Ebook Download Communicating Health: Strategies for Health PromotionFrom Brand: SAGE Publications Ltd

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Communicating Health: Strategies for Health PromotionFrom Brand: SAGE Publications Ltd

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Communication skills are essential to effective health promotion and public health practice. This textbook bridges the gap between health communication theory and health promotion and public health practice. It provides students and practitioners with the knowledge and skills they need to design, plan, implement and evaluate programmes and campaigns.

Now in its second edition, topics covered in the book include:

- Mass media

- Diverse audiences

- Evaluation

- Media analysis

- Campaign monitoring

Case studies and interactive activities in each chapter encourage critical thinking and creative campaign design practice.

It will be a valuable resource for students, lecturers and practitioners working across health promotion, public health, communication, media, healthcare and nursing fields.

Nova Corcoran works as a Senior Lecturer in public health and health promotion at the University of Glamorgan.

• Sales Rank: #1563882 in Books
• Brand: Brand: SAGE Publications Ltd
• Published on: 2013-03-06
• Released on: 2013-03-06
• Original language: English
• Number of items: 1
• Dimensions: 9.53" h x .56" w x 6.69" l, .95 pounds
• Binding: Paperback
• 248 pages

Features

• Used Book in Good Condition

About the Author

Nova Corcoran is a senior lecturer in public health at the University of South Wales. She has worked as a lecturer for over 15 years and before that as a health promotion practitioner. Her research interests are in the effective design and delivery of health promotion and health communication, and she has published numerous studies within this area. She has also published two textbooks in the area of health communication titled Health Communication: Strategies for Health Promotion and Working on Health Communication.

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PDF Ebook Why We Teach NowBy Sonia Nieto

PDF Ebook Why We Teach NowBy Sonia Nieto

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This book dares to challenge current notions of what it means to be a ''highly qualified teacher'' á la No Child Left Behind, and demonstrates the depth of commitment and care teachers bring to their work with students, families, and communities. This sequel to Nieto's popular book, Why We Teach, features powerful stories of classroom teachers from across the country as they give witness to their hopes and struggles to teach our nation's children. Why We Teach Now offers us the voices of teachers like 42-year veteran Mary Ginley, who wonders, ''Why would anyone with any brains and imagination ever want to be a teacher?'' Who then answers her own question affirmatively, ''It's because somehow, even today, even with all the insanity, all the rules, all the poorly designed textbooks, all the directives to teach to the test, there are kids out there who need good teachers.''

• Sales Rank: #33889 in Books
• Published on: 2014-12-19
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 6.00" w x .75" l, .0 pounds
• Binding: Paperback
• 288 pages

About the Author
Sonia Nieto is professor emerita of language, literacy, and culture at the College of Education, University of Massachusetts. She is the bestselling author of The Light in Their Eyes, 10th Anniversary Edition, Why We Teach, and What Keeps Teachers Going?

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Ebook Download The Professional Chef

Ebook Download The Professional Chef

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From the Back Cover

"The bible for all chefs." —Paul Bocuse "Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age." —Thomas Keller "The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens." —Susan Feniger and Mary Sue Milliken "This important book is a classic resource, an indispensable reference for both the professional and serious home cook." —Alfred Portale "The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all." —Eric Ripert "How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." —Anthony Bourdain "The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." —Michael Ruhlman

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About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Product details

Series: the professional chef 9th edition

Hardcover: 1232 pages

Publisher: Wiley; 9 edition (September 13, 2011)

Language: English

ISBN-10: 9780470421352

ISBN-13: 978-0470421352

ASIN: 0470421355

Product Dimensions:

8.9 x 2.4 x 11 inches

Shipping Weight: 7.8 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

483 customer reviews

Amazon Best Sellers Rank:

#7,522 in Books (See Top 100 in Books)

Any serious cookbook collector should have this massive tome on their bookshelf.Having said that, it is far from my favorite cookbook and I used to be a professional chef.What surprised me was the utter lack of critical thinking applied to techniques and recipes.I originally wrote this on an older version and did not realize that this book is a new version.It is VERY POORLY EDITED. For example on pages 70-233 on differing ingredients, they missed ingredientsor pictures on EVERY PAGE. Not only that there is no logical sequence with the pictures and theingredients. It is if they threw the pictures and ingredients up in the air and where everthey fell that is how they were inserted in the book. Very unprofessional.The recipes are very poorly written because they are constantly mixing weights and liquid measure.For example they don't in many recipes tell you how many eggs to add but give you a weight measure.The same is true for many liquid measures like buttermilk, instead of how many cups to use theytell you in weight how much.They are also very poor in techniques and methods.For example, they like every other cookbook fail to tell you to place a pan filled with waterunder a spring-form pan when baking cheesecake or your smoke detector will go off. This is becausespring-form pans traditionally leak melted butter out of them and it smokes like crazy.Their recipe for Holandaise sauce is predictable with pouring melted butter into a blender.There is a much better way guaranteed not to have your sauce "break". You put your stick of ice coldbutter in the saucepan with ice cold lemon juice and cold egg yolks and put the pan on low heat andstart stirring. The sauce always thickens beautifully with this technique and the sauce never breaks.This book has not stayed current with the times and included any low cal and low fat recipes and substitutions.They don't even have for example a cream cheese frosting but only list butter-cream frosting.You would think that they would have come up with these techniques on their own. They are steepedin tradtionalism. I actually wrote them and offered to do a one day class on these techniques at theirschool and they did not even bother to answer my letter.So would I recommend the book, well a qualified yes to serious cookbook collectors but not necessarilyif you are looking for outside the box thinking on recipes and techniques. Even if you are looking fortraditional methods and techniques this book is not for you. The CIA should be ashamed of this monstrosityand very poorly written and edited book. To add insult to injury the book is printed in ChinaJohn Wilder is a marriage, relationship and sexual coach. He is the author of a soon to be publishedmarriage and sexual self help book on Kindle

I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows. In comes "The Professional Chef" by the Culinary Institute of America, or CIA.Since this book also serves as the CIA's text book, be warned, it is 1200 pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know. There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more. So, if you are using this to cook for large parties, it's GREAT. If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down (learning is never a bad thing).I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.

