• Annals of Clinical Neurophysiology
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• v.6 no.2
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• pp.98-102
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• 2004

Background: Carpal tunnel syndrome (CTS) is a common condition characterized by entrapment neuropathy of the median nerves. Clinical manifestations are the most important findings for diagnosis and assessment of therapeutic effects. But, objective indicators, such as electrophysiological findings, are also valuable supplementary tools. This study investigated the relationship between clinical grading and sensory nerve conduction velocity (SNCV) of median proper palmar digital nerve (MPPDN) in CTS patients. Method: This study was done on 90 upper limbs of 53 patients with CTS (men: 6, women: 47, age: 26~69 years, mean age; 52 years). Each SNCV of MPPDN was recorded with bar electrode using antidromic method. Each SNCV was compared with clinical grading of CTS. The clinical grades of CTS were designated as follows; group 1 is mild symptoms, 2 is moderate symptoms, and 3 is severe and longstanding symptoms. Result: In thumb, the SNCV of MPPDN was not different significantly between 3 groups (p=0.817). In the index finger, the SNCV was the fastest in the group 1, but faster in group 3 than in group 2 (p=0.001). In the middle and ring fingers, SNCV was decreased in higher clinical grading groups (middle finger: p=0.015, ring finger: p=0.044). Conclusion: SNCV of MPPDN of middle and ring finger correlated with the clinical grading of CTS. SNCV of index finger was the fastest in group 1. But SNCV of thumb did not correlate with the clinical grading of CTS.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.4
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• pp.1216-1233
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• 2023

Conventional occupational therapy (OT) is conducted under the observation of an occupational therapist, and there are limitations in measuring and analyzing details such as degree of hand tremor and movement tendency, so this important information may be lost. It is therefore difficult to identify quantitative performance indicators, and the presence of observers during performance sometimes makes the subjects feel that they have to achieve good results. In this study, by using the Unity3D and artificial intelligence (AI) speaker, we propose a system that allows the subjects to steadily use it by themselves and helps the occupational therapist objectively evaluate through quantitative data. This system is based on the OT of the sensory integration approach. And the purpose of this system is to improve children's activities of daily living by providing various feedback to induce sensory integration, which allows them to develop the ability to effectively use their bodies. A dynamic OT cognitive assessment tool for children used in clinical practice was implemented in Unity3D to create an OT environment of virtual space. The Leap Motion Controller allows users to track and record hand motion data in real time. Occupational therapists can control the user's performance environment remotely by connecting Unity3D and AI speaker. The experiment with the conventional OT tool and the system we proposed was conducted. As a result, it was found that when the system was performed without an observer, users can perform spontaneously and several times feeling ease and active mind.

• Journal of Oral Medicine and Pain
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• v.35 no.1
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• pp.93-99
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• 2010

Herpes zoster (HZ) is the secondary manifestation of an earlier infection with the varicella-zoster virus in one or more dermatomes. As reactivation of the virus is linked to an age-related diminished virus-specific and cell-mediated immunity, HZ develops mainly in elderly people. Acute zoster is painful, but does not incur lasting morbidity. Reactivation of the varicella-zoster virus in the trigeminal nerve (Herpes zoster) occur with severe pain and rash in the oro-facial region. The acute pain decreases as the rash begins to heal. Postherpetic neuralgia(PHN), the most frequent complication of herpes zoster, is usually defined as pain in the involved dermatome that is still present 3 month after rash onset. The clinical characteristics of PHN are, eposodic stabbing pain, burning pain and allodynia, with hypoesthesia and/or dysesthesia. $Neurometer^{(R)}$(neuroselective sensory nerve conduction threshold: sNCT, Automated current perception threshold: CPT, neurotron incorporated. Baltimore, Maryland. 21209 U.S.A.) is convenient, rapid and noninvasive, and allows objective assessment of sensory disturbance. This case is about the postherptic neuralgia patient assessed with $Neurometer^{(R)}$. From this case, we reviewed the pathophysiology and the treatment of PHN and recommend the assessment of pain intensity with $Neurometer^{(R)}$ as quantitative and objective method.

• The Journal of Korean Academy of Sensory Integration
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• v.17 no.3
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• pp.46-60
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• 2019

Objective : The purpose of this study is to provide evidence for a systematic analysis of occupational therapy evaluations and interventions for the activities of daily living of children and adolescents. Methods : The research period was from 2010 to September 2019. The articles were collected from the Research Information Sharing Service (RISS) and Koreanstudies Information Service System (KISS) databases. The key words were 'pediatric occupational therapy & activities of daily living', 'pediatric occupational therapy & self care', 'pediatric occupational therapy & self management', 'pediatric occupational therapy & occupation', 'occupational therapy & eating', 'occupational therapy & AMPS (Assessment of Motor and Process Skills)', 'occupational therapy & WeeFIM (Functional Independence Measure for children'. Results : A total of 14 studies were analyzed, the qualitative level IV, V of the study was 72% of the total research. The diagnosis of participants included 50% intellectual disorder and 20% brain lesion, including cerebral palsy. The most frequently used method to assess the activities of daily living was Canadian Occupational Performance Measure (COPM). The most frequently used method to therapy was sensory integration therapy. The intervention effect of all studies was positive, however, the use of group programs on the occupational therapy on children with intellectually disorder didn't work. Conclusion : In Korea, there are no articles that systematically analyze whether occupational therapy improves the activities of daily living in children and adolescents.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.2
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• pp.1-13
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• 2011

Objective : Purpose of this study is to discuss benefits and implications of the clinical reasoning process and re-evaluation in the OTIPM by introducing a single case that occupational therapy intervention is provided based on the OTIPM. Methods : The case subject is a boy aged 5 years and 10 month who had diagnosed as attachment disorder and anxiety disorder from a pediatric psychiatrist before. The boy is referred to sensory integration therapy clinic and underwent occupational therapy intervention service twice a week for four month. Therapeutic activities for the intervention were consisted of sensory integration activities for restorative model, care-giver education for educational model, and performance skill training for acquisitional model. Measurements used in the initial evaluation are JSI-R, DDST-2, Social Maturity Test, KPPS-R, and observation-based performance task analysis. For the performance task analysis, performance skill items were constructed based on the Occupational Therapy Process Framework (OTPF), and those were assessed by the evaluation system of Assessment of Motor and Process Skill (AMPS) and Evaluation of Social Participation (ESI). Results : The detail process of implementing of the OTIPM in this study is reported by following four phases; 1) establish client-centered performance context; 2) establish baseline and interpret cause (initial evaluation); 3) intervention planning and implementing; and 4) recognize intervention outcome (reevaluation). Conclusion : In this case, occupational therapist could provide the client an occupation-based intervention within comprehensive performance context based on the OTIPM. Therapist could clearly identify the cause of problematic performance skills and behaviors and so provide effective intervention to improve client's occupational performance. Additionally, it was found that client's satisfaction of the intervention can be raised when the concept of 'who is the client' is expanded based on the OTIPM. From this study, it is proposed that OTIPM may be a model educible 'comprehensive' enhancement of 'specific' occupational engagement, as it considers both improvement of occupational performance and satisfaction.