• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제24권5호
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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.

• 한국식생활문화학회지
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• 제22권6호
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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.

• 한국버섯학회지
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• 제12권1호
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• pp.63-66
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• 2014

한국에서 개발된 팽이버섯 균주 Fv 3-6과 일본에서 수집한 팽이버섯 균주 Fv 0-1, Fv 1-5 및 Fv 11-4의 핵형을 CHEF gel electrophoresis 방법으로 분석 하였다. 그 결과 4종류의 균주 모두 chromosome의 전체 길이가 달랐으며, chromosome의 개수 또는 특정 chromosome의 길이가 다른 것을 확인하였다. 특히 Fv 3-6의 경우에는 다른 3 종의 균주와 비교했을 때 Fv 0-1, Fv 11-4 보다는 2개의 chromosome이 더 존재하였고 Fv 1-5 보다는 1개의 chromosome이 더 존재하였으며 핵형패턴이 유사한 일본 수집 균주들과는 다른 핵형패턴을 나타내었다. 이러한 CHEF gel electrophoresis 방법은 품종간의 차이를 SSR이나 ITS 정보를 이용한 방법보다 더 정확하게 구분할 수 있을 것이라고 생각한다.

• 한국콘텐츠학회논문지
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• 제15권3호
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• pp.318-326
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• 2015

본 논문에서는 한국의 대표적인 상업채널인 케이블 방송국에서 방영된 포맷 프로그램에 대한 분석을 통해, 포맷프로그램의 현지화과정에서 한국적 가치가 어떻게 발현되고 있는지, 프로그램 제작에 영향을 미치는 또 다른 요인은 없었는지 등에 대해 분석하는 것을 목표로 한다. 이를 위하여 2014년 시즌 3까지 방영하였으며, 연착륙에 성공하였다고 평가되는 프로그램인 '마스터셰프 코리아' (Master Chef KOREA, '마셰코')의 각 에피소드를 '마스터셰프 USA'와 비교 분석하였다. 사례분석을 통해 포맷 프로그램의 성공요인은 철저한 한국화에 있었다는 점을 확인하였으며, 제작자가 처한 미디어 환경에 따라서 프로그램에서 독특한 특징이 나타난다는 점을 알 수 있었다. 또한 현지화 및 지역화에 성공한 포맷 프로그램이 살아남는다는 기존의 논의는 여전히 유효한 분석틀이나, 포맷 프로그램이 한국화 되는 과정에서 공공성이 강화되고 프로그램에 대한 직간접적 규제가 강화되는 측면이 있다는 기존의 연구결과는 좀 더 비판적으로 접근할 필요가 있음을 확인할 수 있었다.

• 미생물학회지
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• 제35권3호
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• pp.192-196
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• 1999

Fusarium 균 중에서 section Liseola 에 속하는 8균주에 대하여 CHEF-PFGE를 이용하여 핵형을 분석비교하였다. 0.75 Mb에서 6.45Mb 크기의 DNA band가 9~13개로 분리되었고 전체 genome 크기는 38.19 Mb에서 43.22Mb 였으며 종간, 종내에서 염색체 길이 다형성을 볼 수 있었다. F. moniliforme 로부터 얻은 IGS sequence(2.6Kb), Neurospora crassa 의 chs-2 gene(2.8Kb) 과 trp-3gene(3.8 Kb)을 probe로 하여 hybridization을 통하여 이들 gene 의 위치를 확인하고자 하였다.

• 대한인간공학회지
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• 제25권3호
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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.

• 대한화학회지
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• 제53권2호
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• pp.152-158
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• 2009

산성 용액에서 $Ca^{2+},\;Mg^{2+},\;Mn^{2+},\;Fe^{3+},\;Co^{2+},\;Ni^{2+},\;Cu^{2+}$ 및 $Zn^{2+}$와 Cefpodoxime proxetil (CFP)의 상 호작용을 분광학적으로 조사한 결과 1:1 착물이 형성됨을 알 수 있다. 순수한 약품의 흡수스펙트럼은 270과 345 nm에서 두 개의 현저한 봉오리를 보였다. 여러 pH에서 스펙트럼은 두 개의 isosbestic 점(305 과 330 nm)을 나타내었다. 이는 용액상에서 약품의 쯔비터 이온이 존재함을 의미한다. 다른 농도의 금 속이온에서 CFP의 형광방출 스펙트럼은 chelating enhancement fluorescence(CHEF)효과에 의해 형광강 도가 증가함을 알 수 있었다. 착체의 화학량론은 Job’'s 와 Benesi-Hildebrand 방법에 의해 결정되었다. 착 체의 안정도는 다음 순서와 같다. $Ca^{2+}\;<\;Mg^{2+}\;<\;Co^{2+}\;<\;Ni^{2+}\;<\;Zn^{2+}\;<\;Mn^{2+}\;<\;Cu^{2+}\;<\;Fe^{3+}$.

• 대한한방종양학회지
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• 제5권1호
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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.

• 한국식생활문화학회지
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• 제35권3호
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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.

• 한국프랜차이즈경영연구
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• 제7권1호
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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.