• Asian Oncology Nursing
• /
• v.10 no.2
• /
• pp.231-239
• /
• 2010

Purpose: The purpose of study was to identify how patients experienced chemotherapy-induced peripheral neuropathy (CIPN) and quality of life related to CIPN. Methods: This was a descriptive research. We collected data from 105 patients with chemotherapy-induced peripheral neuropathy. They completed a self-reported questionnaire including Eastern Cooperative Oncology Group (EORTC) CIPN20 and items related to their disease and peripheral neuropathy. The investigators filled in part of items about disease and treatment. Results: In the study, duration of peripheral neuropathy was 9.4 month and 54.3% of patients used pharmacological or non-pharmacological interventions. Patients reported the highest score for sensory scale and it's score was $38.74{\pm}20.24$. The scores for motor scale and autonomic scale were $21.95{\pm}19.19$ and $26.61{\pm}21.0$ respectively. This showed that patients more suffered from sensory neuropathy than any other domain of neuropathy. The most frequently selected two items were 'did you have tingling fingers or hands?' and 'did you have tingling toes or feet?'. Conclusion: The results of this study will provide useful information for chemotherapy-induced peripheral neuropathy.

• Journal of Distribution Science
• /
• v.16 no.9
• /
• pp.59-63
• /
• 2018

Purpose - It has already been proved that 'mood' as the physical environment of shopping affects consumers' main sensory channels such as sight, hearing, smell, touch. However, there is no consensus on how the olfactory cue influences the customers in the shopping environment. In this study, we examine the previous studies on how the olfactory cue affects the customers in the shopping environment and present a clear direction as a suggestion for progressive research. Research design, data, and methodology - It is not important to use a lot of unconditional fragrance, but it should be exposed to the environment that suits the proper fragrance. In recent years, meaningful research on store fragrance has been slowly increasing. As a result, studies on the fragrance effects of retail stores have been conducted to verify the relevance of fragrance suitability in stores and consumer spending scale. Results - The fragrance appropriate for each store can not be uniformly specified as any fragrance. This is because external variables such as time, season, temperature, lighting, density of shoppers, and music in the store also affect customer evaluation. For example, using an unsuitable fragrance may encourage customers to leave the store quickly by restraining impulsive purchases or by disturbing concentration. The store manager should also be interested in using fragrances that are proven and effective in the store environment, but they should also have the ability to easily manipulate and manage the fragrances very appropriately according to changes in the store environment. Store managers should observe consumer preferences and responses according to their goals and strategies, and then systematically manage and store information about the fragrance appropriate to the store. Conclusions - In the future, the fragrance marketing researcher needs to consider the spatial form and density of the customer. In practice, managers operating a retail store should check the most appropriate store density(congestion) according to the size and spatial characteristics of the store and maintain the ideal conditions. To do this, it is necessary to pay attention to how to select and control sensory elements such as fragrance(olfactory), music(auditory), and lighting(visual).

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.20-30
• /
• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.585-593
• /
• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• The Journal of Korean Obstetrics and Gynecology
• /
• v.25 no.2
• /
• pp.174-184
• /
• 2012

Objectives: The purpose of this study was to observe the early postpartum low back pain and pelvic girdle pain in the Korean medical hospital for 2-weeks. Methods: Fifty-one postpartum women who admitted for postpartum care in Korean hospital from December 3rd, 2011 to January 31st, 2012 had written out pain measurement questionnaires(SF-MPQ, VAS, ODI) three times for 2-weeks. SPSS 18.0 for Windows was used to analyse the data and the independent samples t-test, paired T-test were used to verify the results. Results: 1. Evaluation of low back pain within the first week after birth was as follows: SF-MPQ sensory area was $5.06{\pm}4.41$ points; SF-MPQ emotional areas was $0.86{\pm}1.34$ points; VAS mean was $3.79{\pm}2.02$ points; and ODI mean was $10.27{\pm}6.69$. 2. Early postpartum low back pain and pelvic girdle pain were significantly decreased in SF-MPQ, VAS, and ODI after 2-weeks(p < 0.01). 3. Age, birth type, parity, weight, and BMI increased during pregnancy does not affect the postpartum low back pain and pelvic girdle pain. Conclusions: The top 10% of postpartum low back pain scale was 10.8 points or more in the sensory area of SF-MPQ, and 3 points or more in the affective area of SF-MPQ. In the case of VAS, it was more than 7 points, and ODI was more than 21.8 points. Postpartum back pain with oriental medical treatment was significantly improved.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.571-580
• /
• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.11
• /
• pp.5087-5093
• /
• 2011

