No description available.

Sensory integration based paediatric occupational therapists working in schools commonly function with a dual role of providing the child with therapy to assist the child to function optimally as well as act as consultants in assisting teachers to develop strategies to help promote the classroom performance of students with sensory processing difficulties. A single-group pre test post test quasi-experimental research design was used in this pilot study on a convenient sample of 11 participants to explore the effects before and after exposure to the intervention of a sensory diet on the in-seat behaviours of the child and determine whether the desirable sensory input is effective in improving the performance of children with sensory processing difficulties during a handwriting lesson. The behaviours showing the highest trend of improvement in the hypothesized direction included less distractibility and trend of work ethos related behaviours (not giving up easily and completing the task; being less impulsive, not working too fast, better planning; better able to initiate and carry tasks out independently). Trends of various in-seat behaviours (restless, overactive and fidgety, disorganized on self and in his work, difficulty in getting down to his work, slow to complete a task) to regress in the hypothesized direction were also noted. Descriptive and statistical analysis was performed to examine trends in changes of pre- and post-intervention behavioural scores. The data were also analysed using Poisson’s regression to the normal distribution to calculate p values (using a chisquared distribution) to compare the number of observations in a period of time intervals. Implications of the results of the study for therapists working with students with sensory processing difficulties and their teachers are discussed.

No description available.

Introduction: The Canadian Medical Association (CMA) released guidelines for Fetal Alcohol Spectrum Diagnosis (FASD) in 2005 that attempted to equalize diagnostic practices across Canada. A multi-disciplinary neurodevelopmental assessment is expected and the occupational therapist must assess soft neurological signs, which includes sensory processing and motor development. In 2007, Northwest Partnership for FASD Research gathered a panel of OTs to consult on assessment tools who chose the Short Sensory Profile (SSP) as the main sensory processing assessment tool. Methods: Six qualitative interviews were completed for data collection. The inclusion criterion for the participants were involvement with a FASD diagnostic team and familiarity with the SSP. Qualitative data from the interviews was coded for likeness and analyzed for themes. Results: Three main themes developed from this research including: “Uncertainties about the FASD Diagnostic Process”, “Questioning the Validity of the Assessment Tool SSP” and “Strengths of the SSP”. The overaching theme that emerged was that the participants were attempting to find balance in many different ways throughout their assessments. While participants predominantly focused on concerns, they also indicated that the SSP is our best option at this time. Conclusions: Participants were not completely satisfied with using the SSP for FASD diagnostic assessments but will continue to use it. It was suggested that the panel of occupational therapists should reconvene and consider further options for assessment of sensory processing for FASD diagnostic assessments. There were also considerations for occupational therapy university education and continuing education.

The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness power functions were developed and compared to determine the effect of each sweetener on the fruit flavor. For the second part of the study in the first experiment, one isosweet concentration of sucrose, aspartame, acesulfame-K and 1:1 blended APM/Ace-K was combined with five concentrations of each of three orange flavorants. Fruitiness power functions were developed and compared to determine how each sweetener effected the fruit flavor of each flavorant. The second experiment addressed the question of whether or not subjects associated sweet taste with fruitiness or if there was an actual change in the volatile composition of the aroma between the unsweetened reference and the sweetened solutions. Fruit aroma of the middle concentration of each flavorant sweetened with the four sweeteners was compared to the corresponding unsweetened reference. Enhancement of fruitiness was observed in the aspartame sweetened systems at low flavor levels. The power function slopes of both flavorants were lowered by the addition of aspartame which resulted in a slower rate of growth in fruitiness perception with the addition of flavorant to the system. In both the orange and strawberry flavored systems the aspartame sweetened solutions were rated higher in fruitiness than the sucrose sweetened solutions. The enhancement was more pronounced in the orange flavored system, suggesting a flavorant effect. The sweeteners affected the fruitiness perception of the three orange flavorants in different magnitudes but the patterns were similar. The three fruitiness slopes were all lowered by the addition of each sweetener. Flavor enhancement was greatest in flavor 1 sweetened with aspartame or aspartame/acesulfame-K. The higher relative placement and low slope of the fruitiness power functions in aspartame sweetened systems caused the enhancement effect to be greatest over the lower concentrations of each flavorant. In the second experiment, the fruit aroma of aspartame sweetened solutions in flavor 1 was significantly higher than the other sweetened solutions. The fruit aroma of the second and third flavorants was not significantly changed by the sweeteners. / Graduation date: 1992

Thesis (M.S.)--University of Michigan, 1965.

Thesis (M.S.)--University of Michigan, 1965.

Thesis (Ph. D.)--State University of New York at Binghamton, Department of Systems Science and Industrial Engineering (Biosystem concentration), 2005. / Includes bibliographical references.

