Four EHS projects awarded technology grants to enhance ¾Ã¾ÃÈÈÊÓƵ learning and engagement
Four EHS projects awarded technology grants to enhance ¾Ã¾ÃÈÈÊÓƵ learning and engagement
Four innovative projects from ¾Ã¾ÃÈÈÊÓƵ's College of Education, Health, and Society (EHS) were recently awarded grants through the competitive process from the Student Technology Fee fund, designed to support technology-driven, ¾Ã¾ÃÈÈÊÓƵ-centered initiatives. The awarded projects, totaling over $70,000, reflect a range of educational advancements that will benefit ¾Ã¾ÃÈÈÊÓƵs in EHS majors from sport leadership and management to nutrition, and kinesiology.
The EHS Tech Fee review team, consisting of Sherrill Sellers, Eric Slatterly, undergraduate ¾Ã¾ÃÈÈÊÓƵ Erin Sexton, and graduate ¾Ã¾ÃÈÈÊÓƵ Abubakar Bala, played a key role in evaluating and recommending these projects for funding. Their dedication ensured that the selected projects align with the goals of providing impactful, technology-enhanced educational experiences for ¾Ã¾ÃÈÈÊÓƵs.
The Learning to Train Visuomotor Skills Using the Dynavision D2 project, led by Christine Pacewicz and Robin Vealey from the Sport Leadership and Management (SLAM) department and William Berg from the Department of Kinesiology, Nutrition, and Health (KNH), received $21,865. The project introduces a visuomotor training device, the Dynavision D2, widely used in rehabilitation and athletics. This device allows ¾Ã¾ÃÈÈÊÓƵs to develop cognitive and physical training protocols, such as combining balance exercises with cognitive skill-building, mimicking real-world applications in clinical and athletic settings.
The Nutrition Simulation Lab project, awarded $20,000, was developed by Lydia Ballenger, (KNH), with Mia Ouellette, President of the Student Academy of Nutrition and Dietetics (SAND), and Helaine Alessio (KNH). The lab provides a simulated, interactive learning space for nutrition ¾Ã¾ÃÈÈÊÓƵs, where they can engage in real-life scenarios and discuss intervention outcomes. The lab also encourages interprofessional collaboration among ¾Ã¾ÃÈÈÊÓƵs in various health majors, bridging academic and practical experience in nutrition education.
The Food Studio for Culinary Demonstrations, led by Nancy Parkinson (KNH), received $12,101 to establish a cutting-edge culinary demonstration space equipped with advanced audio and video capabilities. Modeled after professional culinary studios, the Food Studio will enable ¾Ã¾ÃÈÈÊÓƵs to present and record demonstrations, facilitating hands-on culinary education experiences that resemble settings such as would be found at The Food Network.
Finally, the ECG Stress Test and Cycle Ergometry Equipment project, managed by Mark Walsh, Randy Claytor, and Eric Slattery from KNH, was awarded $16,256.76. This funding will replace and update the college’s existing ECG Stress System, ensuring ¾Ã¾ÃÈÈÊÓƵs have access to high-quality equipment for conducting cardiac stress testing and cycle ergometry.
These EHS technology projects exemplify ¾Ã¾ÃÈÈÊÓƵ’s commitment to equipping ¾Ã¾ÃÈÈÊÓƵs with practical tools and experiences to excel in their fields. Each grant-funded project underscores the university’s mission to support ¾Ã¾ÃÈÈÊÓƵs in reaching their academic and professional goals through innovative, technology-enhanced education.
(AI tools Grammarly and ChatGPT 4.0, a language model developed by OpenAI, assisted in writing this article.)