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IISS 2019
The International Interdisciplinary Studies Seminar (IISS) is an annual scientific conference that provides a unique platform for scientists, researchers, and professionals across multiple disciplines to share their research advancements and critical ideas to address the social sciences issues (Social capacity for environmental protection, community-driven environmental management). The conference was initiated 12 years ago by recognising that social problems require an interdisciplinary approach to reach a holistic solution. Every year, the conference has been attended by hundreds of participants from various disciplines of science. The 13th IISS conference held on October 30th-31st, 2019; at Malang, East Java, Indonesia.
Ergonomi untuk Pemula
Buku ini terdiri dari 12 bab yang secara garis besar dibagi menjadi empat bagian utama, yaitu: Ergonomi Fisik: Anatomi Tubuh Manusia, Fisiologi Kerja, Antropometri, dan Biomekanika Manual Material Handling (MMH) Ergonomi Kognitif: Beban Kerja Mental Manusia, Human Computer Interaction (HCI), dan Stres Kerja.Ergonomi Lingkungan: Pencahayaan di Tempat Kerja, Temperatur di Tempat Kerja, Kebisingan di Tempat Kerja, Getaran di Tempat Kerja, dan Desain Interior Tempat Kerja termasuk Bentuk dan Warna Ergonomi Makro: Struktur Organisasi Kerja, Kebijakan dan Proses, Komunikasi Kerja dan Manajemen SDM, Task Analysis, serta Kultur Organisasi.
SIKLUS MENSTRUASI PADA KUALITAS TIDUR
Judul : Siklus Menstruasi Pada Kualitas Tidur Penulis : Filliya Azzura, Dr. Ns. Lili Fajria, S.Kep, M. Biomed., Wedya Wahyu, S.Kp, M.Kep Editor : Wedya Wahyu, S.Kp, M.Kep Ukuran : 15,5 x 23 cm Tebal : 64 Halaman Cover : Soft Cover No. ISBN : 978-623-497-930-5 SINOPSIS Gangguan siklus menstruasi disebabkan oleh berbagai macam masalah salah satunya adalah kualitas tidur. Salah satu dampak akibat kualitas tidur yang buruk adalah gangguan siklus menstruasi. Dalam buku ini anda dapat mengetahui hubungan kualitas tidur dengan siklus menstruasi.
Health Promotion
`This book makes an important contribution to the growing literature in the health promotion arena, with its comprehensive coverage of contemporary philosophical, research and practice issues. The healthy public policy chapter provides the best treatment of this topic I have read' - Professor Maurice B Mittelmark, University of Bergen, Norway and President of the International Union of Health Promotion and Education `This book advances a fresh proposition, rather than rehashing the standard theories that we have read endless times... it sets out a "New Health Education", which has shaken off its victim blaming shackles, and focus on individual behaviour, to truly complement the aims of healt...
The Theory of the Marketing Firm
The marketing firm is that business organisation which responds to the imperatives of consumer-orientation. Its style of management is marked by its adherence to the criteria of goal separation, participation in marketing transactions, entrepreneurial sovereignty and reciprocal entrepreneurial management, all of which are explored in this pioneering book. It assumes the proposition, uncontroversial enough to marketing academics and students, that contemporary firms can survive and prosper – achieve their financial goal, be it the maximization of profit or sales or growth – only if they respond appropriately to those imperatives: specifically, the forces that promote consumer discretion a...
Chocolate Science and Technology
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the ...
From Psycho-Analysis to Culture-Analysis
This book confronts the barriers that face the cross-cultural application of western psychotherapy. It puts forward an argument for applying culture analysis, in which the therapist analyses the inconsistencies within the client's culture, before applying psychoanalysis, in which the analyst analyses the intra-psychic conflicts.
The Determination of Chemical Elements in Food
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering: Fundamentals and method development, selected applications, and s...
Herbs to Help You Heal
It is said that for every naturally occurring ailment, there is a naturally occurring remedy. So many people are in the process of finding earth friendly practices to help improve the health of the planet. Incorporating herbs into your life can benefit both the earth, and your body, this book provides a path to taking control of your own health, even growing beneficial plants in your own back yard. If you are familiar with using herbs or are discovering them for the first time; Herbs To Help you Heal can give you the information you need at a glance to make smart and informed choices.
Food Oral Processing
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
