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The first practical, protocol-based guide to the emerging field of neurocritical care

The goal of neurological critical care is to rapidly deliver acute medical therapies and appropriate interventions through effective monitoring of both neurological and end organ function. The NeuroICU Book puts that goal within the reach of every neurologist and critical care specialist.

Combining the latest clinical perspectives in critical care medicine, neurology, and neurosurgery, this comprehensive, evidence-based text standardizes neurocritical care and takes you through the rationale for those standards. Filled with detailed case studies and featuring a question-and-answer format, the book not only builds competency in recognizing acute changes in neurological function, but also addresses all organ insufficiencies and failures, reflecting the real-life challenges in the modern neuro-ICU.

FEATURES

• Robust, wide-ranging scope goes beyond classic neurology to encompass other organ failures at the time of presentation or during the ICU stay
• Evidence-based approach leverages the scientific and controlled research that supports the key treatment methods outlined in the book
• Balanced coverage of neuro care and critical care offers outstanding preparation for the neurocritical care board certification exam as well as an indispensible primer for daily clinical work in critical care medicine
• Cutting-edge insights into the care used in some of the more advanced neuroICUs provides a crucial blueprint for understanding the newer procedures and protocols
• Practical tools including algorithms, tables, illustration, photographs, detailed references, and critical take-home points

• Sales Rank: #158243 in Books
• Published on: 2012-04-19
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.30" w x 6.10" l, 2.55 pounds
• Binding: Paperback
• 1008 pages

About the Author
Kiwon Lee, MD, FACP, FAHA
Assistant Professor of Neurology and Neurological Surgery
Columbia University College of Physicians and Surgeons
Department of Neurology, Division of Critical Care
Director, Neurological Intensive Care Unit
New York Presbyterian Hospital
Columbia University Medical Center
New York, NY

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17 of 18 people found the following review helpful.
exceptional neurocritical care book!
By Amazon Customer
i have been a critical care nurse for 13 yrs, but just recently made a move to the neuro ICU. I was looking for a clear and concise neurocritical care book to enhance my learning. This book is wonderful! Each chapter is on a particular topic in neuro critical care and begins with a patient scenario. It then walks you throug risk factors for that topic, initial treatment, treatment course, complications and management, and prognisis. Each section of the chapter will continue to include your original patient scenario showing you clinically what the different complications look like. It then goes through the treatment measures for that complication. It also includes data from recent studies and trials. Some examples chapters include, subarachnoid hemorrhage, intracerebral hemorrhage, stroke, brain tumors, seizures, brain trauma, etc. It's a book written by physicians, but is easily understandable and very useful for nurses. This book has been a godsend in my practice. I highly recommend it for any clinician in the field of neuroscience critical care.

11 of 11 people found the following review helpful.
Best practical Neuro-ICU Book on the Market in 2012!
By Gabriella
This compact handheld Neuro-ICU book packs a powerful punch. It is one of the best bedside Neuro-ICU books I have seen. Organized by problem specific chapters each beginning with a practical patient scenarios and then expanding into the available supporting classifications, management strategies and technological advances. This makes this book very easy to read and retain the pertinent game-changing information helping clinicians understand the complex and often competing processes at work. I would highly recommend this book for everyone working in a modern neuro-ICU from nurses, physician assistants, residents, fellows and attendings.

5 of 5 people found the following review helpful.
This book is great for neuro ICU nurses
By NeuroNurseLR
This book is great for neuro ICU nurses. My coworkers loved it so much that several purchased their own copies!

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• Sales Rank: #3045503 in Books
• Published on: 1996-05-15
• Original language: English
• Number of items: 1
• Dimensions: 9.75" h x 6.50" w x 1.25" l,
• Binding: Hardcover
• 273 pages

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With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions

Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption―fruits, vegetables, grains, meat, and dairy products―was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives―from permaculture to rotation-intensive grazing―that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing.

