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Direct linkVallons, Katleen J. R.; Helmens, Harold J.; Oudhuis, A. A. C. M. – International Journal of Language & Communication Disorders, 2015
Background: Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resistant to salivary amylase, which may promote safer swallowing. Aims: To compare the effect of…
Descriptors: Psychomotor Skills, Physical Disabilities, Food, Chemistry
Johnson-Glenberg, Mina C.; Birchfield, David A.; Tolentino, Lisa; Koziupa, Tatyana – Journal of Educational Psychology, 2014
These 2 studies investigate the extent to which an Embodied Mixed Reality Learning Environment (EMRELE) can enhance science learning compared to regular classroom instruction. Mixed reality means that physical tangible and digital components were present. The content for the EMRELE required that students map abstract concepts and relations onto…
Descriptors: Cooperative Learning, Human Body, Science Education, Science Instruction
