Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-25T00:08:06Z (GMT). No. of bitstreams: 1 Correa_AdrianeCherpinski_M.pdf: 1426404 bytes, checksum: 8467d91ad34f5a077deaa189ecd1e473 (MD5) Previous issue date: 2014 / Resumo: As pessoas que necessitam substituir a sacarose em função da dieta devido a doenças como diabetes, obesidade e hipertensão, ou ainda aquelas pessoas interessadas em manter uma alimentação saudável, podem se beneficiar do gosto doce sem a adição de calorias ou com teor reduzido através da utilização de edulcorantes. A falta de tempo do consumidor para seguir uma alimentação balanceada e saudável tem exigido da indústria alimentos adaptados que possam oferecer mais benefícios em um único produto. As bebidas de frutas apresentam-se uma excelente opção para adição de ingredientes prebióticos visando a agregação de propriedades funcionais. Considerando estes fatores, o objetivo deste trabalho foi avaliar a subtituição da sacarose por diferentes edulcorantes (aspartame, estévia, neotame, neosucralose e sucralose) em bebida de caju adicionada de 1,5% de prebiótico psyllium. Foram realizados inicialmente dois testes com 30 consumidores para conhecer a concentração do ideal de suco e ideal de doçura para a preparação da bebida de caju, sendo determinado 1:4 de suco concentrado e 9% de sacarose para bebida de caju com psyllium. Na sequência foram determinadas, através do método de estimativa de magnitude as concentrações de cada edulcorante que iriam proporcionar doçura equivalente ao ideal de sacarose, que apresentaram-se nas seguintes concentrações 0,0496% de aspartame, 0,0908 de estevia, 0,0015 neotame, 0,0226 de neosucralose e 0,0145 de sucralose.Utilizando o método de rede, foram definidos 20 atributos que melhor caracterizaram as amostras. Os provadores participaram de 4 sessões de treinamento e foram selecionados para participação na Análise Descritiva Quantitativa através da análise de pf amostra (<0,05) e repetição (>0,05) e concenso com a equipe. Avaliou-se o perfil físico químico das amostras através das análises de pH, acidez titulável, sólidos solúveis (ºBrix), e cor utilizando os parâmetros (L*, a*, b*). Os provadores treinados avaliaram as amostras quanto às suas caracteristicas temporais para os gostos doce e amargo, usando a metodologia Tempo Intensidade, sendo que amostra com sacarose apresentou as menores tempos e intensidades, enquanto a amostra com estévia apresentou os maiores tempos e intensidades para os estímulos doce e amargo, indicando a presença de sabor residual doce e amargo. Ja as amostras com aspartame e sucralose, apresentaram perfil de tempo intensidade muito similar ao da sacarose para doçura e amargor, caracterizando-se boas opções como substitutos da sacarose em bebida de caju. As amostras foram avaliadas em relação a aparência, aroma, sabor, textura, impressão global, ideal de doçura, ideal de viscosidade e intenção de compra, através de teste de aceitação com 120 consumidores, sendo que para as amostras com aspartame, neosucralose e sucralose a aceitação foi muito próxima a da sacarose. Os dados obtidos foram avaliados através de análise de variância (ANOVA), teste de médias Tukey, histogramas e análise de regressão / Abstract: People who need to replace of sucrose in function of diet due to diseases like diabetes, obesity, hypertension, or those interested in maintaining a healthy diet, can benefit from the sweet taste without adding calories or reduced their content through the use of sweeteners. The lack of time for consumer to follow a balanced and healthy diet has required the industry to adapt to the foods that can provide more benefits in a single product. The fruit drinks have become a great option for adding prebiotic ingredients in order to aggregate functional properties and many alternatives have been proposed. Soluble fibers can be added to various kinds of products, with the purpose of increasing satiety, improving bowel function or reduce the glycemic response of food, whereas their use is generally recommended for diabetics. But not a product to be just the ideal from nutritional point of view, it must also be acceptable to the public consumer, which is obtained through different sensory tests, where the human being is the measuring instrument. Considering these factors, the aim of this study was to evaluate the sucrose substitution by different sweeteners (aspartame, sucralose, stevia 95 % rebaudiosídio, neotame and