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PROCEEDING INTERNATIONAL CONFERENCE AND SEMINAR
Polkespad Press Politeknik Kesehatan Kemenkes Padang Covid 19 was declared as a global pandemic, it has had many impacts on health education and practice. So a strategy is needed to continue the academics activities. Virtual learning using technology is one way to keep the learning process running smoothly. Based on the situation, this year’s schedule of the Health Ministry Polytechnic of Padang 2022 wil focus on the substantial theme “The Role of Health Education in Preparedness Reserved Health Task Force for Disaster”, held in Padang, Indonesia, blended conference on 2nd – 3 rd November 2022. The conference particularly welcomes contributions from health educationalists, education managers, practitioners, researchers, and students. The number of participants conference is 35 participants for oral/ poster presentation.
Khasiat buah naga dan buah bit untuk mencegah dan mengobati anemia
Swastka (2014) menyatakan bahwa buah ini dikenal dengan sebutan bermacam-macam seperti Feuy Long Kwa (Cina), Thanh Long (Vietnam), Kaew Mangkorn (Thailand), Shien Mie Kuo (Taiwan), Pitahaya (Mexico), Matano (Hawa), dan Rhino Fruit (Australia). Buah naga termasuk super food karena sangat kaya dengan zat gizi dan senyawa antioksidan, sehingga sangat bermanfaat untuk kesehatan (Tadimalla, 2022). Bit merah merupakan salah satu bahan pangan yang sangat bermanfaat. Salah satu manfaatnya adalah memberikan warna alami pada pembuatan produk pangan Pigmen yang terdapat di dalam buah bit merah adalah betasianin yang merupakan turunan dari betalain. Betasianin merupakan pigmen berwarna merah atau violet yang merupakan kelompok flavanoid bersifat polar karena mengikat gula, pigmen bernitrogen dan merupakan pengganti antosianin (Andersen dan Markham 2004) Betasinin yang terdapat dalam buah bit merah diketahui memiliki efek antiradikal dan aktivitas antioksidan yang tinggi (Mastuti, et al.; 2010).
Translation and Tourism
This book addresses one of the most central, yet criticised, solutions for international tourism promotion, namely translation. It brings together theory and practice, explores the various challenges involved in translating tourism promotional materials (TPMs), and puts forward a sustainable solution capable of achieving maximum impact in the industry and society. The solution, in the form of a Cultural-Conceptual Translation (CCT) model, identifies effective translation strategies and offers a platform for making TPM translation more streamlined, efficient and easily communicated. Using the English-Malay language combination as a case study, the book analyses tourism discourse and includes a road test of the CCT model on actual end-users of TPMs as well as tourism marketers in the industry. Guidelines for best practices in the industry round out the book, which offers valuable insights not only for researchers but also, and more importantly, various stakeholders in the translation, tourism and advertising industries.
Microbiology and Technology of Fermented Foods
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involve...
Iron Fortification of Foods
Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a “how to approach toward solving these problems in both developed and developing countries. Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application. The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.
The Metabolic Syndrome
The Metabolic Syndrome is a valuable reference text, covering all aspects of the metabolic syndrome and its constituent diseases including inflammation, oxidation and adipocytokines. This book explains the aetiology, pathogenesis and clinical treatment of all risk factors as well as the relationship with diabetes, non alcoholic fatty liver disease, polycystic ovary syndrome and coronary heart disease. The Metabolic Syndrome has been further improved from the 1st edition that was highly commended in 2006 Annual British Medical Association medical books competition. All chapters from the first edition are fully updated and this new edition contains an increase in international contributions an...
An Introduction to Food & Beverage Studies
This textbook has been designed for students taking vocational courses in Hospitality Studies in years 11 and 12 at secondary colleges or introductory cources at TAFE level. The previous edition of this book was entitled "An Introduction to Catering".
Food Service Manual
None
Introduction to Foodservice
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
