Holistic approach: Meaning: Holistic approach to patient care incorporates the mental‚ emotional‚ physical and spiritual health of the individual. It explores the connection between mind‚ body‚ spirit and environment. Holistic healing includes a wide range of therapies with inherently complex philosophies about the prevention and treatment of illness. Questions still exist as to the safety of complementary and alternative medicine (otherwise known as CAM)‚ which are an integral part of holistic
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Kashida of Kashmir Kashmiri embroidery is well known for the beauty of its colour‚ texture‚ design and technique. Probably‚ the best-known Indian embroidery is the ’Kashida of Kashmir’. This embroidery is revealed in shawls and in cottage industry done by the members of families in Srinagar. Kashmiri embroidery is practiced by men and it is essentially a commercial craft. | | According to Ramala S. Dongekery‚ the shawl industry in Kashmir was introduced by Zain-ul-Abedin. Akbar was also responsible
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AN INSIGHT INTO THE ROCKETING FOOD PRICES 3/12/2009 Dhruti Kande Page |2 A REPORT ON An insight into the rocketing Food prices BY Dhruti Kande 2007B3A8646G PREPARED IN PARTIAL FULFILMENT OF STUDY ORIENTED PROJECT BITSC323 BIRLA INSTITUTE OF TECHNOLOGY AND SCIENCE –PILANI GOA CAMPUS 3 RD DECEMBER 2009 Page |3 BIRLA INSTITUTE OF TECHNOLOGY AND SCIENCE –PILANI GOA CAMPUS ZUARINAGAR‚ GOA - 403726 CERTIFICATE This is to certify that Ms. Dhruti Kande bearing ID No
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Over a thousand years ago‚ Europe experienced one of its greatest periods of cultural enlightenment.Islam in Spain has had a fundamental presence in the culture and history of the nation. The religion was present inmodern Spanish soil from 711 until 1492 under the rule of the Arabs and Moors of al-Andalus.Islamic Spain was a multi-cultural mix of the people of three great monotheistic religions: Muslims‚Christians‚ and Jews.For more than three centuries in Medieval Spain‚ Muslims‚ Jews and Christians
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Classification of tropical‚ sub-tropical and acid zone fruit – area and production – scope and importance. Climate is of fundamental importance in the development of fruit cluster. Fruit has been a major food for mankind from time immemorial. Primitive man‚ the food habit was based mainly on fruits and also tubers which were found wild in the forests. In fact Adam who is considered to be the progenitor of man was said to have temptingly given the apple. In Ramanaya and Mahabaratha the cultivation
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374 Midterm Summary MILK PRODUCTS What influences the quality of milk? 1. Primary raw material and its components (including microbial contents) 2. Primary treatments (as well as manufacturing processes) used in transformation of milk Criteria that can be used to assess quality of foods including dairy: 1. Sensory: flavor‚ texture‚ appearance 2. Microbiological: raw milk contains microorganisms‚ related to sensory quality and safety) 3. Safety: (shelf life) free of pathogens and
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PREVALENCE OF ESCHERICHIA COLI ON PHILIPPINE PESO BILL WITHIN THE VICINITY OF ILOILO CITY 2012-2013 A Research Paper Presented to The Faculty College of Medical Laboratory Science Department Central Philippine University Iloilo City In Partial Fulfillment of the Requirement for the Research 1 JUSTINE GRACE G. JIMENEA ISAAC JAMES T. LEDESMA MAJA HANNAH LOU L. LOJA ROBERTO R. MANALO JR. JIRAH L. PEDROSA MARCH 2013 CHAPTER 1 INTRODUCTION Background of the Study A classic
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CHAPTER I THE PROBLEM AND ITS BACKGROUND Introduction It is no secret that greens are good for the body but surprisingly‚ despite their large number of nutritional advantages‚ they are one of the most under-consumed foods in the average person ’s diet. There is such a wide variety of green vegetable with different textures and tastes that including one or more as part of a balanced diet need no longer be a point of contention. They can easily be incorporated in recipe favorites‚ are inexpensive
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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[pic] ITC was incorporated on August 24‚ 1910 under the name of ’Imperial Tobacco Company of India Limited’. Its beginnings were humble. A leased office on Radha Bazar Lane‚ Kolkata‚ was the centre of the Company’s existence. The Company celebrated its 16th birthday on August 24‚ 1926‚ by purchasing the plot of land situated at 37‚ Chowringhee‚ (now renamed J.L. Nehru Road) Kolkata‚ for the sum of Rs 310‚000. This decision of the Company was historic in more ways than one. It was to mark the beginning
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