• 대한감각통합치료학회지
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• 제10권2호
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• pp.23-32
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• 2012

목적 : 고유감각을 기초로 한 감각식이가 유아의 수면패턴에 미치는 영향과 효과의 지속 여부를 알아보았다. 연구방법 : 단일사례 연구로서 2주간 14회기의 고유감각을 기초로 한 감각식이를 실시하고, 아동이 잠들기까지 소요되는 시간, 수면시간, 취침시각, 잠들기까지 하는 행동의 정도를 통해 수면 패턴의 변화를 평가하였다. 관찰기록은 사전에 연구자로 부터 교육을 받은 주양육자인 어머니가 실시하였다. 결과 : 고유감각을 기초로 한 감각식이의 적용 후 아동은 잠들기까지 소요되는 시간, 수면시간, 취침시각, 잠들기까지의 행동의 정도에 변화를 보였으며, 추적조사에서 잠들기 까지 걸리는 시간은 일정기간 유지되었다. 결론 : 고유감각을 기초로 한 감각식이가 유아의 수면 패턴의 안정과 관계가 있으며, 감각식이 활동의 효과는 수면 패턴의 유지에 지속적인 영향을 주었다. 앞으로 일반화를 위해 많은 수의 유아를 대상으로 한 대조군 연구가 필요하다.

• 대한감각통합치료학회지
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• 제5권1호
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• pp.41-49
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• 2007

Objective: To evaluate the effectiveness of the home-based program composed of sensory diet for child with sensory modulation disorder. Method: The subject underwent the home-based program composed of sensory diet for 8 months. Evaluation tools we used are the Developmental Screening Test II(DDSTII) for developmental screening; the Short Sensory Profile(SSP), clinical observation and the clinical history record form for sensory integrative function; the Motor-Free Visual Perception Test(MVPT) and draw a person test for visual perception. Evaluation was executed before and after the program is provided. Results: The subject has showed remarkable improvement in developmental level, sensory integrative function and visual perceptual ability after went through the home-based program. Conclusion: The home-based program composed of sensory diet is effective for children with sensory modulation disorder when it is difficult to apply classical sensory integrative approach.

• 재활치료과학
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• 제4권1호
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• pp.63-73
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• 2015

목적 : 본 연구는 감각방어를 가진 자폐 범주성 아동을 대상으로 감각식이 가정프로그램을 시행하여 감각조절과 사회적 능력에 미치는 영향을 알아본 연구이다. 연구방법 : 연구대상자는 감각방어를 가진 만 12세의 자폐 범주성 아동 1명이었다. 보호자 인터뷰와 평가를 통해 대상 아동에게 맞는 감각식이 가정프로그램을 만들었고, 보호자 교육을 통해 대상자의 가정에서 총 23일간 하루에 3번 30분씩 감각식이 가정프로그램이 진행되었다. 감각식이 가정프로그램 중재 전 후에 Adolescent/Adult Sensory Profile과 사회성숙도검사가 시행되었고 아동의 감각증상목록이 작성되었다. 결과 : 감각식이 가정프로그램 중재 후, Adolescent/Adult Sensory Profile검사의 Low Registration, Sensory Sensitivity, Sensation Avoiding영역이 정상범주에 속하게 되었으며, 사회성숙도검사 결과 사회연령과 사회지수가 향상되었다. 결론 : 감각식이 가정프로그램을 통해 아동의 감각방어가 완화되었으며 감각조절과 감정의 조절이 향상되었지만 한 명의 아동을 대상으로 한 연구이기 때문에 앞으로 더 많은 대상자들을 대상으로 한 연구가 이루어져야할 것이다.

• Journal of Animal Science and Technology
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• 제65권6호
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• pp.1242-1253
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• 2023

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a^*, b^*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.

