• 대한감각통합치료학회지
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• 제5권1호
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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.

• 대한감각통합치료학회지
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• 제3권1호
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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.

• 대한통합의학회지
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• 제11권4호
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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.

• 대한감각통합치료학회지
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• 제11권1호
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• pp.39-49
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• 2013

목적 : 청소년의 감각처리 특성을 알아보고 감각처리특성의 분류에 따라 그 정도는 어떠한지 알아보고, 일반적 특성인 성별, 건강상태, 내원유무, 평소감각문제와 차이를 알아보고자 하였다. 또한 감각처리 특성과 스트레스, 우울, 자아 존중감의 각 군별에 어떤 차이가 있는지 알아보기로 하였다. 연구방법 : 부산, 경남지역 고등학교의 310명의 학생을 대상으로 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile, AASP)과 한국어판 매일 스트레스 평가서 (Korean Version of Daily Stress Inventory, K-DSI), Beck 우울척도(Beck Depression Inventory, BDI), 자아존중감 척도(Self Esteem Scale, SES) 질문지를 배부하여 직접 회수 하였다. 최종연구에 사용된 설문지는 288부이었으며, 자료분석은 SPSS for windows 18.0을 사용해서 통계 분석을 실시하였다. 결과 : 본 연구에서 청소년의 감각처리특성 중 감각 찾기 점수가 낮은 것으로 나타났다. 또한 스트레스가 높을수록 감각에 민감함과 감각회피 점수가 높게 나타났고, 우울이 높을수록 등록저하, 감각회피 점수가 높게 나타났다. 그리고 자아존중감이 낮을수록 감각회피와 감각에 민감함 점수가 높아지는 반면 감각찾기 점수는 낮아졌다. 결론 : 후속연구에서는 한국의 표준치 제시에 대한 연구뿐만 아니라 감각처리에 문제를 가진 청소년을 대상으로 한 연구들이 많이 이루어져야 할 것이다.

• 대한감각통합치료학회지
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• 제20권2호
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• pp.36-45
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• 2022

목적 : 본 연구의 목적은 국내에서 개발된 아동감각처리척도(Sensory Processing Scale for Children)를 사용하여 일반발달 아동과 감각처리문제 아동의 감각처리 능력을 비교하여 판별타당도를 알아보고자 하였다. 연구방법 : 연구대상자는 3-5세의 일반발달 아동 68명과 감각처리문제 아동 83명의 보호자로 총 151명을 대상으로 하였다. 연구 참여에 동의한 아동의 보호자에게 연구의 목적과 방법을 설명한 후 연구목적, 동의서, 아동감각처리척도(Sensory Processing Scale for Children), 단축감각프로파일(Short Sensory Profile), 일반적 특성 문항을 포함한 설문지를 발송 또는 전달하여 자료를 수집하였다. 분석방법은 아동감각처리척도(Sensory Processing Scale for Children)의 판별타당도를 알아보기 위해 성별을 공변량으로 하여 공분산분석을 실시하였다. 결과 : 연구결과 일반발달 아동과 감각처리문제 아동의 감각처리능력의 차이는 공변량인 성별의 영향(F=6.663, p=.807, partial =η².000)을 받지 않은 것으로 나타났으며, 두 군에서 감각처리능력에 차이가 있는 것으로 나타났다(F=37.629, p=.000). 아동감각처리척도(Sensory Processing Scale for Children)의 감각영역에서 총점과 모든 감각 영역에서 감각처리문제 아동이 일반발달 아동보다 평균점수가 낮았으며, 고유감각(p=.097) 영역을 제외하고 통계적으로 유의한 차이가 있었다. 아동감각처리척도(Sensory Processing Scale for Children)의 감각 요소에서 감각과민반응, 감각저반응, 그리고 감각구별 요소에서 감각처리문제 아동과 일반발달 아동은 통계적으로 유의미한 차이(p=.000)가 있었으나 감각찾기 요소는 통계적으로 유의한 차이가 없었다(p=.112). 결론 : 아동감각처리척도(Sensory Processing Scale for Children)는 감각처리문제 아동을 선별할 수 있는 판별타당도가 있는 도구로 제시할 수 있으며, 앞으로 임상 환경에서 감각처리의 문제를 선별하거나 분석, 해석, 그리고 중재계획 시 사용할 수 있으리라 생각한다.

• 대한감각통합치료학회지
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• 제18권1호
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• pp.13-22
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• 2020

목적 : 일반 여성의 감각처리 특성에 따른 섭식 태도의 차이를 확인하였다. 연구방법 : 241명의 일반 여성을 대상으로 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile; AASP)과 섭식 태도 검사(Eating Attitude Test; EAT-26)를 이용하여 설문조사를 실시하였다. 감각처리 특성에 따른 섭식 태도는 독립표본 t-검정과 일원배치분산분석(one-way ANOVA)을 사용하여 분석하였고, 사후분석은 Scheffe Test를 실시하였다. 결과 : 감각처리 특성 중 등록저하와 섭식 통제, 감각회피와 폭식 및 음식몰두를 제외하면, 감각처리 특성에 따라 섭식 태도는 모두 유의한 차이가 나타났다(p<.05). 등록저하가 대부분의 사람보다 (매우) 많은 경우 거식과 폭식 및 음식몰두의 태도가 부정적인 것으로 나타났고, 감각추구가 대부분의 사람과 유사하거나 (매우) 많은 경우 모든 섭식 태도가 부정적인 것으로 나타났다. 감각민감성이 대부분의 사람보다 (매우) 많은 경우 폭식 및 음식몰두의 태도가 부정적인 것으로 나타났으며, 감각회피가 대부분의 사람보다 (매우) 많은 경우 거식의 태도가 부정적인 것으로 나타났다. 결론 : 감각처리 특성에 따라 섭식 태도에 차이가 있었으며, 이를 토대로 일반 여성들의 섭식 태도를 조절하기 위한 하나의 방안으로 감각통합 중재를 제안할 수 있다.

• 한국축산식품학회지
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• 제35권5호
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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.

• 대한감각통합치료학회지
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• 제13권1호
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• pp.1-12
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• 2015

목적 : 본 연구의 목적은 학령전기 아동의 감각처리 능력을 측정하기 위해 사용되고 있는 평가도구의 종류를 알아보고 심리측정학적 특성을 평가하는 것이다. 연구방법 : 감각처리 평가도구는 PubMed, Cochrane, CINAHL, PsycINFO와 같은 전자 데이터베이스를 사용하여 논문을 검색한 뒤, 초록과 원문 검토를 통해 포함기준에 적합한 평가도구를 최종적으로 선택하였다. 결과 : 총 38개의 논문이 최종적으로 분석되었으며, 8개의 평가도구가 확인되었다. 가장 많은 신뢰도와 타당도가 검증된 도구는 Sensory Processing Measure-Preschool(SPM-P)이었으며 신뢰도와 타당도 검증이 부족한 도구로 는 Sensory Experiences Questionnaire(SEQ), Sense & Self-Regulation Checklist(SSRC), 그리고 Sensory Processing Scale Assessment(SPSA)가 있었다. 결론 : 본 연구결과는 임상가와 연구자들이 학령전기 아동에게 적합한 감각처리 평가도구를 선정할 때 근거자료가 될 것이다.

• 한국식품조리과학회지
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• 제27권6호
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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.

• 동아시아식생활학회지
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• 제27권4호
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• pp.365-377
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• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.