• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.25-33
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• 2008

Objective : To identify the effectiveness of a short-term intensive intervention program on the improvement of adaptive response of a child with mixed sensory integration disorder. Method : Four and half years old boy who has been diagnosed of PDD received 40 min of one intervention session and 50 min of 3 intervention sessions. The intervention was a part of the 2008 Sensory Integration Treatment Course developed by the Korean Academy of Sensory Integration (KASI) and all sessions were implemented under supervision by experts. Result : Adaptive responses of the child were enhanced throughout the intervention process in terms of postural response and peer interaction. His oral defensiveness is improved. As the intervention progressed, he exhibited more active movements, louder voice, and coherence within peer group. Conclusion : This case report demonstrates effectiveness of a short-term intensive intervention program in terms of improving adaptive response. To enrich the effectiveness, tt is suggested to educate parents about neurological base of the child's behaviors so the they understand the importance of various sensory experience within play.

• The Journal of Korean Academy of Sensory Integration
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• v.4 no.1
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• pp.57-64
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• 2006

Objective : The purpose of this paper was to suggest a model of the home-visiting occupational therapy for the child with sensory integrative dysfunction through parent's satisfaction of volunteer activity to home-visiting occupational therapy. Method : A questionnaire survey were conducted to investigate the satisfaction on after of volunteer activity to home-visiting occupational therapy for the child with sensory integrative dysfunction. The 12 parents agreed on this service that students of department of occupational therapy visited at home 2 or 3times during the 16weeks. Results : Parents responded that satisfaction was seen orderly agreed(66%), very agreed (34%) in the convenient portion of service process, orderly agreed(50%), very agreed(42%), moderate agreed(8%) in the therapeutic technique and professionalism, very agreed(58%), agreed(42%) in the portion of general satisfaction. Correlation was not between satisfaction of convenient portion and related questions, but in the student attitude and the therapeutic technique, professionalism and related question was related to all question except a family treatment access method portion. Conclusions : It will be able to present the model of the home-visiting service in various occupational therapy field above the results and home-visiting occupational therapy service system must be introduced with the hygienic medical treatment delivery system through the deepening research.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.294-303
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• 2022

The purpose of this study is to examine the effects of sensory integration training on children with developmental delays. To achieve this goal, an educational experiment is conducted in five main areas: gross motor ability, fine motor ability, adaptive ability, language and social ability in children with developmental delay. The study subjects were children with developmental delays aged 3-6 years diagnosed at Beijing Institute of Pediatrics and Beijing Medical University and received sensory integration intervention and homebased training at the Golden Rain Forest Beijing Tongzhou Center from 2018 to 2021. According to the purpose of the analysis, the data collected are subjected to descriptive statistics using SPSS 21.0 statistical program, Two-way MANOVA analysis, and data analysis method of multivariate analysis is used to process the collected data. In addition, a total of 39 subjects were selected, including 19 children who received sensory integration training and 20 children who only received family training. The results show that the sensory integration training group outperformed the home training group in all aspects and developmental quotient, but the home training group also showed higher levels of significance for improvements in gross motor, fine motor and developmental quotient.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.1
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• pp.24-38
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• 2021

Objective : This study aimed to create a Korea translation of the Evaluation in Ayres Sensory Integration (EASI) and to then test the adapted version for construct validity. Methods : The translation and content validation process were conducted in accordance with a four-step process, namely translation, integration, content validity examination, and backward translation. The construct validity of the translated version was evaluated using the EASI for children aged 3~12 years with and without sensory integration problems, comparing the two groups as well as preschool and school-aged groups. The group comparison was analyzed using the Mann-Whitney U test in SPSS. Results : In terms of content validity, all 20 items averaged more than 3.17 points. Of the four EASI categories, there was a difference in Sensory Perception (p=0.044) between the typical and sensory integration groups, and there was a statistical difference between tactile and vestibular sensations. Between the preschool and school-aged children, statistical difference was observed in two categories, namely Praxis and Ocular-Postural-Bilateral Motor Integration. Conclusion : Based on its construct validity, the Korean version of EASI is suitable for use in research. The construct validity study highlighted items that explain differences between typical and diagnostic children and items that explain those differences by age. Our findings could therefore be considered when interpreting EASI results.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.47-62
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• 2008

Introduction : Sensory Integration(SI) theory, science it is developed by an occupational therapist A. Jean Ayres, is the one of the most popular frames of reference used in occupational therapy(OT) intervention. It has been proved as a scientific theory especially in neuroscience discipline through abundant research and practice. Occupational therapists apply the SI therapy with strong clinical reasoning to improve adaptive behaviors of their clients and try to link the adaptive behaviors with occupational performance in the clients' everyday life. One of the manners regarding clinical reasoning is Top-down approach. In occupational therapy discipline, Top-down approach is well-reflected within two evaluation tools; Canadian Occupational Performance Measure(COPM) and Assessment of Motor and Process Skills(AMPS) and two models of practice; Canadian Model of Occupational Performance(CMOP) and Occupational therapy intervention process model(OTIPM). Objective : The purpose of this paper demonstrates how SI therapy can be employed within OTIPM and how the OT process (evaluation-intervention-outcome) can be structuralized based on the Top-down approach. This single-case study recognizes the impact of a SI therapy for a male adolescent on his occupational performance. Intervention Examined : "P" was 16 years old male adolescent with no diagnosis and junior of the high school when he was referred. P was always with mouth opened, showed difficulties in gathering things need to be prepared and managing and paying money for shopping, and his colleges dislike getting close to him because he can't was his body well. AMPS was administrated in initial evaluation and reevaluation of P's occupation performance, Bruininks-Oserestky Test of Motor Proficiency-2(BOT-2) was carried out to assess motor functions and perception skills related in sensory integration, and occupational therapist performed clinical observation in order to complement the evaluation quantitatively and quantitatively. Based on the evaluation, it is concluded that the SI therapy is primary means to improve P's occupational performance, and three therapeutic approaches were constructed; restorative, acquired and compensatory approach. P showed improved motor and process skills in occupational performance after undergone the occupational therapy. Conclusions : The sensory integration therapy was practical enough to build the bridge between the occupational performance(Top) and the underlying component problems (Bottom). The OTIPM was helpful to identify meaningful occupation for P and P's family within P's contexts, and the AMPS was valuable to analyze and clarify the cause of difficulties in the chosen occupational performance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.423-432
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• 2010

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.105-108
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• 1996

Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.