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MANAJEMEN PATIENT SAFETY DALAM KEPERAWATAN
Buku Ini Membahas Tentang: BAB 1 KONSEP DASAR PATIENT SAFETY. BAB 2 KONSEP KOMUNIKASI EFEKTIF DALAM PATIENT SAFETY BAB 3 PERAN PERAWAT DALAM KEGIATAN KESELAMATAN PASIEN BAB 4 PRINSIP -PRINSIP MIKROBIOLOGI DAN PARASITOLOGY DALAM PATIENT SAFETY BAB 5 INFEKSI NOSOKOMIAL BAB 6 PRINSIP DESINFEKSI BAB 7 PRINSIP STERILISASI BAB 8 STANDARD KESELAMATAN PASIEN BAB 9 KEBIJAKAN YANG MENDUKUNG KESELAMATAN PASIEN BAB 10 KINERJA YANG MENJAMIN KESELAMATAN PASIEN SESUAI STANDAR KEPERAWATAN
GIZI KESEHATAN PADA MASA REPRODUKSI
Buku Ini Membahas Tentang: 1. Konsep Dasar Ilmu Gizi 2. Konsep Mikro Dan Makro Gizi Bagi Wanita Sepanjang Daur Kehidupannya 3. Status Gizi Untuk Ibu Hamil, Menyusui, Bayi, Balita, Anak Remaja Dan Dewasa. 4. Menu Seimbang Untuk Ibu Hamil, Menyusui, Bayi, Balita, Anak Remaja Dan Dewasa 5. Pengaruh Status Gizi Terhadap Pertumbuhan Dan Perkembangan 6. Masalah Gizi Yang Timbul Pada Ibu Dan Anak 7. Pendidikan Kesehatan Tentang Pengelolaan Gizi 8. Pemantauan Status Gizi 9. Peran Gizi Untuk Fertilisasi Dan Pencegahan Kemandulan.
Fashion Marketing
A collection of international contributions from renowned academics and practitioners from the US, UK, China, the second edition of Fashion Marketing has been completely updated, revised and expanded to reflect the major changes in the fashion industry since 2001 and covers all of the key themes and issues of the area. Key themes and areas covered include globalization, fast fashion, luxury fashion, offshoring, business-to-business, forecasting, sourcing, supply chain management, new product development, design management, logistics, range planning, color prediction, market testing, e-commerce, and strategy.
Adolescence
More students learn from John Santrock's Adolescence than from any other text in this field. Students and instructors rely on the careful balance of accurate, current research and applications to the real lives of adolescents. The fully-revised eleventh edition includes a new chapter on health, expanded coverage of late adolescence, and more than 1200 research citations from the 21st century.
Emergency Department Critical Care
Patients with acute critical illness are often cared for initially in the ED, and the beginning actions can help alter outcomes hours, day and months later. This handbook targets selected common or high risk critical condition or therapies needed to optimize ED care, using the newest research and experiences from respected authors.
Emergency Department Critical Care
This comprehensive book provides practical guidance on the care of the critical patient in the emergency department. It focuses on the ED physician or provider working in a community hospital where, absent the consulting specialists found in a large academic center, the provider must evaluate and stabilize critically ill and injured patients alone. Structured in an easily accessible format, chapters present fundamental information in tables, bullet points, and flow diagrams. Emergency medicine scenarios covered across 38 chapters include acute respiratory failure, spinal cord Injuries, seizures and status epilepticus, care of the newborn, and end-of-life care. Written by experts in the field, Emergency Department Critical Care is an essential resource for practicing emergency physicians and trainees, internists and family physicians, advance practice nurses, and physician’s assistants who provide care in emergency departments and urgent care centers.
KEPERAWATAN JIWA
Buku ini berjudul Keperawatan Jiwa mencoba menyuguhkan dan mengemas beberapa hal penting konsep Keperawatan Jiwa. Buku ini berisi tentang segala hal yang berkaitan dengan konsep Keperawatan Jiwa serta konsep lainnya yang disusun oleh beberapa Dosen dari berbagai Perguruan Tinggi.
Food Composition and Analysis
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composit...
