The purposes of this research were to investigate and present the component of digital platform to support financial transactions for the elderly. The data were collected using questionnaires which aimed to collect the data from 385 elderly. The collected data were analyzed by Exploratory factor analysis Elements are extracted using parent element method and orthogonally rotated element axis with Varimax method. The findings of the data analysis indicate that digital platform to support financial transactions for the elderly. The eigen values were in the range of 1.48 to 16.75. The sum of squared loading cumulative ware 64.30. There were four factors: 1) Digital Platform Features 2) Security for digital platforms 3) Conducive to physical performance of the elderly and 4) Types of digital platform service usage.

The objectives of this study were 1 ) to investigate the marketing mix factors influencing sukiyaki consumption among the elderly in Bangkok 2) to explore the consumer behavior of the elderly in sukiyaki consumption and 3 ) to study the relationship between marketing mix factors and the behavior of the elderly in sukiyaki consumption in Bangkok. The sample was 400 elderly people aged 6 0 years and over who living in Bangkok and consumed sukiyaki as food. A questionnaire was used as a research instrument. Statistics used in data analysis were frequency percentage mean standard deviation and hypothesis testing using Chi-Square. The results found that 1) overall opinion of the sample group was at a high level in terms of opinion on service staffs distribution channels product price service process and physical environment except for marketing promotion there was at moderate opinion. 2) In terms of sukiyaki consumption behavior the most popular ingredients in sukiyaki were fresh vegetables meat and meat products noodles and starchy foods eggs and mushrooms. The sample group liked to consume in sukiyaki restaurants. The reasons for sukiyaki consumption were the taste quality freshness various menus and the price of the food was reasonable with the quantity and quality. The frequency of consuming sukiyaki was less than once a month followed by once a month. The average food cost was between 201-300 bath per person. Most sukiyaki consumption time was on weekends between 13.01-16.00. Most of the consumption consisted of family members and the number of people eating was 4 or more. 3) Marketing mix factors included product factors price distribution channels marketing promotion service staffs service process and the physical environment found to be related to Suki food consumption behavior in terms of the reason for consumption the frequencies used in food consumption per month the average consumption cost per time per person and the time spent in food intake with statistical significance at the .05 level.

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

Research on Restaurant Demand for Seniors in Bang Sue Dusit and Phra Nakhon Districts Bangkok The objective was to study consumer behavior of the elderly. Food demand for senior citizens in Bang Sue Dusit and Phra Nakhon districts Bangkok The population used in this study were 400 elderly people in Bang Sue Dusit and Bangkok areas. The survey instrument was a questionnaire. The statistics used were frequency frequency percentage mean standard deviation. Two-group mean difference test and One-way ANOVA Analysis of Variance. The results of the study found that most of the respondents were female. Age between 60 - 69 years marital status Most of them are working as government pensioners. and earn less than 10 000 baht. An analysis of the behavior of the elderlys restaurant use revealed that the elderlys behavior of using the restaurant when they are together with their family. The type of restaurant that the elderly use the most is national restaurant. The frequency of using the restaurant for the elderly most of the time. The elderly will go to the restaurant on Saturday - Sunday. The elderly tend to use the restaurant 2-3 people at a time. Access to restaurants more than 501 baht or more. Results of the analysis of restaurant needs for the elderly. Classified by service marketing mix it was found that the elderly had demand for restaurants classified by service marketing mix. Overall its at a high level. The elderly had the highest level of need for physical characteristics followed by personnel at the high level. and the price is at a high level respectively. The results of the hypothesis testing of restaurant demand for the elderly and demographic characteristics revealed that gender age and income were different. There are different restaurant needs for seniors. Analysis of 4Ps marketing strategy the shop must focus on producing fresh clean products and the food must be beneficial to the health of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly. and clear beverages suitable for the elderly in choosing to order food. Location the shop must have a convenient location for the elderly marketing promotion Organize promotional activities according to various festivals to meet the needs of the elderly.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.