• 대한감각통합치료학회지
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• 제17권2호
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• pp.31-40
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• 2019

목적 : 본 연구의 목적은 조산으로 출생한 영유아와 만삭아의 감각처리능력과 섭식의 차이를 비교하고 조산으로 출생한 영유아의 감각처리능력과 섭식의 상관관계를 알아보는 것이다. 연구방법 : 본 연구의 대상자는 107명으로 조산아 51명, 만삭아 56명이었다. 감각처리능력을 평가하기 위해 영유아 감각프로파일 2(Infant/Toddler Sensory Profile 2; ITSP 2)를 사용하였고 섭식을 평가하기 위해 아동섭식행동평가(Behavioral Pediatrics Feeding Assessment; BPFAS)를 사용하였다. 수집된 자료는 SPSS 21.0을 사용하여 분석하였다. 조산아와 만삭아의 차이를 알아보기 위하여 독립표본 t 검정을 사용하였으며, 조산아의 감각처리능력과 섭식의 상관관계를 알아보기 위해 Pearson 상관분석을 사용하였다. 연구결과 : 조산아와 만삭아의 감각처리능력을 비교한 결과 감각특성 중 감각예민(p=.019), 하위영역 중 구강감각처리능력(p=.001)에서 유의한 차이를 보였다. 또한 조산아와 만삭아의 섭식을 비교한 결과 유의한 차이를 보였다(p=.00). 조산아의 감각처리특성 중 감각회피(r=.443), 감각예민(r=.374)은 섭식빈도와 양의 상관관계를 보였고 감각처리 하위영역 중 일반적 행동(r=.390), 구강감각처리(r=.513)는 섭식빈도와 양의 상관관계를 보였으며 구강감각처리(r=.529)는 섭식문제와 양의 상관관계를 보였다. 결론 : 본 연구는 조산아와 만삭아의 감각처리능력과 섭식에서 차이가 있는 것을 확인하였다. 또한 조산아의 감각처리능력은 섭식과 상관관계가 있는 것을 알 수 있었다. 이를 통해 조산아의 섭식을 이해하기 위해 감각처리능력이 중요하다는 근거를 제시하는데 의의가 있다.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• 대한수의학회지
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• 제57권1호
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• pp.23-29
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• 2017

This study investigated the effects of gonadotropin-releasing hormone (GnRH) vaccine on pig growth, carcass quality, and sensory perceptions of pork meat by Thai consumers. Male crossbred pigs (n = 30) were separated into three groups of 10 pigs each: boars, immunocastrated pigs, and surgically castrated pigs. The immunocastrated group was immunized at 13 and 19 weeks of age with GnRH vaccine ($400{\mu}g/dose$). All pigs were slaughtered at 24 weeks of age. Blood samples were collected and testes size determined. Testes weight and back fat thickness were recorded at the time of slaughter, and meat samples were collected for sensory assessment by Thai consumers. Testosterone and progesterone concentration levels decreased significantly two weeks after the second dose of GnRH (p < 0.05), and the GnRH antibody titer of the immunocastrated pigs was significantly high two weeks after the second dose of GnRH (p < 0.05). GnRH vaccine significantly reduced the weight and size of testes. Thai consumers reported no significant differences in odor or flavor among meat samples from the three groups. In conclusion, immunocastration improved growth performance, removed the need for castration surgery, and avoided "boar taint" in the meat. It has also no distinct trace of the boar taint same as pork that is currently produced from physically castrated pig which is making it acceptable to consumers.

• 한국식품조리과학회지
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• 제26권4호
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• 대한감각통합치료학회지
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• 제15권1호
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• pp.46-59
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• 2017

목적 : 본 연구의 목적은 국외의 실행기능 평가도구에 대한 체계적 고찰을 통해 연구의 현황과 실행기능에 사용되는 도구의 대상 및 방법을 분석하고자 하는 것이다. 연구방법 : PubMed, Proquest, Google 전자 데이터베이스를 통해 1985년 1월부터 2016년 4월까지 논문을 검색하였다. 검색용어는 "praxis AND (validity OR reliability) AND (assessment OR test) AND (preschooler OR child)"를 사용하였다. 그 외 실행기능 평가도구의 선행 고찰연구에서 선정된 평가도구의 명을 추가적으로 검색하였다. 최종 선정된 논문은 14편으로 이에 사용된 평가도구 8개에 대하여 분석하였다. 결과 : 최종 선정된 논문 14편의 질적수준은 III단계(단일집단 비무작위연구) 연구가 10개(71.4%)로 가장 많았으며, 그 다음으로 II단계(두집단 비무작위연구) 연구가 4개(28.6%)이었다. I단계의 근거수준인 무작위 비교연구는 없었다. 최종 선정된 8개 평가도구의 대상 연령을 분석한 결과 대부분의 실행기능 평가도구는 아동을 대상으로 개발된 것으로 나타났다. 신뢰도와 타당도 검증이 된 평가도구는 6개이었고, 2개의 평가도구는 타당도는 검증되지 않았다. 결론 : 본 연구는 실행기능 평가도구의 연구 현황을 제시하고, 평가도구의 선택과 활용에 있어 임상적인 근거기반을 제시하였다는 것에 의의가 있다.

• 대한감각통합치료학회지
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• 제14권2호
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• pp.11-21
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• 2016

목적 : 본 연구의 목적은 국내에서 개발된 아동감각처리척도(Sensory Processing Scale for Children: SPS-C)의 구성타당도와 내적일치도를 검증하는 것이다. 연구방법 : 2014년 11월부터 2016년 6월까지 감각처리 문제가 있는 만 3~5세 아동 117명을 대상으로 SPS-C 평가를 시행한 자료를 바탕으로 요인 분석과 내적 일치도 분석을 시행하였다. 결과 : 요인분석 결과, 청각, 시각, 촉각 영역은 각각 높은 요인 부하량으로 묶였으며, 전정감각과 고유수용성감각은 두 영역의 요인 부하량이 중복되는 경향으로 나타났다. 내적 일치도 검증 결과 전체 척도의 내적 일치도는 .728이었으며, 각 영역별 내적 일치도는 .323~.636 수준의 신뢰도를 보였다. 결론 : 본 연구 결과를 바탕으로 SPS-C의 타당도와 신뢰도가 검증되었으며, 추후 연구에서는 다양한 타당도와 신뢰도 검증 및 표준화 연구가 이루어져야 할 것이다.

• 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.

• 한국전문물리치료학회지
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• 제22권2호
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• pp.59-69
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• 2015

The purpose of this study was to identify the effects of an upper extremities group exercise program based on motor learning in chronic stroke patients and to assess improvements in upper sensory motor function and activities of daily living (ADL). Five chronic stroke patients participated for the duration of 25 weeks. On the assessment of motor and process skills, there was a statistically significant improvement in motor area functioning in 4 of the subjects. In process area functioning, there was a statistically significant change in 3 of the subjects. Therefore, further studies are needed to assess sensorimotor area and ADL changes in chronic stroke patients to reduce medical cost and assess for positive psychological changes.

• 한국식생활문화학회지
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• 제24권4호
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

• 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.