...National Cancer Institute U.S. Department of HealtH anD HUman ServiceS Support for People With Cancer Eating Hints Before, During, and After Cancer Treatment national institutes of Health About this Book Eating Hints is written for you—someone who is about to get, or is now getting, cancer treatment. Your family, friends, and others close to you may also want to read this book. You can use this book before, during, and after cancer treatment. It has hints about common types of eating problems, along with ways to manage them. This book covers: u What you should know about cancer treatment, eating well, and eating problems u How feelings can affect appetite u Hints to manage eating problems u How to eat well after cancer treatment ends u Foods and drinks to help with certain eating problems u Ways to learn more Talk with your doctor, nurse, or dietitian about any eating problems that might affect you during cancer treatment. He or she may suggest that you read certain sections or follow some of the tips. Rather than read this book from beginning to end, look at just those sections you need now. Later, you can always read more. Table of Contents What You Should Know About Cancer Treatment, Eating Well, and Eating Problems .........................................................................1 Feelings Can Affect Your Appetite During Cancer Treatment ......................................................................................................
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...of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for extra precaution. Let it “beep” a warning mark prior to the end of the timed test. 2. WEAR EAR PLUGS (if a little noise distracts you). 3. ORGANIZE YOUR “CHEAT SHEET” (you get 1 sheet of scrap paper during your test) SO SAVE ROOM FOR YOUR SCRAP PAPER. DON’T BE SLOPPY! 4. When you...
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...The CrossFit Level 1 Training Guide is a collection of CrossFit Journal articles written since 2002 primarily by CrossFit CEO and founder Coach Greg Glassman (“Coach Glassman”) on the foundational movements and methodology of CrossFit. The Level 1 Certificate Course is CrossFit’s cornerstone seminar, which has allowed thousands to begin their careers as CrossFit Trainers. This Guide is designed to be used in conjunction with the Level 1 Course to develop the participant’s knowledge and trainer skills, as well as prepare him or her for the Level 1 test. This is an essential but not an exhaustive resource. Some of the knowledge required to pass the test comes from these articles; the other material comes directly from the two-day course. Some edits to the original articles have been made for the Training Guide to flow as a stand-alone reference, provide context for readers, as well stay current with the course format. All original works are preserved in the CrossFit Journal and hotlinks (noted by their blue color) are provided throughout. Copyright © CrossFit, Inc. All Rights Reserved. CrossFit is a registered trademark ‰ of CrossFit, Inc. V2.2-20150514R4.KW V2.3_ 20150525.KW Table of Contents Methodology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Medicine-Ball Cleans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Understanding CrossFit. . . . . . . . . . . . . . . . ....
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...WETFEET, INc. The Folger Building 101 Howard Street Suite 300 San Francisco, CA 94105 Phone: (415) 284-7900 or 1-800-926-4JOB Fax: (415) 284-7910 Website: www.wetfeet.com carEErs IN markETINg 2008 Edition ISBN: 978-1-58207-759-8 PhOTOcOPyINg Is PrOhIbITED Copyright 2008 WetFeet, Inc. All rights reserved. This publication is protected by the copyright laws of the United States of America. No copying in any form is permitted. It may not be reproduced, distributed, stored in a retrieval system, or transmitted in any form or by any means, in part or in whole, without the express written permission of WetFeet, Inc. The publisher, author, and any other party involved in creation, production, delivery, or sale of this WetFeet Insider Guide make no warranty, express or implied, about the accuracy or reliability of the information found herein. To the degree you use this guide or other materials referenced herein, you do so at your own risk. The materials contained herein are general in nature and may not apply to particular factual or legal circumstances. Under no circumstances shall the publisher, author, or any other party involved in creation, production or delivery of this guide be liable to you or any other person for damages of any kind arising from access to, or use of, its content. All illustrations by mckibillo Careers in Marketing chaPTEr 1 2 1 carEErs IN markETINg aT a glaNcE 5 ThE rOlE 6 Overview 8 Hiring Trends 9 Breakdown by Industry 24 Trends in the Field ...
