This best-selling introduction to medical terminology text is flexible enough to be used in a traditional or a self-instructional course format. Suited for students of all levels in the allied health professions, this text provides the appropriate amount of detail needed to learn the basics of medical terminology. This Third Edition also includes a new chapter on Cancer Medicine and a user-friendly CD-ROM that includes interactive flashcards, crossword puzzles, and additional exercises.
This best-selling introduction to medical terminology text is flexible enough to be used in a traditional or a self-instructional course format. Essential Medical Terminology, Third Edition, is based on the body-systems approach. Suited for students of all levels in the health professions, this text provides the appropriate amount of detail needed to learn the basics of medical terminology. After studying the fundamentals of pronunciation, students can study the chapters in any order the instructor deems appropriate.The Third Edition also includes a new chapter on Cancer Medicine. Each new copy of the text includes a user-friendly CD ROM* with interactive flashcards, crossword puzzles, and additional exercises. This text with helpful online resources is highly accessible for all health care students, offering a wealth of valuable information at an attractive price.*Please note electronic formats and Ebooks do not include access to the CD ROM.Essential Medical Terminology is also available as an online course. Learn more about Navigate Course Manager: Essential Medical Terminologyhttp://www.jblearning.com/catalog/9781449678371/
Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
The standard reference to U.S. regulations affecting the fruit and vegetable processing industry. Describes major government regulations on the safety, quality, economic equity, fair competition, and proper transportation for processed fruits and vegetables. Also discusses worker safety and environmental regulations affecting fruit and vegetable processing establishments. Provides examples of educational programs and materials prepared by food trade associations to assist food companies to comply with federal regulations. Contains numerous lists and tables for food standards, grades, government publications, pesticide chemicals, tariff schedules, food defects, and others.
New edition of a text for students beginning their education in health care. Coverage includes an overview of the health care system in the US its history, categories of services, and financing. Individual chapters are devoted to various professions, with description of work environments and trends,