Active filters
The world of health is undergoing a significant evolution. There is a tangible sense of urgency and great expectation that affects everyone: patients, healthcare organizations, doctors and companies.
The immunologist and bestselling author Attilio Speciani dispels the clichés about so-called ‘food intolerances’ and guides the reader to a healthy and better relationship with food. Colitis, migraines, hormonal changes, arthritis, autoimmune diseases, imbalances of metabolism and many other disorders, from the most common to the most severe, are often related to diet. There is a close relationship between food and health, and when the natural and physiological relationship with food changes, due to food excesses or the repeated introduction of food, the organism generates measurable inflammatory signals that induce and maintain many conditions or diseases.
When unpredictable, catastrophic and disabling events happen into all sectors of the economy and social life, the impact of the change becomes immediate, with an acceleration of the processes that almost always leads to a concentration and restructuring of the activities. In our case of the dental offer. In the next future it will occur a physiological reduction of the dental offices that will be larger on average, organized, competitive, entrepreneurial. In this context matters relating to management and business economics should become part of the cultural heritage of dentists, at least those who run their own business.
Prevention has historically been limited to oral hygiene and not as frequently addressed with the condition of the entire dentition. When we practice in this manner, we are perceived as a commodity, and there is little to differentiate ourselves or our expertise. However, when we approach our patients in a comprehensive manner, our critical thinking is enhanced. We now start to look beyond restorative solutions. Considering other disciplines often leads to more predictable outcomes.
Any discussion of digital dentistry nowadays means talking about an ecosystem that is set to replace the traditional way of working in every area: production processes, time management, and relationships with other professionals.
Fluid therapy is one of the most widely used and necessary therapies for critically ill patients and those who are not able to hydrate and feed themselves spontaneously.
Order now!
This practical veterinary handbook has been designed to guide professionals through the behavioral assessment of the equine patient during clinical procedures and gain an understanding of how to develop a behavioral management strategy which is the most appropriate for each individual horse and suitable for the type of procedure to be performed.
Dental practice has never been more interesting, and the field of tooth wear satisfies so many aspects of the skills we are trained to use: applying a medical diagnostic model to dentistry, design and artistry, sculpture and engineering, use of innovative technology, and the science of dental materials. It requires detective work and lateral thinking, empathy, and listening.
This work shows the anatomical connections that unequivocally demonstrate the relationships between occlusion and posture. Hundreds of clinical images allow the reader to understand all aspects of treating patients with postural syndrome, from developing the treatment plan to follow-up checks over time.
The goal of this text is to provide the reader with the tools for making an informed choice among all the available therapeutic possibilities for saving a natural tooth or replacing it with or without an osseointegrated implant.
The Art of Oral Surgery uses beauty to simplify complex principles. This enlightening textbook offers new perspectives on age-old principles through dramatic clinical photography, original artwork inspired by the masters and accessible discussions on how to excel in the practice of oral surgery.
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 book aims to increase the effectiveness of communication between the dentist and the patient, especially in the case of certain therapies that are difficult to understand or where there may be an overload of information. After a brief introduction to tooth anatomy, the main interventions in implantology, periodontics, fixed and removable prosthetics, endodontics, conservative dentistry, and surgery are described.
For the first time, also in veterinary medicine, a text that applies the Point-of-Care ultrasound approach (PoCUS) and which uses the understanding of the ultrasound sign within a dynamic context, that of the most common clinical syndromes in emergency and intensive care, is available.
