David J Cook – författare

Understanding Health Communications Technologies provides a hands-on guide for students and professionals for effective investment in deployment  of management of communication technologies in health settings.  Employing case studies that enhance understanding and insight this book guides readers in appropriate technology selection, and long-term strategic management. This book provides an overview of the distribution and use of communication technologies within the health field and includes information about current and emerging synchronous and asynchronous health care communications technologies. It is filled with illustrative examples of real-life projects that have succeeded and provides lessons learned from projects that failed. The thirty-eight case studies cover topics such as management and operations, implementation, communication, outcomes, education, patient care, policy, unique applications, and technology.  In addition, each case study includes discussion questions and references. Written by editors Pamela Whitten and David Cook and a panel of highly experienced contributors, this book offers students and health care professionals practical approaches to evaluating and selecting communications technologies for improving health services delivery.

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.