• The Journal of Korean Academy of Sensory Integration
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• v.5 no.1
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• pp.21-30
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• 2007

Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

• The Journal of Korean Academy of Sensory Integration
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• v.3 no.1
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• pp.23-35
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• 2005

Objectives : The purpose of the study is to understand the sensory processing capacity and behavioral characteristics for preschoolers without disabilities, and to investigate the relationship between sensory processing skills and the behavioral characteristics. Methods : Mothers of preschoolers without disabilities between ages of 4 and 6 who attend Y kindergarten which is located in Busan, H kindergarten in Suwon, S kindergarten in Gimhae was participated. Mothers filled out the questionnaire at home from 4th to 14th of January in 2004. We used SSP(short sensory profile) which was used by Kim, Mi-Sun in 2001 to understand the sensory processing skills. We also used Behavior During Testing Checklist find their places in Miller Assessment for preschoolers to understand behavior characteristics. The results were analyzed with SPSS 10.0. Results : 1. Total incidents in sensory processing were 157 out of 190. Among sub items of the sensory processing, the mark of lower energy/weak was highest with 4.39 point and the mark of taste/smell sensitivity was lowest with 3.60 point. Total incidents in behavioral characteristics were 20 out of 24. Among the area of behavioral characteristics, the mark of sensory responses/threshold area was highest with 2.73 point and the mark of social interaction area was lowest with 2.29 point. 2. Children's total sensory processing capacity correlates with behavioral characteristics, the more sensory processing capacity, the more behavioral characteristics. Sensory processing point correlates with behavioral characteristics points except this item, reaction to separation from caretaker. Conclusions : We hope that the children who have behavioral characteristics with difficulties in sensory processing skills can be distinguished on the basis of this studying. Also, as we find and relieve early stage of the symptoms, following study which can present based to facilitate children's social development and improve the learning ability.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.4
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.

• 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.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.36-45
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• 2022

Objective : The objective of this study was to determine a discriminat validity of the Sensory Processing Scale-Children (SPS-C) for children with and without Sensory Processing Disorder (SPD). Method : The SPS-C was completed by parents of 151 Korean children including 68 typically developing children (control group), 83 children with SPD (known group) in the age range 3-5 years, in South Korea. ANCOVA with sex as covariable was used to identified the difference between the children with typically development and SPD. Results : Sensory processing differences in sensory domains and sensory factors were detected and the gender differences were not effective between typically developing children and children with SPD. Significant differences were found in all sensory domain score and total score except proprioceptive processing in sensory domain. In sensory factors, significant differences were found in overrsensitivity, underresponsivity, and discrimination, but sensory seeking was not significant. SPS-C was a valid assessment tool to identify or screen of SPD in Korea. Conclusion : The psychometric characteristics for the standardization study of SPS-C were presented, and the discriminant validity to screen the children with sensory processing problems was presented as a verified evaluation tool. SPS-C will be helpful in screening, analyzing and interpreting characteristics of sensory processing, and establishing an intervention plan.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.1
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• pp.13-22
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• 2020

Objective : This study was conducted to confirm general differences in eating attitudes according to the sensory processing characteristics of women. Methods : The Adolescent/Adult Sensory Profile (AASP) and the Eating Attitude Test (EAT-26) were used to survey 241 women. Their eating attitudes according to the sensory processing characteristics was analyzed using an independent t-test and one-way ANOVA, and the post-analysis was performed using the Scheffe test. Results : Among the sensory processing characteristics, except for eating control due to low registration, binge-eating and foodlessness due to sensory avoidance, all eating attitudes were significantly different according to sensory processing characteristics (p<.05). The anorexic behaviour, binge-eating and foodlessness was shown to be negative in cases of those who had much lower registration than most people. All eating attitudes, such as anorexia, binge-eating and foodlessness, and eating control, were shown to be negative in cases of women whose sensation seeking was equal to or much greater than the general population. The binge-eating and foodlessness were shown to be negative in cases of high sensory sensitivity. The anorexic behaviour was shown to be negative in cases of elevated sensory avoidance. Conclusion : Eating attitudes differed depending on the sensory processing characteristics. As such, sensory integration mediation can be proposed as a method of controlling the eating attitudes of women in general.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.1
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• pp.1-12
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• 2015

Objective : The purpose of the study was to investigate the characteristics and psychometric properties of assessments which were developed to measure sensory processing functions of preschool-aged children. Method : Comprehensive search for assessments measuring sensory processing functions was administered by using multiple electronic databases, including PubMed, Cochrane, CINAHL and PsycINFO. The titles and abstracts from the retrieved papers were screened. Then assessment tools that met all of the inclusion criteria were selected. Results : Thirty-eight assessments were identified. There were eight assessment tools that met the pre-defined inclusion criteria. Sensory Processing Measure-Preschool (SPM-P) was verified to be the most reliable and valid assessment tool, whereas Sensory Experiences Questionnaire (SEQ), Sense & Self-Regulation Checklist (SSRC), and Sensory Processing Scale Assessment (SPSA) showed inadequate reliability and validity. Conclusion : Based on the results from this systematic review, it would be useful for clinicians and researchers to select assessment tools of sensory processing for preschool-aged children.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1773-1783
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• 2017

Objective: This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated. Results: The quality characteristics of CSPJ samples prepared with sucrose were more acceptable. By contrast, CSPJ samples prepared with lactose showed the lowest scores. However, the processing yield and moisture content were the highest for CSPJ samples prepared with lactose, which may be associated with improved benefits for cost reduction. Furthermore, sucrose and lactose supplementation resulted in contrasting quality characteristics; for example, CSPJ samples with sucrose and maltose supplementation had higher sensory scores for color than samples with lactose supplementation. Additionally, most quality characteristics of CSPJ samples with sucrose supplementation contrasted with those of the samples with lactose supplementation; for example, the samples with sucrose supplementation had higher scores for sensory attributes than those with lactose supplementation. Conclusion: Sucrose supplementation up to 21% to 24% was associated with the highest overall acceptability scores (5.19 to 5.80), enhanced quality characteristics, increased processing yield, and reduced production cost.