Discover why time spent caring for yourself is always time well spent, and the countless ways you can improve your health, happiness, and wellbeing. When life is busy, it’s easy to put yourself at the bottom of the to-do list and neglect your own needs. If this continues for a prolonged period of time, it will take its toll on your mental and physical health, which will ironically impact on those loved ones you’re trying to care for, or that job you’ve been so committed to. This little book of self-care isn’t about overnight transformation or a huge lifestyle makeover—it’s about implementing small changes that will gradually improve your physical and emotional wellbeing. Do you need to sleep better and eat healthier foods? Are you in need of an energy boost or perhaps you struggle to wind down and relax? Are you a worrier? Do you get caught in a negative spiral of thinking? Does the clutter in your home get you down? Are you overwhelmed with commitments and looking for more balance? Whatever you need to work on, you’ll find advice and inspiration inside this handy guide.

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Emily Riddle has lived her entire life inside a patriarchal commune led by her father. There are many rules, but the most important one, 'keep it in the commune', is the most difficult for her to follow... especially since the only people willing to champion her cause live on the outside. When Emily learns her father has promised her to Lorenzo, a perverted man who has plans for her that extend well beyond marriage and kids, she rebels. Regardless of the consequences, she refuses to marry someone who'd rather beat her than caress her. A day of hooky that starts out as a tiny act of defiance - sneaking out of the commune for a swim - turns into a day filled with hope. After spending time with Levi, a man camping near the lake, she finds what true romance looks like and catches a glimpse into a future that's filled with love and admiration rather than hate and submission. That tiny peek is enough to change the course of Emily's existence and makes it nearly impossible for her to go back to the commune and pretend she'll ever be able to tolerate the life chosen for her instead of the life she longs for. One that includes Levi. Fighting to escape the commune, its leaders, and her fiancé proves to be more dangerous than Emily expected. The secrets she knows, as the leader's daughter, will either follow her to the grave or send her - and Levi - there.

This book provides readers with an anaesthesia-focused alternative to general physiology textbooks. The new edition has been reorganised with the trainee anaesthesist in mind, into shorter bite-sized chapters ideal for exam revision. The content includes the physiology of all major organ systems, with specific emphasis on the nervous, respiratory, and cardiovascular systems as well as special sections on pain, aging, specific environments and obesity. Alongside the learning objectives, reflection points and a handy summary of physiological equations and tables, there is greater emphasis on clinical application in this fourth edition, with applied physiology included in almost every section.

Recognising that graduate supervisory practice is not an abstracted academic pursuit, but an activity that is subjectively bounded by content and context, impacted by the experiences and beliefs of supervisee and supervisor, this text explores the unique dynamics of graduate supervision in the Global South, as perceived and experienced by students and academics within those same contexts. Bringing together contributions which reflect a rich diversity of perspectives on supervisory practices at regional universities in the Caribbean and South Pacific, Graduate Research Supervision in the Developing World explores how supervisors navigate unscripted supervisory terrain; contextualise supervisory best practices; establish roles and relationships, and work to understand supervisees’ needs. By highlighting the effect on graduate supervision of complex sociocultural interplay and the relationship between learning environments and student success, contributors look to locate best practices through analyses of stories of success and failure. As the contributors demonstrate, there is a need to restructure the standardised operation of graduate supervision across diverse faculties. This text will be of great interest to graduate supervisors and their supervisees as well as scholars in the fields of continuing professional development and higher education, in international and comparative education and Sociology of Education.