Essential Medical Terminology by Peggy S. Stanfield

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Synopsis

This best-selling introduction to medical terminology text is flexible enough to be used in a traditional or a self-instructional course format. Essential Medical Terminology, Third Edition, is based on the body-systems approach. Suited for students of all levels in the health professions, this text provides the appropriate amount of detail needed to learn the basics of medical terminology. After studying the fundamentals of pronunciation, students can study the chapters in any order the instructor deems appropriate.The Third Edition also includes a new chapter on Cancer Medicine. Each new copy of the text includes a user-friendly CD ROM* with interactive flashcards, crossword puzzles, and additional exercises. This text with helpful online resources is highly accessible for all health care students, offering a wealth of valuable information at an attractive price. *Please note electronic formats and Ebooks do not include access to the CD ROM. Essential Medical Terminology is also available as an online course. Learn more about Navigate Course Manager: Essential Medical Terminology http://www.jblearning.com/catalog/9781449678371/
 

About Peggy S. Stanfield

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Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology. Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products. Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman. Nanna Ailen Cross, PhD, RD, LD,"" is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois. Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit. Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology. Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel. Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota. Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand. Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department ofHuman Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness. Fidel Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.
 
Published August 21, 2007 by Jones & Bartlett Learning. 391 pages
Genres: Education & Reference, Professional & Technical. Non-fiction

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