Wolters Kluwer Health
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Promoted Content
2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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November 2023One Welfare Animal Health and Welfare, Food Security and Sustainability
by Rebeca García Pinillos, Stella Maris Huertas Canén
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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November 2020One Health
The Theory and Practice of Integrated Health Approaches
by Jakob Zinsstag, Esther Schelling, Lisa Crump, Maxine Whittaker, Marcel Tanner, Craig Stephen
One Health, the concept of combined veterinary and human health, has now expanded beyond emerging infectious diseases and zoonoses to incorporate a wider suite of health issues. Retaining its interdisciplinary focus which combines theory with practice, this new edition illustrates the contribution of One Health collaborations to real-world issues such as sanitation, economics, food security and vaccination programmes. It includes more non-infectious disease issues and climate change discussion alongside revised case studies and expanded methodology chapters to draw out implications for practice. Promoting an action-based, solutions-oriented approach, One Health: The Theory and Practice of Integrated Health Approaches highlights the lessons learned for both human and animal health professionals and students.
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Geography & the EnvironmentAugust 2020Urban transformations and public health in the emergent city
by Michael Keith, Andreza Aruska de Souza Santos, Susan Parnell
The imperatives of public health shaped our understanding of the cities of the global north in the first industrial revolutions of the nineteenth and twentieth centuries. They are doing so again today, reflecting new geographies of the urban age of the twenty-first. Emergent cities in parts of the globe experiencing most profound urban growth face major problems of economic, ecological and social sustainability when making sense of new health challenges and designing policy frameworks for public health infrastructures. The rapid evolution of complex 'systems of systems' in today's cities continually reconfigure the urban commons, reshaping how we understand urban public health, defining new problems and drawing on new data tools for analysis that work from the historical legacies and geographical variations that structure public health systems.
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October 2023Vegetable Brassicas and Related Crucifers
by Geoffrey R Dixon, Rachel Wells
The Brassica genus contains diverse and economically important species and crops, for example, Brassica oleracea including cauliflower to kohlrabi, B.rapa including pak choi to mizuna, and aquatic crucifers such as watercress. These provide humankind with huge diversities of foods, promoting health and well-being. This substantially expanded second edition reflects the significant advances in knowledge of plant breeding and crop production which have occurred since publication of the original book in 2006. Embracing new Brassicaceae research and concepts of sustainable and automated crop production, topics include: Brassica evolution and transcontinental spread as the basis for crop breeding Gene-editing, rapid sequencing, genetic markers and linkage mapping to enable efficient plant breeding Seed development, F1 cultivars and rapid maturing crops for profitable cropping Environmental impacts on pests, pathogens, crop reliability and quality Soil health and fertility as agronomic principles Environmental sustainability, biocontrol and integrated pest management Vegetable brassicas as nutrient-rich foods for optimal health benefits An invaluable resource for all those involved in Brassica production, this is essential reading for researchers and students in horticulture and plant science, growers, producers, consultants and industry advisors.
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Food manufacturing & related industriesMay 2006Integrated Food Safety and Veterinary Public Health
by Sava Buncic
The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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MedicineOctober 2024
‘Everyday health’, embodiment, and selfhood since 1950
by Tracey Loughran, Hannah Froom, Kate Mahoney, Daisy Payling
What is the history of 'everyday health' in the postwar world, and where might we find it? This volume moves away from top-down histories of health and medicine that focus on states, medical professionals, and other experts. Instead, it centres the day-to-day lives of people in diverse contexts from 1950 to the present. Chapters explore how gender, class, 'race', sexuality, disability, and age mediated experiences of health and wellbeing in historical context. The volume foregrounds methodologies for writing bottom-up histories of health, subjectivity, and embodiment, offering insights applicable to scholars of times and places beyond those represented in the case studies presented here. Drawing together cutting-edge scholarship, the volume establishes and critically interrogates 'everyday health' as a crucial concept that will shape future histories of health and medicine.
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Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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Dietetics & nutritionMarch 2003Health, Nutrition and Food Demand
by Wen S Chern, Kyrre Rickertsen
Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.
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Dietetics & nutritionApril 2003Food Safety
Contaminants and Toxins
by Edited by J P F D'Mello
Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
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Pharmaceutical industriesSeptember 2008Health Benefits of Organic Food
Effects of the Environment
by Edited by D I Givens, Samantha Baxter, Anne Marie Minihane, Elizabeth J Shaw.
Public concern over impacts of chemicals in plant and animal production on health and the environment has led to increased demand for organic produce, which is usually promoted and often perceived as containing fewer contaminants, more nutrients, and being positive for the environment.These benefits are difficult to quantify, and potential environmental impacts on such benefits have not been widely studied. This book addresses these key points, examining factors such as the role of certain nutrients in prevention and promotion of chronic disease, potential health benefits of bioactive compounds in plants, the prevalence of food-borne pesticides and pathogens and how both local and global environmental factors may affect any differences between organic and conventionally produced food.With contributions from experts in a broad range of related disciplines, this book is an essential resource for researchers and students in human health and nutrition, environmental science, agriculture and organic farming.