neosucralose blend) in cashew drink plus 1.5 % prebiotic psyllium. Initially the ideal sweetness test was conducted to know the preference to the product and the value was found to be 9 %. In the next step the power of these sweeteners as well as the concentrations of each sweetener that would provide the same perception of the ideal sweetness of sucrose was determined, ranging from 99 time for the sample sweetened with stevia to 6000 times for the sample sweetened with neotame. Using the Kelly's repertory grid method, the attributes that best characterize the samples, were selected. The panelists were trained and selected for participation in the Quantitative Descriptive Analysis test. Physicochemical profile of the samples was evaluated through analysis of pH, titratable acidity, soluble solids (° Brix), and using color parameters (L *, a *, b *). Trained panelists evaluated the samples with respect to their temporal characteristics for sweet and bitter tastes, using the Time Intensity method, where sample with sucrose showed the lowest mean, while the sample with stevia showed the largest for time and intensity to both stimuli. Samples with aspartame and sucralose, showed time -intensity profile very similar to that of sucrose sweetness and bitterness, characterized spoiled as sucrose substitutes in cashew drink. The samples were evaluated for appearance, aroma, flavor, texture, global media ideal of sweetness, ideal viscosity and purchase intent through acceptance testing with 120 consumers, and for samples with aspartame , sucralose and neosucralose acceptance was very close to that of sucrose. The data were evaluated using analysis of variance (ANOVA), Tukey test, histograms and regression testing / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

MSc, Occupational Therapy, Faculty of the Health Sciences, University of the Witwatersrand / This study investigated the sensory processing of premature infants between 7-12 months of age at Chris Hani Baragwanath Hospital using the standardised Infant/Toddler Sensory Profile. The design of research that was primarily utilised in this study was quantitative, cross sectional, descriptive research. Results indicated that 50% of all the premature infants were found to be low threshold infants, and tended to be over responsive to auditory, visual and tactile sensory stimuli. The Sensory Profiles of infants who underwent different methods of neonatal care including kangaroo mother care (KMC), where mothers were involved in a fulltime twenty-four hour KMC programme, and those who received mainly conventional care (CC) were compared. The only score that differed significantly between infants receiving different types of care was tactile processing, with the CC infants having more typical tactile processing scores. These findings were contrary to other KMC research, which may have been affected by the reliability of using this measure with this study sample and the small sample size of infants who received CC.

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.

Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T11:15:41Z (GMT). No. of bitstreams: 1 Cadena_RafaelSilva_M.pdf: 587249 bytes, checksum: ffccf18dd24b727a071e97e16f675a55 (MD5) Previous issue date: 2008 / Resumo: O sorvete é uma matriz altamente complexa de alimento contendo proteínas, gordura, açúcares, ar, minerais, etc. e relações incontáveis entre os diferentes constituintes. No Brasil, o consumo per capita de sorvete é de 3,5 litros ao ano, menos de um quarto do volume dos países nórdicos, como Finlândia, Dinamarca e Noruega, onde o consumo per capita de sorvete é de, aproximadamente, 20 litros por ano, demonstrando que há espaço para o crescimento da indústria sorveteira no Brasil. Este trabalho teve como objetivo realizar análise de aceitação, análise descritiva quantitativa, análise tempointensidade e análise físico-químicas em sorvetes sabor creme tradicional e ¿light¿ comercializados na região de Campinas/SP. Os dados foram analisados estatisticamente com auxílio do programa estatístico SAS. Foi aplicado Análise de variância (ANOVA) e Teste de Média de Tukey. O Mapa de Preferência Interno foi feito através do programa XLStat. No teste de aceitação as amostras tradicionais foram melhores aceitas que as amostras ¿light¿, com exceção de uma amostra de sorvete ¿light¿. O método Análise Descritiva Quantitativa diferenciou as amostras pelos atributos cor amarela, brilho, aroma