• Journal of The Korean Society of Integrative Medicine
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• v.8 no.3
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• pp.133-142
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• 2020

Purpose : The purpose of this study was to investigate the differences in social quotient and sensory processing function between completed-toileting and incomplete-toileting children with autism spectrum disorder (ASD). We aims to provide a basis for the training of children with autism spectrum disorders. Methods : The subjects of this research were children with ASD, aged from 4 to 7, receiving sensory integration therapy at the H-Child Development Research Center in Busan, South Korea. After recruiting 30 parents who had children with ASD, we interviewed them and we divided their children into completed-toileting group and incomplete-toileting group based on the past researches. We assessed them using the Social Maturity Scale and Sensory Profile. Spearman correlation was used to analyze between the sensory processing score and social quotient. Mann-Whitney U test was used to compare the Sensory Profile scores of the two groups. Results : The social quotient was correlated with the sensory processing score in the most of component as for auditory processing, vestibular processing, touch processing, multisensory processing, orosensory processing, except for visual processing. The groups of completed-toileting and incomplete-toileting group showed statistically significant intergroup difference in sensory seeking, emotional reactive, oral-sensory sensitivity, and inattention/distractibility in the sensory factor region. No statistically significant difference from intergroup was observed in any modulation areas, nor in behavioral & emotional response domains. Conclusion : A significant intergroup difference was observed in the most of sensory processing areas, except for modulation areas and behavioral & emotional response domains. The result revealed that toileting is significantly correlated with sensory processing. Therefore, this study suggests that the sensory processing function should be considered in the toilet training of children with ASD.

• The Journal of Korean Physical Therapy
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• v.15 no.4
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• pp.65-81
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• 2003

The purpose of this study was to investigate the balance of stroke patient appling Task-Oriented Functional training program. Sixteen subjects were recruited from KeiMyung university Dongsan Medical Center inpatient satisfying requirement for this study. They were divided into Task-Oriented Functional training group and Conventional therapy group. They were measured by Sensory organization test and Motor control test items using EquiTest Version 8.0 machine before and after the test. The result of this study were to follow: 1. In Sensory organization test, there were no significant differences in static eguibrium score in both groups(p<.05). 2. In Sensory organization test, there were significant differences in dynamic eguibrium score in both groups(p<.05). 3. In Motor control test, there were significant differences in both groups(p<.05). 4. In exercise group, there were no significant differences in static Sensory organization test(p<.05). 5. In exercise group, there were significant differences in dynamic Sensory organization test(p<.05). 6. In exercise group, there were significant differences in Motor control test(p<.05). 7. In control group, there were no significant differences in static Sensory organization test(p<.05). 8. In control group, there were no significant differences in dynamic Sensory organization test(p<.05). 9. In control group, there were no significant differences in Motor control test(p<.05).

• Nutrition Research and Practice
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• v.7 no.4
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• pp.336-341
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• 2013

This study is to verify the effects of sensory education based on classroom activities for $2^{nd}$ and $3^{rd}$ grade children. The hypothesis is that children who participated in sensory education would demonstrate positive changes in eating behaviors through sensory experiences. The sensory education program consists of 12 lessons. Twenty-six children were being recruited from one school in Changwon, Korea. Two control groups, one of which was the same age as the educated group and the other group of sixth graders, were selected by random sampling from the same school. Children answered a self-administered questionnaire. The parents (n = 20) of the children who participated in the program, took part in evaluating the program through self-administered questionnaires after the program ended. The questionnaire contained variables of general characteristics, education satisfaction, nutrition knowledge, eating attitude and behavior concerning unfamiliar foods. The score of nutrition knowledge was improved in educated children (P < 0.05). Food neophobia score towards unfamiliar foods (P < 0.05) was increased in educated children, but there are no changes in eating behaviors in all groups towards unfamiliar foods. In conclusion, sensory education is useful for having a positive eating attitude among children. Its consistent implementation could lead to healthier and well-balanced eating behaviors for children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• Journal of Korean Academy of Nursing
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• v.18 no.2
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• pp.197-210
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• 1988

