• Journal of The Korean Society of Integrative Medicine
• /
• v.7 no.4
• /
• pp.141-150
• /
• 2019

Purpose : This study examined the hand function and visual motor integration capabilities in 30 children with developmental disabilities. The children were divided into an experimental group (n=20) that received digital sensory perception training and a control group (n=10) that did not receive this training. Methods : Training was conducted a total of 12 times for six weeks, for 50 minutes a day, twice a week, for the experimental group. The Jebsen-Taylor Hand Function Test was used to determine the hand function before and after the intervention, and the Beery VMI-6 was performed to identify the visual motor integration capability. Results :After the intervention, the ability to perform hand functions and visual motor interaction increased significantly in the experimental group but not in the control group. Digital sensory training therefore had a positive effect on the hand function and visual motor integration in children with developmental disabilities. Conclusion : A digital sensory perception training program is an arbitration method that can positively improve the hand function and visual motor integration ability in children with developmental disabilities.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.105-110
• /
• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.659-666
• /
• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.5
• /
• pp.897-902
• /
• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.7
• /
• pp.292-302
• /
• 2020

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.

• Journal of the Korean Society of Physical Medicine
• /
• v.6 no.3
• /
• pp.293-301
• /
• 2011

Purpose : The purposes of this study were to investigate the age-related difference in balance ability in the elderly over 65 years and to verify the clinical usefulness of the functional reach test (FRT) for balance evaluation of the elderly through the sensory organization test (SOT). Methods : The subjects were forty-six community dwelling elderly people over 65 years old in order to verify the correlation of balance measures and to compare the balance ability. Balance was measured using the FRT and the six sub-equilibrium scores and the composite equilibrium score of the SOT. Pearson's product correlation coefficient was used to evaluate the relationships among these measurements of balance. Results : There was a significant difference in functional reach by age in the elderly (p<.01). There was a significant negative correlation between the FRT and the age of the elderly (r=-.396, p<.01). There was also significant high positive correlation between the FRT and the eye closed sway surface (EC/SS) (r=.789, p<.01), and composite equilibrium score (r=.548, p<.01) of the SOT. Conclusion : Thus, it is possible to use the FRT as a quantitative measure of balance, rather than the SOT, which is more expensive and complicated to evaluate elderly people. According to the results of this study, the use of the FRT is required clinically to objectively measure the balance of elderly people in the future.

• Journal of Sasang Constitutional Medicine
• /
• v.31 no.4
• /
• pp.18-27
• /
• 2019

Objectives The purpose of this study is to estimate the differences in sensory responses(Visual, Auditory, Olfactory and Taste responses) among Sasang Constitution. Methods We recruited 90 healthy subjects who were divided into three groups(30 Soeumin, 30 Soyangin, 30 Taeeumin). First, subjects saw the photo of 'the dress' and were asked to answer three questions about 'the dress'. And we evaluated auditory function by a Tone Deaf Test(TDT) and Adaptive Pitch Test(APT). Olfactory function was evaluated by using Korean Version of Sniffing' Sticks(KVSS) Test II and Taste function was evaluated by using taste strips. Results and Conclusion 1. Overall, 60% of subjects described 'the dress' as blue/black(B/B); 23.3% as white/gold(W/G); 16.7% as something else, and the difference in the proportion of reporting color of 'the dress' was statistically significant. 2. As the result of analysis of taste strips according to Sasang constitution, there was significant difference that Soyangin scored higher than Soeumin in sweet taste score. 3. As the results of analysis of auditory function test(TDT, APT) and that of olfactory function test(KVSS Test II) according to Sasang constitution, there were no statistically significant differences.

