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Volume Two of this retrospective bibliography is both a continuation and an expansion of Volume One (1984). It contains references to Canadian medical-historical literature published between 1984 and 1998, and also includes much additional material published prior to 1984. Finally, it substantially enlarges the content of French-language material. Every effort has been made to be as inclusive as possible of articles, theses, book chapters and books, both in English and in French, relating to the history of medicine. No single electronic source can replace this bibliography. The contents are divided into three sections. The first is a listing of material expressly biographical. Section two lists material under a wide variety of subject headings related to medicine, and the third is a complete listing of the authors who have contributed these articles. Simply organized and easy to use, this bibliography will be of value to historians, archivists, librarians, and anyone interested in the history of medicine.
Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.
“A most interesting book, both from a World War I historical perspective and from the major changes in medicine that are so well outlined.” —British Journal of Surgery The First World War resulted in appalling wounds that quickly became grossly infected. The medical profession had to rapidly modify its clinical practice to deal with the major problems presented by overwhelming sepsis. Besides risk of infection, there were many other issues to be addressed including casualty evacuation, anesthesia, the use of X-rays, and how to deal with disfiguring wounds—plastic surgery in its infancy. This book focuses closely on the human aspects of the surgery of warfare, and how developments in the understanding of combat injuries occurred. Ten essays covering a wide variety of topics, including the evacuation of casualties; anesthesia, shock, and resuscitation; pathology; X-rays; orthopedic wounds; abdominal wounds; chest wounds; wounds of the skull and brain; and the development of plastic surgery. All material is supported by an extensive number of figures, tables, and images. Those with a passion for the history of this period, even if they have no medical training, will find fascinating information about those surgeons who worked in Casualty Clearing Stations between 1914 and 1918—and laid the foundations for modern war surgery as practiced today.