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Formação docente: reflexões, saberes e fazeres
A formação de professores tem permeado muitos debates tanto no campo político como acadêmico. O docente tem que estar sempre atualizado, na sua área de estudo e naquilo que ocorre no mundo como um todo. Sendo assim, o professor tem um grande desafio, por isso, nessa obra será explanada casos práticos e métodos relevantes que possam auxiliar no processo didático pedagógico da formação docente.
Kelainan bawaan dan penyakit yang sering dialami bayi dan balita
Kelainan kongenital merupakan kelainan dalam pertumbuhan struktur bayi yang timbul sejak kehidupan hasiI konsepsi sel telur. Kelainan kongenital dapat merupakan sebab penting terjadinya abortus, lahir mati atau kematian segera setelah lahir. Kejadian bayi baru lahir dengan kelainan kongenital kurang lebih 15 per 1000 kelahiran. Kelainan kongenital pada bayi baru lahir merupakan penyebab kematian nomor tiga dari kematian bayi dibawah umur satu tahun (Ellyati et al., 2019). Kelainan bawaan/kongenital merupakan penyebab kematian tersering ketiga setelah prematuritas dan gizi buruk. Di negara maju, 30% dari seluruh penderita yang dirawat di rumah sakit anak terdiri dari penderita kelainan kongenital seperti: hidrosefalus, anencephalus, bibir/palatum sumbing, hipospadia, malformasi anorektal, hirschsprung, fimosis, dan akibat yang ditimbulkannya (Amani et al., 2021).
Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines,...
Flavours and Fragrances
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Handbook of Nonprescription Drugs
Written and peer reviewed by experts in practice and academia, the 19th edition of the Handbook of Nonprescription Drugs: An Interactive Approach to Self-Care is an authoritative resource for students and for health care providers who counsel and care for patients undertaking self-treatment¿nonprescription drugs, nutritional supplements, medical foods, nondrug and preventive measures, and complementary therapies. Its goal is to develop the knowledge and problem-solving skills needed to assess a patient¿s health status and current practice of self-treatment, to determine whether self-care is necessary or appropriate, and, if appropriate, to recommend safe and effective self-care measures.
Interprofessional Teamwork for Health and Social Care
PROMOTING PARTNERSHIP FOR HEALTH This book forms part of a series entitled Promoting Partnership for Health publishedin association with the UK Centre for the Advancement of Interprofessional Education (CAIPE). The series explores partnership for health from policy, practice and educational perspectives. Whilst strongly advocating the imperative driving collaboration in healthcare, it adopts a pragmatic approach. Far from accepting established ideas and approaches, the series alerts readers to the pitfalls and ways to avoid them. DESCRIPTION Interprofessional Teamwork for Health and Social Care is an invaluable guide for clinicians, academics, managers and policymakers who need to understand...
Official Gazette
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