• The Journal of Korean Academy of Sensory Integration
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• v.17 no.2
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• pp.1-17
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• 2019

Objective : The purpose of this study was to investigate the effects of a sensory integration intervention to improve sleep quality in adults. Methods : The subjects of the study were three sleepless adults with sensory defensiveness. This study applied a multiple baseline design out of a single-subject study, with the process comprising 4 basic lines, 7 basic lines, and 14 basic lines. The intervention was conducted 3 times per week for a total of 12 times. Overall sleep time, sleep latency, and the number of times that participants awoke at night were measured during every session. Sleep quality, sensory integration capabilities (including sensory defensiveness), and sleep satisfaction were measured before and after treatment. Results : A visual analysis of total sleep time, sleep latency, and number of waking times during the night as measured daily after the sensory integration intervention was applied showed no noticeable improvement in any of the subjects. Conclusion : This study is meaningful in that it applied a sensory integration intervention to adults and proposed sensory integration therapy as a new method of intervention to treat sleep disorders.

• Physical Therapy Korea
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• v.18 no.1
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• pp.18-27
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• 2011

This study was to investigate the positive effects of specially designed trunk-stabilization exercise program on lower extremity balance of elderly with history of leprosy. In this participants, lower extremity functions has been undermined by the development of damage in peripheral nerves. A total of 40 elderly with history of leprosy were divided into 2 groups of equal size ($n_{1,\;2}=20$): a group that participated in the exercise program, and a control group that did not exercise but did continue to engage in normal daily activities (including walking). The exercise group exercised for 60 minutes 2 days a week for 12 weeks. Static balance ability was measured by asking study participants to a one leg standing test: dynamic balancing ability was measured with a tandem walking test and a timed up-and-go test. The participants in the exercise program and the control group were tested before and after completion of the exercise program for comparison, and then divided according to their ability to feel sensory in the soles of their feet into the categories of normal sensory group: group with sensory loss in one foot: and group with sensory loss in both feet. The participants in the exercise program showed a positive, statistically significant difference in static balance compared with the control group (p<.05) as measured using the one leg standing test. Similarly, the participants in dynamic balance (p<.05) as measured using the tandem walking and timed up-and-go tests. Finally, these improvements were related to the severity of sensory loss in the soles of the feet for all study participants.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.3
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• pp.1-13
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• 2022

Objective : The purpose of this study was to investigate changes in somato-sensory and occupational performance of individually tailored sensory integration interventions for school-age children with somatodyspraxia. Methods : A single subject study with an AB design was conducted the total sessions were 11 sessions, consisting of 3 baseline sessions and 8 intervention sessions. To compare the effects before and after the intervention, the intervention was measured by dividing it into Performance Area (PA) and Performance Factor (PF), and after each intervention session, the Goal Attainment Scale (GAS) was implemented. Results : The children participating in this study showed overall improvement in PA and PF after the intervention, and after each session, it was confirmed that the GAS increased when measuring the target activities (Supine Flexion Posture; SFP, Walking by Arms; WA, Stand on Balance Ball; SBB). Conclusion : This study provided evidence that sensory integration has a positive effect on performing target activities (SFP, WA, SBB) and improving relationships with peers in children with somatodyspraxia.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.2
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• pp.13-26
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• 2013

Objective : The purpose of the study was to investigate The effects of the sensory integration intervention focused on combined both individual therapy and group therapy for sensory integration ability and occupational performance abilities in children with somatodyspraxia. Methods : Once in a total of 12 weeks, baseline period of four sessions and twenty-four session intervention period, research process had combined individual therapy and group therapy for sensory integration therapy. The Design is ABA design of single-subject research design. For a comparison of each-side of the operation performance change in therapy for children, through the assessment Baseline at four sessions and reassessment at two sessions after intervention, the Occupational performance ability change was measured. During intervention period, Process changed the Sensory Integration ability was measured through the Goal Attainment Scale (GAS). Results : The Sensory Integration Ability combined Individual therapy and Group therapy have effect about improvement of the Sensory Integration ability and the Occupational performance ability for children with Somatodyspraxia. Conclusion : Henceforth, subject will undergo systematized experimental design, and when dependent variable such as Sensory Integration ability and the Occupational performance was measured, effect-measuring study needs through using reliable tools.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.863-867
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• 2007

The potential impact of the methods of sensory science on consumer testing and marketing is reviewed. Areas such as predicting purchase behavior, new approaches to scaling, and cross cultural effects are discussed. An example of the complexity of sensory measurement used to obtain consumer and marketing information is highlighted, using the simple paired preference test as an example.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.1
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• pp.113-120
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• 2023

Purpose : This study aims to investigate occupational therapy students' perceptions of sensory integration therapy and the effect of an educational program on these perceptions and future preferences. Methods : The participants were 200 occupational therapy students in Busan and Gyeongsangnam-do. A primary survey was first conducted to shed light on students' perceptions of sensory integration therapy, followed by an education program on sensory integration provided through an online video. After this training on sensory integration therapy, an additional survey assessed the their preferred employment routes and intention to take educational courses on clinical sensory integration therapy in the future. A secondary survey was then conducted, using the same form as the primary survey, to identify changes in the students' perceptions of and preferences for sensory integration therapy. A frequency analysis using descriptive statistics was employed to identify the participants' general characteristics, employment-related preferences, and intention to take courses on sensory integration, and a paired samples t-test was used for a comparative analysis of the students' perceptions before and after the education program. Results : In terms of the students' perceptions of sensory integration therapy, the variables of efficiency, facilitation, and expertise showed statistically significant differences before and after the educational program, which resulted in a positive change in their overall perceptions of the therapy after the program. In relation to their preferred employment routes after the program, 100 students (50 %) answered the "field of adults," and 100 (50 %) students answered the "field of children." Conclusion : The findings of this study demonstrated that sensory integration education positively influences occupational therapy students' preferences for and perceptions of sensory integration therapy. Additional research is recommended to organize a more systematic education program and investigate employees in organizations related to children with disabilities.

• ETRI Journal
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• v.36 no.2
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• pp.224-231
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• 2014

In this paper, a method to extract temperature effect information using the color temperatures of video scenes with mapping to temperature effects is proposed to author temperature effects of multiple sensorial media content automatically. An authoring tool to apply the proposed method is also introduced. The temperature effects generated by the proposed method are evaluated by a subjective test to measure the level of satisfaction. The mean opinion score results show that most of the test video sequences receive an average of approximately four points (in a five-point scale), indicating that test video sequences (with the temperature effects generated by the proposed method) enhance levels of satisfaction.

• Archives of Pharmacal Research
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• v.27 no.11
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• pp.1154-1160
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• 2004

We investigated the neurotoxic effects of capsaicin (CAP) on pain sensitivity and on the expression of capsaicin receptor, the vanilloid receptor (VR1), in rats. High-dose application of CAP has been known to degenerate a large fraction of the sensory neurons. Although the neurotoxic effects of CAP are well documented, the effects of CAP on the vanilloid receptor (VR1) are not yet known. In this paper, we investigated the effects of high-dose application of CAP on the expression of VR1 in rats. Thermal and mechanical pain sensitivity was reduced when neonatal rats were treated with a high dose of CAP. This reduction of pain sensitivity was significantly decreased after initiating carrageenan-induced inflammation. The expression of VR1 in dorsal root ganglia (DRG) isolated from the CAP-treated rats was reduced compared to that from the vehicle-treated rats. Therefore, we can conclude that the neurotoxic effect of CAP is related to the decrease of VR1 expression.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.