• 대한통합의학회지
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• 제11권1호
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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.

• 대한감각통합치료학회지
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• 제18권2호
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• pp.15-28
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• 2020

목적 : 본 연구는 자폐스펙트럼 장애 아동을 대상으로 단축형 감각프로파일-2(Short Sensory Profile-2; SSP-2)의 구성타당도를 검증하고자 하였다. 연구방법 : 자폐스펙트럼 장애 아동을 양육하는 부모 120명을 대상으로 SSP-2의 자료를 수집하였다. 원자료는 라쉬분석을 적용하여 SSP-2의 대상자 및 항목 적합도, 난이도, 평정척도, 분리신뢰도 분석을 실시하였다. 결과 : 연구 대상자 중 감각처리 영역은 7명, 행동반응 영역은 8명이 부적합 판정을 받아 분석에서 제외하였다. 항목 적합도 분석에서는 모든 항목이 적합한 기준을 충족하였다. 감각처리 영역에서의 난이도 분석은 13번 항목(.48 logit)이 높았으며, 10번 항목(-.54 logit)이 낮았다. 행동반응 영역에서는 25번 항목(1.58 logit)이 높았으며, 30번 항목(-.68 logit)이 낮게 분석되었다. 평정척도 분석에서는 5점 척도 보다 3점 척도가 적합한 것으로 나타났다. 분리신뢰도는 감각처리 영역 .90, 행동반응 영역 .95로 분석되었다. 결론 : 본 연구를 통해 SSP-2의 구성타당도를 검증하였으며, 임상에서 자폐스펙트럼 장애 아동에게 유용한 평가도구로 활용되기를 기대한다.

• International Journal of Human Ecology
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• 제13권1호
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• pp.105-115
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• 2012

This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

• 한국식생활문화학회지
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• 제28권6호
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 대한인간공학회지
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• 제12권2호
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• 대한감각통합치료학회지
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• 제20권3호
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• pp.48-59
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• 2022

목적 : 본 연구는 자폐스펙트럼장애 아동을 대상으로 국내에서 제공되는 감각통합중재 방법을 체계적으로 고찰하여 중재효과를 제시하고자 하였다. 연구방법 : 연구대상은 2011년 1월부터 2020년 12월까지 최근 10년간 국내 학회지에 게재된 연구로 하였다. 검색에 사용된 데이터베이스는 학술연구정보서비스(RISS)와 디비피아(DBpia)이었다. 검색어는 '자폐', '자폐스펙트럼', '감각통합', '중재'이었다. 분석에 사용된 연구는 총 10개로, 연구 근거의 질적수준과 방법론적 질적수준으로 분석하였고, 결과는 대상자, 중재, 대조, 결과의 PICO(Patient, Intervention, Comparison, Outcome)로 제시하였다. 결과 : 연구분석에서 근거의 질적 수준은 수준 IV가 가장 높았고, 다음으로 수준 II 이었다. 근거의 방법론적 질적 수준은 '우수'의 연구가 가장 많았고, 다음으로는 '보통'이었다. 연구대상자는 자폐스펙트럼장애아동과 부모이었고, 실험설계는 단일대상연구 빈도가 가장 높았다. 중재는 적응행동과 감각조절을 확인하는 연구가 가장 많았고, 중재측정을 위해 사용된 평가도구는 감각프로파일(Sensory Profile)과 캐나다작업수행측정(Canadian Occupational Performance Measure; COPM)의 빈도가 가장 높았다. 분석에 사용된 10개의 모든 연구에서 감각통합중재로 인해 다양한 결과 값에 긍정적인 향상 및 통계학적으로 유의한 효과를 보였다. 결론 : 최근의 임상환경에서 자폐스펙트럼장애 아동을 대상으로 감각통합중재는 지속적으로 이루어져왔다. 앞으로의 연구에서는 다양한 감각통합중재방법과 근거의 질적 수준이 높은 연구가 이루어지는 것이 필요하다.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.102-102
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• 2004

• 한국식품과학회지
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• 제23권6호
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• pp.711-716
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• 1991

조리 식품의 관능특성을 평가하고, 다변수 통계법으로 서로의 상관관계를 조사 하였다. 시료 식품을 각각 특징지을 수 있는 12개의 관능특성을 단계적 차별 분석에 의해 선정하였으며, 요민분석에 의해 도출된 3개의 요인으로 12개의 관능 특성이 갖는 변이의 61.9%를 설명할 수 있었다. 요인 I은 질적 관능성질과 관련이 있고, 요인 II는 양적인 관능특성과 높은 상관관계를 나타내었다. 시료 식품과 관능특성을 동시에 주 성분 좌표상에 표시함으로서 서로간의 상관관계 설정이 용이하였고, average linkage 및 Ward's method을 이용한 집락분석에서 9개의 조리식품은 관능특성의 유사성에서 크게 3개의 집락으로 분류되었다.

• 식품과학과 산업
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• 제52권1호
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• pp.11-19
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• 2019

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.

• 한국조리학회지
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• 제20권5호
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.