비빔냉면 소스에 관한 소비자 인식조사 및 파인애플을 이용한 냉면 소스 제조

김창임(Kim, Chang-Im) 한국외식산업경영학회 2005 외식산업경영연구 Vol.1 No.1

DACUM을 이용한 조리전문가 직무분석 및 2년제 식품조리전공의 커리큘럼 제안

김창임(Kim Chang Im) 한국식공간학회 2011 식공간연구 Vol.6 No.2

The purposed of this study was to define the job description of owner chef specialist, and to describe the duties and tasks based on the detailed analysis of the work focused on the food safety. Job analysis of food safety specialist was to identify by 8 professional panels and DACUM facilitator. It was made to fully explain the food safety specialist's task element, process, sequence and completed by DACUM analysis. Job definition of food safety specialist is a specialist who manages food safety through the analysis, safety evaluation, inspection, and hazard blocking in all processes of the purchase, distribution, storage, manufacture, and marketing of foods and food materials. Job description of the DACUM research chart for food safety specialist contained 7 duties and 79 tasks. Its duties were defined as the specific and independent work as food safety specialist, and were composed of 7 duties, i.e. hazard analysis of foods and food concerning affairs, safety evaluation of purchased food materials, safety management of food/food material distribution/storage, safety management of food manufacture, safety examination of food marketing, administration affairs about food safety, and self development. In the future, this study suggests the curriculum, which shall be the based for the program planning and operation of food safety concerning subjects of a lot of schools.

소화성 궤양 흰쥐에서 체내 질소이용율 증진을 위한 체내 질소원에 관한 연구 - 단백질과 단백질 가수분해물의 비율을 중심으로 -

김창임(Chang-Im Kim),이연숙(Yeon-Sook Lee) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.1