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...Test Bank to Accompany Microeconomics Seventh Edition by Pindyck / Rubinfeld Pearson Education © 2009 8/12/2008 Contents Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Preliminaries ........................................................................................................................1 The Basics of Supply and Demand..................................................................................16 Consumer Behavior...........................................................................................................55 Individual and Market Demand...................................................................................125 Uncertainty and Consumer Behavior ...........................................................................179 Production ........................................................................................................................236 The Cost of Production ...................................................................................................273 Profit Maximization and Competitive Supply ............................................................327 The Analysis of Competitive Markets ..........................................................................375 Chapter 10 Market Power: Monopoly and Monopsony.................................................................438 Chapter 11 Pricing with Market Power .....
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...日常生活词汇 日常购物词汇 to do some shopping; to go shopping 买东西 shopping centre 商业中心区 department store 百货商店 children's goods store 儿童用品商店 antique shop 古玩店 second-hand store 旧货店 counter 柜台 stall, stand 售货摊 show window 橱窗 show case 玻璃柜台 shelf 货架 cash desk, cashier's desk 收银处 price tag 标价签 prices are fixed, fixed prices 有定价 discount 打折扣 change 零钱 to keep the bill 留发票 to wrap up 包装 free of charge 不收费 to deliver 送 be al sold out, out of stock 售空 shop assistant, salesman 售货员 saleswoman 女售货员 glassware counter 玻璃器皿部 enamel ware 搪瓷器皿 haberdashery 男子服饰用品 confectionery 糖果糕点 cosmetics 化妆用品 stationery 文具 fabrics 纺织品 dry goods 服装 ready-made clothes, off-the-peg, ready-to-wear 成衣,现成服装 men's wear 男服 women's wear 女服 underwear 内衣裤 sports goods, athletic equipment 体育用品 sundries 零星小物 toilet articles 盥洗用品 towel 毛巾 handkerchief 手帕 toilet soap 香皂 shampoo 洗发香波 soap 肥皂 laundry soap 洗衣皂 soap powder 肥皂粉 soap flakes 皂片 medicated soap 药皂 detergent 洗衣粉 cleanser 去污粉 tooth paste 牙膏 tooth brush 牙刷 toilet mirror 梳妆镜 hair brush 发刷 hair vaseline 发蜡 cosmetics 化妆品 lipstic 口红, 唇膏 face powder 粉 compact 粉盒 powder puff 粉扑 cold cream 香脂 vanishing cream 雪花膏 perfume, scent 香水 perfume spray 香水喷子 coat hanger 挂衣架 clothes-peg, clothes pin 晒衣夹 string bag, net bag 网兜 thermos bottle 热水瓶 cap, cork 热水瓶瓶盖 travellers' water bottle, water flask, canteen 旅行水壶 lunch box, canteen 饭盒 thread 线 needle 针 button 钮扣 zipper 拉链 key-ring 钥匙圈 torch, flashlight 手电 bulb 灯泡 ...
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...coFood and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...NCSBN ON-LINE REVIEW 1.A client has been hospitalized after an automobile accident. A full leg cast was applied in the emergency room. reason for the nurse to elevate the casted leg is to A) Promote the client's comfort B) Reduce the drying time C) Decrease irritation to the skin D) Improve venous return The most important D: Improve venous return. Elevating the leg both improves venous return and reduces swelling. Client comfort will be improved as well. 2. The nurse is reviewing with a client how to collect a clean catch urine specimen. What is the appropriate sequence to teach the client? A) B) C) D) Clean the meatus, begin voiding, then catch urine stream Void a little, clean the meatus, then collect specimen Clean the meatus, then urinate into container Void continuously and catch some of the urine A: Clean the meatus, begin voiding, then catch urine stream. A clean catch urine is difficult to obtain and requires clear directions. Instructing the client to carefully clean the meatus, then void naturally with a steady stream prevents surface bacteria from contaminating the urine specimen. As starting and stopping flow can be difficult, once the client begins voiding it’s best to just slip the container into the stream. Other responses do not reflect correct technique 3. Following change-of-shift report on an orthopedic unit, which client should the nurse see first? A) B) C) D) 16 year-old who had an open reduction of a fractured wrist 10 hours ago 20 year-old...
