The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge and food consumption behavior 5) the correlation between satisfaction in the Food Shops at QSNICH and food consumption behavior. The study was conducted with 315 staffs QSNICH who served in the Food shops at QSNICH. The research instruments used were the personal data questionnaire. Data analysis was presented in frequency average standard deviation and Pearson’s Product Moment Correlation Coefficient. Results indicated that average scores as calculated by mean percent for eating knowledge was shown at good level. Most of the staffs had medium level satisfaction of food shops and the food consumption behavior was shown at sometime level. In terms of the relation of eatting‘s knowledge and food consumption behavior there was no significant associations. In addition the correlation between satisfaction in food shops at QSNICH and food consumption behavior had no significant association. The suggestion for this research was to promot activity to change food consumption behavior to increased eatting healthy food.

The purposes of this research is to study factors related to health food consumption behavior of undergraduate students in Rajabhat university of Bangkok metropolis. This resasearch was intended to investigate 1) to study the personal factors family factors and marketing mix factors of undergraduate students in Rajabhat University of Bangkok metropolis. 2) to study health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. 3) to study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. By using the questionnaire collects data from 400 sampled. The data were analyzed by frequency percentage mean standard deviation Chi-square and Pearson’s Praduct Correration Coefficient define the statistical significance level .05 Most of respondents were females age between 18-20 years old studying the first year of Food industry and service faculty of management science Most are residential style living houses for rent. Their monthly average incomes were in the range 3001-5000 Baht. Family factors most parents graduating grade 6 or 7. General contractor with a career average monthly income of a family is in the range of 20001-30000 Baht and the number of family members is in the range of 4-5 people Marketing mix factors found that products based on healthy food labels identify the product date clear. Health food with quality certificates and standards according to the requirements of Ministry of public health and a health food-shaped luxury with the convenient packaging and consumption. Health food consumption behavior healthy food choices for side consider buying from “FDA” food cleanliness and neatness of the food packaging. To study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of Undergraduate students in Rajabhat University of Bangkok metropolis. The results found that 1) For personal factors their age and average income significantly related of health food consumption behavior. Form healthy dietary pattern 2) Disciplines and universities are significantly related to health food consumption behavior the attitude to food health side. 3) A study of the father significantly related to health food consumption behaviorsided type of health food. 4) Dietary characteristics of the familysignificantly related to health food consumption behavior sided type of food for health: healthy food consumption patterns. Selection of food for health and food newsinformationawareness health. 5) The marketing mix collateral overview of health dietary patternhealthy food choices for sideshealthy food attitude towards the sideand cognitive health food news statistically significant at the .01

The research on the factors influencing demand in information technology skill development for the management of Halal food database of medium and small business enterprises in Thailand was aimed (1) to study factors influencing the needs to develop skills in using information and (2) to examine the consistency of the causal model with empirical data. The variables studied included the independent variable the availability of database industry and the connection to external organizations and the dependent variable the needs to develop skills in using information for the management of Halal food database of medium and small business enterprises in Thailand. Quantitative empirical research was conducted. The research instruments were questionnaires developed to collect data from 350 sample Halal food entrepreneurs. The statistics used in this study included the frequency percentage average standard deviation structural equation model and qualitative research. It was found that the model was well consistent with the empirical data. The Chi – Square (χ) value was 198.935 at the degrees of freedom (df) of 169 with the probability p-value equal to .057 and chi - square relative (χ22/df) of 1.177. The index of harmony (GFI) was equal to 0.951 and index root mean square of the remaining standards (SRMA) was 0.039 with the accuracy in estimating the parameters (RMSEA) equal to 0.025. In addition it was also found that that the variable of the availability of database industry and the connection to external organizations had positive impact on The need to develop skills in using information technology to manage the database of Halal and medium-sized businesses in Thailand. The findings suggest the entrepreneur to focus on variables such as the availability of database industry and the connection to external organizations which would lead to The need to develop skills in using information technology to manage the database of Halal and medium-sized businesses in Thailand

Educational system designed to produce Biogas from food waste. By comparing the quality of pigeon dung. And the value of the pig was used as the catalyst. In anaerobic conditions. Purpose was to compare the quality. And the amount of gas from the two types of catalyst used and the process of building a compost bin for households in the city. Which places the living repository of materials Rajamangala University of Technology PhraNakhon. Bangkok campus as a place of experimentation. The fermentation process is used for the same condition is temperature materials and processes in each trial which takes a total of 60 days separated by a period of preparation. During the experiment. And at the conclusion of the experiment. The 10-day period of preparation for the trial and during the 40 days of the conclusion of the 10-day trial that the mixed infection. And rubbish food for 10 days to wait for an extended amount of infected nodes Jane Mehta. The index values are measured. System including temperature fermentation - acid alkaline VOCs. Hydrogen sulfide oxygen carbon monoxide and methane gas in the range 12.00 pm - 13.00 pm every day for 30 days The result was the conclusion that Swine manure fermentation properties of methane higher than the pigeons in 3: 1 can be seen from the measurement equipment and systems. The odor is caused by the pigeons is very low and almost no odor. When compared to the after-fermentation of swine manure to 19 days while the smell of fermentation of swine manure odor remains

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.