• 대한통합의학회지
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• 제7권4호
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• pp.141-150
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• 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.

• 한국식생활문화학회지
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• 제31권1호
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• pp.105-110
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• 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.

• 한국식품조리과학회지
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• 제19권5호
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• pp.659-666
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• 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.

• 한국식품영양과학회지
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• 제27권5호
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• pp.897-902
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• 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.

• 한국산학기술학회논문지
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• 제21권7호
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• pp.292-302
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• 2020

본 연구는 동북아권인 한국, 일본, 중국과 서구권인 이탈리아 문화권의 밀가루로 만든 면 11종을 가지고 묘사분석 방법과 소비자 기호 검사를 통하여 면의 관능적 특성 차이를 비교하였다. 묘사분석 훈련과정을 통해 짠맛, 분유 냄새, 이스트향, 탄력성, 경도 등 14가지의 관능적 특성을 도출하였다. 묘사분석에 의해 일본야끼우동은 한국야끼우동과 응집성이나 수분흡수정도, 입안에 남는 정도에서는 비슷한 특성을 가졌으나, 일본야끼우동은 탄력성이 약간 적고 촉촉한 정도가 한국야끼우동에 비해서 적었다. 소비자 기호도 검사에 대한 주성분 분석 결과 77.1% 설명력을 가졌으며, 단맛, 탄력성, 응집성, 씹힘성, 짠맛, 촉촉한 정도, 매끈한 정도 등은 양의 방향으로, 경도, 색, 구수한 맛, 밀가루맛 등은 음의 방향으로 나타났다. 전반적인 소비자 기호도와 묘사분석 특성간의 상관관계를 비교해볼 때 묘사분석 시 단맛(sweetness), 경도(hardness), 씹힘성(chewiness), 응집성(cohesiveness)의 특성이 강할수록 소비자들의 탄력성, 구수한맛의 선호도에 좋은 영향을 준 것으로 나타났으며, 묘사분석의 신맛(sourness), 탄력성(springness), 응집성(cohesiveness)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 좋은 영향을 주는 것으로 나타났다. 또한 묘사분석의 이스트향(yeast flavor), 부착성(adhesiveness), 우유 냄새(milky flavor), 분유냄새(milk powder flavor)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 부정적인 영향을 주는 것으로 나타났다.

• 대한물리의학회지
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• 제6권3호
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• pp.293-301
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• 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.

• 사상체질의학회지
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• 제31권4호
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• pp.18-27
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• 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.

• 대한통합의학회지
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• 제7권1호
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• pp.27-36
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• 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.

• 대한감각통합치료학회지
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• 제18권1호
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• pp.34-43
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• 2020

목적 : 스마트폰 중독 위험군 유아의 스마트폰 사용시간에 따른 스마트폰 중독 정도와 감각처리능력의 차이를 알아보고자 하였다. 연구방법 : 연구 대상자는 스마트폰 중독 위험군 유아 124명이었고, 연구 기간은 2019년 9월부터 동년 12월까지이었다. 연구 방법은 설문조사로 일반적 특성, 유·아동 스마트폰 중독 관찰자 척도, 단축감각프로파일을 사용하였다. 분석방법은 스마트폰 사용시간에 따른 스마트폰 중독의 차이와 중독군에 따른 감각처리능력의 차이를 비교하기 위해 독립표본 t-test를 사용 하였다. 결과 : 스마트폰 사용시간에 따른 집단 간 스마트폰 중독의 차이는 스마트폰 중독합계(p=.000)와 현저성(p=.027), 충동·강박적 사용(p=.019), 금단(p=.046), 내성(p=.003), 대인 간 갈등(p=.046)에서 유의한 차이를 보였다. 집단 간 감각처리능력의 차이는 SSP 총점(p=.000) 및 하위영역 모두에서 유의한 차이를 보였다(p=.000~.042). 결론 : 본 연구는 유아의 스마트폰 사용시간에 따른 스마트폰 중독과 감각처리능력의 차이가 있는 것을 확인하였다. 이를 통해 유아의 스마트폰 사용에 대한 교육의 필요성을 제기하였다는 점에서 의의를 갖는다.

• 대한감각통합치료학회지
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• 제6권1호
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• pp.35-46
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• 2008

목적: 본 연구는 전정감각과 고유감각 제공을 기초로 한 감각통합치료를 통해 아스퍼거 아동의 전정 고유감각 처리 능력에 미치는 효과를 알아보고자 하였다. 연구방법: 연구대상은 P시에 거주하는 만 11세 2개월 된 남아로, 8세되던 해에 아스퍼거로 진단받았다. 본 연구는 개별 실험 연구 중 AB설계를 사용하였다. 실험과정은 기초선 기간(A) 3회, 중재 기간(B) 8회로 진행되었다. 기초선 기간에는 감각통합치료를 실시하지 않았으며, 중재기간에는 전정감각과 고유감각 제공을 기초로 한 감각통합치료를 실시하였다. 전정 고유감각 처리는 자세 조절 능력의 기초를 형성하므로 자세 조절 능력을 알아보기 위해 테이블 활동 후 아동의 앉은 자세 변화와 복와위 신전 자세를 평가하였다. 결과: 본 연구의 결과는 다음과 같다. 아동의 앉은 자세 조절 능력과 복와위 신전 자세는 기초선 기간과 비교하여 중재기간에 대부분 2 표준편차 이상으로 향상되었다. 따라서 전정감각과 고유감각 제공을 기초로 한 감각통합치료가 아스퍼거 아동의 전정 고유감각 처리능력 향상에 효과적이었다. 결론: 본 연구는 아스퍼거 아동이 보이는 감각처리의 어려움을 파악하여 감각통합치료를 접근하고 그 결과를 측정함으로써, 감각통합치료의 질적인 효과를 제시한데 의의가 있다.