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September 2023Primary Health Care in Tanzania through a Health Systems Lens
A History of the Struggle for Universal Health Coverage
by Ntuli A. Kapologwe, James Tumaini Kengia, Eric van Praag, Japhet Killewo, Albino Kalolo, Maryam Amour, Mackfallen Anasel, Rutasha Dadi, Faisal Issa, Mwandu Kini Jiyenze, Godfrey Kacholi, Antony Kapesa, Leonard Katalambula, Anosisye M. Kesale, Stephen M. Kibusi, Amani Kikula, Erick Kitali, George Kiwango, Claud Kumalija, Hadija Kweka, Zarina Shamte Madabida, Abel Makubi, Chacha Marwa, Innocent Mboya, Romuald Mbwasi, William Mfuko, Chipole Mpelembe, Gemini J. Mtei, Oresto Michael Munishi, Castory Munishi, Elihuruma M. Nangawe, Harrieth P. Ndumwa, Frida N. Ngalesoni, Jackline E. Ngowi, Belinda J. Njiro, William Reuben, George M. Ruhago, Bakari Salum, Don De Savigny, Aifelo Sichalwe, Nathanael Sirili, Felix Sukums, Bruno F. Sunguya, Idda L. Swai, Marcel Tanner, Desderi Wengaa
Robust health care systems are paramount for the health, security, and prosperity of people and countries as a whole. This book provides for the first time a chronicle of the struggle for, and eventual success of, universal health coverage (UHC) in Tanzania. Beginning with an introduction to primary health care in the country, from its historical foundations to the major milestones of implementation, this book then considers stewardship of this important aspect of health systems over time. Written in a way to allow the application of lessons learned to other countries' contexts, this book covers: - Policy and governance issues such as leadership, human resources, and financing of health systems; - Practical aspects of health system delivery, including supply chains, community care, new technologies, and the integration of services for particular population groups; - The impact and mitigation of global events on health systems, such as resilience and preparedness in the light of disease outbreaks or climate change, and social, commercial, and political influences. Concluding with a look to the future, forecasting the changes and new solutions needed to adapt to a changing world, this book is a valuable reference for policy makers, global health practitioners, health system managers, researchers, students, and all those with an interest in primary health care and reforms - both in Tanzania and beyond.
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April 2021The Patient Catchers
How we are talked into illness
by Michelle Hildebrandt
The health market seems to have been unleashed, more and more actors, indications, methods compete for attention. Dr. Michelle Hildebrandt shows how companies, but also doctors and alternative medicine are “catching” patients out of economic interests – and how we are happy to put up with that. So more and more people are being treated unnecessarily or incorrectly with medicine and therapies, while at the same time rogue providers are propagating sometimes dangerous methods instead of calling for life-saving diagnostics. Knowledge is needed in order for patients to overcome their self-inflicted immaturity. Michelle Hildebrandt‘s book makes an important contribution to this.
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MedicineNovember 2024
Technology, health and the patient consumer in the twentieth century
by Rachel Elder, Thomas Schlich
Technology and consumerism are two characteristic phenomena in the history medicine and healthcare, yet the connections between them are rarely explored by scholars. In this edited volume, the authors address this disconnect, noting the ways in which a variety of technologies have shaped patients' roles as consumers since the early twentieth century. Chapters examine key issues, such as the changing nature of patient information and choice, patients' assessment of risk and reward, and matters of patient role and of patient demand as they relate to new and changing technologies. They simultaneously investigate how differences in access to care and in outcomes across various patient groups have been influenced by the advent of new technologies and consumer-based approaches to health. The volume spans the twentieth and twenty-first centuries, spotlights an array of medical technologies and health products, and draws on examples from across the United States and United Kingdom.
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Humanities & Social SciencesJanuary 2025Serving the public
The good food revolution in schools, hospitals and prisons
by Kevin Morgan
A revealing account of what we feed our citizens in schools, hospitals and prisons. Access to good food is the litmus test of a society's commitment to social justice and sustainable development. This book explores the 'good food revolution' in public institutions, asking what broader lessons can be learned. In schools the book examines the challenge of the whole school approach, where the message of the classroom is being aligned with the offer of the dining room. In hospitals it looks at the struggle to put nutrition on a par with medicine and shape a health service worthy of the name. And in prisons it shows how good food can bring hope and dignity to prisoners, helping them to rehabilitate themselves. Drawing on evidence from the UK and the US, Serving the public highlights how public institutions are harnessing the power of purchase to secure public health, social justice and ecological integrity. The quest for good food in these institutions is an important part of the struggle to redeem the public sphere and repair the damage wrought by forty years of neoliberalism.
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December 2020
Health Promotion
Global Principles and Practice
by Ruth Cross, Louise Warwick-Booth, Simon Rowlands, James Woodall, Ivy O'Neil, Sally Foster
Health promotion is a key mechanism in tackling the foremost health challenges faced by developing and developed nations. Covering key concepts, theory and practical aspects, this new edition continues to focus on the themes central to health promotion practice worldwide. Social determinants, equality and equity, policy and health, working in partnerships, sustainability, evaluation and evidence-based practice are detailed, and the critical application of health promotion to practice is outlined throughout the book. Beginning with the foundations of this important area, in this new edition the authors then place greater emphasis on the role of power within health and communities. Drawing upon international settings and teaching experience in the global North and South, it finishes with a summary of the future directions of professional health promotion practice. Placing a strong emphasis on a global context, this book provides an accessible and engaging resource for postgraduate students of health promotion, public health nursing and related subjects, health practitioners and NGOs.
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BiotechnologyApril 2004Consumer Acceptance of Genetically Modified Foods
by Edited by Robert E Evenson, Vittorio Santaniello
In recent years there have been increasing concerns about the potential health risks of genetically modified foods. Consumer perceptions vary between countries, but are probably most pronounced in Europe and least in North America. These have had a profound and controversial effect on the development of markets for GM products.This book presents a compilation of studies of consumer acceptance of GM foods. These studies utilized different methods and evidence including: price and expenditure data; experimental methods; "willingness to pay"; consumer attitudes; and economic consequences.
