• 대한감각통합치료학회지
• /
• 제21권3호
• /
• pp.27-38
• /
• 2023

목적 : 본 연구는 Sensory Processing and Self-Regulation Checklist(이하 SPSRC)의 국내사용을 위해 일반아동과 자폐스펙트럼장애(Autism Spectrum Disorder; ASD) 아동을 대상으로 타당도와 신뢰도 검증을 실시하였다. 연구방법 : 동시타당도를 검증하기 위해 Short Sensory Profile(SSP)을 사용하여 피어슨 적률 상관계수 (Product-moment correlation coefficient)를 산출하였다. 구성타당도는 두 집단의 감각처리능력과 자기조절능력을 비교하여 검증을 실시하였다. 신뢰도 검증을 위한 내적 일치도의 경우 Cronbach's α를 산출하였으며, 검사-재검사 신뢰도는 피어슨 상관계수(Pearson correlation coefficient)를 통해 검증하였다. 결과 : 동시타당도의 검증 결과 한글판 SPSRC와 SSP는 통계적으로 유의한 상관관계를 나타냈으며(p<.01), 구성타당도는 한글판 SPSRC의 영역 및 하위항목에 대해 두 집단이 통계적으로 유의한 차이가 있는 것으로 확인되었다(p<.001). 내적 일치도는 Cronbach's α값의 범위가 .700 ~ .975로 나타났으며, 검사재검사 신뢰도는 상관계수의 범위가 .937 ~ .997로 나타났다. 결론 : 한글판 SPSRC는 높은 타당도와 신뢰도를 가지는 평가도구로 확인되었다. 따라서 임상에서 치료목표를 계획하기 위한 평가도구로 사용되는 것 뿐만 아니라 향후 관련된 연구에 의미 있는 근거자료로 사용되기를 기대한다.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 2003년도 학술회의 논문집 정보 및 제어부문 B
• /
• pp.727-730
• /
• 2003

Electric pulp test is a method to examine the vitality of dental pulp using the electrical stimulation. During the pulp test, the current stimulates intradental nerve, and makes patients painful. Some studies were accomplished to measure the responses of subjects by stimulating over the sensory threshold. In this study, we examined the time delay between pain feeling and stimulation stop in clinical situation. And we measured the activated responses(EMG in anterior belly of digastric muscle, voice, and finger span). As a result, it was verified that the minimum and maximum delay was EMG and voice, respectively. By reducing the excessive stimulus time, the unnecessary pain can be minimized using EMG that has the minimum delay.

• 대한물리치료과학회지
• /
• 제8권1호
• /
• pp.799-811
• /
• 2001

The purpose of this study was to examine the effects of sensory integration therapy (SIT) on gross motor development and respiratory function of cerebral palsy children. The design of this study was one-group pre-and post-test design. Subjects of the study were arbitrarily chosen based on predetermined selection criteria among the cerebral palsy children who were treated as out-patients at one rehabilitation hospital in Kyunggi-do. The study was conducted between early April and late July in 2000. Twelve children were in the experimental group. A five-step SIT program was devised from a combination of SIT programs suggested by Ayres(1985) and Fink(1989), and an author-designed SIT program for cerebral palsy children. The experimental group was subjected to 20 to 30 minutes of SIT per session, two sessions a week for ten-week period. Collected data were statistically analyzed by SPSS PC for Wilcoxon signed rank test, and paired t-test. The results were as follows: 1. In gross motor development, post-experimental gross motor scores were higher compared to pre-experimental scores with statistical significance. 2. In respiratory function, post-experimental forced capacity vital scores were higher compared to pre-experimental scores with statistical significance. In conclusion, SIT was found to be effective in gross motor development and respiratory function. But, for the more effectiveness of SIT on gross motor development and respiratory function, further studies employing longer-time experiments are recommended.

• 한국지역사회생활과학회지
• /
• 제20권2호
• /
• pp.239-246
• /
• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• 한국가정과학회지
• /
• 제5권2호
• /
• pp.45-54
• /
• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• 한국전문물리치료학회지
• /
• 제4권3호
• /
• pp.61-69
• /
• 1997

The ability to maintain an upright position during quiet standing is a useful motor skill. The Sensory Organization Test (SOT) is a timed balance test that evaluates somatosensory, visual, and vestibular function for maintenance of upright posture. The Fugl-Meyer Sensorimotor Assessment (FMSA) balance subscale is the functional status assessment that indicates amount of assistance needed during various balance tasks. Functional Independence Measure (FIM) is the functional status assessment tool and FIM can be used clinically as an outcome measure. The purpose of this study was to see if the SOT can be used as a evaluation tool to measure hemiplegic patients' balance ability. Thirty-six patients with hemiplegia participated in this study. SOT scores were significantly correlated with FMSA balance scores and FIM scores(p<0.05). However correlation coefficients were not so high (r=0.60, and r=0.51, respectively). Therefore, further study is needed to verify the SOT's usefulness when physical therapists are evaluating for hemiplegic patients' balance ability.

