Medicine and Health Sciences Commons^™

Implementation And Efficacy Of Interprofessional Education (Ipe) Initiatives, Javed A. Mohammed

Department of Occupational Therapy Entry-Level Capstone Projects

The literature demonstrates many benefits of interprofessional education (IPE) simulations in various types of formats that facilitate greater student knowledge and understanding of professions outside their own (O’Hara et al., 2018; Clauser et al., 2020; Cooper, Spencer-Dawe & Mclean, 2005; Djukic et al., 2015; Lazinski et al., 2021). The goals of my doctoral capstone experience (DCE) were to: 1) Develop IPE curriculum and active learning sessions along with assessment plans for professional programs on the Nova Southeastern University (NSU) – Tampa Bay Regional Campus with emphasis on advocacy for the occupational therapy (OT) profession, 2) Lead educational opportunities for students …

Best Practices In Ipe Throughout Literature: Identifying Common Supports, Barriers, And Recommendations For Future Program Development, Megan E. Byrne

Department of Occupational Therapy Entry-Level Capstone Projects

Interprofessional education (IPE) is defined by AOTA (2015) as an “occasion by which students from two or more professions learn about, from, and with each other to improve collaboration and quality of care”. IPE is closely related to and often overlaps with interprofessional collaboration (IPC) within healthcare settings. IPC “occurs when multiple health workers from different professional backgrounds work together with patients, families, [caregivers], and communities to deliver the highest quality of care” (World Health Organization [WHO], 2010, p. 7). The overall aim of IPE is to promote and develop effective IPC thereby improving patient outcomes (Khan, 2016).

Current research …

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, …