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Seguridad clínica en enfermería
El manual sobre Seguridad Clínica en Enfermería pretende contribuir a una enseñanza de calidad que mejore la práctica asistencial desde una cultura de seguridad clínica, constituyendo un manual de referencia en la asignatura Procedimientos y Seguridad Clínica de grado en enfermería. El libro comprende 12 capítulos que desarrollan contenidos teóricos, adquisición de competencias, habilidades y actitudes clínicas sobre la práctica clínica. Los autores de los capítulos son profesionales sanitarios de reconocido prestigio y larga trayectoria en ámbitos académicos y asistenciales. A todos ellos expresamos nuestro agradecimiento. El contenido de los capítulos ha sido revisado por los editores proporcionando a dar cohesión, calidad y rigor a esta obra. Esperamos que este manual sea útil y disfruten de la lectura.
Soporte vital básico
Este libro, basado en las recomendaciones de la European Resucitation Council (ERC) 2015, ofrece una completa revisión de la actuación y procedimientos que deben realizarse en la atención a víctimas que se encuentren en situación de compromiso vital. En el presente libro se realiza una revisión extensa de la actuación en soporte vital básico y avanzado en pediatría y adultos. Además, se abordan procedimientos como el cateterismo venoso periférico, administración de fármacos y fluidos, tratamiento eléctrico, cuidados post-resucitación, entre otros temas fundamentales, para una atención integral al paciente en situación de compromiso vital o parada cardíaca.
Unravelled Dreams
Reveals how commodity failure, as much as success, can shed light on aspirations, environment, and economic life in colonial societies.
Traditional Foods
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
The Lovers
Pauline is young and coquettish. She is also happily married to Marc and has a child. Gilles, kind and self-confident, is twenty years older and a recent divorcee. After he watches Pauline one morning, he asks to meet her. In spite of herself, Pauline agrees. Alice Ferney unfolds the next stages of the seduction in forensic detail and with devastating lucidity. As Pauline faces the possibility of an affair, she is thrown into confusion. Is she just feeling flattered because she is desired? Is she indulging in a fantasy version of love? Or could she have truly fallen for a stranger? We also eavesdrop on the lives of the people around Pauline and Gilles, from Pauline's adoring and unsuspecting husband, to Max and Eve's disintegrating marriage, to Penelope and her relationship with a man older than her father, and Laura, who desperately wants a child. Together, their stories make up a complete picture of the changing degrees of love.
Speaking of Spain
Cover -- Title Page -- Copyright -- Dedication -- Contents -- List of Maps -- Introduction -- 1. Spains -- 2. Spaniards -- 3. The Others Within -- 4. The Others Without -- 5. A New Spain, a New Spaniard -- 6. Race and Empire -- 7. From Empire to Nation -- Conclusion -- Notes -- Acknowledgments -- Index
Environmental Risk Assessment of Soil Contamination
Soil is an irreplaceable resource that sustains life on the planet, challenged by food and energy demands of an increasing population. Therefore, soil contamination constitutes a critical issue to be addressed if we are to secure the life quality of present and future generations. Integrated efforts from researchers and policy makers are required to develop sound risk assessment procedures, remediation strategies and sustainable soil management policies. Environmental Risk Assessment of Soil Contamination provides a wide depiction of current research in soil contamination and risk assessment, encompassing reviews and case studies on soil pollution by heavy metals and organic pollutants. The book introduces several innovative approaches for soil remediation and risk assessment, including advances in phytoremediation and implementation of metabolomics in soil sciences.
Modernization of Traditional Food Processes and Products
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
