The research on development of pattern of cotton by using weaving technique in type of Mudmee fabric for metrosexual menswear by method of cutting and connecting has the objectives to : 1) develop pattern of cotton by using weaving technique in type of Mudmee fabric; 2) design of metrosexual menswear by using cutting and connecting from developed Mudmee cotton; 3) design the brand and packaging product to increase product value; 4) survey satisfaction of target group. The researcher studied by using Art Nouveau concept and by designing the cotton pattern by using Mudmee weaving technique numbering three patterns binding to make pattern woven to be fabric in order to make menswear in metrosexual style by using the method of cutting and connecting prototype consisting of one set of vest two sets of suits and two sets of overcoats as well as designing of brand numbering five types at the same time The researcher designed packaging product in five types using in surveying satisfaction of target group of thirty persons: Designer Merchandiser Graphic designer Visual merchandiser and person having fabric weaving experience by method of purposive sampling analyzing data by using statistics percentage mean and standard deviation. The study result was found that most respondents were female aged 36-40 years single status most have taste of female gender having income of 45001 Baht onwards. The educational level was Bachelor Degree. Respondents previously bought and used products and accessories for clothes from Mudmee cotton. The types selected to buy the most were vests bags and shawls respectively. The occasions in wearing the most of all were important festivals selecting to buy clothes and accessories for clothes from cotton by using Mudmee weaving technique in each occasion price 500-1000 Baht per one piece. Most persons participating in deciding to buy were friends. The sets of clothes for the groups wishing to design in sets of woman clothes. The result of satisfaction analysis of target group towards development of cotton pattern by using Mudmee weaving technique for metrosexual menswear by using cutting and connecting method it was found that target group had satisfaction in much level ( x= 4.16). The result of satisfaction analysis of target group towards design of metrosexual menswear by using cutting and connecting method it was found that target group had satisfaction towards the clothes in every type in much level (x= 4.26). The type which had mean of the highest satisfaction in the three first types including suit in type No.3 (x = 4.31); the second was vest type No.1 (x= 4.29) and overcoat type No.4 (x= 4.27). The result of satisfaction analysis towards format of brand and packaging product it was found that target group had satisfaction in much level having x= 4.23 and 4.30 respectively.

The purposes of this research to study the Factors Retated to Clean Food Consumption Behaviour of Working People in Bangkok This research was intended to investigate 1) To study the personal factors 2) To study clean food consumption behavior of working people in Bangkok 3) To study the relationship between personal factors and clean food consumption behavior of working people in Bangkok .The sample in this research consisted of 100 personnels’ working people in Bangkok At fitness center and clean food restaurant.The data were analzed by percentage mean and Chi-square. The studied results were found that majority of the samples group were male of 54 persons equal to 54% age between 26-35 years old equal to 29% educational level were bachelor degree equal to 75% had occupation as private business equal to 54% had monthly income between 10001-20000 bath equal to 40% had the Clean Food knowledge in the good level equal to 88.86% had the main goal of healthy food consumption equal to 58% The consumed were daily equal to 32% The average budget of 101-150 bath/time equal to 38% The reason for choosing healthy foods is good equal to 41% The most familiar advertising media were internet such as Facebook Line Intagram equal to 68% The most popular clean food food is Salad equal to 22%. The study result of the relationship between personal factors were found that age educational level occupation and monthy income had relations to the average budget The clean food knowledge had relations to the main goal of healthy food consumption relations to the frequency and occupation had relations to the the frequency with .05 level statistical significant.

This research was aimed to study 1) The knowledge and dietary habits of Faculty of Medicine Vajira Hospital Navamindradhiraj University personnels 2) body mass index of personnels 3) relationship between dietary habits and body mass index. The sample used in this study were personnels of Faculty of Medicine Vajira Hospital Navamindradhiraj University. The survey was conducted on 297 samples who were non-medical and nurses personnels. Simple Random sampling method was used. The tools were foods and nutrition knowledge dietary habits and nutritional status questionnaire. Data were analyzed by using frequency percentile mean and standard deviation. To study relationship analysis correlation coefficient analysis was used. The study revealed that 66.00% of Faculty of Medicine Vajira Hospital Navamindradhiraj University personnels had very good nutrition knowledge 13.10% 12.10% 6.70% and 2.00% had good moderate passing and not passing knowledge respectively. The food consuming dietary habit was in good 52.50% 38.00% in moderate 7.40% in very good and 2.00% was in fair in orderly. 50.20% of the group had normal nutritional status while 40.70% and 9.10% were over nutrition and low nutritional status respectively. The study of the relationship between nutrition knowledge and consumption behavior revealed that there was a significant relationship between the two variables at significant level of 0.05

