Health Planning Reports: Subject index. 4 v PDF Download
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Author: United States. Health Resources Administration
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 1194
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Book Description
Author: United States. Health Resources Administration
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 1194
Get Book Here
Book Description
Author: United States. Bureau of Health Planning
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 754
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Book Description
Lists citations to the National Health Planning Information Center's collection of health planning literature, government reports, and studies from May 1975 to January 1980.
Author: United States. Bureau of Health Planning
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 808
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Book Description
Author: United States. Health Resources Administration
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 1184
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Book Description
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 1092
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Book Description
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 1118823389
Category : Technology & Engineering
Languages : en
Pages : 640
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Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Author: R.G. Bushko
Publisher: IOS Press
ISBN: 1607501481
Category : Medical
Languages : en
Pages : 352
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Book Description
The technology on our body, in our body and all around us enhances our health and well-being from conception to death. This environment is emerging now with intelligent caring machines, cyborgs, wireless embedded continuous computing, healthwear, sensors, healthons, nanomedicine, adaptive process control, mathematical modeling and common sense systems. The human body and the world in which it functions is a continuously changing complex adaptive system. We are able to collect more and more data about it but the real challenge is to infer local dynamics from that data. Intelligent Caring Biomechatronic Creatures and Healthmaticians (mathematicians serving human health) have a better chance of inferring the dynamics that needs to be understood than human physicians. Humans can only process comfortably three dimensions while computers can see infinite number of dimensions. We will need to trust the distributed network of healthons, Intelligent Caring Creatures, and NURSES (New Unified Resource System Engineers) to create Health Extelligence. We need new vocabulary to push forward in a new way. For instance; healthons are tools combining prevention with diagnosis and treatment, based on continuous monitoring and analyzing of our vital signs and biochemistry. The 'Healthon Era' is just beginning. We are closer and closer to the world with healthons on your body, in your body and all around you; where not a doctor but your primary care healthmatician warns you about an approaching headache; and where NURSE programs your intelligent caring creatures so they can talk to your cells and stop disease in its tracks.
Author: Robert R. Luise
Publisher: CRC Press
ISBN: 1351078224
Category : Science
Languages : en
Pages : 265
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Book Description
A gathering of leading experts in the field of high temperature polymers unite in this exciting compilation to discuss applications and marketing projections in this ever-expanding field. The authors represent a diverse group of academicians, industrial researchers, consultants, managers, and marketing forecasters and present a broad-based view of polymer technology. Topics include: liquid crystalline polymers; high temperature polyimides; heat-resistant engineering polymers; and high temperature organic polymers, including their chemistry and key functional properties in moldings, films, fibers, and coatings, as well as applications in electronics, packaging, and friction/wear. This is an essential source of data on high temperature polymers.
Author: Frank Simpkins
Publisher: Dorrance Publishing
ISBN: 1434973670
Category : Education
Languages : en
Pages : 128
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Book Description
The Unfinished Business of the Civil Rights Movement: Failure of America's Public Schools to Properly Educate its African American Student Populations by Frank Simpkins The Unfinished Business of the Civil Rights Movement: Failure of America's Public Schools to Properly Educate its African American Student Population vividly describes the current crisis of America's inability to properly educate its African American students. Many of the details and cited statistics indicate alarming illiteracy rates and high dropout rates for disadvantaged Black and Latino students across the country. These rates stand in sharp contrast to those of their White peers and the Black/White academic achievement gap continues to widen. The author mentions other problems that afflict the Black community, including the horrendous incarceration rates of young Black males, the shocking rates of Black abortions, and the "precarious and implosive" condition of the Black family in America. He contends that the core of these problems lay with America's failure to properly educate its Black students. These alarming figures are more than just statistics; they have widespread consequences upon American society. The author highlights a proven and scientifically tested dialect reading program that showed promising results for Black functionally illiterate inner-city students in grades 7-12. He urges that a Second Civil Rights movement is needed to gain equal quality educational opportunities for all of America's children. We cannot deny these rights to some children without disparaging all children and the nation. About the Author Frank Simpkins co-authored the book Between the Rhetoric and Reality with his brother, Gary Simpkins. He has served a number of years in the K-12 system and as Director of Educational Opportunities, Programs, and Services at Barstow Community College District.
Author: D. Julian McClements
Publisher: Elsevier
ISBN: 1845693671
Category : Technology & Engineering
Languages : en
Pages : 793
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Book Description
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
