This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) and the Diploma (Diploma.) 2) a study of student satisfaction and 3) Comparing the level of student satisfaction by overview of respondents. The samples college students Suphanburi the sample-specific .The students who are studying in a vocational certificate (vocational certificate) Year 2 and Year 3 major food and nutrition of 78 people and students who are studying at Diploma (Diploma). Year 1 and Year 2 major food and nutrition of 26 people a total of 104 people. The statistics used for data analysis the frequency percentage mean standard deviation t-test and ANOVA. The datas were analyzing by a computer program. The results showed that : respondents were satisfied in studying food and nutrition school Suphanburi the overall high level considering each side and item at a high level. Comparing the level of student satisfaction by gender age and the average income of a student per month overall and each aspect is no different. For to the years of study and profession of parents there is satisfaction in studying food and nutrition overall and the difference was statistically significant level. 05

The purposes of the study on nutrition knowledge of primary school students of Anuban Khon Kaen School Khon Kaen were to 1) study the nutrition knowledge of primary school students and 2) compare their nutrition knowledge. The samples were 363 Prathom Suksa 4 to 6 students in Khon Kaen kindergarten sampled by multi-stage sampling. The instruments used were four-choice quizzes with 30 question items. The reliability of the questionnaire was .8968. The collected data were analyzed by frequency percentage mean independent sample t-test ANOVA F-test and Scheffes method. The study revealed as follows. 1) Nutrition knowledge of primary school students at Anuban Khon Kaen School Khon Kaen in the overall was at the highest level. 2) The difference of nutrition knowledge between boy and girl primary school students at Anuban Khon Kaen School Khon Kaen was statistically significant at the .05 level. 3) Prathom Suksa 4 students and Prathomsuksa 5 students had a statistically significant difference in nutrition knowledge at the .05 level. Prathom Suksa 4 and Prathom Suksa 6 students were different in nutrition knowledge with statistically significant at the .05 level.

The objectives of this research are; 1) To compare the nutrition knowledge of metabolic syndrome patients before and after was educated by 3 methods as follows: Educate by nutrition manual using Educate by suggestion and Educate by telephone; 2) To compare the nutrition knowledge differences of metabolic syndrome patients classified by 3 educated methods: nutrition manual suggestion and telephone using. Nutrition manual and Questionnaires were analyzed. Statistics which was used in analysis are Frequency Percentage Mean Standard Deviation t-test F-test and Scheffe’s Method. The results show the comparison of the results of the differences in knowledge of nutrition in metabolic syndrome patients as classified by 3 educational method found that metabolic syndrome patients’ nutritional knowledge between those who were educated by nutrition manual use only those educated by suggestion and those educated by communication device differed statistically significantly at a .05 level. Using Scheffe’s Method the multiple comparison test of nutrition knowledge of metabolic syndrome patients as classified by educational method found that the metabolic syndrome patients who were educated using the nutrition manual had a greater understanding of nutrition than the metabolic syndrome patients educated by suggestion. Moreover metabolic syndrome patients who were educated using the nutrition manual had a greater knowledge of nutrition than the metabolic syndrome patients who were educated using a communications device.

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 Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.