• The Journal of Korean Academy of Sensory Integration
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• v.14 no.2
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• pp.11-21
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• 2016

Objective : The purpose of the study is to examine the construct validity and internal consistency of the Sensory Processing Scale for Children (SPS-C). Method : 117 participants who are aged 3 to 5 years old has been evaluated by the Sensory Processing Scale for Children (SPS-C) for this study and the period is from November 2014 to June 2016. Statistics used for data analysis is factor analysis for construct validity and Cronbach's alpha for internal consistency. Results : In the factor analysis, the items in auditory, visual, and tactile showed a high factor loading, respectively. The items in vestibular and proprioceptive were overlapped. For internal consistency, Cronbach's alpha was .728 for whole scale which is high level. And Cronbach's alpha of each factor was range within .326~.636. Conclusion : The results of the psychometric test in this study evidence that the SPS-C is valid and reliable to be utilized. Further study need to examine various validities and reliabilities as well as standardization.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.31-41
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• 2015

Objective : Purpose of this study is to develop a Sensory Processing Scale for Children (SPS-C) to screen sensory processing problems for children aged 3 to 5, and examine validity of the assessment. Method : A draft version of Sensory Processing Scale for Children (SPS-C) has been developed and it was utilized to 138 caregivers of children who are 3 to 5 years old. Rasch analysis was used to test construct validity of SPS-C. Through the Rasch analysis, unidimensionality and adequacy of the rating scale were examined. Results : Based on the Rasch analysis, it was found that six items out of 56 items (10.7%) are misfits. And the results also showed that 3-points rating scale is more adequate than 5-points scale for SPC-C. Conclusion : The construct validity of a newly developed assessment, Sensory Processing Scale for Children (SPS-C), was established through this study. Further studies are needed to examine other psychometric properties of the assessment, using the one modified based on the results in this study.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.144-153
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• 2016

This study examined the recent study trends through a systematic review of the effect of sensory integration intervention and the objective reason to show the areas where sensory integration intervention is effective. The databases, Medline and EMBASE, were searched for "Occupational therapy", "Sensory integration therapy", "Sensory processing", "Weighted vest", and "Wilbarger protocol". For the analysis studies, 14 studies on the effects of sensory integration intervention from 2010 to 2015 were analyzed and organized according to the principle of PICO. According to the result, there were 4 studies each of evidence levels I and e V, which was the largest number of studies (28.6%). The result from frequency analysis of the measurement used for measuring the effects of intervention showed that GAS and VABS-II were used in the 4 studies (11.8%). 71.4% of children with autism spectrum were the major subject group in the analysis studies and sensory integration intervention had an effect on the motor performance, sensory processing, behavior, learning-related education, and occupation performance area. This study result will be useful for establishing sensory integration as an interventional program in occupational therapy practice. In further studies, it will be important to verify the intervention effect of sensory integration in another rehabilitation area.

• The Journal of Korean Academy of Sensory Integration
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• v.10 no.2
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• pp.1-9
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• 2012

Purpose : Adolescent/Adult Sensory Profile is the questionnaire to evaluate sensory processing based on daily activities. Self-questionnaire commonly tends to be biased to the characteristics of subject, so its validity is low. This study aims to analyze correlation between questions of Adolescent/Adult Sensory Profile and tactile threshold measured from cognitive behavioral experiment. Methods : The tactile threshold was calculated by tactile detection task and tactile stimuli were provided with the consistent current stimulator. The tactile threshold was compared with results of tactile processing items in Adolescent/Adult Sensory Profile and statistical correlation analysis was performed. Results : Scores in Low Registration and Sensation Seeking had positive correlation with the tactile threshold and scores in Sensory Sensitivity and Sensation Avoiding had negative correlation with the tactile threshold. Among them, only Low Registration was statistically significant. Conclusion : The questions in Low Registration(Tactile Processing)are highly correlated with physiological characteristics. As a result, it was shown that sensory inflow is less, if the tactile threshold is high.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.935-938
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• 2004

This paper describes the quantitative analysis on the improvement of equilibrium sensory using virtual bicycle system. We have used a virtual bicycle system that combines virtual reality technology with a bicycle. In this experiment, 10 subjects were tested to investigate the influencing factors on equilibrium sensory. Straight road and curved road driving at several factors including cycling time, number of times of path deviation, and center of pressure(COP) were extracted and evaluated to quantify the extent of control. Also, To improve the effect of balance training, we investigated the usefulness of virtual feedback information by weight shift. The result showed that the system could be effective for equilibrium sensory rehabilitation training device. The analysis method might also have wider applicability to the rehabilitation field.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.669-673
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• 1997

The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.1
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• pp.39-49
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• 2013

Objective : We studied adolescent's sensory processing characteristics and classification of the depending on the adolescent's sensory processing characteristics degree. And we studied depending on sensory processing characteristics the difference of the general characteristics; sex, health status, hospital visit, the usual sensory problem. In addition, we investigated differences in each group; sensory processing characteristics, stress, depression, and self-esteem. Methods : We have collected 310 for students in Busan, Gyeongsangnam-do region of high school to distribute the questionnaire; Adolescent / Adult sensory profile (AASP), the Korean version Daily Stress Assessment (K-DSI), Beck Depression Inventory (BDI), and Self-Esteem Scale (SES). The questionnaire used in the final study part 310 to part 288 of which corresponds to 92% of the total questionnaire. The data analysis was used SPSS for windows 18.0 statistical analysis. Results : Sensory Seeking of sensory processing characteristics of adolescents in the study was low score. The higher stress score, Sensory Sensitivity and Sensation Avoiding score were higher, and the higher depression score, Low Registration and Sensation Avoiding score were higher. The lower self-esteem score, Sensation Avoiding and Sensory Sensitivity score was higher whereas Sensation Seeking score was lower. Conclusions : Study about Korean's mean in the next studies should be investigate. In addition, a lot of study about adolescents with sensory processing problems should be investigate.

• Journal of the Korean Home Economics Association
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• v.51 no.2
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• pp.161-171
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• 2013

The purpose of this research was to examine the subjective evaluation of sensory images and preferences according to the mechanical properties of linen and ramie fabrics for summer shirts. 54 male and female teachers evaluated the sensory images and preferences of 6 specimens of linen and ramie fabrics sold on the market. For statistical analysis, factor analysis, Mann-Whitney and Kruskal-Wallis test, Pearson correlation, and regression were used. The results were as follows: The sensory images of shirt fabrics were classified into 5 factors: 'smoothness', 'stiffness', 'elasticity', 'dry/coolness', and 'wetness'. There were partially significant differences by the gender and age in the sensory images for the shirt fabrics. Females were more sensitive than males for the 'stiffness', 'elasticity', and 'wetness' factor and the evaluators in their 20's felt fabrics were stiffer. The sensory images showed many correlations with the mechanical properties of fabric mostly. The preferences of tactile and purchase were no different according to the gender and age. They preferred a thin and soft sensory image as like ramie/cotton blended fabric and bamboo fabric for summer shirts. The significant sensory image factors affecting tactile preference were 'smoothness', 'dry/coolness', and 'elasticity', and the ones affecting purchase preference were 'smoothness', 'stiffness', 'dry/coolness', and 'elasticity'. W, WT, MMD, and G properties of the mechanical properties of fabrics affected the tactile preference for summer shirt fabrics.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.