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This Open access book offers updated and revised information on vessel health and preservation (VHP), a model concept first published in poster form in 2008 and in JVA in 2012, which has received a great deal of attention, especially in the US, UK and Australia. The book presents a model and a new way of thinking applied to vascular access and administration of intravenous treatment, and shows how establishing and maintaining a route of access to the bloodstream is essential for patients in acute care today. Until now, little thought has been given to an intentional process to guide selection, insertion and management of vascular access devices (VADs) and by default actions are based on crisis management when a quickly selected VAD fails. The book details how VHP establishes a framework or pathway model for each step of the patient experience, intentionally guiding, improving and eliminating risk when possible. The evidence points to the fact that reducing fragmentation, establishing a pathway, and teaching the process to all stakeholders reduces complications with intravenous therapy, improves efficiency and diminishes cost. As such this book appeals to bedside nurses, physicians and other health professionals.
Beautiful in so many ways. ― Gill Meller In this collection of delicious and inspiring recipes, Kylee will keep you on track in making the most of seasonal produce to make both sweet and savoury goodness. A beautiful book. ― Peter Gordon With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. “How do I eat it?” was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them. The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.
Edited by R.H. Andrews.