• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.1-10
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• 2022

Objective : This study aimed to investigate the importance, performance, and educational needs of sensory integration intervention competency for newly employed therapists who use sensory integration intervention. Methods : The general characteristics, importance, performance, and educational needs of sensory integration intervention competency were investigated for therapists with less than three years of experience in sensory integration intervention. Educational needs and rankings were identified through Borich needs analysis. Results : The competency cluster that newly employed therapists perceived as the most important but with the lowest performance level was "Expertise," and the demand of the "Expertise" competency cluster was also the highest in the analysis of educational needs. The difference in importance and performance in all sub-competencies was statistically significant. In the Borich needs analysis, the rank of educational needs was derived as follows: "Evaluation skill" (5.56), "Analysis skill" (5.50), and "Overall knowledge of occupational therapy" (5.47). Conclusion : It was found that the newly employed therapist using sensory integration intervention recognized professional competency as the most important, while also recognizing that their professional competency was low. Accordingly, education to enhance professional competency was most needed. This study presented basic data for the direction of education to strengthen competency in consideration of the educational needs of newly employed therapists.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.43-50
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• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• ETRI Journal
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• v.35 no.6
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• pp.1001-1010
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• 2013

A sensible media simulation system for automobiles is introduced to open up new possibilities for an in-car entertainment system. In this paper, the system architecture is presented, which includes a virtuality-to-reality adaptation scheme. Standard data schemes for context and control information from the International Standard MPEG-V (ISO/IEC 23005) are introduced to explain the details of data formats, which are interchangeable in the system. A sensible media simulator and the implementation of a sensory device are presented to prove the effectiveness of the proposed system. Finally, a correlation between learning styles and sensory effects (that is, wind and vibration effects) is statistically analyzed using the proposed system. The experiment results show that the level of satisfaction with the sensory effects is unaffected overall by the learning styles of the test subjects. Stimulations by vibration effects, however, generate more satisfaction in people with a high tactile perception level or a low visual perception level.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.1-19
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• 2015

Objective : To provide a foundation to develop clinical training program based on a status of sensory integration therapy in Korea identified through the study. Methods : A questionnaire has been developed that is investigating such as environment of therapy, level of knowledge of therapist, and etc. The questionnaire was distributed from June 1st,2014 June 1 to August 31st,2014. The total questionnaire result collected and analyzed are 232 responses. Results : In terms of ratio of therapist who are administrating sensory integration, occupational therapist takes biggest percentage. In most case, it is equipped enough to do treatment in terms of space and tools. Generally, therapists are performing evaluation and documentation earnestly, and willingly participating to continued education and clinical training coursework. However, it is found that some cases are implementing treatment without through evaluation and/or without professional training. Conclusion : This study propose that sensory integration therapists need to train their clinical knowledge and skills through professional training education based on the Ayres Sensory Integration (ASI) theory. Most of professional trainings are administered in capital area currently. The educational opportunities need to be extend to outside of capital region so the level of clinical competence and the quality of the therapy service can be improved.

• Journal of Environmental Science International
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• v.26 no.2
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• pp.257-263
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• 2017

The aim of this study was to evaluate the efficacy of red ginseng drinks as school meal drinks for 456 middle and high school students in Cheongdo-gun, North Gyeongsang Province. In preliminary studies, we focused on saponin with an efficacy of Rg 1 and Rg 2 in prepared red ginseng drinks. The health benefits and sensory characteristics were also investigated. For the frequency analysis, the satisfaction of the drinks as beverages serving as a school meal was relatively low, and the demand for fruit drinks was high. The result of sensory evaluations indicated a positive response of > 50.0% for the container packaging and design, daily intake, and tastes. Regarding the correlation analysis on red ginseng drinks, there were significant differences (p < 0.01) in the response to packaging (a daily intake) and design. In addition, health and learning benefits showed a very high correlation at the p < 0.01 significance level.

• Korean Educational Research Journal
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• v.39 no.1
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• pp.15-38
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• 2018

This study aimed to confirm that the lateral lines of fish indicate water temperature, water pressure, water flow, and sound waves by conducting a direct experiment. To confirm the superiority of fish lateral lines to detect material stimuli after the experimental study of the fish lateral line's sensation function, the lateral line's tissue was expanded and the shape of the lateral side of the fish was created using a 3-D printer to realize the lateral stripe parity. The amplification effect was confirmed by measuring the sound waves, which was the material stimulus of the lateral diagonal parabola. This proved that fish lateral lines are biotechnologically superior sensory organs.

• Journal of Life Science
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• v.21 no.7
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• pp.1009-1015
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• 2011

Web structure of spiders is a foraging strategy as well as an investment to get prey. In order to increase the fitness consequence, spiders change their foraging strategy based on sensory information provided by prey species. We conducted an experiment to demonstrate whether an orb-web building spider, Argiope bruennichi modifies its web-building behavior after experiencing sensory information emitted by a UV recognizing flying insect, Bombus terrestris. To know how the web structure would be modified, we observed web characteristics after providing sensory information of a potential prey species, the bumblebee (experimental group) and compared them to the control group (no information provided). We hypothesized that the spiders of the experimental group would increase investments in their web construction and stabilimentum decoration. The results rejected our hypothesis. Web and stabilimentum constructions decreased in the course of the experiment in both the control group and the experimental group. The individuals did not increase their stabilimentum length and did not extend their web areas, in spite of sensory information given by the nectar collector.

• The Journal of Korean Academy of Sensory Integration
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• v.10 no.2
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• pp.23-32
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• 2012

Objective : The aim of the present single subject research was to identify the effect of sensory diet based on proprioception on toddler's sleep pattern and the continuance of the effect. Methods : The sensory diet based on proprioception consisted of 14 session was provided to a 13 months old girl for 2 weeks. The time taken to fall asleep, amount of sleep, bed time and severity of behavior before sleep were recorded by her mother who was taken the education about observation. Results : After the sensory diet, the child present change of time taken to fall asleep, amount of sleep, bed time and severity of behavior before sleep, and the effect on time taken to fall asleep, continued temporally. Conclusion : The sensory diet based on proprioception was related to stabilize the sleep pattern of a toddler, and the effect of the sensory diet continued temporally after the sensory diet. For future research, more subjects and methodical measure are need to generalize the result of sensory diet based on proprioception affecting to toddler's sleep pattern.

• The Journal of Korean Academy of Sensory Integration
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• v.2 no.1
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• pp.43-52
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• 2004

Objective : This study is to know about the play awareness of occupational therapists with using the sensory integration approach, and is to suggest educational strategies of play as occupation and research. Methods : 124 occupational therapists completed the questionnaires including the general use of play in occupational practice and the use of play assessments with preschoolers, and factors influence on the use of play in occupational therapy for children. Results : Respondents used the play as therapy modality and performed much with based on sensory integration and development approach in individual occupational therapy room with variable play tools. It was restricted to use as objective assessment tools and methods, and had important factors that influence on the use of play in occupational therapy for children; role of occupational therapy in work setting, personal frame of reference and availability of play assessments. Conclusion : The results suggest a need for increasing the emphasis on play in entry-level curricula and continuing education, improving clinician access to valid and reliable play assessments, and completing studies designed to examine the use and efficacy of play in sensory integration therapy intervention.