INTRODUCTION TO SPORTS MEDICINE & ATHLETIC TRAINING 2E is designed for individuals interested in athletics and the medical needs of athletes. It is the first full-concept book around which an entire course can be created. This book covers sports medicine, athletic training and anatomy and physiology in an easy to understand format that allows the reader to grasp functional concepts of the human body and then apply this knowledge to sports medicine and athletic training. Comprehensive chapters on nutrition, sports psychology, kinesiology and therapeutic modalities are included. Instructors will appreciate both the depth of the material covered in this unique book and the ease in which it is presented. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

This Sixth Edition takes you clearly and effectively through the entire process of database development and implementation. This market leading text includes new Visio and UML tutorials, as well as a new chapter on Advanced SQL. All appendices are housed on a CD that accompany every copy of the text.

Now thoroughly streamlined and revised, PRINCIPLES OF INFORMATION SYSTEMS, Ninth Edition, retains the overall vision and framework that made the previous editions so popular while eliminating outdated topics and updating information, examples, and case studies. In just 600 pages, accomplished authors Ralph Stair and George Reynolds cover IS principles and their real-world applications using timely, current business examples and hands-on activities. Regardless of their majors, students can use this book to understand and practice IS principles so they can function more effectively as workers, managers, decision makers, and organizational leaders. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.