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

• Sales Rank: #352494 in Books
• Published on: 2016-10-06
• Original language: English
• Dimensions: 10.10" h x .80" w x 8.00" l, .0 pounds
• Binding: Hardcover
• 272 pages

Review
"Farm to Table is one of the most comprehensive looks at the problems and opportunities in the sustainable food movement, with something to offer both novices and seasoned participants. Its depth and breadth amazed me, from specific statistics to general themes. Every food service outfit needs to make sure their team members read this book in order to be informed, inspired, and included in the burgeoning integrity food movement." 
--Joel Salatin, owner, Polyface Farm; author of The Marvelous Pigness of Pigs

“What took me twenty years to figure out, you can learn by spending several hours with Darryl and Lyndon’s terrific book. Succinct without being superficial, yet in-depth without being wonkish, Farm to Table is an invaluable tool for chefs who are curious about food beyond the edge of their plates.”--Peter Hoffman, chef/owner of Savoy and Back Forty restaurants

“In a world where most writers address complicated public and food policy issues with the shallow rhetoric of evangelists, Benjamin and Virkler have created a thoughtful, well researched book worthy of the complexity of sustainable agriculture, business, and food systems. Farm to Table is a book for thinkers and for all eaters who care for the people who grow, raise, harvest, transport, sell, and prepare our food.”--Craig Rogers, PhD, shepherd, Border Springs Lamb Farm

“The amount of information that exists about the food system can be overwhelming, but Farm to Table draws on the knowledge and lessons of many and organizes them in a simple way. The numerous examples of farmers, chefs, and businesses that provide wholesome food while respecting nature, seasonal ingredients, and people are especially valuable. There’s no book out there right now quite like Farm to Table.”--Chef Jim Dodge, director, Special Culinary Programs, Bon Appétit Management Company

“Benjamin and Virkler’s Farm to Table is destined to become the resource for all manner of food professionals seeking to create food that is tasty, healthy, and fair. Their guide synthesizes issues facing the entire food system and proposes helpful and practical ways to build a more sustainable one. First-hand knowledge is combined with case studies of those successfully building the farm-to-table movement. This guide is a must-read for everyone making and serving food!”--Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

“Farm to Table is an essential primer for anyone who wants to understand our current food system and work towards creating a better one. Through clear, concise descriptions of contemporary agricultural practices, Darryl Benjamin and Lyndon Virkler illuminate challenges and offer a range of pragmatic and inspired solutions, showing how we can bring the farm to tables, restaurants, hospitals, schools, and other institutions.”--Simran Sethi, journalist; author of Bread, Wine, Chocolate

“Farm to Table is one of the most comprehensive looks at the problems and opportunities in the sustainable food movement, with something to offer both novices and seasoned participants. Its depth and breadth amazed me, from specific statistics to general themes. Every food service outfit needs to make sure their team members read this book in order to be informed, inspired, and included in the burgeoning integrity food movement.”--Joel Salatin, owner, Polyface Farm; author of You Can Farm and The Marvelous Pigness of Pigs

About the Author

Darryl Benjamin is a passionate educator and advocate for sustainable food systems. He holds a Leadership for Sustainable Food Systems Professional Certificate from the University of Vermont, an MFA in Writing from Vermont College of Fine Arts, and a BA in English Literature from McGill University. Benjamin is cofounder and president of The GMO Breakthrough Education Project, a 501(c)3 nonprofit dedicated to transforming global food systems through education. Benjamin has taught at over a dozen universities and colleges in Massachusetts and Vermont, including six years in food sustainability, writing, and marketing at New England Culinary Institute. He currently lectures and conducts seminars on sustainable food systems, GMOs, and farm-to-table principles.

Chef Lyndon Virkler is dean of faculty at New England Culinary Institute. He holds a Master’s Degree in Adult and Higher Education from Vermont College of Union Institute and University, a BA in American Literature from Middlebury College, and an Associates of Occupational Science from The Culinary Institute of America. Since joining New England Culinary Institute in 1988, Chef Virkler has been active in a number of issues related to food and agriculture. He is a founding member of the Vermont Fresh Network and the Vermont chapter of Chefs Collaborative. He currently serves as co-chair of the food education committee of the Central Vermont Food Systems Council, an organization focused on developing a sustainable food system within Washington County. He is an avid skier, home gardener, and composter and has been involved in incorporating the sustainable food systems component into New England Culinary Institute’s curriculum. He has also worked on a number of recipe development projects for food companies including Bruegger’s Bagels, Cabot Cheese, and the Vermont Apple Grower’s Association. Lyndon lives in Waitsfield, Vermont with his wife, Joanne, and has two daughters and two grandchildren.

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