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...[pic] ББК 81.2.1. Англ. М41 Рецензенты: кафедра английского языка Новгородского государственного университета им. Ярослава Мудрого (зав. кафедрой, доцент, кандидат филологических наук Е. Ф. Жукова) доцент кафедры английской филологии № 2 Санкт-Петербургского государственного университета М. В. Сорокина Меркулова Е. М., Филимонова О. Е., Костыгина С. И., Иванова Ю. А., Папанова Л. В. М41 Английский язык для студентов университетов. Чтение, письменная и устная практика. Серия «Изучаем иностранные языки».— СПб.: Издательство Союз, 2000.— 384 с. ISBN 5-87852-114-8 Настоящая книга представляет собой вторую часть учебного комплекса "English For University Students". Учебник включает текстовый материал и комплексную систему упражнений для отработки навыков устной и письменной речи на продвинутом этапе обучения. Материал отредактирован профессором кафедры современных языков и литератур Оклевдского университета Н. Ф. Лонганом. Все права защищены. ( «Издательство Союз», 2000 ( Меркулова Е. М.. Филимонова О. Е., Костыгина С. И., Иванова Ю. А., Папанова Л.В., 2000 ( В.А. Гореликов, художественное оформление, 2000 ISBN 5-87852-114-8 CONTENTS Lesson 1 FAMILY LIFE 3 Lesson 2 HOME 16 Lesson 3 DAILY ROUTINE 29 Lesson 4 DOMESTIC CHORES 41 Lesson 5 SHOPPING FOR FOOD 54 Lesson 6 SHOPPING FOR CONSUMER GOODS 68 Lesson 7 MEALS AND COOKING 81 Lesson 8 COLLEGE LIFE 96 ...
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...To purchase a paperback copy please visit: http://www.cafepress.com/hanmilounge Thinking of starting your own online business or writing career? Try My Favorites: Internet and Computer Tutorials Newbie Club *** LOW COST - HIGH QUALITY! Websites and Domain names Netfirms *** E-Book Creation Software E-book Gold *** Sell your books and more. CafePress Self Publishing House *** Personalized Merchandise You create it, they sell & ship it! Zazzle *** Many resources for writers The Writers Store *** Search hundreds of Literary Agents in seconds! FirstWriter English Korean Phonetic Dictionary ROMANIZED Travel Companion Edition A beginner’s guide to the Korean language By D.L. Bangerter Emergency Word List ambulance bleeding breathless (not breathing) choking doctor food poisoning headache heart heart failure help hospital injured medicine pain painful painkiller pharmacy poison sick unconscious urgent g(k)oo-guuhp-chah pee-nah-yoh soom-ah-moht-sae-oh soom-mahk-hee-dah uuhee-sah s(sh)eek-joong-d(t)ohk d(t)oo-tohng sheem-jahng sheem-jahng-mah-bee d(t)oh-ah-choo-sae-oh b(p)yuhng-wuhn d(t)ah-chee-dah yahk g(k)oh-tohng ah-puuhn j(ch)een-tohng-jeh yahk-gook d(t)ohk-yahk mah-nee-ah-puuh-yoh moo-uuhee-sheek g(k)een-guuhp-hahn 구급차 피나요 숨 못쉬어요 숨막히다 의사 식중독 두통 심장 심장마비 도와주세요 병원 다치다 약 고통 아품 진통제 약국 독약 많이아프다 무의식 긴급한 Public Places airport bank downtown hotel immigration office market (small store) money changer police station post office...
