• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.278-285
• /
• 2010

The purpose of this study is to analyze the sensory and mechanical characteristics, moisture content, color and texture of soybean dasik prepared by additions of bamboo leaf powder. The moisture content of the samples ranged from 24.39 to 26.29%. The L values, a values and b values were decreased with increasing the bamboo leaf powder. In the mechanical evaluation, hardness, gumminess and chewiness increased with increasing amounts of bamboo leaf powder while adhesiveness decreased with increasing amounts of bamboo leaf powder. Finally, in the sensory test, the 6% bamboo leaf powder sample received the highest scores for taste, flavor and overall acceptability.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.601-607
• /
• 2008

The principal objective of this study was to assess the effects of various concentrations of added Acanthopanax sessiliflorus Seemann var. Goma powder on the quality characteristics of sulgidduk. The color values, texture characteristics, and sensory characteristics of the different sulgidduk samples were then measured and compared. As the content of the Acanthopanax sessiliflorus Seemann var. Goma powder increased, the moisture was decreased. The lightness values and yellowness values were reduced with increases in the Acanthopanax sessiliflorus Seemann var. Goma powder. whereas the redness values were increased. On our the texture analysis the hardness and adhesiveness were highest in the 0% Acanthopanax sessiliflorus Seemann var. Goma powder samples and the springiness and cohesiveness values were highest in the samples to which 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder was added. Finally the results of our sensory evaluation showed that the sulgidduk containing 0.3% Acanthopanax sessiliflorus Seemann var. Goma powder had the highest color, flavor, after taste and overall acceptabilitly scores.

• The Journal of Korean Academy of Sensory Integration
• /
• v.15 no.1
• /
• pp.1-9
• /
• 2017

Objective : This paper is a report on the PLAY inSIde camp which connects sensory integration and play; the camp was designed for celebrating the KASI's 20th anniversary. Subjective : The camp was consisted of group play activity programs based on sensory integration for children aged 5~6 years with developmental disorder. The programs consisted of the Opening Program, Group Activity Program, Post Group Activity Program, and the Closing Activity Program. During the children's programs, their parents participated in parent education. The therapists participating in the camp planned and envisioned activity programs through pre-meetings and rehearsal sessions, where there were discussions among therapists and supporters. Conclusion : Through the camp, children experienced play activities involving sensory integration with other children, therapists shared their expertise in interaction with other therapists, and the KASI could share the accumulated resources with the society. After the events designed by the KASI, social participation through the occupation based on sensory integration could be facilitated and promoted in the future.

• Journal of Korean Academy of Nursing
• /
• v.34 no.5
• /
• pp.820-828
• /
• 2004

Purpose: The purpose of this study was to identify the effectiveness of sensory stimulation program administered by primipara on the physical growth and mother-infant feeding interaction for the first 6 months of infancy. Method: Data were collected from December 1, 2001 to June 30, 2003. A total of 35 mothers and their infants were assigned to a control(n=17) and an experimental(n=18) group. Mothers in the experimental group received education related to sensory stimulation program and administered to their infants twice a day for 6 months. Both groups were measured the weight, length, head circumference and chest circumference of infants at 6 weeks, 10 weeks, 14 weeks, 18 weeks, and 22 weeks and the mother-infant feeding interaction at 6 weeks, 10 weeks through the home visiting. Result: Compared to the control group, the experimental group had significantly larger increases in head circumference for intervention period. In addition to, the experimental group showed significantly higher score in mother-infant interaction than control group. Conclusion: These data suggested that sensory stimulation program administered by primipara may improve the physical growth of full term infant and mother-infant feeding interaction.

