Preparing Participants for Intergenerational Interaction: Training for Success examines established intergenerational programs and provides the training methods necessary for activity directors or practitioners to start a similar program.
Preparing Participants for Intergenerational Interaction: Training for Success examines established intergenerational programs and provides the training methods necessary for activity directors or practitioners to start a similar program.
If you work with older adults who are developmentally disabled and are seeking ways to incorporate exercise, arts activities, and other activities into your program, this is the book for you!
If you work with older adults who are developmentally disabled and are seeking ways to incorporate exercise, arts activities, and other activities into your program, this is the book for you!
Between the 1930s and the 1950s rural life in Europe underwent profound changes, partly as a result of the Second World War, and partly as a result of changes which had been in progress over many years.
Between the 1930s and the 1950s rural life in Europe underwent profound changes, partly as a result of the Second World War, and partly as a result of changes which had been in progress over many years.
The changing economic environment for the consumer that is emerging from the wreckage of the financial credit crunch plays directly into the importance of food spending.
The changing economic environment for the consumer that is emerging from the wreckage of the financial credit crunch plays directly into the importance of food spending.
Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods.
Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods.
Now in an updated and expanded new edition, The Nutritionist: Food, Nutrition, and Optimal Health, 2nd Edition, provides readers with vital information about how to simply but radically improve their daily lives with the science of nutrition, balance their diets to achieve more energy, and improve health and longevity.
Now in an updated and expanded new edition, The Nutritionist: Food, Nutrition, and Optimal Health, 2nd Edition, provides readers with vital information about how to simply but radically improve their daily lives with the science of nutrition, balance their diets to achieve more energy, and improve health and longevity.
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes.
Promoting scientific support for the plethora of health benefits related to nutrition and medicine, Nutraceuticals in Health and Disease Prevention delivers a comprehensive and scientifically sound overview of the latest research findings in disease prevention, therapy, and enhanced body function in the revolutionary field of nutraceutical technolo
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality.
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality.
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival.
