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Petición a la NASA para incluir en su próximo viaje al espacio a un poeta y otros poemas
Martín Camps and Anthony Seidman
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Understanding the Research Perspective: Basic, Applied, and Clinical Investigations
C. R. Denegar and Courtney D. Jensen
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2015 Revision of CSET Math III Study Guide: Calculus
Christopher D. Goff
I wrote this book to prepare California middle and high school mathematics teachers to take the three CSET (California Subject Exam for Teachers) tests in Mathematics. Teachers must pass the first two to be considered “highly qualified” to teach “foundational-level” mathematics and must pass all three to be “highly qualified” to teach any advanced high school mathematics course. These materials were developed through the Lincoln Achievement in Mathematics Partnership, a California Mathematics and Science Partnership, which hired me as a consultant to help prepare Lincoln USD teachers for the CSET tests. As an Associate Professor at the University of the Pacific who is interested in and has a wide variety of experience in teacher training, specifically as it relates to deepening the content knowledge of teachers, I was an ideal candidate to prepare these materials. This is the 2015 revision of the original text.
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Seeing our World
Michael Madary
We do not see the visual world. We see our visual world. That is, we see a world that we share with other humans, engaged in particular cultural practices. This claim is intended to be at odds with the way that many philosophers and scientists have traditionally thought about visual content. The traditional view has it that we see surfaces and shapes, colors and objects. I would like to defend an alternative. On this alternative, visual content includes social and rational norms. The mental operations that enable intelligent social interaction — often relegated to the inner and unconscious realm of cognition — can actually unfold in plain sight, as it were. These claims all lead to the main thesis of this chapter, which is that visual content has a strong social element. Call it thesis VCS.
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Chapter 22 – Applied Behavior Analysis for Health and Fitness
Matthew P. Normand, Jesse Dallery, and Triton Ong
Health promotion is among the foremost concerns of modern society. As with many problems of considerable social significance, most health problems are caused by what people do and what people do not do. People eat too much, exercise too little, and visit healthcare providers too infrequently, among many other things. Understanding and solving these problems is a task for the behavioral sciences, and applied behavior analysts have been addressing problems related to health and fitness since the earliest days of the field. The primary focus of this chapter is on applied behavior analysis research related to health promotion through diet, exercise, and medication adherence, as addressing these issues would significantly improve health across many populations. Health promotion is a problem that applied behavior analysts continue to address, but we still have considerable work to do.
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Memory training for older adults: A review with recommendations for clinicians
Robin Lea West and Carla M. Strickland-Hughes
Cognitive training programs for older adults span a very wide range of research, from case studies with people with dementia to extensive individual practice of specific information processing skills, and from comprehensive group training programs for healthy seniors to broad approaches that increase cognitive engagement. A primary target of these cognitive interventions is memory improvement. Improved memory is a key aim for several reasons. Foremost, as an integral process involved in everyday experience, memory capacity may affect older individuals’ ability to live independently (Fisher, 2012; Montegjo, Montenegro, Fernández, & Maestú, 2012; Stine-Morrow & Basak, 2011). Older adults themselves recognize the importance of memory, and have fears concerning memory loss (Dark-Freudeman, West, & Viverito, 2006). In part, these fears are realistic because cross-sectional and longitudinal studies report age-related declines in working memory, learning of new associations (see Chapter 3), and encoding of new long-term memories (Mather, 2010; McDaniel, Einstein, & Jacoby, 2008). Thus, memory is emphasized in training because it is essential, valued, and at risk for decline.
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Food History: A Primary Source Reader
Ken Albala
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.
This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past.
Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
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From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World
Ken Albala
The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.
A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts.
An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.
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Nuts: A Global History
Ken Albala
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical, and cultural tour of the world.
Tracking these fruits and seeds through cultivation, harvesting, processing, and consumption—or non-consumption, in the case of those with nut allergies—award-winning food writer Ken Albala provides a fascinating account on how they have been cooked, prepared, and exploited. He reveals the social and cultural meaning of nuts during various periods in history, while also immersing us in their modern uses. Packing scrumptious recipes, surprising facts, and fascinating nuggets inside its hardcover shell, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts, and more.
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The Most Excellent Book of Cookery = Livre fort excellent de cuysine (1555)
Ken Albala and Timothy Tomasik
The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent’s La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier françois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages.
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Horas de oficina
Martín Camps
En Horas de oficina, de Martin Camps, se nos relatan los avatares vividos en primera persona por un profesor universitario que lleva a cabo su ejercicio docente en Estados Unidos, mas concretamentae en una universidad de Florida. Se nos cuenta mas bien el proceso que protagoniza hasta llegar alli, pues la trama se inicia on su salida de Mexico para realizar un postgrado en la Universidad de Californa. In office hours , Martin Camps , we are told avatars lived in first person by a university professor who conducted their teaching in the United States, more concretamentae in a Florida university . We are told rather the process that carries to get there , because the plot starts on his departure from Mexico for a postgraduate degree at the University of Californa
A selection of published books and book chapters from faculty members of the College of the Pacific at University of the Pacific.
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