CHE

New resources added to The College of Humanities, Education and Law collection.
Dimensions of Food
Authors: Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine Edition: 7th Description: This book presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in ...Read More
Passage of Change: Law Society and Governance in the Pacific
Author: Anita Jowitt and Tess Newton Cain. Edition: 2010. Description: Numerous issues face Pacific states trying to find their way in the early 21st century. Countries are striving to secure the benefits of modernisation. Governance, law and o...Read More
Residential Interior Design: A Guide to Planning Spaces
Authors: Maureen Mitton, Courtney Nystuen Additional Illustrations by Melissa Brewer, Jamey Bowe, Shelley Pecha, and Emily Pingel Edition: 3rd Description: This book is the industry-standard reference for all aspects of residential space planni...Read More
Fundamentals of Meal Management
Authors: Margaret McWilliams Edition: 5th Description: Fundamentals of Meal Management has been revised in its 5th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institution...Read More
Understanding Nutrition
Authors: Eleanor Whitney, Sharon Rolfes, Tim Crowe, David Cameron-Smith Edition: 3rd Description: Building upon Ellie Whitney and Sharon Rady Rolfes’ classic text, this third Australian and New Zealand edition of Understanding Nutrition is a ...Read More
Resource Management for Individuals and Families
Authors: Elizabeth Goldsmith Edition: 5th Description: Resource Management for Individuals and Families contains 14 well-organized chapters divided into four parts to introduce students to the best of management thinking and practice. The fifit...Read More
Community Nutrition in Action: An Entrepreneurial Approach
Authors: Marie A Boyle Edition: 7th Description: This book introduces the program planning, policies, resources, and nutrition issues specific to community nutrition and provides an understanding of creating and implementing nutrition programs ...Read More
Introductory Foods
Authors: Barbara Scheule, Marion Bennion Edition: 14th Description: This book is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The te...Read More
Understanding Food: Principles and Preparation
Authors: Amy Brown Edition: 5th Description: This is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry...Read More
Advanced Nutrition and Human Metabolism
Authors: Sareen S. Gropper, Jack L. Smith, Timothy P. Carr Edition: 7th Description: This book clearly and accurately explains even the most complex metabolic processes and concepts in a student-friendly manner. The 7th Edition equips you with ...Read More