성숙한 암컷 흰쥐에서 cysteamine을 1일 2회씩 3일 간격으로 3회 주사하고, 10% 카제인 식이를 공급하여 유도된 십이지장 궤양 흰쥐모델에게 카제인과 카제인 가수분해물의 비율을 달리한 식이를 1, 3, 5일간 급여한 후, 동물의 성장, 소화성 궤양정도, 위 및 십이지장 조직의 hexosamine 함량, 소화관내용물의 PEG, trypsin activity, 혈중 glutathione 농도, 혈중 총 단백질, 알부민, α-amino-N, BUN, creatinine과 뇨중 질수 대사배설물인 urea-N, creatinine, hydroxyproline을 측정하고, 질소 대사실험을 한 결과 다음과 같다. 체중 변화 및 식이 섭취량은 실험 식이군간에 통계적인 유의차는 없었다. 식이처리에 따른 식이군에 따른 궤양정도(ulcer index)에 대한 ANOVA분석을 시행한 결과 1일군에서는 식이군간 차이가 없었으며, 3일군에서는 C 100, CH 25, CH 50, CH 75, CH 100군의 순으로 궤양의 회복정도가 우수하였으며, C 100군, CH 25군, CH 100군 사이에는 통계적인 유의차(p<100)가 있었다. 위점막의 hexosamine의 함량은 1일군에서는 C 100, CH 25군이 통계적으로 유의하게(p<100) 낮았다. 십이지장의 hexosamine의 함량은 1, 5일군에서는 C 100, CH 25군이 통계적으로 유의하게(p<100) 낮았다. 십이지장의 hexosamine의 함량은 1, 5일군에서는 통계적인 유의차가 없었고, 3일군에서는 CH 75, CH 100군이 가장 높았다. 췌장에서의 소화효소 분비량은 식이 종류에 따라 조절 되어지는데, 단백질 가수분해물이 단백질에 비해 trypsin을 덜 분비시키는 것으로 나타났다. 궤양 유발시 혈장 중의 GSH의 농도를 측정한 결과는 1일군에서는 CH 25관과 CH 50군이 유의적으로 낮았으며, 3일군에서는 단백질 가수분해물의 함량이 높을수록 높아지는 경향을 보였으며, 5일군은 각 식이군에 의한 통계적인 유의성이 없었다. 혈중 총 단백질의 농도는 1일군과 5일군에서는 각 식이군간에 통계적인 유의차가 없었다. 3일군에서는 단백질 가수분해물의 비율이 높아질수록 궤양의 회복이 많이 되었고, 혈중 albumin의 농도는 혈중 총 단백질의 농도와 마찬가지로 1일군과 5일군에서는 각 식이군간에 통계적인 유의차가 없었다. 문맥 혈중 α-amino-N의 농도는 1, 3, 5일군에서 모두 실험식 이별 통계적인 유의차가 없었다. BUN은 1일군은 C100군이 통계적으로 유의하게 낮았고, 3일군과 5일군에서는 식이군간에 통계적으로 유의한 차이가 없었다. 혈중 creatinine의 농도는 1일군과 3일군에서는 단백질 가수 분해물의 비율이 높을수록 증가되었다. UUN 배설량은 1, 3, 5일군에서 모두 통계적으로 유의한 차이가 없었다. 뇨중 creatinine량은 차이가 없었다. 뇨중 hydroxyproline 배설량은 1, 3, 5일군에서 단백질 가수분해물의 비율이 높을수록 그 값이 높았다. 생물가는 1일군과 5일군은 각 식이군별 유의한 차이가 없었으나, 3일군은 C100군이 통계적으로 유의하게(p<0.05) 다른 식이군에 비해 낮았다. 이러한 결과는 십이지장 궤양의 경우 단백질의 섭취량이 높지 않을 경우 단백질 가수분해물로 섭취하는 것이 유리한 것을 보여주었다. 회복이 진행되는 기간에 식이질소원의 적어도 50% 이상은 단백질 가수분해물 형태를 섭취하도록 제시할 수 있다. 이에 본 연구결과는 소화기계 불량 환자를 위한 경장영양물 개발시 질소원 선택의 기초를 제공할 것으로 기대된다. This study aimed to verify the nutritional and curative effects of protein hydrolysate and optimal ratio between protein and protein hydrolysate as nitrogen source in rats with cysteamine-induced duodenal ulcer. Duodenal ulcer rat model was established by intraperitoneal injections of cysteamine. Sprague-Dawley, female rats weighing approximately 200g were intraperitoneally injected twice cysteamine(13㎎/100g BW) at intervals of 3hours per day. This procedure was repeated 3 times at intervals of 3 days. Animals fed on 10% casein diet for injection periods. After last injection, 5 kinds of diets (the ratio of casein and casein hydrolysate was 100 : 0(C100), 75 : 25(CH 25), 50 : 50(CH 50), 25 : 75(CH 75), 0 : 100(CH 100)) were given. The rats were sacrificed after feeding diet, 1, 3, 5 days. Ulcer index, hexosamine content of stomach and duodeum, gastric motility, trypsin activity, blood glutathione, plasma total protein, albumin, amino-N, urinary urea nitrogen, creatinine, hydroxyproline and retention rate of nitrogen were analyzed for nutritional effects of diet treatments. There were no differences among diet groups in the view of the growth and diet intake. The difference of ulcer curation by diet was appeared after 3 days. The ulcer indexes of C100 and CH 25 of 3, 5 days were significantly higher than those of CH 50, CH 75 and CH 100. This result was the same as hexosamine content of stomach, plasma protein, albumin concentration and nitrogen retention rate. The more casein hydrolysate diet had, the lower trypsin activity was. The more casein hydrolysate diet had, the higher excretion of hydroxyproline was. These results show that protein hydrolysate can be applied in diet therapy for the patients with gastrointestinal ulcer. It suggests that it has curative effect of diet when nitrogen sources include at least over than 50% of protein hydrolysate.

단백질과 단백질 가수분해물이 침수 속박 스트레스로 유도된 위 궤양 흰쥐의 질소대사에 미치는 영향

김창임(Kim Chang Im),이연숙(Lee Yeon sook) 韓國營養學會 1995 Journal of Nutrition and Health Vol.28 No.4

학교영양사가 요구하는 영양교육 교재의 특성

김창임 ( Chang Im Kim ),박영숙 ( Young Sook Park ),이정원 ( Jeong Won Lee ),현화진 ( Wha Jin Hyun ) 대한영양사협회 2006 대한영양사협회 학술지 Vol.12 No.3

패스트 푸드의 외식행동(外食行動)에 관한 실태조사(實態調査) - 여의도아파트단지(團地)를 중심(中心)으로 -

모수미,김창임,이심열,윤은영,이경신,최경숙,Mo, Su-Mi,Kim, Chang-Im,Lee, Sim-Yeol,Yoon, Eun-Young,Lee, Kyung-Sin,Choi, Kyung-Suk 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.3

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.

