Author: Karim A1, Roddey T2, Mitchell K2, Ortiz A3, Olson S2
Affiliation: <sup>1</sup>Azusa Pacific University, Azusa, California, USA, Department of Physical Therapy, Azusa Pacific University, 901 Easet Alosta Avenue, PO Box 7000, Azusa, California 91702-7000, USA;, Email: email@example.com. <sup>2</sup>Texas Woman's University, Houston, Texas, USA. <sup>3</sup>University of Texas Health Science San Antonio, San Antonio, Texas, USA.
Conference/Journal: J Dance Med Sci.
Date published: 2019 Mar 15
Other: Volume ID: 23 , Issue ID: 1 , Pages: 3-10 , Special Notes: doi: 10.12678/1089-313X.23.1.3. , Word Count: 207
This randomized controlled trial examined the immediate effect of whole body vibration (WBV) on first position sauté height, and on static and dynamic balance, in 59 female professional contemporary dancers. Following instruction, a warm-up, and a training session, participants received a 75-second randomly assigned WBV intervention under four conditions: static demi-plié (0 Hz), static demi-plié (30 Hz), dynamic demi-plié (0 Hz), and dynamic demi-plié (30 Hz). Before and immediately after intervention, participants performed three sautés on the Just Jump® Mat System, provided dynamic balance data via the Star Excursion Balance Test, and static balance data via the Balance Error Scoring System. A two-way split-plot multivariate approach ANOVA was used to analyze sauté height (α = 0.025). Balance was examined with a 4 x 2 x 2 split-plot MANOVA (α = 0.025). Follow-up two-way split plot multivariate approach ANOVAs were also conducted (α = 0.0125). Dancers from the static first position demi-plié group were found to jump higher than those from the dynamic first position demi-plié group, regardless of WBV frequency (p = 0.001). The 30 Hz frequency resulted in significantly improved static balance (p = 0.001) for both static and dynamic demi-plié. Therefore, the use of WBV is worthy of consideration as a quick method of improving static balance, and use of the static first position demi-plié may be beneficial for improving sauté height.
PMID: 30835650 DOI: 10.12678/1089-313X.23.1.3