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 purpose of the research entitled product development of imitation milkfrom Water Caltrop was to study the formulas and production processes of milkimitation products from Water Caltrop to study the quality changing during storageand to study consumer acceptability of this product. The results of the study offormulas and processes and conducted tests on chemical composition physicalquality microbial quantity and sensory evaluation found that suitable for preparingmilk from Water caltrop to be used in the production of milk imitation products fromWater caltrop Is the amount of water chestnut: water in the ratio 1: 2.5 (weight: weight).The amount of xanthan gum which is used as an appropriate stabilizer is 0.1 % of thetotal ingredient and effect to the product has the same texture and not separate thelayer. After storage at 5±1°C for 9 days this product was shown to be safe forconsumption. The developed product was 29.22 kcal/100g and protein fat andcarbohydrate content were 3.37 0.22 and 3.42 respectively. The consumer giving themost importance to the health benefits and the Novelty or products. All of consumerwere accepted on the product for beneficial of health. The consumers test resultindicated the most consumer accepted the product at the moderate level and 82% of them were interested in buying at 20 baht per 189 ml glass bottle of the product.

The purposes of this project were 1) to study the formula of Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour 2) to study the formula of Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen and 3) to study the nutrition facts the antioxidantand the detection of microorganisms test in Thong Ek (Gold Foil-Decoration) from Lotus SeedFlour and Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen. Thestudy found that the highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour was the formulation number 2. The highest average ofappearance color smell taste texture and over all of the participants’ satisfaction were8.52 8.48 8.52 8.60 8.54 and 8.60 respectively. The result of Duncan’s New Multiple RangeTest DMRT showed differences with statistical significance at the 0.05 level (p≤0.05) in all 3formula. The highest score of sensory evaluation results from the Thong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen was the formulation number 2 as well.The highest average of appearance color smell taste texture and over all of theparticipants’ satisfaction were 8.46 8.52 8.48 8.56 8.62 and 8.68 respectively. The result ofDuncan’s New Multiple Range Test DMRT showed differences with statistical significance at the0.05 level (p≤0.05) in all 3 formulations. In addition the nutrition fact test result in Thong Ek(Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration) from LotusSeed Flour and Lotus Stamen - 100 g. in dry weight found that the amount of energy and fatdecreased. In contrary the amount of protein fiber and carbon increased. When analyzed bythe FRAP (umoles TE) and DPPH (mg AA) the antioxidant and Polyphenol (mg eq GA) in theThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Lotus Stamen increased withstatistical significance at the 0.05 level (p≤0.05). Finally the detection of microorganisms inThong Ek (Gold Foil-Decoration) from Lotus Seed Flour and Thong Ek (Gold Foil-Decoration)from Lotus Seed Flour and Lotus Stamen test result found the E.Coli less than 3 and noneSamonella SPP.

The purpose of this research was to study demographic factors and consumers’ behaviros of buying organic rice in Thailand and the marketing communications. This was a quantitative research collecting data from 4 0 0 samples by the questionnaire. The statistics used in this research were frequency percentage mean standarddeviation and chi-square test with statistical significance at .0 5 . The results showed that most of the consumers aged between 20- 29 were female Single employed in private companies graduated with a bachelor degree and had income THB 20000 – 30000 per month. Marketing communications were at a medium level Those are sold by Sales Representative public relations sales promotion advertisement and direct marketing. 1) The demographic factors Those accepted the hypothesis were age status and career. The Demographic factors those denied the hypothesis are were gender education and revenue. 2) Marketing communications factors in a magazine advertisement showed that buying behavior related to the frequency of monthly buying organic rice public relations through the agricultural market fair showed that the buying behavior related to the reason to select organic rice products Sales Representative who gave suggestions and demonstrate the correct organic rice cooking finally Sales Representative who informed the characteristic and differences of each type of organic rice. showed that the buying behavior related to The information of the organic rice products received through the media promotion and discounts the buying behavior related to the location to determine the buying of organic rice the direct market and customer contact via e-mail showed that the buying behavior related to the location to determine the buying of organic rice with statistical significance at .05.

The objective of this research were to Study the training needs of the general public and entrepreneur groups. Professional service groups in Bangkok and suburbs Include Nonthaburi Province Samutprakarn province and Pathumthani province that operates in the workplace the study method used data collection by questionnaire construction and collecting information for meetings on various occasions the population and sample used in this study are General public and entrepreneurs In the BMA The sample consisted of 400 people selected by random sampling. The tools used for data collection were questionnaires for short training courses. This questionnaire consists of 5 parts. Part 1 was general information for respondents. Part 2 was information that needs short training for the general public. Part 3 was a topic of other interest. Part 4 was information about obstacles and problems that were not. Receive short training Part 5 was suggestions analyzed data basic statistics for analysis are percentage mean (x̄ ) standard deviation (S.D). The results of the study appear as follows 1. Most of the respondents were female aged over 50 years old education level wad undergrad degree most general staff positions at least 5 years of work experience. Most professionals (such as restaurant owners businessmen etc.) had the most. 2. Respondents to the short-term training requirements of Rajamangala University of Technology Phranakhon from the questions on the training curriculum requirements a total of 24 issues with a rating of 5 levels which are the most: 5 points a lot of 4 a moderate level of 3 points a minimum of 2 points and a minimum of 1 point. The study indicated that most respondents responded that there was a level of need for short-term training at the highest level. There was 1 points which are item 3 .4 : Research and innovation community (x̄ ) = 4.7649. The results of the study revealed that most respondents responded that there was 21 levels of interest in short-term training courses namely 1.6 points 44.6% were interested in training topics in the new social science research method. Training topics 34 .1 % of the potential for international chef development item 3 . 3 are interested in training topics 31.4% knowledge management courses community 3.5 are interested Tip interdisciplinary curriculum development community. The results of the study revealed the most respondents responded that there was 1 level of interest in the short-term training courses at moderate level namely 2.5 points 21.1% were interested in the ASEAN language for communication course. From the analysis of readiness of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon can arrange training on various topics. To develop guidelines for academic services for society to be efficient by having the location personnel experts learning resources cooperation and creating a short course training network. Keywords: training needs short course