• Child Health Nursing Research
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• v.6 no.2
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• pp.119-131
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• 2000

The purpose of this study was to identify the trends and contents of intervention towards children using meta analysis, to support the basis for using in the field and research method about nursing intervention. We used 27 materials which was reported from 1970 to August, 1999 : dissertation study and Korean Nurses' Academic society Journals, the Journal of Korean Academic society of Adult Nursing, The Korea Journal of Maternal and Child Health Nursing. The types of intervention we used came from 3 different researchers. Snyder showed cognitive, movement, social sensory intervention. McCloskey & Bulechek categorized as the following : self-care assistance, acute care management, life-style alteration, health promotion, life support intervention, Craft & Denehy classified psychosocial intervention and biophysiological intervention. Some findings are summarized as follow : Out of the 27 researches sensory intervention had the most in there thesis, recently cognitive intervention research has a tendency to increase. 18 researches has acute care management in there theses, and health promotion was found the least. Out of the 27 thesis 15 thesis was classified as biophysiological intervention and 12 had psychosocial. 27 thesis had 11 types of interventions which originally was categorized by Snyder, therefore sensory intervention thesis had the most. 11 types of intervention which originally was classified by McClosky & Bulechek, teaching and information had the most out of acute care management. Out of 27 thesis, 14 had dealt with newborns, especially newborns with sensory intervention. Therefore school age and above had cognitive intervention which was used for teaching and information. Infants, preschool, schoolage children received acute care management the most, health promotion intervention was used towards adolescences. Depending on the characteristics of dependent variables, it was analysed using meta however 17 thesis are possible except primary experimental research. Mean effect size comparison by Snyder classification, cognitive intervention was the largest mean(1.51), sensory intervention was larger(0.71) also, movement intervention was in the middle(0.56) as shown. Comparison done by McClosky & Bulechek, the intervention leading to life style alteration was the largest mean(1.97), teaching was used the most. Comparison by Craft & Denehy classification, psychosocial intervention was larger(1.15) than biophysiological intervention (0.67). The result of nursing intervention through age classification, the largest weighted mean effect size in the research was towards infants and neonates. The research which was focused on nursing intervention, has important meaning in nursing practice and knowledge development. When we know that children's nursing intervention is necessary and overcome our biased view, efficiency of children's nursing intervention are increased and professionalized. Therefore results will be important basic data to guide a development of child nursing intervention & classification.

• The Journal of the Korea Contents Association
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• v.6 no.4
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• pp.69-80
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• 2006

Interest about baby health increased into promise of all life health on society. Prevention disease or treatment about baby health is important, but it is important that first of grasping baby state through correct diagnosis. In this paper, diagnosis method for baby ocular inspection of Oriental medicine applying image processing technology is presented. For this, extracting baby frontal face image based on skin color, five sensory organs extraction and extraction of myeongdang based on position information is proposed. Finally, usefulness of method Proposed by an experiment world prove.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.11 no.1
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• pp.9-16
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• 2015

Pain and sensory disorder resulting from injury to peripheral nerves of the face and jaws are a major source of patient dissatisfaction and suffering. The majority of patient who sustain injuries to the peripheral sensory nerves of the face and jaws experience a slow but orderly return of sensation that is functional and tolerable in quality, if not "normal". For many patients, however, the long-term effects are a source of aggravation, and for a few, a significant cause of suffering. Common complaints relate to reduced sensory information causing embarrassing food accumulations or drooling, biting a burning the lip or tongue, and difficulty in performing routine activities such as shaving and apply makeup. For some patients posttraumatic symptoms become pathological and frankly painful. The predominent pain components are (1) numbing anesthesia dolorosa pain, (2) triggered neuralgiaform pain, (3) burning, aching causalgiaform pain, and (4) phantom pain. This is a report of cases about posttraumatic pain syndrome associated with dental treatment in a psychologically disabled patient.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.185-193
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• 2017

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.

• Journal of the Optical Society of Korea
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• v.20 no.1
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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.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.855-863
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• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).

