needs when compared to young children and adults. As youth go through physical, cognitive, and behavioral development, nutrition needs are dynamic and changing. If these needs go undetected and remain unaddressed, the results can derail physical and social maturation and include life-long effects on health. This comprehensive text offers a multidisciplinary perspective on aspects of adolescent nutrition. Using clinical cases, it covers relevant topics related to adolescent health including normal development, chronic health conditions, and complex biopsychosocial dynamics, among others. The first section of the text contains an overview of adolescent nutrition that is further broken down into more specific topics such as developmental nutrition needs, needs of active youth and athletes and media influences on body image. The next section focuses on health disparities such as culturally appropriate care, health equity, international considerations and food insecurity. The following section specifically addresses eating disorders ranging from anorexia and bulimia to binge eating. Finally, the last section covers additional health considerations such as polycystic ovarian syndrome, teen pregnancy, substance use and gender non-conforming youth. Written by experts in the field, this book is a helpful resource for primary care medical providers, registered dietitians/nutritionists (RDN), adolescent medicine specialists, as well as advanced practice nurses, physician assistants, psychologists, licensed social workers, and certified athletic trainers. /div
Author: Bob Belderok
Publisher: Springer Science & Business Media
ISBN: 9780792363835
Category : Cooking
Languages : en
Pages : 442
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Book Description
Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.
Author: Abdelazim M Negm
Publisher: Springer
ISBN: 3030183505
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
The book presents the state-of-the-art document describing the knowledge, data, cost-effectiveness and technologies employed to manage the waste in several countries such as Morocco, Tunisia, Egypt, Jordon, Syria, Palestine, Lebanon, and Yemen. It covers diverse topics including the status of the waste in the region, solid waste management, solid waste recovery and disposal, the use of the agricultural waste in feeding poultry, sludge disposal and management, wastewater treatment and energy production. Also, the book explains how waste management systems are becoming more complex in many countries with the move from landfill-based to resource recovery-based solutions following the setting of international and national targets to divert waste from landfill and to increase recycling and recovery rates. Besides, this book also evaluates the environmental legislation in the selected countries and suggests new performance enhancements. This book is of interest to environmental professionals including scientists and policymakers in the Middle East, North Africa, and areas with similar features.
Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393247295
Category : Cooking
Languages : en
Pages : 493
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Book Description
From the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”
Author: Edward W Odell
Publisher: Elsevier Health Sciences
ISBN: 0702044075
Category : Medical
Languages : en
Pages : 335
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Book Description
The latest edition of this popular book continues to provide a highly visual step-by-step guide to the practical management of a wide variety of presentations seen in clinical dental practice.Containing over 350 high-quality photographs, line artworks and tables, Clinical Problem Solving in Dentistry is written in an easy-to read 'how to' style and contains a large number of real life clinical cases carefully presented to maximise learning outcomes for the reader.Covering all core aspects of practice, Clinical Problem Solving in Dentistry, 3rd editionwill be of value to all general dental practitioners, both qualified and in training. - More than 350 colour illustrations, artworks and tables present clinical, diagnostic and practical information in an easy-to-follow manner - Designed to help the reader reorganise their knowledge into a clinically useful format - Explores treatment alternatives and evaluates their advantages and disadvantages - Integrates material from all the dental specialties in order to cover the full range of problems which will be seen in practice - Practical approach to the subject makes learning especially easy - Includes ten completely new problems, making the book almost twice as long as the first edition! - All the chapters have been completely revised to account for new national guidelines, changes in legislation and advances in treatment - Additional topics include Down's syndrome, bisphosphonate-induced osteonecrosis, headache and child protection
Author: Paola Bacchia
Publisher: Rizzoli International Publications
ISBN: 1923049526
Category : Cooking
Languages : en
Pages : 0
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Book Description
A food journey along Italy’s Adriatic coast to discover authentic dishes off the tourist trail. The Italian coast of the Adriatic Sea runs from the tip of the heel of the boot-shaped peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons, and wetlands. Spindly wooden fishing piers, white-washed walls, colorful villages, and sea-facing piazze dot the 750-mile coastline, with a history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations. The food of the Adriatic mirrors the memories and traditions of peoples past and present who have lived on its shores, with ingredients reflecting the climate and terrain. Join Paola Bacchia on this beautiful journey.
Author: James M. Rippe
Publisher: Springer Science & Business Media
ISBN: 1489980776
Category : Medical
Languages : en
Pages : 389
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Book Description
The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.
Author: Kristberg Kristbergsson
Publisher: Springer
ISBN: 1489976485
Category : Technology & Engineering
Languages : en
Pages : 429
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Book Description
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Author:
Publisher:
ISBN:
Category : College yearbooks
Languages : en
Pages : 536
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Book Description