The purpose of this study was to investigate the balance reaction characteristics of dementia patients. Under the object of 30 dementia patients, they were divided into moderate group and severe group and examined the correlation among Clinical test of sensory interaction and balance(CTSIB), Berg balance scale(BBS) and Bathel index(BI) according to perceptional function. As a result, CTSIB was no significant difference between severe group and very severe group and BBS was significant difference between severe group ($47.32{\pm}4.80$) and very severe group ($43.09{\pm}4.18$)(p<0.05) and BI was significant difference between severe group ($92.89{\pm}9.33$) and very severe group ($76.82{\pm}6.81$)(p<0.05) and significant correlation among perceptional function, BBS and BI(p<0.05, p<0.01). Therefore, these results should be used the base data of developing rehabilitation program or protection management for dementia patients.

• The Journal of Korean Academy of Sensory Integration
• /
• v.19 no.2
• /
• pp.46-59
• /
• 2021

Purpose : This study phenomenologically explores and describes the experiences of pediatric occupational therapists during parents consultation. Method : In this study, Colaizzi's phenomenological research method was applied. Telephone interview was conducted with six people who had more than eight years of clinical experience in pediatric occupational therapy and were working at a private center. Each interview was recorded with the consent of the subject and analyzed after transcription. Results : In this study, 21 themes, 4 theme clusters, and 2 categories were derived. The categories were the importance of parents consultation and factors influencing parents consultation. The theme clusters were the meaning of parents counseling, the reciprocity of the parent, the child and the therapist, the efforts of the therapist, and the competencies required of the occupational therapist. Conclusion : The results of this study may be helpful for first-time pediatric occupational therapists who are having difficulties with parents consultation. This work can also be used as basic data for developing educational programs and materials for improving the parental consultation skills of pediatric occupational therapists in the future.

• The Journal of Korean Academy of Sensory Integration
• /
• v.18 no.3
• /
• pp.39-52
• /
• 2020

Objective : The purpose of this study was to investigate the effect of parent education on feeding problems in children with autism spectrum disorder. Method : Articles published between 2000 and May 2019 were identified through a database search of Cochrane Library, Embase, Ovid-Medline, and PubMed as well as through additional manual searches. A total of six articles were selected and qualitatively analyzed according to the level of evidence of the study and arranged according to PICO (Patient, Intervention, Comparison, Outcome). Results : Six articles were used for the data analysis; four articles were at evidence level 1 and two articles were at evidence level 3. Behavioral therapy was the most common interventional approach to parent education, and all of the articles based on behavioral therapy had evidence level 1. Conclusion : This study examines the various ways of parenting to help families with autism spectrum children with feeding problems in order to find directions for parent education that can be applied in clinical practice.

• The Korean Journal of Pain
• /
• v.34 no.1
• /
• pp.66-71
• /
• 2021

Background: Trigeminal neuralgia is a debilitating craniofacial pain syndrome that is characterized by paroxysms of intense, short-lived electric shock-like pains in the trigeminal nerve distribution. Recently, the presence of triggers has become one of the key diagnostic criteria in the 3rd edition of the International Classification of Headache Disorders. Light touch is the most common trigger, however other non-mechanical triggers, such as cold weather and certain foods, have been thought to provoke trigeminal neuralgia anecdotally. We aimed to characterize the prevalence and characteristics of these atypical triggers. Methods: We conducted a retrospective, cross-sectional study of atypical triggers in trigeminal neuralgia patients seen in a tertiary pain clinic in Singapore. Patients were recruited via clinic records, and study data were identified from physician documentation. Results: A total of 60 patients met the inclusion criteria. Weather triggers were observed in 12 patients (20%), of which five patients (8%) reported strong winds, 4 patients (7%) reported cold temperatures, and 3 patients (5%) reported cold winds as triggers. Fifteen patients (25%) had a specific food trigger, of which 10 patients (17%) reported hard or tough food, 5 patients (8%) reported hot/cold food, 4 patients (7%) reported spicy food, and 2 patients (3%) reported sweet food as triggers. Conclusions: Although trigeminal neuralgia is most commonly triggered by mechanical stimuli, atypical triggers such as cold temperatures and certain foods are seen in a significant proportion of patients. These atypical triggers may share a common pathway of sensory afferent Aδ fiber activation.