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Why You Should Care About Prebiotics (Part 2)
In my last article [January
2018], I discussed the concept of prebiotics (also known as microfood, as a way to avoid the consumer confusion that can occur between the terms probiotic and prebiotic) and began exploring the literature supporting the health benefits of prebiotic soluble fiber.

Continuing the Conversation: Waist Circumference, Weight Loss & Food Choices
In part
one of this article, I discussed how the utilization of measuring a patient's waist circumference (WC) becomes a valuable anthropometric measurement to gauge health risk. Now  I'll discuss the clinical approach to reducing WC and implementation your practice.


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Massage Today
November, 2010, Vol. 10, Issue 11

The Influence of Practice Standards on Massage Therapists' Work Experience

A Phenomenological Pilot Study

By Luann D. Fortune, LMT, MA and Elena Gillespie, MA

This original research is framed in phenomenological methodology, based on interviews conducted and interpreted using qualitative research methods. The findings suggest that, because of both direct and indirect factors (such as the nebulous nature of the work, general isolation in work conditions, and physical concerns), massage therapists perform their work with multiple sources of ambiguity that are potentially anxiety-causing. Licensing offers potential relief for this anxiety, but also generates a new set of frustrations and work concerns.

books - Copyright – Stock Photo / Register Mark The new concerns include the potential that practice will change to adapt to non-relevant standards and the difficulty of defining a body of work that frequently defies a "one-size-fits-all" categorization. This pilot study suggests several areas for further exploration and also demonstrates the generativity of phenomenological methodology for research related to massage therapy.

Abstract taken from the International Journal of Therapeutic Massage & Bodywork 2010;3(3):5-11. View the full study at www.ijtmb.org/index.php/ijtmb/article/view/73/120.

 

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