Applying Career Development Theory to Counseling

, by SHARF

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ISBN: 9780534345037 | 0534345034
Cover: Paperback
Copyright: 9/9/1996

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Supplemental Materials

1 Introduction

(22)

PART ONE Trait and Type Theories

(122)

2 Trait and Factor Theory

(37)

3 Work Adjustment Theory

(28)

4 Holland's Theory of Types

(24)

5 Myers-Briggs Type Theory

114

(31)

PART TWO Life-Span Theory

145

(116)

6 Introduction to Super's Life-Span Theory

147

(8)

7 Career Development in Childhood

155

(22)

8 Adolescent Career Development

177

(30)

9 Late Adolescent and Adult Career Development

207

(30)

10 Adult Career Crises and Transitions

237

(24)

PART THREE Special Focus Theories

261

(166)

11 Psychodynamic Approaches to Career Development

263

(34)

12 Parental Influence Theories

297

(27)

13 Social Learning Theory

324

(41)

14 Career Decision-Making Theory

365

(26)

15 The Labor Market: Sociological and Economic Perspectives

391

(36)

PART FOUR Theoretical Integration

427

(28)

16 Theories in Combination

429

(26)

Appendix Tests and Their Publishers

455

(2)

Name Index

457

(5)

Subject Index

462

PREFACE

vii

(1)

Acknowledgements

vii

PART 1: Cocoa and Chocolate

(226)

Chapter 1. History and Development

(32)

Chapter 2. Cocoa Processes

(50)

Chapter 3. Cocoa Butter and Replacement Fats

(26)

Chapter 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa

111

(24)

Chapter 5. Chocolate Manufacture

135

(30)

Chapter 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds

165

(18)

Chapter 7. Chocolate Bars and Covered Confectionery

183

(46)

PART 2: Confectionery: Ingredients and Processes

229

(410)

Chapter 8. Sugars, Glucose Syrups, and Other Sweeteners

229

(42)

Chapter 9. Confectionery Fats

271

(24)

Chapter 10. Milk and Milk Products

295

(20)

Chapter 11. Egg Albumen and Other Aerating Agents

315

(14)

Chapter 12. Gelatinizing Agents, Gums, Glazes, Waxes

329

(28)

Chapter 13. Starches, Soya Flour, Soya Protein

357

(12)

Chapter 14. Fruits, Preserved Fruits, Jam, Dried Fruit

369

(16)

Chapter 15. Nuts

385

(24)

Chapter 16. Chemical and Allied Substances Used in the Confectionery Industry

409

(30)

Chapter 17. Colors for Use in Confectionery

439

(14)

Chapter 18. Flavor and Flavoring Materials

453

(46)

Chapter 19. Confectionery Processes and Formulations

499

(140)

PART 3: General Technology

639

(186)

Chapter 20. Science and Technology of Chocolate and Confectionery

639

(36)

Chapter 21. Pest Control

675

(34)

Chapter 22. Packaging in the Confectionery Industry

709

(62)

Chapter 23. Quality Control

771

(36)

Chapter 24. Food Value of Chocolate and Confectionery

807

(12)

Chapter 25. Research and Development in the Confectionery Industry

819

(6)

Appendix I. Special Methods of Analysis

825

(48)

Appendix II. Resources

873

(12)

Index

885

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Applying Career Development Theory to Counseling

Table of Contents

Supplemental Materials