doce, aroma de chocolate branco, aroma de gordura hidrogenada vegetal, gosto doce, sabor de chocolate branco e sabor de gordura vegetal. A análise de tempo-intensidade revelou gosto amargo em uma amostra tradicional e residual amargo nas amostras ¿light¿, gosto residual doce na amostra ¿light¿ preferida pelos consumidores e intensidade de sabor de nata maior nas amostras mais aceitas. As amostras mais aceitas pelos consumidores foram os sorvetes que apresentaram nos testes descritivos mais cor amarela, aroma e gosto doce, aroma e sabor de chocolate branco e espalhabilidade. As amostras mais rejeitadas pelos consumidores foram os sorvetes com maior grau de residual amargo e menor grau de aroma e gosto doce. Em conclusão, o desenvolvimento do perfil sensorial descritivo e os dados do teste de aceitação obtidos na avaliação dos sorvetes de creme tradicional e ¿light¿ comercializados poderão auxiliar a indústria nacional de sorvetes a adotar procedimentos para a melhoria na qualidade e delinear novas estratégias de publicidade / Abstract: Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demonstrating that it is possible for the Brazilian ice cream industry to grow. The objective of this study is to carry out acceptation analysis, quantitative-descriptive analysis, time-intensity analysis, physicalchemical analysis in traditional vanilla ice creams and light vanilla ice creams commercialized in Campinas, São Paulo. The quantitative descriptive analysis, time-intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The results were statistically analyzed based on the statistical program SAS. The Internal Preference Map was based on XLStat program. The Quantitative Descriptive Analysis method distinguished the brand through attributes as yellow color, shininess, white chocolate aroma, hydrogenated fat, white chocolate flavour and hydrogenated fat taste. Time-intensity analysis revealed a bitter taste in a traditional sample and residual bitter taste in light samples, sweet residual taste in the consumer's favorite light sample and a bigger butterfat intensity taste on the most accepted samples. Consumer's most accepted ice creams samples were those that presented an intense yellow color, aroma and taste of sweet, aroma and taste of white chocolate and spreadability. Consumer's most rejected samples were ice creams with a higher degree of bitter residual and lower degree of aroma and taste of sweet. To conclude, the development of the descriptive sensorial profile and the data of the acceptation test obtained on the light and traditional vanilla ice creams evaluation commercialized may aid the national ice cream industry to adopt new proceedings for quality improvement and would delineate new publicity strategies / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

Orientador: Helena Maria Andre Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-12T23:23:26Z (GMT). No. of bitstreams: 1 Brito_CarlosAlexandreKoguishide_D.pdf: 1718723 bytes, checksum: c36260100111ac139bc94b17a62764cf (MD5) Previous issue date: 2009 / Resumo: As indústrias estão investindo cada vez mais no desenvolvimento de alimentos com baixas calorias, devido à mudança do mercado consumidor na busca por alimentos de menor aporte calórico e que ajudem a prevenir doenças (por exemplo: diabetes). Um dos estudos mais freqüentes é o uso de edulcorantes não calóricos que sejam sensorialmente semelhantes à sacarose, porém de baixo valor calórico ou completamente sem calorias. Este trabalho teve por objetivo avaliar o comportamento sensorial de diferentes edulcorantes em uma bebida ¿light¿ de polpa de goiaba: néctar de goiaba. Foram avaliados: aspartame, sucralose, mistura ciclamato/sacarina 2:1, estévia (Stevia rebaudiana (Bert.) Bertoni), acessulfame-K e também sacarose. Verificou-se a equivalência de doçura e a doçura ideal de sacarose foi de 9,6%. O perfil sensorial das seis amostras de néctar de goiaba foi determinada por Análise Descritiva Quantitativa (ADQ), onde foram escolhidos 19 termos descritores para descrever as diferenças e similaridades entres as amostras e a análise de Componentes Principais (ACP) sugeriu que as amostras com sacarose, sucralose, ciclamato/sacarina 2:1, acessulfame-K e aspartame apresentaram um perfil sensorial semelhante. Por outro lado a amostra com estévia obteve um comportamento distinto, apresentando gosto doce, gosto amargo, doçura residual, amargor residual superiores às demais amostras