by
Watkins, Diana B., editor.
Call Number
616.831 23
Publication Date
2014
Summary
Alzheimer's disease is an illness of the brain. It causes large numbers of nerve cells in the brain to die. This affects a person's ability to remember things and think clearly. People with AD become forgetful and easily confused. They may have a hard time concentrating and behave in odd ways. These problems get worse as the illness gets worse, making it more difficult for caregivers. Caring for a person with Alzheimer's disease is a challenge that calls upon the patience, creativity, knowledge, and skills of each caregiver. This book is for those who provide in-home care for people with Alzhe.
Format:
Electronic Resources
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0.1132
by
Abramson, Mark A., 1947- author.
Call Number
324.2736 23
Publication Date
2014
Summary
In this book, Paul Lawrence and Mark Abramson build on their extensive interviews with 42 Obama Administration political executives over the past four years. Political executives from numerous federal agencies were interviewed about the challenge of managing in government and the activities undertaken by their agencies.
Format:
Electronic Resources
Relevance:
0.0638
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by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
0.0469
by
Malik, Abdul.
Call Number
664.07
Publication Date
2014
Summary
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Format:
Electronic Resources
Relevance:
0.0454
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