The objective of this research is: 1) To study of the satisfaction of the Secondary School Lunch Program at Rajinibon School 2) To compare the differences in satisfaction among the Secondary School Lunch Program at Rajinibon School and 3) To study the relationship between the personal factor and the family factor and satisfaction in the daily food consumption of the Secondary School Lunch Program at Rajinibon School. The stratified random sampling consisted of 259 secondary students at Rajinibon School. The tool used was a questionnaire data analysis The frequency percentage mean standard deviation Analysis of variance And Prasit. The study indicated that 1 ) the satisfaction of the Secondary School Lunch Program at Rajinibon School is relatively low 2.48 percent. Overall 2 ) comparative study results of the different student grade levels and their satisfaction of the Secondary School Lunch Program at Rajinibon School produce the value statistically significant at .05. It means that students in different grade levels have varying satisfaction with the overall lunch program. 3 ) Relationship between personal factors And family factors. Levels of entry Education Level The amount of money received at the school. Education of parents Parental occupation Family income And the food characteristics of students with satisfaction for lunch. The taste of the food the container and the place of service personnel. And cleanliness which is statistically significant at .05. But the relationship between personal factors. And family factors. The relationship between the level of education and satisfaction with lunch taste location and cleanliness. No relationship The relationship between the amount received to school And parental occupations with container preference and equipment have not relationship.

The purposes of this research were to : 1) knowledge 2) attitude 3) vegetables and fruits consumption Behavior 4) the relationship between knowledge and consumption of vegetables and fruits Behavior and 5) the relationship between the attitude of junior high school students Srinakharinwirot University Demonstration School (secondary). The samples junior high school students School University Srinakharinwirot (secondary education) were studying into 2nd semester 2017 academic year 268 people used the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square. The results showed that to : 1) most students have no knowledge of the consumption of fruits and vegetables at a good level 2) attitude to the consumption of vegetables and fruits of students were moderating 3) most students have been a habit of consuming vegetables and stir occasionally the consumption of leave stems the fresh fruit consumption was often an apple banana orange grape mango guava strawberry and pineapple were the reason. Consumption of vegetables was delicious and fruit consumption because was delicious the food choices breakfast of steamed boiled and poached. Lunch fried food and dinner choices eat steamed boiled and poached. For snacks breakfast and afternoon snacks were eating oranges and grapes .The consumption of vegetables in one day less than 4 ladles and fruit consumption in one day less than 3 parts 4) the relationship between knowledge consumption of vegetables and fruit to the consumption of vegetables and fruits found that the relationship between the frequency of consumption of processed foods such as vegetables pickled dried and the frequency of consumption of fruit compote. The frequency of consumption of fruits and stir. There was no relationship between and 5) the relationship between attitudes in the consumption of vegetables and fruits with the consumption of vegetables and fruits found that the relationship between the frequency of consumption of fresh vegetables fruit pickle consumption frequency. The reason for vegetables and for the consumption of fruit and what kind of fruit consumption. Statistically significant was at the .05 level. There were no relationship.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.

The objectives of this research were to; 1) the personal factors. 2) the behaviors of Fast Food Consumption 3) to study the correlation between personal factors Knowledge and the behaviors of Fast Food consumption of High School Student At Srinagarindra The Princess Mother School Phuket. The population of this research consisted of 965 High School Student At Srinagarindra The Princess Mother School Phuket. Amount of sample size was 276 students which were selected by stratified random sampling; questionnaires and tests were used to collected data. Data were gathered though statistically analyzed by frequency percentage and Chi-square test. It was found that most of the sample groups were female (65.5%) aged 16-17 years old (74.3 %) who were studying upper secondary school (38.1%) Buddhism (83.3%) average earning of 50 – 100 baht (52.9%) daily and the average monthly income of family 10001 – 20000 baht (35.9%). Knowledge of fast food at the moderate level (57.6%). Most of sample groups like Full Meal Fast Food (83.0%) that cause of taste of foods (46.4%) The most favorite menu was fries chicken(33.0%) about 91 persons spent about 101 -200 baht per time. The most of sample groups choose KFC (60.1%). Channel is Facebook (49.6%) and variety of price (35.9%). The result of behavior in fast food consumption of Upper Secondary School It was also found; the consumption expenditure per time correlated with gender level of education correlated with type of food menus and prices. The amount average daily earning correlated with channel of news. Average income family monthly correlated with reason to choose and the consumption expenditure per time. Knowledge of fast food correlated with place and channel of news. Knowledge of fast food was found at 0.05 significant had relations to places and channel of news (p<0.05).

The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.