• 대한감각통합치료학회지
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• 제12권2호
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• pp.1-12
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• 2014

목적: 자폐스펙트럼장애 아동의 감각처리유형, 청각행동특성, 사회성과의 관계를 살펴보고자 하였다. 연구방법 : 연구대상은 만 2~14세까지의 자폐스펙트럼장애로 진단 받거나 의심되는 아동 26명을 대상으로 2014년 5월부터 6월까지 실험하였다. 검사도구는 감각력검사, 청각행동특성검사, 이화자폐아동 행동발달평가검사, 사회성숙도검사, 학교기능검사를 사용하였고, 자료분석은 SPSS 18.0을 사용하였다. 결과 : 첫째, 감각처리는 청각행동특성에서 학령전 아동은 배경소음속듣기와 학령기 아동은 의사소통과 통계적으로 유의미 했다. 둘째, 배경소음속듣기와 의사소통은 아동의 사회성과 관련이 있었다. 결론 : 작업치료사는 자폐스펙트럼장애 아동의 사회성을 향상시키기 위해 감각통합치료를 지속적으로 적용, 확대하는 것이 필요하다.

• 대한감각통합치료학회지
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• 제16권2호
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• pp.36-49
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• 2018

목적 : 본 연구는 한국판 삶의 균형 척도(Korean version of Life Balance Inventory; K-LBI)의 타당도 및 신뢰도를 검증하고, 삶의 균형과 감각 처리 간 관련성을 제시하고자 하였다. 연구방법 : K-LBI는 번역 및 역번역 과정을 통해 구성되었다. 후기 청소년기 대학생을 대상으로 K-LBI와 한국판 지각된 스트레스 척도, 한국판 삶의 만족도 척도, 성인 행동 평가 척도를 실시하여 수렴 타당도를 검증하였고, 내적 일관성 및 검사-재검사 신뢰도를 측정하였다. 감각 처리와 삶의 균형 간의 관련성을 알아보기 위해 한국판 청소년/성인 감각 프로파일과 K-LBI 간 상관 분석을 실시하였다. 결과 : K-LBI와 수렴 타당도를 위한 척도 간 유의미한 상관관계(r = .337~.449, p < .01), 양호한 반분 신뢰도(r = .906, p < .01) 및 검사-재검사 신뢰도(ICC = .669, p < .01)가 산출되었다. 감각민감 혹은 감각회피 성향과 관계 삶의 균형 영역 간 정적 상관(r = .422~.443, p < .01) 및 등록저하와 도전 삶의 균형 영역 간 부적 상관(r = -.373, p < .05)이 나타났다. 결론 : 본 연구는 후기 청소년을 대상으로 K-LBI의 타당도와 신뢰도를 제시하였고 삶의 균형과 감각 처리 간의 관련성에 대한 이해를 제공한다.

• Journal of Preventive Medicine and Public Health
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• 제28권4호
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• pp.899-910
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• 1995