• Journal of Sport and Applied Science
• /
• v.4 no.4
• /
• pp.1-6
• /
• 2020

Purpose: The purpose of this study is to identify the effect of 24-week sensory integration activity training on fitness of children with intellectual disability. Research design, data, and methodology: The subjects were 10 children with intellectual disability, 60 min training of sensory integration activity for 24 weeks. Obesity, cardiovascular endurance, muscular strength and muscle endurance were measured pre and post training. Frist, characteristics of subjects were measured with age, height, weight, IQ and SQ. Second, the subjects then performed sensory integration activity training for 24 weeks. Last, weight, strength, endurance, cardiovascular endurance and flexibility were measured. Data were calculated for average and standard deviation by SPSS 25.0 statistic program, and dependent sample t-test was processed to analyze the change between pre and post training. All statistical significance level was set to 0.5. Results: The result was shown that weight, strength and endurance changes between pre and post were significant. However, cardiovascular endurance, flexibility changes between pre and post were not significant. Conclusions: The lack of training frequency of 60 minute per week were acknowledged per week from this result. In future research, increased intensity and frequency are need for an in-depth and meaningful study and the measured data can be used basic information for the study.

• Journal of The Korea Institute of Healthcare Architecture
• /
• v.30 no.1
• /
• pp.19-26
• /
• 2024

Purpose: Autism spectrum disorder impacts children's social, sensory, and language development, necessitating specialized educational support. Special classrooms play a crucial role in providing an appropriate learning environment for children with autism. However, there is a lack of systematic research on creating effective environments in these special classrooms. Methods: This study aims to gain a comprehensive and systematic understanding of the environmental composition of special classrooms for children with autism spectrum disorder, using the following systematic methodologies including literature review and case study. Results: Sensory spaces in special classrooms for children with autism help regulate sensory stimuli and promote sensory development. They provide stability, reducing stress from excessive stimuli, and enhance emotional stability. These spaces also promote communication and interaction among children and expand the diversity of learning activities, enriching experiences and stimulating interest in learning. Implications: Based on the results, we propose suggestions for improving the environment of special classrooms for children with autism spectrum disorder and provide direction for the design of such environments.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1119-1131
• /
• 2014

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children ($4^{th}$=65, $5^{th}$=50, $6^{th}$=69), while the control group consisted of 135 children ($4^{th}$=40, $5^{th}$=55, $6^{th}$=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.7
• /
• pp.144-153
• /
• 2016

This study examined the recent study trends through a systematic review of the effect of sensory integration intervention and the objective reason to show the areas where sensory integration intervention is effective. The databases, Medline and EMBASE, were searched for "Occupational therapy", "Sensory integration therapy", "Sensory processing", "Weighted vest", and "Wilbarger protocol". For the analysis studies, 14 studies on the effects of sensory integration intervention from 2010 to 2015 were analyzed and organized according to the principle of PICO. According to the result, there were 4 studies each of evidence levels I and e V, which was the largest number of studies (28.6%). The result from frequency analysis of the measurement used for measuring the effects of intervention showed that GAS and VABS-II were used in the 4 studies (11.8%). 71.4% of children with autism spectrum were the major subject group in the analysis studies and sensory integration intervention had an effect on the motor performance, sensory processing, behavior, learning-related education, and occupation performance area. This study result will be useful for establishing sensory integration as an interventional program in occupational therapy practice. In further studies, it will be important to verify the intervention effect of sensory integration in another rehabilitation area.

• The Journal of Korean Academy of Sensory Integration
• /
• v.16 no.2
• /
• pp.1-14
• /
• 2018

Objective : The present study investigated the effects of group play activities based on Ayres Sensory $Integration^{(R)}$ (ASI) on sensory processing ability, social skill ability and self-esteem of low-income children with attention deficit hyperactivity disorder (ADHD). Methods : A total of 20 low-income participants with children with ADHD were recruited and divided into an experimental group (n=10) and a control group (n=10). Sensory processing ability was measured via the Short Sensory Profile (SSP). Social skill ability was measured via the Social Skills Rating System (SSRS). To measure self-esteem, the Rosenberg's self- esteem scale was used. The experimental group received the $ASI^{(R)}$ group play activities for 50 minutes, twice per week for six weeks, while the control group did not receive an intervention. Level of significance of all statistical analyses was .05. Results : Social skill ability (F=4.443, p=.05), cooperation (F=5.328, p=.035) and self-esteem (F=5.358, p=.033) differed significantly between groups after the intervention. Conclusion : Our findings indicate that the group play activities based on $ASI^{(R)}$ are effective in improving social skill ability and self-esteem. This study provided a theoretical basis for the claim that sensory integration therapy should be applied in general elementary schools.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.283-289
• /
• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.