The purposes of study were to needs of higher education for distance learning of bachelor’s degree in bachelor of home economics Faculty Rajamangala University of Technology Phra Nakhom. The study was a quantitative research were collected by the Survey Research The reseach instruments use questionnaires and attach a structured curriculum Faculty of Economics and Administrative System over the Internet. The Sample of high school students in Ratchaburi Provice.Selected by random sampling is 12 districts from 27 schools with sampling 30 student / school and 2 schools/ District the total sample is 360 people the analysis by analyzing the content (Content Analysis) and then sort Frequency (Frequency) and the percentage is conclusions The results of the study were as follows: Respondents Most of the women 65 percent are studying Mathayom 6 percent to 86.25 and 66.88 percent learning science – math of and a wish to pursue undergraduate up to 95 percent. And interest learning to distance learning with the internet system in home economics Graduate Faculty of Economics and Administrative 42.19 percent unwanted 57.81 percent. As a students studying math-science they can choose to study in the field of science – math in bachelor degree. The filed of business administration of home economics receive to high School Students all plans. The most student want to study in Formal Education. But they are also ready for learning to distance learning with the Internet system. And also that the Departrment of Business Economics is in need of more enterprises. If a graduate or transfer by a parallel course should have a modern flexible and consistent with the context of the learner. Register for free channels and teaching should via the Internet with modern media and effective. The cost of the program is 150000 baht The course of operating hours should be determined three days for 1 semester

The purposes of this research were :1) to construct the achievement test in The Development of Principles of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students 2) to assess the quality of test in the aspects of validity item discrimination item difficulty and reliability Research and Development; R&D was used for research method. There were 4 step as follows: 1) Research to study the basic data and need of achievement test construction 2) Development to construct the achievement test 3) Implementation to tryout the achievement test and 4) Evaluation to assess and revise the achievement test after that bring to create the normalize of achievement test sample of Food and Nutrition Test for Home Economics Technology of Rajamangala University of Technology Students enrolled suubjects Principles of Food and Nutrition Acedemic Years 2559 on 30 peoples. Tools for use in researching the achievement in Principles of Food and Nutrition kinds 4 choices 100 items. The findings were as follow: 1.The development of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition which constructed 100 items results revealed that the test gained content validity value index balance during 0.67-1.00 2.Quality of achievement test in Principles of Food and Nutrition for Home Economics Technology major of Food and Nutrition. Achievement test Principles of Food they also have the difficulty (P-value) of 0.15-0.80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 achievement test Nutrition they also have the difficulty (P-value) of 0.15-0.80 80 and the discrimination (R-value) of 0.20-0.80 and reliability of 0.20. The normalize T-score was T46.39-84.26 T48.00-80.89

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.

This research aimed to develop and evaluate a blended learning model for Home Economics students at Rajamangala University of Technology to increase teaching and learning effectiveness. The model development was collected from 9 experts. Questionnaires were used to ask for their opinions on the model’s 9 components which were 1) teaching and learning objectives 2) student readiness 3) instructor readiness 4) course plan 5) e-learning courseware design and development 6) teaching and learning environmental availability 7) Blended Learning instruction procedure 8) supportive activities and 9) monitoring and evaluation. To test for effectiveness the experimental one-group and pre-posttest method were used. The sampled group was a class of the first-year students enrolling in Science of Cookery Course at Rajamangala University of Technology Phra Nakhon. The findings suggested that the model was practical. Both the knowledge and self-directed learning post-test scores were higher than the pre-test scores. Moreover the students were highly satisfied with the model.

This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.