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Self-Reflection And Its Relationship To Occupational Competence And Clinical Performance In Level Ii Fieldwork, Susan L. Iliff, Gaylene M. Tool, Patricia Bowyer, L. Diane Parham, Tina S. Fletcher, Wyona M. Freysteinson
Self-Reflection And Its Relationship To Occupational Competence And Clinical Performance In Level Ii Fieldwork, Susan L. Iliff, Gaylene M. Tool, Patricia Bowyer, L. Diane Parham, Tina S. Fletcher, Wyona M. Freysteinson
Internet Journal of Allied Health Sciences and Practice
Purpose: Reflective practitioners embody the ability to critique their own clinical thinking about the dilemmas that frequently arise in professional practice and everyday life. Conflicting evidence exists on whether or not self-reflective practices are effective in promoting academic, clinical, and personal success. This quantitative study investigated self-reflection as a predictor of increased occupational competence and clinical performance in Level II Fieldwork for entry-level Master's degree occupational therapy students. Method: The study used convenience sampling to recruit participants and data were collected via a demographic survey and self-assessment questionnaires. Multiple linear regression analyses were conducted to determine the extent to which …
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Internet Journal of Allied Health Sciences and Practice
Purpose: The purpose of this study was to describe student perceptions of their learning following experiential learning (EL) activities in a foodservice management course. Nutrition and dietetics education programs have a range of competencies students must learn and demonstrate throughout their curriculum. Learning styles differ amongst students and research has demonstrated they prefer to engage in EL (direct experience) activities to develop their knowledge. Foodservice management is one area of the curriculum that teaches students the basic functions of management; planning, organizing, directing, controlling, and staffing related to food, materials, facilities, and human resources. While this can be taught didactically, …
The Role Of Interprofessional Education In The Development Of Healthcare Professionals’ Team Skills, Katie Sniffen, Noor Al-Hammadi, Leslie Hinyard
The Role Of Interprofessional Education In The Development Of Healthcare Professionals’ Team Skills, Katie Sniffen, Noor Al-Hammadi, Leslie Hinyard
Internet Journal of Allied Health Sciences and Practice
Purpose: Interprofessional education (IPE) across the health professions learning continuum is suggested to prepare health professionals for interprofessional collaborative practice (IPCP) through development of necessary attitudes, knowledge, behaviors, and skills. The purpose of this study was to investigate the flow-on effects of previous IPE experiences across the learning continuum on existing IPCP skills and behaviors in healthcare professionals. Methods: A retrospective observational study design was used to survey a convenience sample of healthcare professionals working in IPCP clinics about their self-reported team and collaboration skills via the pre-existing Team Skills Scale (TSS) and Self-Assessed Collaborative Skills (SACS) tools. Additional survey …