• 대한감각통합치료학회지
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• 제20권2호
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• pp.1-10
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• 2022

목적 : 감각통합중재를 하는 초임 치료사를 대상으로 감각통합중재 역량의 중요도, 수행도, 교육 요구도를 조사 분석하고자 하였다. 연구방법 : 3년 이하의 감각통합 중재 경험이 있는 치료사 174명을 대상으로 일반적 특성과 감각통합중재 역량의 중요도, 수행도, 교육 요구도를 조사하였다. 교육요구도와 순위를 규명하기 위해 Borich 교육요구도 분석을 사용하였다. 결과 : 초임 치료사가 가장 중요하게 인식하면서 수행수준을 가장 낮게 인식하는 역량군은 '전문성'이었으며, 응답한 교육요구도와 Borich 분석에서도 '전문성'역량군의 요구도가 가장 높은 것으로 나타났다. 하위역량 모두에서 중요도와 수행도의 차이가 통계적으로 유의하게 나타났으며, Borich 분석에서 '전문성' 역량군 내의 하위영역 중 '평가기술'(5.56), '분석기술'(5.50), '작업치료 일반지식'(5.47)로 교육요구도의 순위가 도출되었다. 결론 : 감각통합중재를 사용하는 초임치료사는 전문성 역량군을 가장 중요하게 인식하면서도 자신의 수행수준이 낮다고 인식하였고, 해당 교육을 가장 필요로 하는 것으로 나타났다. 본 연구는 이러한 연구결과를 바탕으로 초임치료사의 교육 요구도를 반영한 역량 강화를 위한 교육의 방향 설정하기 위한 기초자료를 제시하였다.

• 한국의류학회지
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• 제31권5호
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• pp.788-800
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• 2007

The purpose of this study was to develop a caregiver's uniform that is appropriate for nursing and to improve movement adaptability as well as having a pleasing appearance. Based on the results of preliminary study, I investigated the inconvenience and problems with the existing uniforms and made a sample uniform taking into consideration the design, the material, and the pattern. We carried out a sensory assessment and quantitative assessment in order to compare the sample uniform with existing uniforms. Following are the results of this research. The top is a short-sleeved blouse with a round neckline having no collar and with armpit gussets. The armpit gussets are semicircles and the inverted pleats in the back are an improvement designed for activity. The pants are long reaching to the ankles with elastic in the waist so that the waist measurement may be adjusted. The length of the pants can be adjusted with strings and the pants have a funnel-shaped pocket for adjustment of length. We used a mix of polyurethane and polyester for the outer cloth of the uniform in order to improve activity function and used $Coolever^{TM}$, the sanitary textile that absorbs moisture well and dries in a short time, for gussets in the armpits, which is the heavy sweat area. The appearance assessment and movement adaptability assessment were performed with 5 subjects and 9 experts. For the results of the assessment, the sample uniform was appraised to be better than the existing uniforms in every item of an appearance comparison assessment except for the neckline assessment by the experts. As for the assessment of movement appropriateness and wearing assessment, the same subjects were used for analysis. As the results of the assessment, the sample uniform was rated higher than the existing uniforms in movement adaptability and pleasing appearance.

• 한국식생활문화학회지
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• 제31권2호
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• 동아시아식생활학회지
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• 제23권4호
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• Journal of the Optical Society of Korea
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• 제20권1호
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• pp.88-93
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• 2016

Recently laser speckle contrast (LSC) imaging has become a widely used optical method for in vivo assessment of blood flow in the animal brain. LSC imaging is useful for monitoring brain hemodynamics with relatively high spatio-temporal resolution. A speckle contrast imaging system has been implemented with electrical sensory stimulation apparatus. LSC imaging is combined with optical intrinsic signal imaging in order to measure changes in cerebral blood flow as well as neural activity in response to electrical sensory stimulation applied to the hindlimb region of the mouse brain. We found that blood flow and oxygen consumption are correlated and both sides of hindlimb activation regions are symmetrically located. This apparatus could be used to monitor spatial or temporal responses of cerebral blood flow in animal disease models such as ischemic stroke or cortical spreading depression.

• 한국식품조리과학회지
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• 제14권4호
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제14권4호
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• pp.1796-1816
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• 2020

The health and safety of elderly and disabled patients who cannot live alone is an important issue. Timely detection of sudden events is necessary to protect these people, and anomaly detection in smart homes is an efficient approach to extracting such information. In the real world, there is a causal relationship between an occupant's behaviour and the order in which appliances are used in the home. Bayesian networks are appropriate tools for assessing the probability of an effect due to the occurrence of its causes, and vice versa. This paper defines different subsets of random variables on the basis of sensory data from a smart home, and it presents an anomaly detection system based on various models of Bayesian networks and drawing upon these variables. We examine different models to obtain the best network, one that has higher assessment scores and a smaller size. Experimental evaluations of real datasets show the effectiveness of the proposed method.

• 상하수도학회지
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• 제25권1호
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• pp.7-14
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• 2011

This study was motivated by the purpose of improving the O-Index, currently used to quantify water tasty. The authors first develop the M-Index after normalizing Ca, K, and $SiO_{2}$ concentrations in the spring water, in that the concentrations are subject to their log-normal distributions. The M-Index is then compared with the O-Index based on the results of sensory tests, revealing that sensory tests are correlated with the M-Index much more than the O-Index. Furthermore, the developed index is applied to evaluate water sampled from 53 springs in Korea. It is concluded that water, sampled from five most famous springs, has high values in M-Index. In addition, water, collected from springs that are relatively accessible, contains low values, and thus is expected not to tasty good.

• Human Ecology Research
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• 제62권2호
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• pp.295-302
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• 2024

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

• 대한감각통합치료학회지
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• 제13권1호
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• pp.45-56
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• 2015

목적 : 본 연구는 대한감각통합치료학회지의 연구 분야와 동향을 분석하여 나아갈 방향을 모색하고자 학회지가 발간된 2003년부터의 연구를 분석하였다. 연구 방법 : 2003년부터 2014년까지 학회지에 수록된 97개 연구의 형태 및 동향, 근거수준, 대상자, 연구비 지원 수혜 연구의 비율, 연구영역을 분석하였다. 결과 : 매 5년마다 연구 형태는 실험연구 비율이 가장 높았고, 실험연구와 고찰연구가 꾸준히 증가하는 추세이다. 질적 수준을 살펴보면, 단일 집단 비무작위 연구가 가장 많았고, 다음은 사례 연구이었다. 연구 대상자는 장애아동을 대상으로 한 연구가 가장 많았는데, 그 중 전반적 발달장애와 발달지연, 지적장애 순으로 많았다. 대상자의 연령은 초등학생, 유아 순으로 많았으며, 대상자 수는 10명 이하가 가장 많았다. 2008년 이후 수록된 전체 연구 중 연구비 지원 수혜 대상 연구는 50%이었다. 표준화된 평가 중심으로 연구영역을 살펴보면, 감각조절, 상호작용, 발달 순으로 많았고, 비표준화된 평가 중심으로 분석한 결과 행동관찰과 임상관찰 순으로 많았다. 결론 : 높은 근거 수준의 연구와 다양한 연구 방법을 사용한 연구가 활발히 이루어져야 하며, 국내에서 사용할 수 있는 감각통합을 측정하는 민감도가 높은 체계적인 평가도구의 개발이 필요하다. 이를 통해, 궁극적으로는 작업치료의 근거중심실행을 하는데 이바지 할 수 있을 것이다.