논문편 : 관광 부페 식당 끽식자의 (喫食者) 섭식실태에 (攝食實態) 관한 사례연구

모수미,김창임 ( Su Mi Mo,Chang Im Kim ) 대한가정학회 1991 Family and Environment Research Vol.29 No.2

액츄에이터 응용을 위한 Pb(Ni_1/3Nb_2/3)O₃-PbTiO₃ 세라믹스의 압전 특성에 미치는 Fe₂O₃ 첨가 영향

임은경,김창일,이영진,임종인,백종후,Lim Eun-Kyeong,Kim Chang-Il,Lee Young-Jin,Im Jong-In,Paik Jong-Hoo 한국전기전자재료학회 2006 전기전자재료학회논문지 Vol.19 No.10

In this paper, the dielectric and piezoelectric properties of $0.4Pb(Ni_{1/3}Nb_{2/3})O_3+0.6Pb(Zr_{405}Ti_{595})O_3+X\;wt%\;Fe_2O_3$ ceramics were investigated with the addition of $Fe_2O_3$ and sintering temperature. Dielectric constant and piezoelectric constant increased with amount of $Fe_2O_3$ to 0.25 wt% and then decreased the further addition of $Fe_2O_3$. It seems that $Fe_2O_3$ acts as a sintering aid at the sintering temperature of $1150^{\circ}C$. By the addition of $Fe_2O_3$., sintering temperature of the system was lowered from $1250^{\circ}C\;to\;1100^{\circ}C$. The piezoelectric properties showed the maximum value of ${\varepsilon}r=4669,\;d_{33}=810(10^{-12}m/V)$, kp = 77 %, Qm = 55, in $0.4Pb(Ni_{1/3}Nb_{2/3})O_3\;-0.6Pb(Zr_{0.405}Ti_{0.595})O_3+0.25wt%\;Fe_2O_3$ ceramics having composition near the morphotropic phase boundary. The composition may be appropriate for actuator materials because of high piezoelectric constant and electromechanical coupling factor.

구기자 섭취에 의한 고지방식이를 하는 흰쥐의 혈중 지질상태 변화

김희선(Kim Hee Seon),박영숙(Park Young-Sook),김창임(Kim Chang-im) 한국영양학회 1998 Journal of Nutrition and Health Vol.31 No.3

위십이지장질환에서 Helicobacter Pylori 의 DNA Variation 에 관한 연구

노임환(Im Hwan Roe),김창인(Chang In Kim),하동렬(Dong Ryul Ha),진영주(Young Joo Jin),송일한(Il Han Song),임창영(Chang Young Lim),김정원(Jung Won Kim),김정택(Jung Taik Kim),이종화(Jong Hwa Kim),염정선(Jung Sun Yeom) 대한내과학회 1997 대한내과학회지 Vol.53 No.4

N/A Background: The evidence for H. pylori as a gastrointestnal pathogen is now very strong, if not overwhelming. Among the pathogenic factors of H. pylori, flagella and urease are considered to be major factors causing the gastrododenal disease. We observed the gene diversity of H. pylori using the PCR-amplified 1.4Kb fla A gene and 0.9Kb ure B gene and examined the relationship between the gene pattern and the gastroduodenal disease. Method: Fifty-one cases of isolated strains were cultured at the Helicobacter-selective blood agar plates. To compare the gene diversity among the isolates of gastroduodenal disease genotypes was analyzed by PCR-based RFLP. 1.4Kb fla A gene and 0.9Kb ure B genes from isolates were amplified by PCR and digested with Hae 3 restriction enzymes to observe the restriction fragment length polymophysm. Protein patterns were also compared to examine the antigenic variations. Total cell proteins, and octyl-glucose extracts from isolates were analyzed by SDS-PAGE gel electrophoresis. Results: 41 cases (80.4%) of H. pylori were isolated in the 51 cases of gastroduodenal diseases. We could classify theses isolates 3 types of PCR-RFLP in the fla A gene, 900+500bp, 500+500+400bp, 600+800bp, and 9 types in the ure B gene. PCR-RFLP in the fla A gene and ure B gene of the isolates was different from the standard strain of Australia and the genetic diversity was not related to the types of the gastroduodenal disease. We demonstrated variations in the protein pattern and antigenic profiles among the isolates by SDS-PAGE analysis. These data also did not show any relationship between protein pattern and types of gastroduodenal diseases. Conclusion: Tese studies showed many different gene diversity in the flagella and urease gene without any relationship with the types of gastoduodenal disease. And variable protein pattern were noted among the strains of H. pylori. Further studies to demonstrate the pathgenecity of H. pylori should be continued even if there was no relationship between the genomic diversity of the flagella or urease and the types of gastroduodenal disease.