• 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.

• 베이커리
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• no.7 s.444
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• pp.98-99
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• 2005

두 명의 쉐프를 뜻하는 '2-CHEF(투세프)'가 성북구 길음역 인근에 둥지를 틀었다. 지하철이 멈추는 5분 간격으로 손님이 들고 나간다는 투쉐프는 오픈한지 2주일이 조금 넘었지만 벌서부터 맛깔스러운 제품과 깔끔한 인테리어로 사람들의 입에 오르내리면서 동네 입구에 활기를 불어넣고 있다.

• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.236-246
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• 2017

As a research on culinary staffs' subjective perception of star chefs' appearance in cooking broadcast, this study analyzed the subjective tendency targeting culinary staffs in hotels & restaurants by applying Q methodology. Three research questions of this study were set up like below. First, what are the culinary staffs' acceptance types of subjective perception of star chefs' appearance in cooking broadcast? Second, what are the characteristics of homogeneous type of culinary staffs' subjective perception of star chefs' appearance in cooking broadcast? Third, what are the things in common and differences of culinary staffs' each subjective perception type of star chefs' appearance in cooking broadcast? In the results of typological analysis based on such research questions, total four types were drawn such as Acquiring expertise through cooking broadcast type(Type1, N=8), New broadcast genre recognition type(Type2, N=10), The profession of the chef reality recognition type(Type3, N=2), and Profession image of chef synergy type(Type4, N=2). Each type showed its own distinctive characteristics.

• 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.

• 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 Institute of Internet, Broadcasting and Communication
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• v.20 no.4
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• pp.51-57
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• 2020

WSN is a wirelessly configured network of sensor nodes with limited power such as batteries. If the sensor node's battery is exhausted, the node is no longer available. Therefore, if the network is to be used for a long time, energy consumption should be minimized. There are many Wireless Sensor Network Protocols to improve energy efficiency, including Cluster-based and chain-based Protocols. This paper seeks to examine the performance evaluation of routing protocols studied separately for the improvement of performance in wireless sensor network. The criteria for comparison were selected as the LEACH protocol, a representative hierarchical routing protocol, and the comparison targets considered CHEF and FLCFP and LEACH-DFL routing protocols with Fuzzy Logic. Various criteria for performance comparison were presented in this paper, and the performance was compared through simulation of each protocol. The purpose is to present a reference point for comparing the performance of other protocols through the performance comparison of CHEF, FLCFP, and LEACH-DFL, protocols with LEACH and Fuzzy Logic, and to provide additional design methods for improving the performance of protocols.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.405-413
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• 2021

This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required.

• 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.