1994년 1월 24일부터 동년 4월 8일까지 부산 메리놀병원 내과 및 신경과에서 당뇨병으로 진단되어 당뇨교실에서 치료를 받고 있는 입원 및 외래환자 67명(남37명, 여 30명 : 평균연령 $52.55{\pm}13.67$세)라 병력 및 이학적 소견상 말초신경에 이상이 없다고 진단된 직원 및 그 가족 53명(남 28명, 여 25명 : 평균연령 $45.75{\pm}12.21$세)을 대상으로 본 병원 신경생리검사실에서 가중침자감각역치와 감각신경전도검사를 측정한 결과는 다음과 같다. 1. 가중침자감각역치는 양측 손과 발의 측정한 모든 부위에서 당뇨병 환자 중 증상군, 무증상군 그리고 대조군간에 있어서 통계학적으로 유의한 차이를 나타냈는데, 대조군이 당뇨병 환자군보다 낮았고 당뇨병 환자 중 무증상군이 증상군보다 낮게 나타났다. 2. 당뇨병 환자에 있어서 가중침자감각역치는 증상군과 무증상군 모두 연령과 당뇨병유병기간과는 통계학적으로 유의한 상관관계를 나타내어 연령이 많고 유병기간이 길수록 가중침자감각역치는 높았으며 기타 체중, 신장 및 교육수준과는 유의한 상관성이 없었다. 3. 대조군에 있어서 가중침자감각역치는 연령과는 통계학적으로 유의한 상관관계를 나타냈고 교육수준과는 역상관관계를 나타내어 연령이 많고 교육수준이 낮을수록 가중침자감각역치는 높았으며 체중과 신장과는 유의한 상관성이 없었다. 4. 가중침자감각역치에 있어서 연령을 보정한 후의 각 부위별 세 군간의 차이는 우측 제5수지와 좌측 발에서는 세 군 서로 모두 통계학적으로 유의한 차이를 나타냈으나(p<0.05), 양측 제2수지와 좌측 제5수지 그리고 우측 발에서의 가중침자감각역치는 증상군과 대조군, 그리고 무증상군과 대조군간에서만 통계학적으로 유의한 차이를 나타내었다(p<0.05). 5. 각 부위별 가중침자감각역치와 감각신경의 전도 속도 및 활동전위 진폭과의 상관관계는 측정한 모든 부위에서 통계학적으로 유의한 상관관계를 나타냈다(p<0.05). 이상의 결과로 보아 감각신경 전도검사가 가중침자감각역치보다 정확한 검사이긴 하지만 가중침자감각역치는 말초감각장애 정도를 외래에서 신속히 알고 싶을 때나, 감각신경 전도검사가 불가능한 상황에서 매우 유용한 검사방법이라 생각된다.

• 대한감각통합치료학회지
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• 제19권2호
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• pp.26-35
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• 2021

목적 : 본 연구는 초등학생의 읽기 유창성에 상호작용식 메트로놈(Interactive Metronome; IM)훈련이 효과가 있는지 알아보고자 한다. 연구방법 : 초등학생 저학년 아동 3명을 대상으로 2019년 11월부터 12월까지 개별 실험 연구(single-subject experimental research design) 중 ABA디자인을 적용하였다. 총 18회기로 기초선 3회기, 중재기 12회기, 재기초선 3회기를 시행하였다. 중재는 상호작용식 메트로놈이었으며 매 회기마다 상호작용식 메트로놈의 LFA(Long Form Assessment)와 기초학습기능 수행평가체제의 읽기검사(Basic Academic Skills Assessment: Reading; BASA: R)를 수행하였다. 또한 기초선, 추적기 때 각 세 번씩 BASA: R의 평가를 진행하였다. 결과 : 기초선과 비교하여 상호작용식 메트로놈 중재 이후 대상자의 읽기 유창성 능력에서 유의한 향상을 보였다. 결론 : 상호작용식 메트로놈이 초등학생 저학년 아동의 읽기 유창성 능력 향상을 위한 임상적 중재 방법으로 사용될 수 있다.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제18권4호
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• pp.652-672
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• 1996