e aroma e sabor de erva característico. O comportamento das características temporais dos estímulos doce, amargo e sabor de fruta pelo método Tempo- Intensidade (TI) mostrou que o aspartame apresentou o maior tempo total de duração do estímulo, indicando potencialização do sabor de fruta por esse edulcorante em néctar de goiaba e foi o edulcorante cujo comportamento sensorial mais se aproximou ao da sacarose. Aplicou-se teste de aceitação com 120 provadores por meio de de escala hedônica estruturada de 9 cm para avaliação das amostras com relação à aparência, aroma, sabor, textura e impressão global. Os dados obtidos foram avaliados por dois métodos estatísticos distintos: o Mapa de Preferência Interno (MDPREF) e a análise de variância univariada (ANOVA) com comparação de médias pelo teste de Tukey. Os resultados da ANOVA mostraram que amostras adoçadas com sacarose, ciclamato/sacarina 2:1, aspartame e sucralose apresentaram aceitação significativamente superior (p£0,05), com médias ao redor de 5,0 na escala hedônica. A amostra com estévia obteve menor aceitação, principalmente com relação ao atributo sabor. O MDPREF confirmou os resultados da ANOVA, indicando uma maior preferência dos provadores pelas amostras de néctar de goiaba adoçadas com sucralose e aspartame. As amostras foram submetidas à análise instrumental e físico-química. Com exceção da amostra adoçada com sacarose, as amostras adoçadas com edulcorante apresentaram conteúdo de açúcar total cerca de 50% abaixo do descrito na legislação (onde o padrão mínimo é de 7g/100g), baixo conteúdo de sólidos solúveis (mínimo 10ºBrix) e reduzido teor de ácido ascórbico (mínimo 14 mg/100g). A análise da cor demonstrou uma variação de vermelho à vermelho alaranjado. Devido à importância de compostos antioxidantes presentes na goiaba, foi determinado o conteúdo de ácido ascórbico, fenólicos e licopeno de amostras de suco e néctar de goiaba comerciais e foram avaliadas quanto à capacidade antioxidante pelos métodos DPPH e ABTS .+. Os compostos ácido ascórbico e fenólicos são os que mais contruibuem para a atividade antioxidante em suco e néctar de goiaba / Abstract: Industries are investing even more in the development of low-calorie foods because of the changing of consumer market that are looking for foods that are able to promote health and prevent diseases. One of these researches is the use of non-caloric sweeteners, which are similar to sucrose but with low calorie or without calories. The aim of this work was to evaluate the sensorial profile of different sweetners in guava nectar. The sweeteners used were aspartame, sucralose, mixture of ciclamate/saccharin 2:1, stevia (Stevia rebaudiana (Bert.) Bertoni), acesulfame-K and sucrose. The ideal sweetness of sucrose concentration was of 9.6%. The sensorial profile of six samples guava nectar was determined by quantitative descriptive analysis (QDA), nineteen descriptors were devised showing similarities and differences among the samples. The Principal Component Analysis (PCA) suggested that samples sweetened with sucrose, sucralose, ciclamate/saccharin 2:1, acessulfame-K and aspartame presented a sensorial profile similar to sucrose in guava nectar. The sample with stevia showed a different behavior in sweet taste, bitter taste, superior sweetness and bitterness aftertaste, grass aroma and flavour characteristic. Temporal characteristics of sweetness, bitterness and fruitiness measured by Time-Intensity (TI) indicated that aspartame presented a fruit stimuli that persisted for a long period, suggesting a potentialization of this atribute by this sweetner in guava nectar. Sensorial behavior of aspartame was similar to that of sucrose. Acceptance test with 120 judges was applied using a non structured hedonic scale to evaluate the samples according to their appearance, aroma, flavour, texture and overall impression. ANOVA, Tukey test and the Internal Preference Map (MDPREF) were used to evaluate the obtained data. ANOVA results showed that the samples sweetened with sucrose, ciclamate/saccharin 2:1, aspartame and sucralose presented the highest acceptance (p£0,05) with scores near 5.0 in the hedonic scale. The sample with stevia had the lowest acceptance, especially for flavour. The MDPREF confirmed ANOVA results, indicating a higher consumer preference for the samples of guava nectar sweetened with sucrose and aspartame. Samples were submitted to instrumental and physical chemistry analysis. All the samples presented total sugar content with 50% less than described in legislation, low content of soluble solids and reduced ascorbic acid content, except the sample sweetened with sucrose. Colour analysis demonstrated a color variation from red to red orange. Because of the importance of antioxidants compounds present in guava, analysis of acid ascorbic, phenolics and lycopene content were conducted and the antioxidant capacity was analyzed by DPPH and ABTS .