• 한국식품조리과학회지
• /
• 제17권2호
• /
• pp.149-155
• /
• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• 대한감각통합치료학회지
• /
• 제13권1호
• /
• pp.23-31
• /
• 2015

목적 : 대학생의 문제음주와 감각처리특성과의 상관관계를 알아보고자 하였다. 연구방법 : 대학생 162명을 대상으로 2015년 4월부터 2015년 6월까지 문제음주와 감각처리특성 검사를 설문조사 방법으로 실시하였다. 연구도구는 한국형 알코올사용장애 선별검사와 청소년/성인 감각프로파일을 사용하였다. 문제음주와 감각처리특성과의 관계를 알아보기 위하여 상관분석을 사용하였다. 결과 : 감각처리특성에서 문제음주의 유무에 따른 대상자 집단 간에는 통계학적으로 유의한 차이가 없었다. 문제음주군에서 한국형 알코올사용장애 선별검사점수와 감각예민에서 양의 상관관계를 보였다. 결론 : 문제음주는 감각처리특성 중 감각예민과 낮은 상관성이 있었다. 대학생의 문제음주를 치료하기 위해 그들의 감각처리특성을 이해하고 적절한 평가방법과 치료프로그램 개발이 필요하다.

• Annals of Clinical Neurophysiology
• /
• 제12권1호
• /
• pp.21-26
• /
• 2010

Background: Although quantitative sensory test (QST) is being used with increasing frequency for measuring sensory thresholds in clinical practice and epidemiologic studies, there has been no age-matched normative data in Korean adults. The objective of this study is to evaluate the value of QST in diabetic polyneuropathy with normal range in Korean adults. Methods: The Computer Aided Sensory Examination IV 4,2 (WR Medical Electronics Co., Stillwater, Minnesota, U.S.A.), with 4,2,1 stepping algorithm was used to determine vibration and cold perception threshold in 70 normal controls and 19 patients with diabetic polyneuropathy aged from 21 to 79 years. The data were used to define age-matched upper and lower normal limits and normal range of side to side difference. We also evaluated the duration of diabetes, serum HbA1C level, and findings of nerve conduction study (NCS) and QST in patients with diabetic polyneuropathy. Results: In normal adults, sensory thresholds slightly increased with age, and a slight side-to-side difference was observed. The diagnostic sensitivity of QST was not higher than NCS in patients with diabetic polyneuropathy (36.8% vs. 42.1%, p=0.716), especially among elderly patients. Conclusions: QST might be used as a complementary test for NCS in the diagnosis of diabetic polyneuropathy. Although the QST is a simple method for the evaluation of peripheral nerve function, there are some limitations. Most of all, because the QST measuring is dependent on the subjective response of patients, the degree of concentration and cooperation of the patients can significantly affect the result. And thus, attention should be paid during the interpretation of QST results in patients with peripheral neuropathy.

• 한국식품영양학회지
• /
• 제8권3호
• /
• pp.199-205
• /
• 1995

The study was carried out to compare the factors of overall preference In the sensory test to the analyzation of some compositions in the 7 kinds of old grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yl, Shoe Bl Rum.O Yi Pul, Jip Sean Na Mul. Results were summaries as follows. 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27~2.4g%, 0.25~1.439% respectively. The largest amount of fresh samples was contained In a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rm, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15~179.5mg%, 1.86~13. 6mg% respectively. The largest amount of sweet taste of them was 0 Yi Pul and So Ru Jaeng Yl respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yl the and lowest was Jip Sean Na Mul. Among of them Jlp Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80~ 4.9g%, 1.84 ~3.579% respectively. The largest of fresh samples were So Ru Jaeng Yl and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. The level of chlorophyll of fresh samples and cooked samples were determined as 11.7~39mg%, 11.3~40.3mg% respectively. The highest of fresh samples was Shoe Bl Rum and the lowest was J ip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jlp Seu Na Mul.