This volume seeks to integrate gender analysis into the global history of science and medicine from the late Middle Ages to the present by focusing on masculinity, the part of the gender equation that has received the least attention from scholars. The premise of the volume is that social constructions...
For over two years, an exceptionally contagious new disease known as Coronavirus Disease 2019 (COVID-19) has spread around the globe and killed millions. Organizations such as the World Health Organization and the United Nations have suggested that universal healthcare could have helped countries currently lacking such mitigate the severity of...
This investigation was conducted to determine the
effect of estrogen replacement therapy (ERT) on vitamin B-6
status of postmenopausal women. Nineteen postmenopausal
women served as subjects. Nine (54.7 + 4.7 years) were
taking ERT (experimental group); ten (56.8 + 2.3 years)
were not (control group). For three consecutive days,
subjects...
In response to climate change and limited resources this paper reviews cohousing as a possible option for sustainable development. Sustainable design practices that incorporate economic, environmental and social issues need to be present in our neighborhoods. Other development methods incorporate one, but not all three, of the triple bottom line...
The present study sought to define a possible role of phosphorus-stimulated
ammoniagenesis, previously observed in vitro and in
experimental animals, in the hypocalciuric effect of phosphorus in young
men. It was hypothesized that titrating some of the hydrogen ions
destined for excretion with ammonia would be beneficial to kidney
calcium...
Dietetic professionals integrate knowledge and
expertise in food, nutrition, management and people and
apply their skills in a variety of settings. As the changing
scene in health care has necessitated enhanced management of
resources, the clinical nutrition manager (CNM) has emerged
as a dietetic professional in hospitals applying sound
management...
Cook-Chill Foodservice System was a new alternative foodservice
system in the 1960s. Food items in Cook-Chill Foodservice Systems are
prepared and chilled in advance of service, stored in inventory, and then
rethermalized before consumption.
The purpose of this research was to evaluate Cook-Chill Systems from
the foodservice manager's view. The...