Catalogue

Health Case Studies is composed of eight separate health case studies. Each case study includes the patient narrative or story that models the best practice (at the time of publishing) in healthcare settings. Associated with each case is a set of specific learning objectives to support learning and facilitate educational strategies and evaluation.

The case studies can be used online in a learning management system, in a classroom discussion, in a printed course pack or as part of a textbook created by the instructor. This flexibility is intentional and allows the educator to choose how best to convey the concepts presented in each case to the learner.

Because these case studies were primarily developed for an electronic healthcare system, they are based predominantly in an acute healthcare setting. Educators can augment each case study to include primary healthcare settings, outpatient clinics, assisted living environments, and other contexts as relevant.

This course pack is designed to meet the learning outcomes for Adult Literacy Fundamental English Level 1 (roughly equivalent to beginner to grade 1.5 in the K-12 system). Every one of the nine chapters includes a level-appropriate, high-interest reading of approximately 100 words.

The readings are freely available in a separate reader with convenient links to the readings in each chapter of this course pack. The online version of this course pack also contains audio recordings of each story in the reader. These recordings, combined with vocabulary and word pattern exercises, prepare the Level 1 student to read each paragraph-long text with greater independence. Depending on a learner’s readiness, you may wish to use the sentences in the Word Pattern sections as dictation. Exercises on the connections between consonant sounds and letters are beyond the scope of these books. I recommend using these books alongside a structured phonics program, such as the Wilson Reading System.

Each course pack chapter includes pre-reading questions that can be used for individual reflection or class discussion, vocabulary-building and word pattern exercises, comprehension questions, grammar lessons and practice exercises, and a writing task. Font size and line spacing can be adjusted in the online view, and have been enhanced for the print and PDF versions for easier reading. This course pack has been reviewed by subject experts from colleges and universities.

Neuroscience: Canadian 1st Edition Open Textbook is a comprehensive source that examines the nervous system, neurodegeneration, techniques in studying neuroscience and emerging topics in the field.

Our primary goal in adapting University Success from the US-based, University of Minnesota Libraries Publication, College Success textbook is to help you succeed in university.

University Success has a student-friendly format arranged to help you develop the essential skills and provide the information you need to succeed in university. This is not a textbook full of theory and extensive detail that merely discusses student success; rather, this is a how-to manual for your first year of study. The book provides realistic, practical guidance ranging from study skills to personal health, from test taking to managing time and money. Furthermore, University Success is accessible—information is presented concisely and as simply as possible.

University Success has the following features to help you achieve your goals: Each chapter asks you to evaluate yourself because success starts with recognizing your strengths and weaknesses, your hopes and desires, and your own personal, individual realities. You’ll develop your own goals based on these self-assessments, determining what success in college really means for you as an individual. Throughout the book, you will find numerous interactive activities created to help you improve your skills. To assist you with this, the material is presented in easily digestible “chunks” of information so you can begin applying it immediately in your own life—and get the most out of your university education.

 

Table of Contents

• Chapter 1: You and Your University Experience
• Chapter 2: Staying Motivated, Organized, and On Track
• Chapter 3: Thinking about Thought
• Chapter 4: Listening, Taking Notes, and Remembering
• Chapter 5: Reading to Learn
• Chapter 6: Preparing for and Taking Tests
• Chapter 7: Interacting with Instructors and Classes
• Chapter 8: Writing in University: It’s All About the Process!
• Chapter 9: The Social World of University
• Chapter 10: Taking Control of Your Health
• Chapter 11: Taking Control of Your Finances
• Chapter 12: Taking Control of Your Future

 

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada.

Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

Other books in the series include:

• Food Safety, Sanitation, and Personal Hygiene
• Working in the Food Service Industry
• Workplace Safety in the Food Service Industry
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Nutrition and Labelling for the Canadian Baker
• Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Other books in the series include:

• Food Safety, Sanitation, and Personal Hygiene
• Working in the Food Service Industry
• Workplace Safety in the Food Service Industry
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Nutrition and Labelling for the Canadian Baker
• Understanding Ingredients for the Canadian Baker
• Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

This is a modular open textbook designed for entrepreneurial journalism, media innovation, and related courses. This book underwent student and faculty testing and open review in fall 2017. Feedback was implemented in Version 1.0 for spring 2018. Additional reviewer feedback was implemented, and new chapters and sidebars were added, for Fall 2018. Eventually, an accompanying handbook will include additional activities, ancillary materials and faculty resources on media innovation for instructors. If you have a (CC BY) resource (or additional chapter) to contribute, please comment here. You can leave feedback on this book.

Part I of the book covers Latin material.
Part II—shorter in length, but no less challenging—deals with Greek.

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Other books in the series include:

• Food Safety, Sanitation, and Personal Hygiene
• Basic Kitchen and Food Service Management
• Workplace Safety in the Food Service Industry
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Nutrition and Labelling for the Canadian Baker
• Understanding Ingredients for the Canadian Baker
• Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.