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The use of intravenous access devices is fundamental for all patients needing frequent blood sample collection, artificial nutrition, chemotherapy, antibiotic therapy, and any other intravenous treatment.
The first aim of the book Food, Eating and Nutrition: A multidisciplinary approach was to explore the common ground between all the professionals working within or around the area of the mouth and on the mechanics of eating food such as dentists, speech pathologists, lactation consultants or otolaryngologists. However, this project, over time, thanks to the contributions of many specialists, has come to include the impact of food on the whole body by focusing on functions, organs and on how eating keeps us in health or in disease.
This unique book is a full exposé of the Neurostructural Integration Technique – NST from its genesis, through its development, into its theory, philosophy and ultimately hands-on practice.
Over 230 specific medical images and supporting explanations blend, to deliver a step by step guide, that provides access to an invaluable clinical technique for chiropractors, osteopaths, physiotherapists and all professionals working with the spine and musculoskeletal system, in the pursuits of rapid pain removal and performance enhancement.
