• Journal of The Korean Society of Integrative Medicine
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• v.11 no.4
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

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

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.158-164
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• 1980

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

• The Journal of Korean Academy of Sensory Integration
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• v.14 no.2
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• pp.22-32
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• 2016

Objective : The purpose of study is to investigate the correlation between sensory processing pattern and depression and anxiety of university students. Methods : A designed questionnaire for this study has been distributed to university students for about a month (10th to 29th of August, 2016). The questionnaire is consisted of 5 items for personal characteristics, 60 items for adult/adolescent sensory profile, 21 items from the Beck depression scale-2, and 21 items from the Beck anxiety scale. The data has been collected from 174 university students and analyzed by SPSS version 22.0 for descriptive statistics, cross-tabulation analysis, and Pearson correlation. Results : For depression, there is significant positive correlation with low registration, sensory sensitivity, and sensory avoiding among the sensory processing patterns. For anxiety, all sensory processing patterns are significantly correlated with it. Conclusion : Based on the result of this study, it is recommended for academic staffs or health care professionals to consider the impact of sensory processing patterns on psychological function when they develop an educational program for university students or plan a treatment for young clients.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.4
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• pp.265-275
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• 2020

Purpose : In this study, we would like to apply oral sensory play therapy program to children with cerebral palsy who have sensitive oral senses to find out the effect on oral sensory ability, oral function, performance ability and sociality. Methods : The subjects of this study were 20 children diagnosed with cerebral palsy, and 10 experimental groups and 10 control groups. Oral sensory play therapy programs, including oral sensory programs, were conducted in the experimental group, while only oral sensory programs were conducted in the control group. Oral Sensory Treatment Level was used to identify the sensory profile and the overall oral function of the oral function was used, and the performance and satisfaction of Canadian occupational performance measure (COPM) were examined to find out the performance of the work, and social skills were examined for social skills (SMS). Results : The level of oral sensory treatment, overall oral function, work performance and sociality all increased significantly in the experimental group, but the oral sense and oral function in the control group were significantly increased, but not significantly in the case of work performance and sociality. Conclusion : Through this study, we confirmed that oral sensory play therapy program is an effective arbitration method for oral sensation, oral function, work performance and social enhancement of children with cerebral palsy. Based on the results of this study, the study of arbitration protocols for children with cerebral palsy with oral sensory problems will have to be more active.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.2
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• pp.36-49
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• 2018

Objective : The purpose of this study was to examine the validity and reliability of the Korean version of Life Balance Inventory (K-LBI) and to present the relationship between life balance and sensory processing. Methods : K-LBI was constructed through forward and backward translation. Convergent validity, internal consistency, and test-retest reliability were tested for college students. To verify convergent validity, correlation analyses between K-LBI and Korean version of Perceived Stress Scale, Korean version of Satisfaction With Life Scale, and Adult Self Report-Achenbach system of empirically based assessment were performed. Split-half reliability and test-retest reliability were also obtained for reliability verification. We performed the correlation analysis between K-LBI and Korean version of Adolescent/Adult Sensory Profile. Results : A significant correlation was found between K-LBI and the scales for convergent validity. A favorable split-half reliability and test-retest reliability were calculated. The positive correlations were found between relationship life balance and sensory sensitivity/sensation avoiding quadrants. The negative correlation was found between challenges life balance and low registration. Conclusion : This study shows that K-LBI is a valid and reliable tool in Korea. It also provides an in-depth understanding of the relationship between life balance and sensory processing.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.194-199
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• 2007

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

• The Korean Journal of Pain
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• v.36 no.2
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• pp.173-183
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• 2023

Background: Understanding the stability of quantitative sensory tests (QSTs) over time is important to aid clinicians in selecting a battery of tests for assessing and monitoring patients. This study evaluated the short- and long-term reliability of selected QSTs. Methods: Twenty healthy women participated in three experimental sessions: Baseline, 2 weeks, and 6 months. Measurements included pressure pain thresholds (PPT) in the neck, upper back, and leg; Pressure-cuff pain tolerance around the upper-arm; conditioned pain modulation during a pressure-cuff stimulus; and referred pain following a suprathreshold pressure stimulation. Intraclass correlation coefficients (ICC) and minimum detectable change (MDC) were calculated. Results: Reliability for PPT was excellent for all sites at 2 weeks (ICC, 0.96-0.99; MDC, 22-55 kPa) and from good to excellent at 6 months (ICC, 0.88-0.95; MDC, 47-91 kPa). ICC for pressure-cuff pain tolerance indicated excellent reliability at both times (0.91-0.97). For conditioned pain modulation, reliability was moderate for all sites at 2 weeks (ICC, 0.57-0.74; MDC, 24%-35%), while it was moderate at the neck (ICC, 0.54; MDC, 27%) and poor at the upper back and leg at 6 months. ICC for referred pain areas was excellent at 2 weeks (0.90) and good at 6 months (0.86). Conclusions: PPT, pressure pain tolerance, and pressure-induced referred pain should be considered reliable procedures to assess the pain-sensory profile over time. In contrast, conditioned pain modulation was shown to be unstable. Future studies prospectively analyzing the pain-sensory profile will be able to better calculate appropriate sample sizes.