During ankle inversion testing, what end feel and ROM are typical?

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Multiple Choice

During ankle inversion testing, what end feel and ROM are typical?

Explanation:
Inversion testing mainly assesses the subtalar motion and how the passive structures around the ankle respond as you move into inversion. The end feel comes from stretching the lateral ligaments and the joint capsule, so you should feel a firm resistance at the end of the motion rather than a soft cushion or a hard bone-on-bone block. The normal amount of inversion from neutral is about 0 to 35 degrees, with many clinicians using 0 to 35 as the typical range in exams (some may note up to 40 degrees in certain individuals, but 0–35 is the standard reference). So, the best match is a firm end feel with about 0–35 degrees of inversion. A hard end feel would imply bony contact, which isn’t the usual end feel for inversion; a soft end feel would suggest tissue compression or edema rather than the ligamentous stretch expected here; and ROM outside the 0–35 degree window doesn’t align with the typical normative value for this motion.

Inversion testing mainly assesses the subtalar motion and how the passive structures around the ankle respond as you move into inversion. The end feel comes from stretching the lateral ligaments and the joint capsule, so you should feel a firm resistance at the end of the motion rather than a soft cushion or a hard bone-on-bone block. The normal amount of inversion from neutral is about 0 to 35 degrees, with many clinicians using 0 to 35 as the typical range in exams (some may note up to 40 degrees in certain individuals, but 0–35 is the standard reference).

So, the best match is a firm end feel with about 0–35 degrees of inversion. A hard end feel would imply bony contact, which isn’t the usual end feel for inversion; a soft end feel would suggest tissue compression or edema rather than the ligamentous stretch expected here; and ROM outside the 0–35 degree window doesn’t align with the typical normative value for this motion.

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