Book chapters

Elsevier,

Diagnosis and Management in Dementia, Volume 1, August 2020, Pages 681-693

This book chapter advances SDGs 3 and 17 by reviewing pathological and functional outcomes of both preventative and therapeutic environmental enrichment on commonly used mouse models of amyloid pathology.
Elsevier,

Diagnosis and Management in Dementia, Volume 1, August 2020, Pages 827-842

This book chapter advances SDGs 3 and 17 by discussing the potential impact of dementia on creativity, physical activity, and exercise participation and whether exercise and creativity may each exert individual effects on the maintenance and/or facilitation of cognitive health. This chapter explores the context of biological and theoretical mechanisms underlying dementia and provide recommendations for future research experiments unifying physical exercise and creative activities into tailored interventions designed to better comprehend this disease and perhaps counteract the devastating implications dementia prognoses present to optimal physical and mental functioning across the human life span.
Elsevier,

William H. Schlesinger, Emily S. Bernhardt, Chapter 11 - The Global Carbon and Oxygen Cycles, Editor(s): William H. Schlesinger, Emily S. Bernhardt,
Biogeochemistry (Fourth Edition), Academic Press, 2020, Pages 453-481, 9780128146088

Life is composed primarily of carbon, so estimates of the global production and destruction of organic carbon give us an overall index of the health of the biosphere. This book chapter advances SDGs 11 and 13.
Elsevier,

William D. Fletcher, Craig B. Smith, Chapter 9 - What would it take to reach net zero?, Reaching Net Zero, Elsevier, 2020, Pages 107-122

This chapter addresses SDGs 13, 15, and 12 by examining scenarios for reaching net zero production and consumption, but also the challenges in implementation.
Elsevier,

Sustainable Water Resource Development Using Coastal Reservoirs, 2020, Pages 33-59

This book chapter advances SDG 3 and 6 by exploring the feasibility/design implications for coastal reservoirs based on estimation of runoff, detailed assessment of water demand and estimation of water quality.
Elsevier,

Reaching Net Zero, What It Takes to Solve the Global Climate Crisis, 2020, Pages 107-122

This book chapter advances SDG 11, 13, 17 by describing the Intergovernmental Panel on Climate Change and other reports on the need to limit global temperature increase to 2.0°C and preferably 1.5°C. The chapter outlines possible scenarios and introduces the concept of “net zero” by 2050, the essential elimination of greenhouse gas emissions. The chapter also discusses why this deadline is not achievable and presents a more likely scenario.
Elsevier,

Starting At the Beginning, Laying the Foundation for Lifelong Mental Health, 2020, Pages 31-42

This chapter addresses Goal 3 by exploring stressors that adversely affect healthy cultural identification and adjustment in children causing mental health disparities.
Elsevier,

Starting At the Beginning, Laying the Foundation for Lifelong Mental Health, 2020, Pages 239-272

This chapter addresses Goal 3 by discussing child-relevant mental health policies.
Elsevier,

Surveying the Covid-19 Pandemic and its Implications, Urban Health, Data Technology and Political Economy, 2020, Pages 129-139

This chapter explores how data science and technology has been key in fighting COVID-19 through early detection and in the devising of tools for containing the spread. The goal of SDG 3.3 is to end the epidemics of AIDS, tuberculosis, malaria and neglected tropical diseases and combat hepatitis, water-borne diseases and other communicable diseases
Elsevier,

Microorganisms for Sustainable Environment and Health, 2020, pages 383-400

Food safety concerns every food handling facility and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans. Contributing to SDGs 2 and 3, this chapter highlights the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures.

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