• Journal of The Korean Society of Integrative Medicine
• /
• v.7 no.1
• /
• pp.27-36
• /
• 2019

Purpose : The purpose of this study figures out how the biofeedback exercise combined with a Shaker exercise and a jaw-opening exercise affects the suprahyoid muscle activation of stroke with a swallowing disorder. Methods : The study period was from June, 2018 to September, 2018, to 45 patients who were suitable for selection criteria. Participants were divided into three groups: a visuoauditory biofeedback group (VABG), and a visual biofeedback group (VBG), and a self-exercise group (SG). The three groups were divided into the Shaker exercise and the jaw-opening exercise, and the biofeedback training by themselves. Three groups performed an intervention three times a day, five times a week, and four weeks long. Also, suprahyoid muscle activity was measured with a pre-test, a post-test and a follow-up test. Results : To know the suprahyoid muscle activity after the intervention, there were statistically significant differences between the pre-test and the post-intervention (p< .01). All three groups showed the improvement with the mean comparing followed by VABG, VBG and SG. Comparing between the post- test and the follow-up test, all three groups showed the reduction of suprahyoid muscle activity with the mean comparing, followed VABG, VBG and SG. Conclusion : It found that it was more effective when providing a double-sensory biofeedback than when training with a single-sensory biofeedback. Therefore, it is necessary to provide a multi-sensory input when applying the biofeedback in rehabilitation of the swallowing disorder.

• The Journal of Korean Academy of Sensory Integration
• /
• v.18 no.1
• /
• pp.34-43
• /
• 2020

Objective : The purpose of this study was to investigate the difference between smartphone addiction and sensory processing ability depending on the time of smartphone usage by at risk of smartphone addiction. Methods : Participants of this study were 124 toddlers in a The data collection period was from September 2019 to December 2019. Measurements in this study included a questionnaire on general information about the subject, a smartphone addiction scale, and a short sensory profile. Methods for the data analysis included descriptive statistics and an independent t-test using SPSS 22.0. Results : There were significant differences between groups depending on smartphone usage time in terms of total smartphone addiction, salience, impulse-compulsive use, withdrawal, tolerance, and interpersonal conflict among toddlers. There were also significant difference in sensory processing ability between groups according to the total Short Sensory Profile score (and in all sub-domains; p=.000 ~ .042). Conclusion : This study found that there was a difference in smartphone addiction and sensory processing ability depending on the smartphone usage time of toddlers at risk of smartphone. It is meaningful because it raises the need for education on the use of smartphones by toddlers.

• The Journal of Korean Academy of Sensory Integration
• /
• v.6 no.1
• /
• pp.35-46
• /
• 2008

Objective : This study verifies the effects of sensory integrative (SI) therapy on vestibular- and proprioceptive sensory (BPS) processing ability of a child with Asperger Syndrome (AS). Method : A boy who is 11 years and 2 months old took the Functional Independence Measure for Children (Wee-FIM), Canadian Occupational Performance Measure (COPM), Short Sensory Profile, Bruininks-Oserestky Test of Motor Proficiency-2 (BOT-2), and Test of Playfulness (ToP) for the baseline. The child participated in 3 evaluation sessions and 8 therapy sessions based on the AB research design. Duration of each session is 50 min and the therapy session is divided into 40 minutes for treatment and 10 minutes for evaluation. Since the vestibular sense and proprioception build up one's ability of postural control, several tests were employed to evaluate the child' postural control as outcome measure; distance from front leg of chair to heel of the child with sitting (C-H distance), angle between trunk and thigh (hip joint angle) with sitting, and the 'prone-extension posture' which is a subtest of Clinical Observation of Motor and Postural Skill (COMPS) to examine postural control embodied with integration of reflex and BPS processing. Result : During the therapy, average data of the C-H distance is decreased from 27.33cm to 11.69cm, average data of the hip joint angle is also decreased from $43.3^{\circ}$ to $20^{\circ}$, and average time for the prone-extension posture is increased from 13.15seconds to 24.84seconds. Conclusion : This result indicates that the ability to postural control in sitting and to maintain the prone-extension posture can be improved by sensory integrative therapy, with enhanced BPS processing.