This exercise handout includes two separate options for client home exercise programs. The first targets general upper body strengthening, and the second targets fine motor range of motion and coordination using a few household items. Both have simple visuals and blank spaces to customize frequency, weight, and repetition recommendations, as well as easy-to-understand language to improve independence and follow through.
This resource provides education on terms related to testing, an area to discuss a patients’ strengths/weaknesses with them (or have them write their own for awareness), and a bell curve to explain results to patients and caregivers following evaluation.
This handout provides basic information regarding wound vacuum assisted closure (VAC) and may assist with further discussion of how the VAC therapy affects participation with ADLs, functional mobility, or meaningful activities.
This piece outlines three different types of headache based on symptoms and presentation to help the reader understand the differences between some of the more commonly encountered headaches.
The handout helps increase insight into the way that the brain creates and stores memory and how targeted functional therapy can optimize each type of memory.
This resource promotes client understanding of their neuropathy. It includes information on different types of nerve injuries and their severity and causes.
This handout is targeted for patients, staff, and caregivers, and outlines five major causes of acquired brain injury, including strokes, tumors, infections, brain hemorrhage, and loss of oxygen.
This handout visualizes normal cleft and lip development as well as the following types of cleft lip/palate: Unilaterial cleft lip with alveolar involvement, bilaterial cleft lip with alveolar involvement, unilateral cleft lip associated with cleft palate, bilateral cleft lip and palate, and cleft palate only.
This handout explains what transitional foods are, who should consume this type of food, the value of implementing this type of food, and factors that can influence tolerance.