• Transactions of the Korean Society of Mechanical Engineers A
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• v.31 no.6 s.261
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• pp.686-693
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• 2007

To perceive body movement, the nervous system uses multi-sensory cues such as vision, vestibular signals, and somatosensation. Among the multi-sensory modality, the previous researchers reported that the lower limb somatosensation plays an important role on maintaining postural balance. In this study, we examined the contribution of somatosensory cues to linear motion perception by measuring the detection threshold of the direction of linear motion with and without lower limb somatosensory constraints. Six healthy male volunteers participated in randomly ordered 33 single sinusoidal acceleration trials with the stimulus at 0.25Hz with peak magnitude ranged from 0 to 8mG. After each stimulus, subjects reported their perceived direction of motion by button press. Results showed that the reduced lower limb somatosensation significantly increased perception threshold. Without constraints, mean threshold was $0.82{\pm}0.23mG$, while it was $1.23{\pm}0.35mG$ with reduced lower limb somatosensation. The results suggest that without visual cues, perception of the movement direction strongly depends on the lower limb somatosensory information.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• International journal of advanced smart convergence
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• v.11 no.3
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• pp.93-101
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• 2022

Immersion is a features of VR technology, and the most important condition for evaluating VR experience. With the improvement of VR technology, including the presentation accuracy of VR content, the degree of interaction is diversified, the user's immersion in VR equipment should not only be improved technically, but researched from the user's perception level. The paper defines two important factors, immersion and presence, in a participant's experience with a VR device. Although the current technology can already simulate the real environment information visually and audibly, the content of the VR environment is not enough for us to achieve a completely real experience. Based on the Flow theory of Csikszentmihalyi and the sensory immersion achieved by current technology, this paper proposes the key factors of how to achieve conscious immersion for users in VR media. We prove that immersion is an indicator of the true degree of sensory simulation of VR equipment and is the basis for the realization of flow experience. What really makes the participant feel a perfect experience is the content provided by the VR environment and gave participants a sense of presence, it is not limited to video or games. On the premise of the Multi-Sensory, Immersion, Interactivity and Imagination experience achieved by using virtual reality technology, combined with the content creation of flow theory, the interactive immersion achieved by users is an important method to realize the awareness immersion of VR equipment.

• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.13-23
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• 2008

Objective : The purpose of this study is to investigate awareness of rehabilitation practitioners working at community wellness centers regarding the sensory integration (SI) therapy. Methods : 121 rehabilitation practitioners working at community wellness centers, located in Seoul Gyeonggi, Daegu Gyeongbuk and Busan Ulsan, participated in a questionnaire survey to examine their awareness of SI therapy. The questionnaire constructed based on four elements of the information about SI therapy; SI therapy's purpose, target population and technical process, and the qualification of SI therapist. Correlations between general characteristics and the four awareness elements of SI information were explored. The level of recognition on SI therapy were examined in various perspective such as 'have heard', 'means of the recognition', 'easiness of getting information', 'recognition of necessity of SI therapy', 'willing to participate in professional education course' and 'opinions for improving recognition'. Result : There is significant difference in awareness of the all four elements of SI informations depends on several general characteristics; practitioner's clinical field, location of the center, whether SI service has been provided or not at the center, whether the practitioner carry out SI therapy, and the practitioner's clinical experience in SI therapy. Specially, the recognition of occupational therapists is relatively high compared other rehabilitation practitioners. In terms of level of recognition, most rehabilitation practitioners(96.7%) are well-aware of necessity of sensory integration therapy. 79.4% of the practitioners manifest somewhat of difficulty in getting information related SI therapy. 93.4% of the practitioners are willing to participate in professional education course for SI therapy. Opinion for improving recognition with the most number of people(21) chosen is 'educational revitalization'. Conclusion : Many rehabilitation practitioners working at community wellness centers recognize the necessity of understand SI therapy, but there is uneasiness to get relative and valid information. There are difference awareness of the SI therapy Revitalization of education for SI therapy may provide an opportunity to improve level recognition of rehabilitation practitioners. It is suggested that organ related rehabilitation, there is a need for public relations.