This research tilted A Development of Crepe Flour by partially Substitutional Wheat Flour with Sweet Potato aimed to 1) Study a general formula of crepe flour 2) Study a quantity of sweet potato for partially substituting wheat flour in crepe flour 3) Understand nutrition facts of crepe flour and 4) Analyze physical qualities in terms of color and viscosity. The experiments were done in a randomized completely blocks design (RCBD) to get data for measuring acceptance in terms of following aspects: color smell taste texture and overall acceptance. Testers were 30 persons lived in Suan Luang District (On Nut) Bangkok and they participated in research by tasting and giving a score in the 9-point hedonic scale. Findings from this research were as follows: 1) The third formula of crepe flour which consisted of 30-gram all purpose flour 12-gram sugar 400-gram fresh milk 150-gram egg and 65-gram whipping cream gained acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 7.70 6.83 6.97 7.00 and 7.07 respectively 2) Regarding to the study of substitution of wheat flour by sweet potato in three levels namely 40 50 and 60 prevent of wheat flour it was found that 50 percent proportion got acceptance in every aspect by getting the average score of color smell taste texture and overall acceptance as 6.83 6.87 6.97 6.87 and 6.77 respectively As the crepe flour with partial sweet potato substitution is hard thick and not sweet which is the unique feature of crepe flour in order to gain higher consumer acceptance the crepe flour with partial general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula sweet potato substitution’s formula is improved by adding milk and sugar based on expert’s suggestions. 3) Crepe flour with 50 percent substitution of wheat flour by sweet potato gave higher protein calcium phosphorus and vitamin A than the general formula of crepe flour while providing less energy carbohydrate and fat than the general formula 4) Crepe flour with 50 percent substitution of wheat flour by sweet potato had less L* value (lightness) than the general formula albeit higher for a* value (red) and b* value (yellow) and lastly crepe flour with 50 percent substitution of wheat flour by sweet potato had higher viscosity than the general formula

This research aims 1) to study the relationship of human capital development to promote Thai traditional medicine in central north-eastern region 2) to analyze factors effect to human capital development to promote Thai traditional medicine in central north-eastern region 3) to synthesize the relationship of human capital development to promote Thai traditional medicine in central north-eastern region 4) to synthesize the quality of human capital to promote Thai traditional medicine in central north-eastern region. Research methodology is mixed-method in both quantitative and qualitative. Quantitative analysis data collected were 370 samplings from Thai traditional medicine in central north-eastern region; 4 provinces Kalasin Roi Et Mahasara Kham and KhonKaen between August 2017 – April 2018. Statistical analysis was by canonical method for testing dependent and independent variables. Sample was calculated under Krejcie and Morgan (Krejcie and Morgan 1970:608) against 1543 Thai traditional medicines in central north-eastern region. IOC for questionnaire testing validity and reliability were with alpha coefficient more than 0.70. Data analyzed by SPSS 20 calculated mean median mode standard deviation t-test and F-test statistics analysis using canonical correlation test for dependent and independent variables relation. Qualitative analysis data collected by in-depth interview from administrative of Thai Herbal institution the administrative of center of Thai traditional medicine for gathering and examining the quantitative previous data. The results are 1) human capital development has related to Thai traditional medicine for medical treatment in Thai traditional medicine course of study in low range 2) human capital development has related to Thai traditional medicine for medical treatment for practice experience in very low range 3) human capital development has related to Thai traditional medicine for medical treatment in Thai traditional medicine professional status in low range 4) factors influence to human capital development to promote Thai traditional medicine in medical treatment are government supporting policies and remuneration system 5) human capital development has related to Thai traditional medicine for medical treatment in knowing sickness knowing medicine capability of medical knowledge and knowing sickness originated that has related to course of study and certificate granted in medical treatment pharmacy midwifery and Thai massage in high range 6) human capital development has related to Thai traditional medical evolution in government supporting policies and remuneration in very high range.