This compelling volume advances the understanding of what parenting and related sociodemographic, demographic, and environmental variables look like and how they are associated with child development in low- and middle-income countries around the world. Specifically, expert authors document how child growth, caregiving practices, discipline and violence, and children’s physical home environments, along with child and primary caregiver sociodemographic characteristics and household and national development demographic characteristics, are associated with central domains of early childhood development across a substantial fraction of the majority world using contemporary 21st-century data from the UNICEF Multiple Indicator Cluster Surveys and the UNICEF Early Childhood Development Index. The lives of nearly 160,000 girls and boys aged 3 to 5 years in nationally representative samples from 51 low- and middle-income countries are sampled to address 7 principal questions about children, caregiving, and contexts. Parenting and Child Development in Low- and Middle-Income Countries takes an authentically international approach to parenting, the environment, and child development in cultural contexts that more fully characterize the world’s diversity. Parenting and Child Development in Low- and Middle-Income Countries is essential reading for researchers and students of parenting, psychology, human development, family studies, sociology, and cultural studies, as well as governmental and non-governmental professionals working with families in low- and middle-income countries.
physical edition. Nursing Outcomes: State of the Science is an invaluable resource for nurse researchers, scholars, and health care professionals committed to effective, quality nursing care as evidenced by nursing-sensitive outcomes measurement. This text concentrates on outcome indicators which focus on how patients and their conditions are affected by their interaction with nursing staff. Each chapter includes a concept analysis of the outcome concept; then defining characteristics are identified and a conceptual definition is proposed. Factors that influence the outcome concept are discussed, as well as the consequences for clients' health and well-being. The strength of the evidence is reviewed concerning the sensitivity of the outcome concept to nursing structure variables and nursing/processes interventions. The author offers a comprehensive synthesis of the literature, critically reviews the quality of the evidence, and provides direction for the selection of outcome variables
ASHP’s significantly updated 4th edition of our widely popular Preceptor’s Handbook for Pharmacists expands the content to include current challenges and issues impacting preceptors since fundamental changes have occurred that greatly affect modern practice including: The onboarding process Wellness and resiliency Misconduct and inappropriate behaviors Teaching across diverse student populations Ethics To be an effective preceptor, a pharmacist should exhibit clinical competency skills, possess excellent communication skills, and also demonstrate humanistic skills. This edition includes perspectives from across the country and from different or unique practice programs to bring a wide variety of expertise to this edition. The intent is for this book to be reflective on broad practice guidelines. The Preceptor's Handbook for Pharmacists, 4th edition is the updated and expanded authoritative resource for both new and experienced pharmacy preceptors to create a lifelong impact on young pharmacists.
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. Provides the first comprehensive reference on steamed breads and steamed buns Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends
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