The purposes of this study were : 1) to assess the level of pain and to identity the varieties and the degree of pain-related behavior, 2) to measure the level of correlation between the level of pain and the degree of pain- related behavior, 3) to test the correlation between the Korean Pain Rating Scale (KPRS) and Graphic Rating Scale(GRS), and 4) to gather data relevant to the Socio-demographic status of the subjects. The level of pain was measured by KPRS and GRS developed by the researchers. The KPRS consists of three dimensions ; the sensory, the affective and the miscellaneous and the GRS of two separate scales ; the intensity scale and the unpleasantness scale. Of the 2, 025 who had visited orthopedic and neurosurgical out-patients department of 11 university hospitals in various districts of Korea with the episode of Joint pain, 405 subjects were self-selected by responding to the data gathering tools and questionaires mailed. The results are summaried as follows : 1. Maale(217, 53.6%) exceeded female patients(188, 46.4%) in number and the onset of joint pain was more prevalent in the age groups of the 20s and the 30s. 160(39.5%) had been hospitalized for the treatment of, and 87(21.5%) had retired because of the joint pain. 2. Mean pain score measured by KPRS was 128.31 (range; 0-1.344.8) ; mean sensory score was 43.23(range ; 0-645.88%), mean affective score was 46.09(range ; 0- 356.72), and mean miscellaneous score was 39.99(range ; 0-341.68). Mean pain scores measured by GRS were ; sensory intensity score ; 109.1(range ; 0-200) and distress score ; 99.1 (range ; 0-200). 3. The prevalent sites of joint pain revealed to be the right knee joint(203; 50.1%), left knee joint(181(44.7%), left ilium(147, 36.3%), lumbar region (106; 26.2%), hip joint(92; 22.7%) and the ankle(84; 20.7%). 4. The average sleep hour was 6.8hours per day and the average rest hour during the day hours was 3.3hours (range 0-20). 5. The average duration of suffering from joint pain was 49.1 months. 6. Most of the subjects(298; 73.6%) used some sorts of pain relieving practices ; the most prevalent pain relieving practice was the compliance with the physician prescribed treatments(34.4%). 7. The level of discomfort in carrying out the ADL(activities of daily living was 101.16(38.83) and the level of needs for aid in carrying out the ADL was 76.62(31.79). 8. The interrelation between KPRS total score and GRS sensory intensity score(.4438), as well as that of GRS distress score(r＝.4446) were not highly correlated, however, sensory and affective dimension within KPRS (.7547) and pain intensity and distress score of GRS(.6975) revealed moderate intercorrelation. 9. Pain-related behaviors such as discomfort in carrying out ADL, the need for aids in carrying out ADL, frequency of pain relieving practices, varieties of pain sites and length of rest hours during the day hours revealed to be highly correlated with the level of pain measured by KPRS, GRS sensory intensity scale and GRS distress scale. The following are recommended ; 1. Test for the correlation of KPRS total score and the summated score of GRS ; sensory intensity and distress scores. 2. Possibilities of utilization of the pain-related behaviors which revealed high correlation as indirect assessment tool for measuring the level of pain.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.1
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• pp.37-46
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• 2009

Background : Theory of Sensory Integration (SI) was initially developed with an effort to understand children's behavior by Jean Ayres and has been evolved with extensive research by occupational therapist practitioners and researchers since in the latter of the 20 century. With extension of recognition to SI, various professions begin to refer their clients who are children with sensory integration dysfunction. Upon those referrals, occupational therapists normally use Short Sensory Profile (SSP) to screen and decide whether SI therapeutic intervention is needed or not. Objective : Purpose of this study is (1) to examine any difference between different age groups and genders for children who are seven to nine years old; (2) to compare the score results of those Korean children with the original Standard which is established for American children: and (3) to compare tendency of response for each item between children with- and without SI dysfunction. This study was intended to validate test items of the SSP and determine whether the original standard of SSP is applicable for Korean children. Method : 155 students (81 for male, 74 for female) underwent SI evaluation using the Korean-translated SSP. 52 student (22 for male, 30 for female) were 7 years old, 54 students (32 for male, 22 for female) were 8 years old, 49 students (27for male, 22 for female) were 9 years old. Results : There is no significant difference of SSP score by neither age nor gender. In comparison the average score and sensory integrative disorder with the American Standard, there is significant difference on score of sub-item and total score. For six items, there is no significant difference on the tendency of response between children with- and without SI dysfunction. Conclusions : It is concluded that the original standard is suitable for Korean children aged seven to nine. The six test items that children without SI dysfunction shown similar tendency to respond are questionable to be appropriate as screening test item. It is suggested to proceed to do further item analysis study and extend the study to broad age groups, so develop the most appropriate Standard of SSP for Korean children.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.143-158
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• 2014

This study was conducted the physicochemical and sensory characteristics of Bulgogi sauce added with concentrated Curcuma longa L.. Increasing the amount of concentrated Curcuma longa L. in the Bulgogi sauce tended to increase the pH values, lightness(L), redness(a) and yellowness(b) values. It also tended to increase DPPH radical activity, but total polyphenol contents of Bulgogi sauce added with concentrated Curcuma longa L. were not significantly different among all the samples. In sensory evaluation, Bulgogi sauce added with 10% concentrated Curcuma longa L. had an excellent score in sensory taste, but Bulgogi sauce added with 20% concentrated Curcuma longa L. had an excellent score in overall preference. Seasoned roasted beef addition with 20% concentrated Curcuma longa L. had an excellent score in sensory preference. Therefore, this results suggest that 20% concentrated Curcuma longa L. should be applied to Bulgogi sauce for high sensory preference.