• Journal of The Korean Society of Integrative Medicine
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• v.10 no.2
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• pp.203-210
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• 2022

Purpose : The purpose of this study was to investigate the effect of vestibular sensory stimulation exercise on the limit of stability, dynamic weight shift, and upper and lower extremities reaction time in adult women. Methods : This study was conducted with 30 female. All subjects were randomly and equally assigned to an experimental group and a control group of 15 each. Subjects assigned to the experimental group received vestibular sensory stimulation training for 6 weeks. For the intervention, vestibular sensory stimulation exercises were conducted by referring to the Hamid exercise method and the Cawthorne-Cooksey exercise method, and the control group did not receive any intervention. All subjects were tested for limit of stability, dynamic weight shift, and upper and lower extremities reaction time before and after the intervention. Results : The results of this study showed significant differences between groups in reaction time, moving velocity, and directional control in the limit of stability test after intervention. In the dynamic weight shift test after intervention, there was a significant difference between the groups in the slow directional control of left and right. And in the upper and lower extremities reaction time test after intervention, both scores and reaction time showed significant differences between groups. Conclusion : As a result, the three vestibular sensory stimulation exercises applied in this study improved the limit of stability, dynamic weight shift, and upper and lower extremities reaction time.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Journal of The Korean Association of Information Education
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• v.24 no.6
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• pp.539-550
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• 2020

This study establishes the scientific basis for the use of digital learning materials through the education-neurological research method and derives implications for education based on education-neurological understandings. The main findings of the education-neurological analysis of digital learning materials are as follows: First, various sensory stimuli go through multiple sensory neurons and deep sections of the upper sphere and make possible the cooperative processing of information. Second, indirect experience from digital learning materials helps students understand the learning contents vividly through the mirror neuron system. Third, positive emotions originating from digital learning materials promote functions of dopamine, the reticular activating system, frontal-striatal circuit, cerebrum cortex. Based on the findings, the study suggests the following educational implications. First of all, when selecting digital learning materials, teachers should consider expression forms, learning contents, the flow of classes, and the adverse effects of digital learning materials. Next, it is effective to utilize digital learning materials in the lecture for provoking curiosity and enjoyment, maintaining interest and effort, and reviewing what students learned.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.4
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• pp.1216-1233
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• 2023

Conventional occupational therapy (OT) is conducted under the observation of an occupational therapist, and there are limitations in measuring and analyzing details such as degree of hand tremor and movement tendency, so this important information may be lost. It is therefore difficult to identify quantitative performance indicators, and the presence of observers during performance sometimes makes the subjects feel that they have to achieve good results. In this study, by using the Unity3D and artificial intelligence (AI) speaker, we propose a system that allows the subjects to steadily use it by themselves and helps the occupational therapist objectively evaluate through quantitative data. This system is based on the OT of the sensory integration approach. And the purpose of this system is to improve children's activities of daily living by providing various feedback to induce sensory integration, which allows them to develop the ability to effectively use their bodies. A dynamic OT cognitive assessment tool for children used in clinical practice was implemented in Unity3D to create an OT environment of virtual space. The Leap Motion Controller allows users to track and record hand motion data in real time. Occupational therapists can control the user's performance environment remotely by connecting Unity3D and AI speaker. The experiment with the conventional OT tool and the system we proposed was conducted. As a result, it was found that when the system was performed without an observer, users can perform spontaneously and several times feeling ease and active mind.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• Journal of Korea Entertainment Industry Association
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• v.14 no.8
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• pp.237-244
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• 2020

Sensory impairment is common following a stroke. Tactile afferent inputs from the plantar foot provide important information to the central nervous system to generate balance. The present study, which recruited 50 stroke patients, aims to determine the relationship between plantar tactile sensory threshold (PTST) and balance in patients with stroke. The PTST was evaluated at two sites (hallux and heel) using Semmes-Weinstein monofilaments. The balance abilities were measured by the degree of weight distribution in quiet standing (QS) and sitting-to-standing position (STS) using a MTD system and Berg balance scale (BBS). The hallux and heel sensory thresholds (ST) in the affected side were higher than the non-affected side (P < 0.05). The degree of weight distribution in the affected side was lower than the non-affected side. QS and STS showed P < 0.05, with BBS score of 36.00 ± 1.53. The hallux ST in the affected side correlated with BBS (r = -0.444, P < 0.05), QS (r = -0.332, P < 0.05), and STS (r = -0.390, P < 0.05), whereas the heel ST in the affected side correlated with BBS (r = -0.467, P < 0.05), QS (r = -0.532, P < 0.05), and STS (r = - 0.516, P < 0.05), suggesting that higher detected PTST might have an influence on the decreasing balance abilities. The study of sensory threshold in patients with stroke will help their rehabilitation and sensory evaluation.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.2
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• pp.35-44
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• 2023

