Marijuana and Medicine


Book Description

The medical use of marijuana is surrounded by a cloud of social, political, and religious controversy, which obscures the facts that should be considered in the debate. This book summarizes what we know about marijuana from evidence-based medicineâ€"the harm it may do and the relief it may bring to patients. The book helps the reader understand not only what science has to say about medical marijuana but also the logic behind the scientific conclusions. Marijuana and Medicine addresses the science base and the therapeutic effects of marijuana use for medical conditions such as glaucoma and multiple sclerosis. It covers marijuana's mechanism of action, acute and chronic effects on health and behavior, potential adverse effects, efficacy of different delivery systems, analysis of the data about marijuana as a gateway drug, and the prospects for developing cannabinoid drugs. The book evaluates how well marijuana meets accepted standards for medicine and considers the conclusions of other blue-ribbon panels. Full of useful facts, this volume will be important to anyone interested in informed debate about the medical use of marijuana: advocates and opponents as well as policymakers, regulators, and health care providers.




Understanding Food


Book Description

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.




Diet and Nutrition


Book Description







Cachexia-anorexia in Cancer Patients


Book Description

Symptoms of weight loss, weakness, and lassitude (ie cachexia) can be found among 50 and 90% of cancer patients. This book provides the most comprehensive text in understanding the causes of these symptoms, how they are recognised and measured, which types of patients are affected, and the possible treatments. The book also examines the psychological impact on the patient and family and ways of managing this. The editors' high international standing has enabled them to assemble an outstanding group of authors to write on the many aspects of cancer cachexia.




The Falconer


Book Description

Edinburgh, 1844. Beautiful Aileana Kameron only looks the part of an aristocratic young lady. In fact, she's spent the year since her mother died developing her ability to sense the presence of Sithichean, a faery race bent on slaughtering humans. She has a secret mission: to destroy the faery who murdered her mother. But when she learns she's a Falconer, the last in a line of female warriors and the sole hope of preventing a powerful faery population from massacring all of humanity, her quest for revenge gets a whole lot more complicated. The first volume of a trilogy from an exciting new voice in young adult fantasy, this electrifying thriller blends romance and action with steampunk technology and Scottish lore in a deliciously addictive read.




Lab Manual for Understanding Food, 4th


Book Description

A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.




Hollywood Highbrow


Book Description

Today's moviegoers and critics generally consider some Hollywood products--even some blockbusters--to be legitimate works of art. But during the first half century of motion pictures very few Americans would have thought to call an American movie "art." Up through the 1950s, American movies were regarded as a form of popular, even lower-class, entertainment. By the 1960s and 1970s, however, viewers were regularly judging Hollywood films by artistic criteria previously applied only to high art forms. In Hollywood Highbrow, Shyon Baumann for the first time tells how social and cultural forces radically changed the public's perceptions of American movies just as those forces were radically changing the movies themselves. The development in the United States of an appreciation of film as an art was, Baumann shows, the product of large changes in Hollywood and American society as a whole. With the postwar rise of television, American movie audiences shrank dramatically and Hollywood responded by appealing to richer and more educated viewers. Around the same time, European ideas about the director as artist, an easing of censorship, and the development of art-house cinemas, film festivals, and the academic field of film studies encouraged the idea that some American movies--and not just European ones--deserved to be considered art.