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...00_078973706x_fm.qxd 1/14/08 2:42 PM Page ii NCLEX-PN® Exam Cram, Second Edition Copyright © 2008 by Pearson Education All rights reserved. No part of this book shall be reproduced, stored in a retrieval system, or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the publisher. No patent liability is assumed with respect to the use of the information contained herein. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. Nor is any liability assumed for damages resulting from the use of the information contained herein. ISBN-13:978-0-7897-2706-9 ISBN-10: 0-7897-3706-x Library of Congress Cataloging-in-Publication Data Rinehart, Wilda. NCLEX-PN exam cram / Wilda Rinehart, Diann Sloan, Clara Hurd. -- 2nd ed. p. cm. ISBN 978-0-7897-3706-9 (pbk. w/cd) 1. Practical nursing--Examinations, questions, etc. 2. Nursing--Examinations, questions, etc. 3. National Council Licensure Examination for Practical/Vocational Nurses--Study guides. I. Sloan, Diann. II. Hurd, Clara. III. Title. RT62.R55 2008 610.73'076--dc22 2008000133 Printed in the United States of America First Printing: February 2008 Trademarks All terms mentioned in this book that are known to be trademarks or service marks have been appropriately capitalized. Pearson Education cannot attest to the accuracy of this information. Use of a term in this book should not be regarded...
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...Growing Up Asian in Australia file:///D|/ /Calibre Library/Wei Zhi/Growing Up Asian in Australia (799)/text/part0000.html[2014-6-18 23:54:32] Growing Up Asian in Australia file:///D|/ /Calibre Library/Wei Zhi/Growing Up Asian in Australia (799)/text/part0000.html[2014-6-18 23:54:32] Growing Up Asian in Australia Growing up Asian in Australia file:///D|/ /Calibre Library/Wei Zhi/Growing Up Asian in Australia (799)/text/part0001.html[2014-6-18 23:54:33] Growing Up Asian in Australia Growing up Asian in Australia ...................................... Alice Pung Edited by file:///D|/ /Calibre Library/Wei Zhi/Growing Up Asian in Australia (799)/text/part0002.html[2014-6-18 23:54:33] Growing Up Asian in Australia Published by Black Inc., an imprint of Schwartz Media Pty Ltd Level 5, 289 Flinders Lane Melbourne Victoria 3000 Australia email: enquiries@blackincbooks.com http://www.blackincbooks.com Introduction and this collection © Alice Pung & Black Inc. Individual works © retained by the authors. Reprinted 2008 . ALL RIGHTS RESERVED. 2008. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by any means electronic, mechanical, photocopying, recording or otherwise without the prior consent of the publishers. Photo of Hoa Pham by Alister Air. Photo of Joy Hopwood by Yanna Black. The National Library of Australia Cataloguing-in-Publication entry: Pung, Alice (ed.) Growing up...
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...a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce. Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing....
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...ALSO BY JOHN GREEN Looking for Alaska An Abundance of Katherines Paper Towns Will Grayson, Will Grayson W ITH DAVID LEVITHAN DUTTON BOOKS | An imprint of Penguin Group (USA) Inc. DUTTON BOOKS A MEMBER O F PENGUIN GRO UP (USA ) INC . Published by the Penguin Group | Penguin Group (USA ) Inc., 375 Hudson Street, New York, New York 10014, U.S.A . | Penguin Group (C anada), 90 Eglinton A v enue East, Suite 700, Toronto, O ntario M4P 2Y3, C anada (a div ision of Pearson Penguin C anada Inc.) | Penguin Books Ltd, 80 Strand, London WC 2R 0RL, England | Penguin Ireland, 25 St Stephen’s Green, Dublin 2, Ireland (a div ision of Penguin Books Ltd) | Penguin Group (A ustralia), 250 C amberw ell Road, C amberw ell, V ictoria 3124, A ustralia (a div ision of Pearson A ustralia Group Pty Ltd) | Penguin Books India Pv t Ltd, 11 C ommunity C entre, Panchsheel Park, New Delhi - 110 017, India | Penguin Group (NZ), 67 A pollo Driv e, Rosedale, A uckland 0632, New Zealand (a div ision of Pearson New Zealand Ltd) | Penguin Books (South A frica) (Pty ) Ltd, 24 Sturdee A v enue, Rosebank, Johannesburg 2196, South A frica | Penguin Books Ltd, Registered O ffices: 80 Strand, London WC 2R 0RL, England This book is a w ork of fiction. Names, characters, places, and incidents are either the product of the author’s imagination or are used fictitiously , and any resemblance to actual persons, liv ing or dead, business establishments, ev ents, or locales is entirely coincidental. C opy right ©...
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