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Author: Australian Commission on Safety and Quality in Health Care
Publisher:
ISBN: 9781925665178
Category : Medical care
Languages : en
Pages : 81
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Book Description
Author: Australian Commission on Safety and Quality in Health Care
Publisher:
ISBN: 9781925665178
Category : Medical care
Languages : en
Pages : 81
Get Book Here
Book Description
Author: Patrick Slattery
Publisher: Routledge
ISBN: 0415808561
Category : Education
Languages : en
Pages : 378
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Book Description
The 3rd edition of this introduction to and analysis of contemporary concepts of curriculum that emerged from the Reconceptualization of curriculum studies brings readers up to date on the major research themes within the historical development of the field.
Author: Harold Kalman
Publisher: Routledge
ISBN: 1317700724
Category : Architecture
Languages : en
Pages : 361
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Book Description
Heritage Planning: Principles and Process provides a comprehensive overview of heritage planning as an area of professional practice. The book first addresses the context and principles of heritage planning, including land-use law, planning practice, and international heritage doctrine, all set within the framework of larger societal issues such as sustainability and ethics. The book then takes readers through the pragmatic processes of heritage practice including collecting data, identifying community opinion, determining heritage significance, the best practices and methods of creating a conservation plan, and managing change. Heritage Planning recognizes changing approaches to heritage conservation, particularly the shift from the conservation of physical fabric to the present emphasis on retaining values, associations and stories that historic places hold for their communities. The transition has affected the practice of heritage planning and is important for those in the field. It is essential reading for both professionals that manage change within the built environment and students of heritage conservation and historic preservation.
Author: Roy Porter
Publisher: Cambridge University Press
ISBN: 0521864267
Category : Medical
Languages : en
Pages : 11
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Book Description
Against the backdrop of unprecedented concern for the future of health care, 'The Cambridge History of Medicine' surveys the rise of medicine in the West from classical times to the present. Covering both the social and scientific history of medicine, this volume traces the chronology of key developments and events.
Author: Guy N. Rutty
Publisher: Springer Science & Business Media
ISBN: 1447106377
Category : Medical
Languages : en
Pages : 254
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Book Description
Essentials of Autopsy Practice updates the modern pathologist on issues related to the autopsy. This volume contains topical chapters on the pathology of shock, religious attitudes to death, incised wounds, radiological investigations, metabolic disorders in childhood, maternal deaths, body alterations and piercings which are comprehensive, unique and educational. It brings the literature together into a modern, up-to-date review of the subject, each authored by experts in their field. It comprises the most recent developments in current autopsy practice making the book unique and exceptional - a valuable aid for the bench top, autopsy suite, laboratory or library. A hands-on reference book, Essentials of Autopsy Practice is of interest to both trainees and consultants in all sub-branches of pathology including forensic pathology. It can also be used by non-medical staff involved in the dead, such as nurses, police, lawyers and bereavement officers.
Author: Burdette C. Breidenstein
Publisher: Springer Science & Business Media
ISBN: 1475759339
Category : Technology & Engineering
Languages : en
Pages : 585
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Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author: Robert L. Shewfelt
Publisher: Springer
ISBN: 3319453947
Category : Technology & Engineering
Languages : en
Pages : 279
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Book Description
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Author: Robert Lampard
Publisher:
ISBN: 9781773851648
Category :
Languages : en
Pages : 384
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Book Description
Creating the Future of Health is the fascinating story of the first fifty years of the Cumming School of Medicine at the University of Calgary. Founded at the recommendation of the Royal Commission on Health Services in 1964 the Cumming School has, from the very beginning, focused on innovation and excellence in health education. With a pioneering focus on novel, responsive and systems-based approaches, it was one of the first sites to pilot multi-year training programs in family medicine and remains one of only two three-year medical schools in North America. Since the first class in 1973, over 5000 doctors have graduated from the Cumming School of Medicine. Centres of clinical excellences have been created at four affiliated teaching hospitals and the school now boasts seven medical research institutes at the Foothills/Alberta Children's Campus, the largest medical complex in the province. Drawing on interviews with key players and extensive research into documents and primary material, Creating the Future of Health traces the history of the school through the leadership of its Deans. This is a story of perseverance through fiscal turbulence, sweeping changes to health care and health care education, and changing ideas of what health services are and what they should do. It is a story of triumph, of innovation, and of the Calgary tenacious spirit that thrives to this day at the Cumming School of Medicine
Author: National Health and Medical Research Council (Australia)
Publisher:
ISBN: 9781864965223
Category : Aboriginal Australians
Languages : en
Pages : 33
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Book Description
These guidelines provide recommendations that outline the critical aspects of infection prevention and control. The recommendations were developed using the best available evidence and consensus methods by the Infection Control Steering Committee. They have been prioritised as key areas to prevent and control infection in a healthcare facility. It is recognised that the level of risk may differ according to the different types of facility and therefore some recommendations should be justified by risk assessment. When implementing these recommendations all healthcare facilities need to consider the risk of transmission of infection and implement according to their specific setting and circumstances.
Author: Álvaro Rocha
Publisher: Springer
ISBN: 9783030726591
Category : Technology & Engineering
Languages : en
Pages : 686
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Book Description
This book is composed of a selection of articles from The 2021 World Conference on Information Systems and Technologies (WorldCIST'21), held online between 30 and 31 of March and 1 and 2 of April 2021 at Hangra de Heroismo, Terceira Island, Azores, Portugal. WorldCIST is a global forum for researchers and practitioners to present and discuss recent results and innovations, current trends, professional experiences and challenges of modern information systems and technologies research, together with their technological development and applications. The main topics covered are: A) Information and Knowledge Management; B) Organizational Models and Information Systems; C) Software and Systems Modeling; D) Software Systems, Architectures, Applications and Tools; E) Multimedia Systems and Applications; F) Computer Networks, Mobility and Pervasive Systems; G) Intelligent and Decision Support Systems; H) Big Data Analytics and Applications; I) Human–Computer Interaction; J) Ethics, Computers & Security; K) Health Informatics; L) Information Technologies in Education; M) Information Technologies in Radiocommunications; N) Technologies for Biomedical Applications.
