The purposes of this research were to 1. Study the effects of ballroom and Latin American dance training on physical fitness 2. Compare the effects of ballroom dancing and Latin American dance training on physical fitness. The samples were 30 undergraduate students of Rajamangala University of Technology Phra Nakhon 15 male students and 15 female students. They were equally divided into 3 groups of 10 students. Each group consisted of 5 male and 5 female students. Group 1 was the control group; group 2 performed ballroom dancing and group 3 performed Latin group dance. The experiment took 8 weeks 3 days a week one hour each time. The physical fitness tests were tested before week 4 and week 8 and the obtained data were statistically analyzed in terms of means standard deviation one-way analysis of variance analysis of one-way covariance with repeated measurements. The research results were as follows: 1. After the 8 weeks of the experiment it was found that the dance practice of the ballroom dancing group and Latin American dance practice group made the average of 1 minute lifting 1 minute ground pushing and 3 minutes step-up. It was significantly better than the control group at the .05 level. 2. As for the ballroom dancing practice within the ballroom dancing group it was found that after the 8 weeks of the experiment the average of 1 minute floor push and 3 minutes step up and down. It was significantly better than before the experiment and 4 weeks after the experiment at the .05 level 3. The results of Latin American dance training showed that after 8 weeks of experiment the mean of 1 minute lifting and 3 minutes of step-up and down was significantly better than before the experiment and after 4 weeks of experiment at the .05 level.

1. To study the personal factors of Diploma students in Ubon Ratchathani Vocational College 2. To study the knowledge about healthy food consumption of Diploma students in Ubon Ratchathani Vocational College. To study the healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 4. To study the relationship between personal factors and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 5.To study the relationship between knowledge about healthy food and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College amount 313 students.The instrument used in the research is the questionnaire. The statistics used for data analysis is frequency percentage and chi-square values and sampling by method of landscape The results revealed that. 1) Most of the students are female aged between 18-20 years they are studying in the first year Department of Business Administration. They live in a dormitory Ubon Ratchathani Province they get money from their parents 51-100 baht and the index is in the normal range. 2) Most students have knowledge about healthy food. The index is in good. 3) The objective of consuming healthy food is for health. The types of health food that are most commonly consumed are fruits and fruit products. Frequency of consuming healthy food 3-4 times per week. The average cost of consuming healthy food is 51-100 baht per time and receiving health food news from YouTube. Where to buy healthy food is the fresh market / night market. The most popular healthy food items are fruit salads and soy milk. 4) The relationship between personal factors and healthy food that gender is correlated with the frequency of consumption of healthy food. Field of study housing characteristics and money received from parents per day correlated with the cost of consuming healthy food on average per time and the statistical significance is at the level of .05 5)The relationship between knowledge of healthy food and healthy food consumption found that there is a relationship between the frequency of healthy food and the cost of healthy food consumption per time and the statistical significance is at the level of .05

The purposes of this research were 1) to develop the model of group process Learning. 2) to compare the learning achievement between before and after learning from the group process Learning 3) to study the satisfaction of students of group process Learning in Thai for Presentation Course of the Students at Rajamangala University of Technology Pha Nakhon. This is an experimental research. The sample is 30 students in 1st year undergraduate in tourism major by purposive sampling who studied Thai for Presentation Course in the first semester (2019) at faculty of Liberal Arts Rajamangala University of Technology Pha Nakhon. The research instruments used in the experiment were 4 sets of group process learning management plan 1 set of achievement test used before and after learning and 1 set of student satisfaction questionnaire for group process Learning. The results were as follows : 1. The development of The group process learning using 4 sets which included small group process learning brainstorming group process learning discussion group process learning and the presenting group process learning was developed and applied in teaching and learning Thai for presentation course After the application the program was evaluated and it was found that the Index of Item Objective Congruence (IOC) of the evaluation of the quality of the group process management learning reached at 0.67. The Index of Item Objective Congruence (IOC) of achievement test reached at 1.00. And the Index of Item Objective Congruence (IOC) of the satisfaction reached at 1.00.

The purpose of this research was to: 1) use Multimedia Development to instruct Secondary 1 students learning Basic Sewing in Home Economics subject 2) compare academic achievement of students taught with the multimedia instruction and students taught with the conventional method and 3) study student satisfaction of the Multimedia Development technique Basic Sewing in Home Economics subject. A sample of 60 secondary 1 students attending Sinakharinwirot University Prasanmit Demonstration School was chosen using Cluster Random Sampling and were classified into 2 groups of 30 students; the first being the experimental group instructed with the Multimedia Development technique and the second being the control group instructed with conventional methods. The instruments of this research include lesson plans multimedia an evaluation form to track the multimedia efficiency a practice evaluation form and a questionnaire surveying student satisfaction. The statistics used for the data analysis were percentages mean standard deviation and a t-test. The results were as follows: 1) using Multimedia Development to instruct Secondary 1 students learning Basic Sewing in Home Economics subject achieved the efficiency of 82.14/80.06 2) the students taught with the multimedia technique have greater after learning achievement than those taught with the conventional method; statistical significance was at the .05 level and 3) the student satisfaction of the Multimedia Development technique Basic Sewing in Home Economics subject in high level is (x̅ = 4.42S.D. = 0.54)

The purposes of this research were 1) to study the individual factors of Vocational Certificate students in Kanchanaburi Vocational College 2) to study of the breakfast meal knowledge of the students 3) to study their category of breakfast consumption 4) to study the relationship between the students’ individual factors and category breakfast consumption and 5) to study the relationship between the breakfast knowledge and breakfast consumption of the students. The target group was 285 Vocational Certificate students. The employed research instrument was a questionnaire. The statistical methods used in analyzing the data were frequency percentage mean standard deviation and chi-square. Stratified random sampling was used in this research. The results show the following: 1) regarding the individual factors of the students the main target group is female students aged 16 years in Vocational Certificate Year 1 who study in the Business Computer department; the parents of the main target group are employees; the students receive 50-100 baht per day from their parents; and their Body Mass Index is normal; 2) the students’ knowledge of breakfast consumption was at a very high level; 3) the reasons for their choice of breakfast are convenience and quickness; they prefer one-dish meals; the cost ranges from 31 to 40 baht; meals with little taste were consumed; the place of purchasing is the college canteen; positive influences were the cleanliness of sellers freshness of food and use of ceramic plates; 4) the individual factors had a strong correlation with category breakfast consumption with a significance at the 0.05 level; and 5) the students’ knowledge about breakfast category correlated with their consumption in relation to daily consumption the consumption of blade loin food with crispy mixed or vegetable in a main dish consumption of fast food meal for breakfast drinking a substitute for the meal and consuming snacks for breakfast with significance at the 0.5 level.