The Food Hospital

Author: Gio Miletto
Publisher: Michael Joseph
ISBN: 9780718158590
Category : Cooking
Languages : en
Pages : 288

Book Description
The Food Hospital- eat yourself better We all know that we should be eating more fruit and vegetables but did you know that many foods have healing properties? Certain foods can alleviate or even cure a whole range of common conditions. There are foods to help, ease and potentially prevent the onset of all of these often debilitating conditions- Skin complaints to insomnia and PMS Snoring and hair loss to anxiety and migraine Asthma, arthritis and high blood pressure Depression, infertility and even cancer The Food Hospital is based on all the very latest scientific research, bringing together expert advice so that you know exactly what to eat to increase your resistance to illness, influence how well you will age and feel fantastic. And with quick and delicious recipes that you can incorporate into your daily life, it's never been easier or more tempting to eat for better health.

The Hospital

Author: Dr. Christle Nwora
Publisher: Neon Squid
ISBN: 1684492041
Category : Juvenile Nonfiction
Languages : en
Pages : 0

Book Description
A STEM-rich nonfiction story by Dr. Christle Nwora showing what happens at a hospital all day, following doctors, nurses, and patients—perfect for kids nervous about a trip to the hospital.

The Food System

Author: Geoff Tansey
Publisher: Routledge
ISBN: 1135047952
Category : Technology & Engineering
Languages : en
Pages : 272

Book Description
Food is a massive industry and the many key players involved have very different interests. In wealthy nations those interests can range from corporate survival and maintaining profitability in a market with limited demand, to promoting a healthy diet and ensuring food safety. For the poor, the emphasis is all too often on simply getting enough to eat. As information technology and biotechnology are set to revolutionize the food system, it is essential to understand the broad context in which the different actors operate, so that all the world's people can enjoy a safe, secure, sufficient and sustainable food supply. This text provides an overview of today's dominant food system - one developed in and controlled by northern industrialized countries, and one that is becoming increasingly globalized.

Japan Nutrition

Author: Teiji Nakamura
Publisher: Springer
ISBN: 9789811663154
Category : Science
Languages : en
Pages : 200

Book Description
This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the "Nutrition Improvement Law". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed. This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involved in the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful. Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy. Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University.

Curious George

Author: H. A. Rey
Publisher: Houghton Mifflin Harcourt
ISBN: 0544237919
Category : Juvenile Fiction
Languages : en
Pages : 29

Book Description
George and his friend Steve eat all of the honeycomb Betsy was going to use for her report on bees, so they build a beehive to make more.

The Hospital

Author:
Publisher:
ISBN:
Category : Hospital care
Languages : en
Pages : 28

Book Description
Vol. 14-41 have separately paged nursing section.

Pocket Book of Hospital Care for Children

Author: World Health Organization
Publisher: World Health Organization
ISBN: 9241548371
Category : Business & Economics
Languages : en
Pages : 442

Book Description
The Pocket Book is for use by doctors nurses and other health workers who are responsible for the care of young children at the first level referral hospitals. This second edition is based on evidence from several WHO updated and published clinical guidelines. It is for use in both inpatient and outpatient care in small hospitals with basic laboratory facilities and essential medicines. In some settings these guidelines can be used in any facilities where sick children are admitted for inpatient care. The Pocket Book is one of a series of documents and tools that support the Integrated Managem.

Prevention and Control of Infections in Hospitals

Author: Bjørg Marit Andersen
Publisher: Springer
ISBN: 3319999214
Category : Medical
Languages : en
Pages : 1090

Book Description
This volume offers extensive information on preventive and infection surveillance procedures, routines and policies adapted to the optimal infection control level needed to tackle today’s microbes in hospital practice. It especially focuses on preventive measures for serious hospital infections. Each chapter includes a practical section that addresses the main aspects of procedures and treatment, and a theoretical section that contains updated documentation that can be used for further study, or to help select infection control measures. Infection control concerns all healthcare professional working directly or indirectly with patients; in diagnosis, treatment, isolation measures, operations, equipment, drugs, cleaning, textiles, transport, porter service, food and water, building and maintenance, etc. Hygiene and environmental control is central to infection prevention for patients, visitors and staff alike. Good hygienic practices, individual infection control, well implemented and frequent environmental cleaning, and a high professional standard of hygiene in the treatment and care of patients, are essential to patient safety and a safe working environment. Addressing this essential topic, this book is intended for doctors, nurses and other healthcare workers, students in health-related subjects, hospital managers and health bureaucrats, as well as patients and their families.

Hospital Management

Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 616

Book Description

Food and Nutritional Care in Hospitals

Author: Council of Europe
Publisher: Council of Europe
ISBN: 9789287150530
Category : Medical
Languages : en
Pages : 180

Book Description
Disease-related undernutrition in hospitals is reaching significant levels in European countries, and there have been a number of national initiatives to address this problem. This report reviews current practice and seeks to highlight problems in service provision. It identifies five barriers to proper nutritional care in hospitals common throughout Europe and makes recommendations to promote good practice guidelines for nutritional care and support in hospitals. It is based on the findings of a study carried out by a group of experts on nutrition programmes in hospitals, on behalf of the the Committee of Experts on Nutrition, Food and Safety and Consumer Health.