• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.05a
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• pp.145-148
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• 2009

심신의 편안함과 안정이 숙면에 미치는 영향은 널리 알려져 있으며 다양한 연구방법을 통하여 보고되고 있다. 그리고 향에 대한 심리생리적 효과 또한 잘 알려져 있다. 본 연구에서는 숙면 유도 향과 천연 추출물을 포함한 슬리핑팩의 효과에 대한 생리적 반응과 설문지를 통한 숙면의 정도를 조사하였다. 생리적 반응은 수면다원검사를 실시하여 수면지연시간, 3-4 단계의 비율을 비교 하였다. 실험결과 슬리핑팩 A와 B는 일반적 및 아무것도 바르지 않은 상태에 비해서 입면지연시간이 짧았고, 3-4 단계의 비율이 유의하게 높았다. 설문지 결과 또한 슬리핑팩을 사용하고 수면을 취했을 때 숙면을 취한 것으로 피실험자들이 느꼈다.

• 방재와보험
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• s.109
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• pp.70-71
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• 2005

현대인에게 숙면은 다음 날 일상생활의 활력을 주는 필수요소이다. 코골이는 숙면을 방해해 일상생활의 능률이 떨어뜨릴 뿐 아니라 같이 잠자리에 드는 가족도 덩달아 숙면을 취할 수 없게 만들고 심지어는 코고는 소리에 의해 소음성 난청이 유발되기도 한다.

• 건강소식
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• v.38 no.10
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• pp.28-29
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• 2014

"잠이 보약이다"라는 옛말은 언제나 옳지만, 그중에서도 누구나 고개를 끄덕이는 숙면에 대한 진리. 양질의 수면은 쌓인 피로를 해소해줄 뿐 아니라 밤 사이 우리도 모르게 신체 구석구석을 치유하고 발달하게 한다. 특히 성장기 아이에게 고른 호흡으로 취하는 숙면은 고른 식단만큼이나 중요한 요소이다.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.311-316
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• 2020

The purpose of this study is to compare fatigue, stress and quality of sleep between good sleep quality and poor sleep quality. Fatigue, stress and quality of sleep were assessed using three questionnaires; fatigue severity scale(FSS), Perceived stress scale(PSS), and Pittsburgh sleep quality index(PSQL). As a result of the study, the higher stress(22.2 vs. 19.0, p=.000) and poorer quality of sleep(11.2 vs. 5.7, p=.000) were observed between good sleep quality and poor sleep quality groups. Our finding show that time of going to bed and stress level influenced quality of sleep.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.212-222
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• 2013

We studied the eating habits and sleeping patterns of 682 middle and high school students in their third year in Gwangju. According to the body mass index (BMI) of the subjects, obesity (over weight) was significantly higher in the third graders of high school students ($20.8{\pm}4.0$, 32.9%) than middle school students ($19.4{\pm}3.8$, 14.2%) (p<0.001). In addition, 71.1% of high school students experienced a lack of sleep compared to 48.8% of middle school students (p<0.001). There was a difference between good and bad sleepers in the number of times they ate snacks and the quantity of their snacks. Good sleepers had more fruit and dairy products (e.g. fruit juice 2~4 times (p<0.05), milk 2~4 times (p<0.001), apples 2~4 times, strawberries 2~4 times (p<0.01), and bananas 2~4 times a week), while bad sleepers consumed more beverages, frozen desserts, flour-based foods, fast food, bread, and rice cake. Bad sleepers clearly consumed snacks more frequently. From analyzing the correlations between sleep quality and snack intake, eating fruits 2~4 times a week (30 g~200 g/once) and drinking dairy products 2~4 times a week (120 mL~400 mL/once) appears to promote better sleeping habits.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1197-1202
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• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• 건강소식
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• v.32 no.1 s.350
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• pp.22-23
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• 2008

• 건강소식
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• v.28 no.7 s.308
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• pp.14-15
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• 2004

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.256-261
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• 2000

Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

• Proceedings of the Korea Information Processing Society Conference
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• 2020.11a
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• pp.262-265
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• 2020

최근 현대인에게는 질좋은 숙면이 필수적이다. 건강한 숙면을 위해서는 편안한 수면환경이 중요하므로 IoT베개와 매트는 개개인에게 맞는 수면 자세를 잡아 효율적으로 현대인들의 수면의 질을 높여줄 것이다. IoT의 베개의 센서가 머리의 움직임과 방향을 실시간으로 모니터링하여 설치된 장치가 자세를 바로잡아주고 장치와 연동된 앱을 통하여 수면의 종류와 패턴, 수면 시간을 상세분석하는 체계적인 맞춤형 수면 관리를 통해 수면 건강정보를 제공할 것이다. 또한, 수면 건강정보를 서버에서 종합하여 각 가정의 환자의 상태를 모니터링하여 원격진료가 가능하다.