+ methods. Ascorbic acid and phenolics were the major contributors to antioxidant activity in guava juice and nectar / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Submitted by Marta Toyoda (1144061@mackenzie.br) on 2017-01-11T14:55:46Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Jaci Carnicelli Mattos.pdf: 5027966 bytes, checksum: 996b219aff7fb86737ccc17e1cf8435d (MD5) / Approved for entry into archive by Eliezer Santos (eliezer.santos@mackenzie.br) on 2017-02-01T19:37:27Z (GMT) No. of bitstreams: 2 Jaci Carnicelli Mattos.pdf: 5027966 bytes, checksum: 996b219aff7fb86737ccc17e1cf8435d (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-02-01T19:37:27Z (GMT). No. of bitstreams: 2 Jaci Carnicelli Mattos.pdf: 5027966 bytes, checksum: 996b219aff7fb86737ccc17e1cf8435d (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2014-12-09 / Considering that there are not any Brazilian instruments to evaluate sensory processing abilities and their effect on the functionality of children and teenagers, this study aimed at translating the Sensory Profile instrument (Dunn, 1999) to Brazilian Portuguese as well as carrying out its cultural adaptation to Brazilian reality. When researching on the existence and the application of sensory evaluation instruments in individuals with Autism Spectrum Disorders I found the Sensory Profile, which was created to evaluate and measure how much sensory processing actually makes it easier or more difficult for these individuals to function in daily living tasks. This instrument, in all of its versions, is suited to tracking programs and evaluation and research protocols. I had Sensory Profile translated and adapted to Brazilian culture within the scope of a non–experimental non–longitudinal descriptive research, and the following steps were accomplished: translation, back–translation, revision by a specialist committee on analysis, evaluation of the scoring and the verification of the instrument's internal consistency. I worked with a sample of 50 parents of children aged 5 to 10, each child regularly enrolled on a private elementary school in the city of São Paulo, Brazil. The results obtained from the application of the translated and adapted questionnaire (already with changes in 40 questions relative to the original version), taking into consideration the fact that the instrument was applied to caregivers of the children with typical development, allowed me to conclude that the translated and adapted 125–question instrument is understandable and internally consistent. All of that points to the possibility of usage of the Sensory Profile in Brazil after future studies, which may search for evidence toward the validation of the instrument through new applications of the translated and adapted version produced during this study. / Considerando–se o fato de não haver instrumentos brasileiros para avaliar habilidades do processamento sensorial e seus efeitos na funcionalidade de crianças e adolescentes, este estudo traduziu para o português do Brasil e adaptou culturalmente o Sensory Profile (Dunn, 1999). Ao pesquisar-se sobre a existência e aplicação de instrumentos de avaliação sensorial em pessoas com Transtorno do Espectro do Autismo, encontrou-se o Sensory Profile, instrumento criado para avaliar e mensurar quanto o processamento sensorial facilita ou dificulta o desempenho funcional em tarefas diárias. Este instrumento, em todas as suas versões, é apropriado para programas de rastreamento e protocolos de pesquisa e avaliação. Objetivou–se realizar a tradução para o português do Brasil e a adaptação para a cultura brasileira do Sensory Profile fazendo um estudo que se encaixa no modelo de pesquisa não experimental, transversal, descritiva e os passos foram os seguintes: tradução, retrotradução, revisão por um comitê de especialistas, avaliação das pontuações e verificação da consistência interna do instrumento. A amostra foi constituída de 50 pais de crianças de 05 a 10 anos de