• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.432-442
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• 2021

Purpose: The aim of this study was to evaluate the nutrient content consumed by children and adolescents on home-prepared versus chef-prepared specific carbohydrate diets (SCD) as therapy for inflammatory bowel disease (IBD). Methods: Dietary intake of two cohorts with active IBD initiating the SCD over 12 weeks was assessed. The home-prepared cohort received detailed guidance from dietitians on implementation of the SCD. The chef in the other cohort was knowledgeable in the SCD and prepared meals from a fixed set of recipes. Data from 3-day diet diaries at 4 different time points were collected. US Recommended Daily Allowances (RDA) were calculated for macronutrients, vitamins, and minerals. Results: Eight participants on the homemade SCD and 5 participants on the chef-prepared SCD were included in analysis. Mean % RDA for energy intake was 115% and 87% for homemade and chef-prepared groups (p<0.01). Mean % RDA for protein intake was 337% for homemade SCD and 216% for chef-prepared SCD (p<0.01). The homemade SCD group had higher mean % RDA values for vitamin A and iron, while the chef-prepared SCD group had higher intake of vitamins B1, B2, D, phosphorus and zinc (p<0.01 for all). Conclusion: The SCD implemented homemade versus chef-prepared can result in significantly different intake of nutrients and this may influence efficacy of this dietary therapy. Meal preparation dynamics and the motivation of families who pursue dietary treatment may play an important role on the foods consumed and the outcomes on dietary therapy with the SCD.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

• Journal of Mushroom
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• v.12 no.1
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• pp.63-66
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• 2014

The karyotype of F. velutipes Korean cultivar, Fv 3-6, was compared with those of Japanese cultivars, Fv 0-1, Fv 1-5, Fv 11-1, by CHEF gel electrophoresis. The Korean cultivar, Fv 3-6, showed the difference from the three Japanese cultivars in number and size of chromosomes; the Fv 3-6 had two and one more chromosomes then Fv 0-1 and Fv 11-4, and Fv 1-5 had, respectively. The karyotyping by CHEF gel electrophoresis is quite suitable to define new Korean cultivars against Japanese cultivars.

• The Journal of the Korea Contents Association
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• v.15 no.3
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• pp.318-326
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• 2015

In the age of media convergence the influx of foreign TV content is quickly influencing the landscape of Korean media. The objective of this research is to analyze and explore the localization and Koreanization of Master Chef USA into Master Chef Korea and how its successful adaptation, transformation, and localization was made possible. The study pays close attention to TV personalities' relationships, behaviors and communication skills along with the choice of food ingredients and themes in the 2014 episodes for both Master Chef USA and Master Chef Korea. Furthermore, the research seeks to challenge the widely spread belief that localization of foreign TV content serves the public interest. Rather it seeks to articulate that depending on the media environment, private entities are becoming the benefactors of foreign TV content adaptations.

• Korean Journal of Microbiology
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• v.35 no.3
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• pp.192-196
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• 1999

CHEF-PFGE(Contour-Clarnped Homogeneous Electric field- Pulsed Field Gel Electrophoresis) was used to identify electrophoretic karyotype for eight strains belonging to the Fzisoriuni section Liseolo. Chromosome numbers were nine to thirteen bands, ranging in size Cram 0.75 to 6.45 Mb. The total genome size was eslimated to range from 38.19 Mb to 43.12 Mb and numerous chromosome-length polymorphisms (CLPs) were observed. For the chromosome localizalion of the gene, 1GS sequence(2.6 Kb) of rDNA from F: moniliforme, chs-2 gene(2.8 Kb) and 4 - 3 gene(3.8 Kb) from Neuuospora cmssa were wed as probes.

• Journal of the Ergonomics Society of Korea
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• v.25 no.3
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• pp.105-111
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• 2006

This paper summarizes the ergonomic risk assessment of hotel chef. The cooking operations were observed in order to determine sources of ergonomic stress and make recommendations to reduce the risk of work-related musculoskeletal disorders in Korean, Japanese, and western style cooking. We used interviews, document analysis, video analysis, and risk assessment to identify and quantify ergonomic risk factors. The results indicate that the cooking operations have some ergonomic problems. These findings identified in this study can be used to reduce the risk of work-related musculoskeletal disorders in food service areas.

• Journal of the Korean Chemical Society
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• v.53 no.2
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• pp.152-158
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• 2009

Spectrophotometric investigation of the interaction of Cefpodoxime proxetil (CFP) with $Ca^{2+},\;Mg^{2+},\;Mn^{2+},\;Fe^{3+},\;Co^{2+},\;Ni^{2+},\;Cu^{2+}$ and $Zn^{2+}$ in acidic medium showed the formation of 1:1 complex. The absorption spectrum of pure drug exhibits two prominent peaks at 270 and 345 nm. Its spectra scanned at several pH exhibited two isosbestic points (305 and 330 nm) indicating the presence of zwitterionic condition of drug in solution phase. The fluorescence emission spectra of CFP in presence of different concentrations of metal ions showed enhancement in fluorescence intensity which is ascribed to chelating enhancement fluorescence effect (CHEF). The stoichiometry of the complexes was determined by Job’s and Benesi-Hildebrand method. The stability of the complexes follow the order $Ca^{2+}\;<\;Mg^{2+}\;<\;Co^{2+}\;<\;Ni^{2+}\;<\;Zn^{2+}\;<\;Mn^{2+}\;<\;Cu^{2+}\;<\;Fe^{3+}$.

• THE JOURNAL OF KOREAN ORIENTAL ONCOLOGY
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• v.5 no.1
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• pp.119-136
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• 1999

Anti-cancer medi-alcohols in oriental herb prescriptions were divided by chef effects. Each medi-alcohols were analyzed and studied abut frequency, character, target, effect. Also, they were divided into the method of making medi-alcohols. The results were summerized as follows. 1. The department of using medi-alcohol in anticancer herbal scriptions were limited in gynecology, dermatology and digestive internal medicine. There were a lot in gynecology. 2. In analysis about medi-alcohols of dermato scriptions by chef effect, the herbs of relieving exterior syndrome were a lot first and the herbs of invigorating-qi were second. 3. In analysis about meld-alcohols of dermato scripions by chef effect, the herbs of promoting blood circulation to remove blood stasis were a lot first and the herbs of invigorating-qi were second. 4. The method of making medi-alcohol was divided into four types ; boiling, making up pills, extration, filtration. I hope that the medi-alcohol will be used as practional references.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.233-240
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• 2020

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.