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Full-Text Articles in Education
The Use Of Dynamic 3d Printed Cervical Spine Models In A Musculoskeletal Physical Therapy Course, Cassandra I. Ciorciari, Dallas A. Rynda, Christina L. Fojas
The Use Of Dynamic 3d Printed Cervical Spine Models In A Musculoskeletal Physical Therapy Course, Cassandra I. Ciorciari, Dallas A. Rynda, Christina L. Fojas
Internet Journal of Allied Health Sciences and Practice
Purpose: While mass-produced anatomical models are commercially available, many models are inflexible and static, and may not meet the needs of health professions students. Advances in three-dimensional (3D) printing have demonstrated tremendous potential for enhancing student learning. This study uses 3D printed cervical spine models to explore whether use of dynamic, flexible models improve student learning in a cohort of physical therapy students. Methods: 3D printed models of the cervical spine and occiput were printed using a fused deposition modeling 3D printer and polylactic acid filament, and augmented with hook and loop fasteners, foam sheets, and cords to simulate structures …
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, …