• 대한감각통합치료학회지
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• 제9권1호
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• pp.33-44
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• 2011

목적 : 감각통합치료는 개별아동에 맞는 감각의 기회를 제공하고, 적절한 도전의 과제를 제공하여 적응반응을 이끌어 내는 아동 중심의 접근법이다. 본 연구는 지적장애 아동에게 적합한 감각통합치료를 적용하여 아동의 균형과 호흡능력의 변화를 살펴보고자 하였다. 연구방법 : 연구 대상은 만 5세 3개월의 남아로 지적장애 진단을 받았다. 실험기간은 2009년 5월 25일부터 2009년 8월 13일까지이었다. 실험설계는 개별실험연구(single-subject research design) 중 AB 설계를 사용하였고, 기초선 A(감각통합치료) 3회기와 중재 B(감각통합치료, 감각식이) 21회기이었다. 실험기간 동안 아동의 문제점인 균형과 호흡의 변화를 측정하였다. 결과 : 첫째, 감각통합치료는 아동의 호흡능력에 긍정적인 영향을 미쳤다. 둘째, 감각통합치료는 아동의 균형에 긍정적인 영향을 주었다. 결론 : 작업치료사는 지적장애아동의 균형과 호흡능력을 향상시키기 위해 감각통합치료를 지속적으로 적용, 확대하는 것이 필요하다.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.830-836
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• 2001

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients'diet than male patients'diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B$_2$and a great monetary loss.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.650-654
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• 2011

An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition and sensory characteristics of broiler grower-finisher chickens. Six experimental diets comprising two levels of crude protein (CP) i.e., 20 and 20% with three levels of L-leucine i.e. 0, 0.5 and 0.67%, were offered to birds from 21-42 d of age. The birds were randomly divided into 36 experimental pens, 5 chickens in each pen, and there were 6 replicates under each diet. L-leucine supplementation did not affect the bone and lean, whereas fat was decreased (p<0.05) when L-leucine was added at 0.5%. Similarly, there were no significant differences (p>0.05) in the lean, fat and bone among chickens fed two levels of CP. No significant differences between dietary treatments were observed on any sensory characteristics affected by dietary L-leucine and CP. From this study, it is obvious that supplementation of up to 0.5% L-leucine reduced fat. However, other characteristics were not affected by supplementation of L-leucine. Similarly, reduction of body composition and sensory characteristics were not apparent on a diet low in CP.

• 동의생리병리학회지
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• 제20권3호
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.394-401
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• 2002

The purpose of this study was to : (a) examine diabetic patients' sensory evaluation and food preferences, (b) analyze the portion sizes & plate wastes, (c) investigate the factors affecting plate wastes, and (d) determine the nutritional & mometary values of the plate wastes. A questionnaire for determining food preference and sensory evaluation was developed. Thirty-three diabetic patients who were hospitalized in Sanggye Paik hospital in Seoul were studied. Serving sizes and plate wastes were weighed by using an electric scale, and the CAN-Pro program was used to evaluate the nutritional value or the food consumed. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and the Pearson correlation. Using a five-point Likeu-type scale, the temperature s[ore ranged from 3.1 to 3.3 (1 : very poor, 5 : excellent), the preference store was 3.0-3.2 (1 : very dislike, 5:very like), the taste score was 2.9-3.2 (1 : very poor, 5 : excellent), and the amount of food served score was 2.8-3.0 (1 : too little, 5 : too much). Serving sizes were considered insufficient by patients because most of the DM diet was low in calories. Average plate waste for the DM diet was 26.2% of the total served, by weight, and was lower than that for patients consuming a normal diet, which was 30.3%, found in previous research. Those subjects who had been previously hospitalized and who wished to participate in a campaign for food waste reduction produced less plate waste than other groups (p<.05). Plate wastes of the DM diet were negatively correlated with taste, temperature, and preference, and were positively correlated with the amount served: however, these results were not statistically significant. It was found that diabetic patients consumed adequate levels of energy, protein, Ca, Fe, Vitamin B$_1$, Vitamin B$_2$, and niacin, but inadequate levels of Phosphorus, Vitamin A and Vitamin C. The plate wastes were calculated to be 26.2% of the total cost (￦ 3,489), which is ￦9l5. This represents a significant wastage of resources from the hospital. The results of this study could assist foodservice managers in both controlling food wastage, and improving the quality of hospital food services.

• Asian-Australasian Journal of Animal Sciences
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• 제27권7호
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• pp.1026-1034
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• 2014

This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ${\omega}$-3 fatty acids (${\omega}$-3 FA), which could be used to produce eggs enriched with ${\omega}$-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS increased egg weight. The amounts of ${\alpha}$-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in the eggs from the hens fed the flaxseed oil alone or flaxseed oil+dried whitebait diets were higher than those of the control. Hedonic scores for off-flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+dried whitebait were lower (p<0.05) than those of the control. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p<0.05) than that of the control. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with ${\omega}$-3 FA.