An updated and comprehensive reference to the Aleut-Eskimo languages spoken from the northeastern tip of Siberia all the way east to Greenland, this easy-to-use volume groups related words from the modern Eskimo languages in comparative sets with their English equivalents. In total, ten dialects are covered—including five Inuit dialect groups, four Yup'ik languages, and Sirenikski—with Aleut cognates provided when possible. Separate sections are devoted to a grammatical overview, including demonstratives, inflectional endings, and derivational suffixes. Indices with both standard Eskimo spellings and English glosses enhance the usefulness of this volume.

Incorporating the latest guidelines from major organizations, including the U.S. Preventive Services Task Force, this book offers the clinician a complete overview of how to help patients adopt healthy behaviors and to deliver recommended screening tests and immunizations. Chapters provide practical guidance on how to counsel patients about exercise, nutrition, tobacco use, substance use, sexually transmitted infections, and depression. Written by clinicians for clinicians, the book lays out the details on gathering information from the patient, ordering evidence-based screening tests, designing a personalized health maintenance plan, facilitating behavior change, and the work-up of abnormal results from screening tests. It also explains how to organize the practice and clinic to deliver quality preventive care and to obtain reimbursement.

This new edition includes updated chapters on practice redesign, the use of electronic medical records, and reimbursement; updated patient resource materials and instructions; and new authors with deep expertise on the topics. Plus, with this second edition there is a companion Website (www.healthpromodisprev.com) that features fully searchable text online so you'll have a fast, flexible multimedia library at your service.

Kaplan sets the stage for the comeback of good bread by describing how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread.

By the mid-1990s, bread officially designated as “bread of the French tradition”—bread made without additives or freezing—was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even to the sound bread should make when it comes out of the oven. He offers a system for assessing bread's quality and a language for discussing its attributes. A historian and a connoisseur, Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.