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Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: as new. Wie neu/Like new.

Hardcover. Zustand: Very Good. leichte Gebrauchsspuren.

Taschenbuch. Zustand: Neu. Neuware - Kinder machen in der Kindertagesstätte viele Erfahrungen: Sie erleben Freundschaft und Streit, Glück und Schmerz, Aufgehobensein und Fremde. Erzieherinnen und mit der Seelsorge in Kindertagesstätten Beauftragte stehen dabei oft vor der Frage, wie sie diese Erfahrungen aufgreifen und ihnen Raum geben können.In diesem Band finden sie konkrete Vorschläge und Materialien von erfahrenen Autorinnen und Autoren. Diese legen kindgerechte Rituale und Feiern vor, die für die Kinder Gemeinschaft entstehen lassen und die das, was sich im Alltag der Kinder ereignet hat, aufgreifen und begleiten.Mit zwei einführenden Beiträgen von Christiane Bundschuh-Schramm zum Thema Gottesdienst feiern mit Kindern und von Werner Gatzweiler zum Thema Verantworteter und sensibler Umgang mit multireligiöser Realität und christlichen Feiern/Ritualen in KitasFür Erzieherinnen und Seelsorgende in Kindertagesstätten.…

Zustand: New. In English.

Zustand: New. In English.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.…

Paperback. Zustand: Brand New. 281 pages. 9.00x6.00x0.75 inches. In Stock.

Hardcover. Zustand: Brand New. 1st edition. 269 pages. 9.50x6.50x0.75 inches. In Stock.

paperback. Zustand: Gut. 306 Seiten; 9783944847511.3 Gewicht in Gramm: 1.

Taschenbuch. Zustand: Neu. Komm her, freu dich mit uns | Rituale und Feiern in Kindertagesstätten | Ute Niemann-Stahl | Taschenbuch | 160 S. | Deutsch | 2009 | Schwabenverlag | EAN 9783796614200 | Verantwortliche Person für die EU: Verlagsgruppe Patmos in der Schwabenverlag AG, Wolfgang Sailer, Senefelderstr. 12, 73760 Ostfildern, produktsicherheit[at]schwabenverlag[dot]de | Anbieter: preigu. …

paperback. Zustand: Gut. 148 Seiten; 9783849009496.3 Gewicht in Gramm: 500.