idade, regularmente matriculadas numa escola particular de ensino fundamental da cidade de São Paulo. Os resultados obtidos através da aplicação do questionário traduzido e adaptado, já com mudanças em 40 questões em relação à versão original, considerando-se sua aplicação em cuidadores de crianças em sua maioria com desenvolvimento típico, permitiram observar que ele é compreensível e apresenta consistência interna alta. Essas observações indicam que a busca de evidências de validade do instrumento, realizada através de novas pesquisas, com outras aplicações da versão traduzida e adaptada neste estudo e de procedimentos especialmente voltados para esse fim poderá tornar possível sua utilização no Brasil.

<p>Children with autism typically present with sensory processing difficulties that affect their ability to relate to people. This qualitative study focused on exploring the sensory processing of children with autism and their mothers, using a frame of reference of sensory integration theory. The purpose of the study was to help mothers gain knowledge and understanding into their own sensory processing so that they could develop a better understanding of their child&rsquo / s sensory processing in order to facilitate better mother-child relationships. An evaluation tool, the Sensory Profiles by Dunn (1999) and the Adolescent/Adult Sensory Profile by Brown &amp / Dunn (2002) was used as the instrument for gathering information on sensory processing. The population consisted of ten sets of mothers and their children with autism who attend Vera School for Learners with Autism. The Sensory&nbsp / rofiles was completed to investigate the phenomenological issues regarding the sensory modulation aspects of the parent-child relationship. Each mother received individual feedback on their own and their child&rsquo / s sensory processing. Two focus groups were then conducted with the mothers to determine the value of the information gained from the&nbsp / rofiles. Data consisted of two audio taped feedback from the focus group. Data was analysed for emerging themes. The three major themes that emerged were, (a) You realize&nbsp / ow similar you are to your child, (b) I also have needs (c) They walk away and leave you with this wreck of a child. The findings of the study suggest that an understanding of&nbsp / ensory processing can influence the mother-child relationship positively.</p>

<p>Children with autism typically present with sensory processing difficulties that affect their ability to relate to people. This qualitative study focused on exploring the sensory processing of children with autism and their mothers, using a frame of reference of sensory integration theory. The purpose of the study was to help mothers gain knowledge and understanding into their own sensory processing so that they could develop a better understanding of their child&rsquo / s sensory processing in order to facilitate better mother-child relationships. An evaluation tool, the Sensory Profiles by Dunn (1999) and the Adolescent/Adult Sensory Profile by Brown &amp / Dunn (2002) was used as the instrument for gathering information on sensory processing. The population consisted of ten sets of mothers and their children with autism who attend Vera School for Learners with Autism. The Sensory&nbsp / rofiles was completed to investigate the phenomenological issues regarding the sensory modulation aspects of the parent-child relationship. Each mother received individual feedback on their own and their child&rsquo / s sensory processing. Two focus groups were then conducted with the mothers to determine the value of the information gained from the&nbsp / rofiles. Data consisted of two audio taped feedback from the focus group. Data was analysed for emerging themes. The three major themes that emerged were, (a) You realize&nbsp / ow similar you are to your child, (b) I also have needs (c) They walk away and leave you with this wreck of a child. The findings of the study suggest that an understanding of&nbsp / ensory processing can influence the mother-child relationship positively.</p>