Dysfunction of the inferior alveolar nerve may result from trauma, diseases or iatrogenic injury. The development and refinement of an objective method to evaluate this clinical problem is highly desirable and needed, especially concerning for an increasing medico-legal issue. Evoked potential techniques have attracted considerable attention as a means of assessing the function and integrity of nerve pathways. The purpose of this study was to characterize the Sensory Evoked Potentials(SEPs) and Somatosensory Evoked Potentials(SSEPs) elicited by electrical stimulation of mental nerve. SEPs and SSEPs were measured and analyzed statistically before and after needle injury on the inferior alveolar nerve of Sprague-Dawalye rats. Measuring SEPs was more sensitive in evaluation of the recovery of sensory function from inferior alveolar nerve injury then measuring SSEPs but we measured SSEPs in the hope of providing a safe, simple and objective test to check oral and facial sensibility, which is acceptable to the patient. We stimulated mental nerve after needle injury on the inferior alveolar nerve and SEPS on the level of mandibular foramen and SSEPs on the level of cerebral cortex were recorded. Threshold, amplitude, and latency of both of SEPs and SSEPs were analyzed. The results were as follows ; 1. Threshold of SEPs and SSEPs were $184{\pm}14{\mu}A$ and $164{\pm}14{\mu}A$ respectively. 2 SEPs were composed of 2 waves, i.e., N1 N2 in which N1 was conducted by II fibers and N2 was conducted by III fibers. 3. SSEPS were composed of 5 waves, of which N1 and N2 shower statistically significant changes(p<0.01, unpaired t-test). 4. SEPs and SSEPs were observed to be abolished immediately after local anesthesia and recovered 30 minutes later. 5. SEPs were abolished immediately after injury. N1 of SSEPs was abolished immediately and amplitued of N2 was decreased($20.7{\pm}12.2%$) immediately after 23G needle injury, but N3, N4 and N5 did not change significantly. Recovery of waveform delayed 30 minutes in SEPs and 45 minutes in SSEPs. 6. The degree of decrease in amplitude of SEPs and SSEPs, after 30G needle injury was smaller than those with 23G. SEPs recorded on the level of mandibular foramen were though to be reliable and useful in the assessment of the function of the inferior alveolar nerve after injury. Amplitude of SSEPs reflected the function and integrity of nerve and measuring them provided a safe, simple and abjective test to check oral and facial sensibility. These results suggest that measuring SEPs and SSEPs are meaningful methods for objective assessment in the diagnosis of nerve injury. N1 and N2 of SSEPs can be useful parameters for the evaluation of the nerve function following a needle injury.

• 한국식품조리과학회지
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• 제21권1호
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• 한국식품영양학회지
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• 제28권1호
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• 한국식품영양학회지
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• 제27권6호
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• 대한한의학회지
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• 제27권4호
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• pp.135-141
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• 2006

We were to assess clinical effectiveness, safety and usefulness of Kyejibokryung-hwan (KBH), which has been used for Er-hyul similar with vascular or neurologic disorders causing sensory or motor abnormalities. This study is a retrospective single case series. Two hundred ninety five patients were treated with KBH for various neuropathies in our hospital. Of them, 120 cases were excluded because of insufficient medical records or failure to follow up; the remaining 175 were included in the analysis. There were 18 patients with sensory abnormalities and 28 with motor abnormalities after stroke. Of peripheral type, there were 14 with diabetic neuropathy, 12 with carpal tunnel syndrome, 41 with spinal radiculopathies, and 62 with idiopathic neuropathies, for which the effectiveness was assessed as 55.6%, 21.4%, 64.3%, 83.3%, 45.0%, and 56.5%, respectively. Adverse effects including indigestion or diarrhea were seen in 3.4% of the total patients. Taking the effectiveness and the safety together into consideration, the usefulness was assessed as 55.6%, 21.4%, 64.3%, 83.3%, 45.0%, and 54.8% for treating post-stroke sensory and motor abnormalities, diabetic neuropathy, carpal tunnel syndrome, spinal radiculopathies, and idiopathic neuropathies, respectively. In conclusion, we suggest that KBH is a useful herbal medicine for various neuropathies, especially of sensory type.

• 한국멀티미디어학회논문지
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• 제17권1호
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• pp.104-112
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• 2014

가상현실 기술의 발전과 해양개발 산업의 급성장으로 해양 산업 분야에서 데이터 분석, 가상 체험, 교육 및 모의 훈련 등의 목적에 활용할 수 있는 가상 해저 시뮬레이션에 대한 연구가 다양하게 진행되고 있다. 가상 해저 시뮬레이션 시스템은 3차원 그래픽 기술을 통한 시각적인 체험을 위주로 개발되고 있어 체험자가 현실감을 경험하기에는 한계가 있다. 가상현실을 이용한 해저 시뮬레이션을 구현하는데 있어서 현실감 향상을 위해서는 모의적으로 생성된 가상환경에서 시청각적인 요소 이외의 감각적인 부분을 통해 사실적인 체험이 가능한 요소가 필요하다. 본 논문에서는 해저환경의 물리적 현상에 따라 다감각 효과를 제공할 수 있는 가상 해저 체험 시뮬레이션 시스템을 개발 하였다. 또한 제안 시스템의 유효성을 검증하기 위하여 참가자 실험을 통하여 현실감에 대하여 평가 하였다.