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Pathy's Principles and Practice of Geriatric Medicine
Pathy’s PRINCIPLES AND PRACTICE OF GERIATRIC MEDICINE The latest edition of the gold standard in geriatric medicine references Pathy’s Principles and Practice of Geriatric Medicine, Sixth Edition delivers a comprehensive overview of the subject, offering up-to-date, evidence-based, information about the many, and varied, problems suffered by ageing patients. In this latest edition, the authors take a refreshed approach to the material by rigorously applying the latest scientific research to clinical practice and increasing the use of visual examples, algorithms, and clinical practice points. Thoroughly updated throughout, the chapters give readers a truly global perspective on geriatric medicine that reflect the most recent changes in treatment options and medical conditions. In addition to new chapters on a range of recent and emerging topics, clinical practice points, and visual evidence—including MRI scans—the book also offers a: Thorough introduction to relevant biological, social, and community perspectives on caring for mature and ageing patients, as well as medicine prescribing for older patients Comprehensive exploration of eating disorders that commonly occur in the aged and how to maximize the nutritional health of ageing patients Practical discussions of haematological and cardiovascular disorders and diseases in ageing patients In-depth examination of special issues in elder care, including elder abuse, alcoholism and substance abuse, transportation issues, and end-of-life care Perfect for all clinicians working with mature patients, Pathy’s Principles and Practice of Geriatric Medicine will also continue to earn a place in the libraries of allied healthcare workers with ageing patients and clients.
Food Chemistry
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual , two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