Magister Scientiae (Occupational Therapy) - MSc(OT) / Children with autism typically present with sensory processing difficulties that affect their ability to relate to people. This qualitative study focused on exploring the sensory processing of children with autism and their mothers, using a frame of reference of sensory integration theory. The purpose of the study was to help mothers gain knowledge and understanding into their own sensory processing so that they could develop a better understanding of their child's sensory processing in order to facilitate better mother-child relationships. An evaluation tool, the Sensory Profiles by Dunn (1999) and the Adolescent/Adult Sensory Profile by Brown & Dunn (2002) was used as the instrument for gathering information on sensory processing. The population consisted of ten sets of mothers and their children with autism who attend Vera School for Learners with Autism. The Sensory Profiles was completed to investigate the phenomenological issues regarding the sensory modulation aspects of the parent-child relationship. Each mother received individual feedback on their own and their child's sensory processing. Two focus groups were then conducted with the mothers to determine the value of the information gained from the profiles. Data consisted of two audio taped feedback from the focus group. Data was analysed for emerging themes. The three major themes that emerged were, (a) You realize how similar you are to your child, (b) I also have needs (c) They walk away and leave you with this wreck of a child. The findings of the study suggest that an understanding of sensory processing can influence the mother-child relationship positively. / South Africa

Developmental Dyspraxia and Sensory Modulation Dysfunction are Sensory Integration Disorders that are widely known to occupational therapists practicing in the paediatric occupational therapy field. These disorders have been the subject of numerous research studies that have managed to clarify and explain relations of these disorders with sensory processing as well as their prevalence in different diagnostic groups. Such a clarified relationship is between Developmental Dyspraxia and Sensory Discrimination, while Sensory Modulation Dysfunction is reported to occur in various diagnostic groups. Developments over the past decade in the field of Sensory Integration proposed that Developmental Dyspraxia and Sensory Modulation Dysfunction be regarded as two patterns of a Sensory Processing Disorder and suggested that these two disorder patterns occurred concomitantly. Clinical experience, however, resulted in the researcher questioning the above proposed concomitant relationship and hypothesised that there was a specific relation between Developmental Dyspraxia and Sensory Responsivity (Sensory Modulation Dysfunction). This study was directed at investigating the relationship between Developmental Dyspraxia and Sensory Responsivity. A review of the literature that described these two disorder patterns yielded reference to theories that underpin Developmental Dyspraxia and Sensory Responsivity. From these theories it was possible to identify some common ground between Developmental dyspraxia and Sensory Responsivity that could potentially support a relation. The Sensory Profile, Sensory Profile School Companion and the Sensory Integration and Praxis Tests were used to assess and identify Developmental Dyspraxia and Sensory Responsivity. Obtained data were statistically analysed and compared and did not produce a statistically significant positive relation between Developmental Dyspraxia and Sensory Responsivity, but yielded some weak correlations in supplementary analysis. These weak correlations have value in terms of sensory responsiveness tendencies in the presence of types of dyspraxia. Clinical analyses of the data set were performed to examine the incidence of types of dyspraxia in the sample with sensory over- or under responsiveness. These analyses demonstrated a greater presence of Developmental Dyspraxia in the population with Sensory Under-responsivity. The clinical analyses provided the researcher with additional information that was taken into account when conclusions were made. It also contributed to the recommendations that were made at the end of Chapter 5. Discussion of results was directed at explaining correlations and interpreting the implications of those correlations. A discussion of possible problems included considering possible flaws in the method and procedure that could have contributed to the research outcome. Recommendations were directed at proposals for future research and recommendations for clinical practice. Copyright / Dissertation (MOccTher)--University of Pretoria, 2010. / Occupational Therapy / unrestricted