Bakgrund Deskriptiv sensorisk analys (DSA) syftar till att beskriva sensoriska egenskaper (attribut) hos livsmedelslprodukter. En bedömarpanel analyserar ett produktprov genom att identifiera, namnge och mäta intensiteten hos ett antal attribut. Syfte Syftet med undersökningen var att studera hur attribut identifieras, beskrivs och presenteras inom vetenskaplig tillämpning av DSA. Metod Sjuttiofyra artiklar, publicerade i vetenskapliga tidskrifter mellan 1974 och 2019, analyserades kvantitativt med hjälp av deskriptiv statistik. Sjutton variabler användes för datainsamling. Samband mellan variablerna analyserades med hjälp av statistiska tester. Resultat Av artiklarna var 96 % publicerade i tidskrifter utan specifik inriktning mot sensorisk analys. I två tredjedelar av artiklarna tillämpades generisk deskriptiv analys (GDA). I fler än hälften av artiklarna avvek panelen från vad som rekommenderas kring bedömarantal eller tid för träning. I snitt användes 1,4 ord för namngivning av attributen. I hälften av artiklarna definierades inte attributen. I två tredjedelar av artiklarna presenterades inte några referensprodukter för att illustrera skalstegen. I tre fjärdedelar av artiklarna presenterades attributen i metodbeskrivningen. Meddelandelen substantiv var 68,2 % och 31 % adjektiv. En måttlig negativ korrelation mellan andelen substantiv och tiden för träning av bedömarpanelen var statistiskt signifikant. Slutsats I många vetenskapliga studier utförs DSA utan att gällande rekommendationer kring bedömarpanelen följs. I artiklar publicerade i vetenskapliga tidskrifter presenteras attributen inprecist nog att ifrågasätta användbarheten hos resultaten. Att ge den kvalitativa delen av undersökningen, identifiering och namngivning av attributen, status resultat skulle kunna öka intresset för att definiera attributen och illustrera skalstegen, vilket är en förutsättning för att tolka det kvantitativa resultatet (intensitetsmätningen) på ett meningsfullt sätt. / Background Descriptive sensory analysis (DSA) aims to describe the sensory attributes of food products. A panel of assessors analyze a sample of the product to identify and name a set of attributes and estimate their intensity. Objective The aim of the study was to research how attributes are identified, described and presented in the scientific use of DSA. Method By using descriptive statistics, 74 articles published in scientific journals between 1974 and 2019 were analyzed quantitatively. Data collection was conducted using 17 variables. Correlations between variables and differences between groups were analyzed using statistical tests. Results Of the articles 96 % were published in non-sensory-specific journals. Generic descriptive analysis (GDA) was used in two thirds of the articles. In more than half of the articles the number of assessors, or the time spent on assessor training, differed from what is recommended. An avarage of 1.4 descriptive words were used to name each attribute. In half of the articles no definitions of the attributes were given. In two thirds of the articles no reference products were presented to illustrate the attributes or different points of the scale. In three quarters of the articles the attributes were presentet in the section of method description, and not the results. The avarage share of nouns was 68.2 % and 31 % adjectives. A moderate negative correlation between the share of nouns and the time spent on panel training was significant. Conclusion Sometimes DSA is used without panel recommendations being followed. There are scientific articles where the sensory attributes are presented vaguely enough to question the usability of the results. To interperet naming of the sensory attributes as a qualitative results could motivate a more defined presentation, which would benefit the quantitative result (intensity assesment) by explaining what is meassured.

The majority of individuals diagnosed with Autism Spectrum Disorder (ASD) experience sensory processing difficulties that are also associated with greater presence of autistic traits, psychiatric difficulty, and intolerance of uncertainty (IU). These relationships are also expressed in the neurotypical (NT) population, termed the Broader Autism Phenotype (BAP), and present with impacts to daily functioning/well-being just as prominently. However, little is known concerning the neurophysiologic nature of these behavioral relationships, especially in young adults. Thus, the purpose of the current study was to examine the behavioral and neurophysiologic nature of the relationships between sensory processing, autistic traits, and related behavioral functions in NT young adults. To accomplish this, approximately 1200 NT university students aged 17-26 years old completed a compilation of behavioral questionnaires addressing sensory processing difficulties, autistic trait expression, psychiatric difficulties, and IU. A subset of this sample, (n = 55) participated in a resting-state fMRI to evaluate atypical connectivity between sensory-related and supramodal brain regions. Partial correlations of behavioral measure total and subtest scores reveal that sensory processing, autistic traits, IU, and empathizing are all significantly correlated with each other. Between-groups comparisons of college major groups show that these behavioral relationships are heightened in particular fields of study (e.g., physical and mathematical sciences). Cluster analysis demonstrates that a subset of participants with first-degree relatives possessing an ASD diagnosis exhibit less favorable scores on all measures. Finally, neurophysiologic results portray that atypical functional connectivity between sensory-related brain regions (i.e., bilateral pre/postcentral gyri) and supramodal brain areas (i.e., bilateral supramarginal gyri, sensorimotor/cerebellar network, and salience network) is connected with increased total scores of autistic traits, sensory processing, and IU. These results are novel—as they show brain networks related to autistic trait expression in the NT population that may help with identifying neural contributors to ASD, thus, improving objective diagnostics and physiologic supports/interventions. In addition, these findings increase awareness of the daily functional, and challenging, impacts of sensory processing difficulties and autistic traits on all individuals, independent of diagnostic status. Therefore, accommodations/services could be improved for young adults in clinical, educational, and personal settings to improve overall quality of life.