Objective : This study sought to explore occupational therapy students' awareness of Developmental Rehabilitation Services (DRSs) and the certification of Sensory Developmental Rehabilitation Service Providers (SDRSPs). Moreover, it also aimed to examine the differences in students' awareness based on general characteristics. The findings were intended to provide a foundation for research on sensory developmental rehabilitation. Methods : An online survey was conducted among 199 occupational therapy students nationwide from October 4 to November 5, 2022. Frequency analysis was used to assess the general characteristics and additional items. Both descriptive statistics and frequency analysis were employed to assess the students' awareness of DRSs and SDRSP certification. Any differences in the students' awareness based on their general characteristics were examined using t-tests and an analysis of variance. Results : The students' awareness of DRSs was moderate (4.50 ± 2.40), while their awareness of SDRSP certification was also moderate (4.22 ± 2.55). The awareness of DRSs varied significantly based on the students' academic year and child-related practice experience. Similarly, the awareness of SDRSP certification differed significantly based on the students' academic program, academic year, recognition by the related department, and child-related practice experience. Conclusion : The occupational therapy students expressed a strong intention to provide DRSs and become certified as SDRSPs. However, their awareness levels were moderate. These findings emphasize the importance of educational efforts and the provision of relevant information about DRSs and SDRSP certification in universities to foster the development of competent SDRSPs.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.3
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• pp.79-102
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• 2023

Objective : Autistic Spectrum Disorders(ASD) is a developmental disorder characterized by atypical sensory adaptation, communication problem, stereotyped behavior, and feeding disorders. The reasons for ASD feeding disorders are oral sensory motor, cognitive, behavioral, and social problems. Major symptoms include picky eating, selective eating, food refusal, food neophobia, limited food variety, and food aversion. ASD feeding disorders could be accompanied by various problems such as health and nutrition intake problems, feeding development, eating-related sociability, and family and caregiver stress. Feeding problems and disorders in ASD can present from birth. However, ASD is diagnosed by the age of 3, and there might be an appropriate treatment gap. Usually, symptoms of feeding disorders tend to decrease with age. However, the symptoms often remain, so early evaluation, intervention, and periodic checking are necessary. In this study, the general information about the feeding disorder characteristics of ASD, influencing factors, and intervention were described through a literature review. Conclusion : Sensory-based therapy and behavior-based therapies are generally used for feeding disorders in ASD. Sensory-based therapy is effective for food sensitivity and behavior-based therapy for food selection. As the symptoms of feeding disorders in ASD are diverse, a comprehensive approach includes play and participation, oral motor exercise, diet, and daily life. However, appropriate evaluation, intervention protocol, and guidelines for the treatment of feeding disorders in ASD are limited. Therefore, a complex approach based on a more systematic understanding is needed. Feeding rehabilitation specialists, such as occupational therapists, should provide appropriate evaluation and intervention.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Archives of design research
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• v.17 no.2
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• pp.413-424
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• 2004

This paper defines the telepresence as a particular type of experience, rather than a collection of hardware. Defining telepresence in this way provides a means for examining telepresence in relation to other types of mediated experience. Presence refers to the natural perception of an environment, and telepresence refers to the mediated perception of an environment. Factors influencing whether a particular mediated environment will induce a sense of telepresence include the following: the combination of sensory stimuli employed in the environment, the ways in which participants are able to interact with the environment, and the characteristics of the individual experiencing the environment. Telepresence art invites the people from remote worlds to networked cyber space and creates the experience of 'being there' by making participants control the virtual reality system and receive feedback from their teleactions. It is the way to produce an open and engaging experience that manifests the cultural changes brought about by remote control, remote vision, telekinesis, and real-time exchange of audiovisual information. The principal determinants of telepresence are sensory immersion, sensory fidelity, cognitive fidelity and personal factors. This paper applies the 4 determinants to telepresence art works such as Ken Goldberg's Telegarden, Monika Fleischmann & Wolfgang Strauss' The Home of the Brain, Paul Sermon's Telematic Dreaming, Telematic Vision, Eduardo Kac's Uriapuru, Simon Penny's Traces and Paul Sermon & Andrea Zapp's A Body of Water.