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MengASIhi di Era Society (5.0)
MengASlhi atau memberikan ASI (Air Susu Ibu) yang lebih dikenal dengan istilah menyusui adalah proses yang sangat penting dalam pertumbuhan dan perkembangan bayi. Menyusui adalah proses pemberian susu kepada bayi atau anak dengan air susu ibu (ASI) dari payudara ibu. Menyusui merupakan peristiwa kompleks yang melibatkan ibu dan bayi dalam prosesnya. Seorang ibu harus mengetahui konsep menyusui yang benar dan faktor-faktor yang memengaruhi keberhasilan proses menyusui. Ibu menyusui yang bekerja dapat meningkatkan produksi ASI dengan beberapa cara, optimalisasi ASI perah dan penyimpanannya, serta kebijakan pemerintah dalam mendukung keberhasilan menyusui. Dalam buku ini juga dibahas pengaruh Covid-19 pada proses menyusui. Bagaimana sistem imun ibu menyusui yang terpapar virus Covid-19, mendapatkan vaksinasi Covid-19, dan antibodi dalam ASI dari ibu penyintas Covid-19.
Spice Science and Technology
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
The Support of Breastfeeding
The Support of Breastfeeding explores cultural support for and attitudes toward breastfeeding, advantages and disadvantages of artificial feeding, and breastfeeding support policies and resources. The exams at the end of Modules 1, 2, 3, and 4, while still useful in preparing For The IBCLC exam, are not eligible for CERPS or Continuing Education credits for registered dietitians or nurses. The Lactation Specialist Self Study Series is comprised of four modules: Module 1: The Support of Breastfeeding (0-7637-0208-0) Module 2: The Process of Breastfeeding (0-7637-0195-5) Module 3: The Science of Breastfeeding (0-7637-0194-7) Module 4: The Management of Breastfeeding (0-7637-0193-9) the modules may be purchased separately, or as a complete set (0-7637-1974-9).
Law and Islamization
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Urban Crisis
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Cereal Processing
Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the processing of four cereal crops - maize, rice, sorghum and wheat.
Motivational Teaching
Motivational Teaching provides a clear overview of the many factors that affect learner motivation and connects each of them to innovative teaching ideas and strategies. • Features over 100 tried and tested teaching ideas, underpinned by the latest research into learner motivation. • Explores how motivation to learn works both on an individual level and within the classroom environment. • Provides insights to enhance motivation through key teaching processes, from choosing materials and designing tasks to closing lessons and giving feedback. • Investigates how teachers can raise learner motivation across a range of ages, abilities, and backgrounds.
Routledge Handbook of Contemporary Indonesia
Few countries as culturally rich, politically pivotal, and naturally beautiful as Indonesia are as often misrepresented in global media and conversation. Stretching 3,400 miles east to west along the equator, Indonesia is the fourth most populous country in the world and home to more than four hundred ethnic groups and several major world religions. This sprawling Southeast Asian nation is also the world’s most populous Muslim-majority country and the third largest democracy. Although in recent years the country has experienced serious challenges with regard to religious harmony, its trillion-dollar economy is booming and its press and public sphere are among the most vibrant in Asia. A la...
Plant Pigments, Flavors and Textures
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.
Pasta and Noodle Technology
The history of pasta. Continuous manufacturing process. THT technology in the modern industrial pasta driyng process. Pasta packaging. Quality requirements of durum wheat for semolina milling and pasta production. Textural measurement of cooked spaghetti. ASIAN NOODLES: Noodle quality. Processing technology of noodle products in Japan. Instant noodles. the use of alkali for noodle processing. Role of lipids on pasta and noodle quality. China: the world's largest consumer of pasta products. Future trends in pasta products.
