By A. M., M. D. WOODS HUTCHINSON
Read Online or Download A Handbook of Health PDF
Similar nursing books
Be ready for first relief care and survival in any setting-at domestic, at the street, outdoor, whereas boating, climbing, or tenting. From acting CPR on an grownup, baby, or baby to facing bleeding and surprise, cuts and damaged bones, middle assaults, emergency childbirth, poisoning, drowning, scuba diving mishaps, wasteland survival, and traditional mess ups similar to tornadoes, wildfires, floods, and earthquakes.
Bringing jointly popular researchers and practitioners, this authoritative quantity describes major contemporary advances in knowing and treating nervousness which are grounded in emotional processing concept and the seminal paintings of Edna Foa. present etiological views are defined; potent review methods mentioned; and significant findings awarded at the advantages of cognitive-behavioral treatments, pharmacotherapy, and mixed remedies.
Real-world options to nurse administration concerns in contrast to different books at the topic, Nurse to Nurse: Nursing administration is going past concept and educational dialogue to supply real-world options to the administration difficulties nurse managers face this day. Written via a first-rate Nursing Officer with twenty years of hands-on event, this moveable, and straight forward textual content contains real-life case stories and algorithms to help the decision-making approach.
The authors of this overview guide have captured the entire parts of simulation from developing the goals of simulated studying reviews, to developing eventualities, to debriefing scholars and the simulation crew, to assessing and comparing the training that has accumulated. they've got additionally defined the variety of simulation ideas and the contexts for his or her top-rated use.
- Nursing Education: Foundations for Practice Excellence
- Cerebral Palsy
- Cultural Competencies For Nurses: Impact On Health And Illness
- LPN to RN Transitions: Achieving Success in Your New Role , Third Edition
- Mentoring in nursing and healthcare : supporting career and personal development
Extra info for A Handbook of Health
One of these has already been mentioned,--the gluten or sticky part of bread,--and this is what has given wheat its well-deserved reputation as the best of all grains out of which to make flour for human food. There is also another vegetable protein, called legumin, found in quite large amounts in dried beans and peas; but this is of limited food value, first because it is difficult of digestion, and secondly because with it, in dried peas and beans, are found a pungent oil and a bitter substance, which give CHAPTER IV 39 them their peculiar strong flavor, both of which are quite irritating to the average person's digestion.
This gluten is CHAPTER IV 36 the stuff that makes the paste and dough of wheat flour sticky, so that you can paste things together with it; while that made from corn meal or oatmeal will fall to pieces when you take it up. The jelly-like or pulp-like myosin in meat is held together by strings or threads of tough, fibrous stuff; and the more there is of this fibrous material in a particular piece or "cut," of meat, the tougher and less juicy it is. The thick, soft muscles, which lie close under the backbone in the small of the back, in all animals, have less of this tough and indigestible fibrous stuff in them, and cuts across them give us the well-known porter-house, sirloin, or tenderloin steaks, and the best and tenderest mutton and pork chops.
Now what is the chief quality which makes one kind of food preferable to another? As our body machine runs entirely upon the energy or "strength" which it gets out of its food, a good food must have plenty of fuel value; that is to say, it must be capable of burning and giving off heat and steaming-power. Other things being equal, the more it has of this fuel value, the more desirable and valuable it will be as a food. From this point of view, foods may be roughly classified, after the fashion of the materials needed to build a fire in a grate or stove, as Coal foods, Kindling foods, and Paper foods.