There is nothing to think about. If you are serious about cooking, regardless of skill level... BUY THIS BOOK. It is easily the most comprehensive book I own. Period. It's the textbook used by one of the top culinary institutions in the world... that should say enough.Side note: If your coffee table is from Target or IKEA or made of any kind of questionable building materials... you're gonna want to upgrade to something a little more sturdy. Otherwise, this thing is gonna turn it into sawdust. Pretty sure there is a neutron star somewhere around page 700 or so.

I've been a working chef for years and I had an earlier version when in school many, many years ago . I recently purchased this as an updated version. I can't say enough good things about this book . If you are an aspiring chef or was to broaden you cooking skills , this is the book for you ! So much knowledge and information , you will definitely become better in the kitchen . I have come to use it as a great reference and refresher in many ways and every time I find new territory to explore .

Don't go to culinary school. Read this book, work in kitchens. Shut up and pay attention. Don't get cocky. Take pride in your work. Boom. You are a chef now.

Short and simple.......fantastic THICK book, 1212 pages to be exact so be ready to read and learn. Great pics, explanations and theories.I will point out one thing. This book is designed for the profession or aspiring chef so the many many recipes in this book are geared towards resraurant environments. By this I mean the servings are large so be prepared to to math conversions if you are cooking for 2-6 people. Most recipes are 10-20+ servings. Not a huge deal at all but annoying if you're accustomed to traditional cookbooks.Otherwise you won't regret buying this book. It explains many principles and is a wealth of knowledge.

Excellent text. I am NOT a chef, or even a good cook. This textbook explains and teaches in such a fashion as to not only explain complex cooking skills and recipes, but also educate on food combinations and howthey enhance one another in properly prepared meals. I am using this text to educate myself inculinary skills. Well worth the price!

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PDF Download Managing Business Ethics: Straight Talk about How to Do It RightBy Linda K. Trevino, Katherine A. Nelson

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While most business ethics texts focus exclusively on individual decision making (what should an individual do) this resource presents the whole business ethics story. Highly realistic, readable, and down-to-earth, it moves from the individual to the managerial to the organizational level, focusing on business ethics in an organisational context to promote an understanding of complex influences on behavior. The new Fifth Edition is the perfect text for students entering the workplace, those seeking to become professionals in training, communications, compliance, in addition to chief ethics officers, corporate counsel, heads of human resources, and senior executives.

• Sales Rank: #291646 in Books
• Published on: 2010-08-24
• Original language: English
• Number of items: 1
• Dimensions: 8.48" h x .63" w x 6.46" l, 1.16 pounds
• Binding: Paperback
• 480 pages

About the Author
Linda K. Treviño is Professor of Organizational Behavior, Cook Fellow in Busness Ethics, and Director of the Shoemaker Program in Business Ethics in the Smeal College of Business Administration at The Pennsylvania State University where she has been on faculty since 1987. She served as Chair of the Department of Management and Organization from 1999 - 2003. She holds a Ph.D. in management  from Tesas A&M University. Her research and writing on the management of ethical conduct in organizations is widely published and is internationally known.She has published about fifty journal articles and has co-authored an academic book entitled, Managing Ethics in Business Organizations: Social Scientific Perspectives, with Gary Weaver, in 2003.

Katherine A. Nelson is currently on the faculty of the Fox School of Business and Management, Temple University, where she teaches business ethics, introduction to management, and “HR on the Ground,” a course she designed that was named one of “Ten College Courses That Pay Off at Work” (U.S. News & World Report, April 26, 2010). She also has taught business ethics to executive MBAs at the University of Delaware and to executives at Wharton Executive Education at the University of Pennsylvania. (She was a senior fellow in ethics at the Wharton School for several years in the early 1990s.) In 2010, she was honored with the Fox School’s annual Andrisani-Frank Award for Excellence in Teaching.  Kate enjoyed a thirty-year career in business before transitioning to academia. She was a principal and communications practice leader for Mercer Human Resources Consulting in Philadelphia, where she managed a 19-person team of consultants delivering services to Mercer’s clients in southeastern Pennsylvania, New Jersey, and upstate New York. Earlier, she was vice president and head of worldwide HR communication at Citicorp in New York and has held similar positions at a subsidiary of Merrill Lynch and at Honeywell. The ethics game she created at Citicorp, The Work Ethic, was awarded the Gold Quill of Excellence by the International Association of Business Communicators. The Work Ethic and similar games she developed have been used in numerous business schools including Harvard, Wharton, Columbia, Oxford, and INSEAD; and by numerous organizations including NASA, General Electric, and J.P. Morgan.  Kate received her B.A. from the College of Mount St. Vincent in New York City and is completing graduate work in human resources management at Temple University.

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