New Jersey Institute of Balance - September 2017

THE HISTORY OF Physical Therapy

Though physical therapy clinics are commonplace these days, it wasn’t always this way. Since the early 20th century, the field has steadily grown, and today it is universally recognized as a vital science in the medical field. The origins of physical therapy date toWorldWar I, when civilian women known as“reconstruction aides”were tasked with rehabilitating wounded soldiers and getting themback to the front lines. They were essentially the first precursors tomodern physical therapists. After the end of the GreatWar, Mary McMillan spearheaded the formation of the AmericanWomen’s Physical Therapeutic Association, along with 274 charter members, all women. The following year, the name was changed to the American Physiotherapy Association, and the organization began to welcomemen into its ranks. By the end of the 1920s, over 1,000 therapists weremembers of the APA. Since then, the field expanded rapidly, particularly during the polio epidemic andWorldWar II. The organization was renamed once again in the 1950s to the American Physical Therapy Association, amassing over 15,000members by the end of the decade.

are over 229,000 physical therapists in the workforce, with 34 percent growth in the field projected over the next 10 years. As more andmore people turn tomanual therapy to help them live their lives pain-free, physical therapy continues to grow and flourish.

Now, there are over 200 fully accredited physical therapy programs in the U.S., with dozens of specializations. According to Data USA, there

Winning Apple Crisp

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(Recipe courtesy of


• • • • •

1 cup sugar

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1 cup all-purpose flour

2 tablespoons cornstarch

¾ cup rolled oats

1 cup water

1 cup packed brown sugar 1 teaspoon ground cinnamon

1 teaspoon vanilla extract Vanilla ice cream, optional

½ cup butter, softened

4 cups chopped, peeled apples


1. Heat the oven to 350 F. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half of mixture into a greased 2½quart baking dish or a 9-inch square baking pan. Cover with apples. 2. In a small saucepan, combine the sugar, cornstarch, water, and vanilla. Bring to a boil; cook and stir 2minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumbmixture. 3. Bake 60–65minutes or until apples are tender. Serve warm, with ice cream if desired.


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