This study a knowledge formation research had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity and (2) the occupational training curriculum for the retired. The elderly that retired for Fiscal Year B.E. 2555 be affiliated with Rajamangala University of Technology in Bangkok and its vicinity such as Rajamangala University of Technology Thanyaburi Rajamangala University of Technology Krungthep Rajamangala University of Technology Tawan-ok Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Rattanakosin and Rajamangala University of Technology Suvarnabhumi Nontraburi Center were the population of this research. Sample consisted of 65. A questionnaire was used to collect data and statistical software was used to compute the percentage. The experimental results showed that the most of the respondents were not self- employed after retirement (9.385 %) but they wanted to be self- employed (69.25 %). The aims of training were adding new experience real-life applications and self- employment respectively. The training courses which the retired needed were “Dim sums” “Cookies” and “Thai crafts” respectively. The most of subjects wanted to make field trips at the interesting business (58.33 %) and take training courses about E-commerce (31.25 %) and marketing knowledge (10.41 %). The training courses would operate four days between 8.30 am and 16.30 pm and take three days for training activities and one day for field trip. Training locations were the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and the business respectively. For expense factors it would charge the cost of materials but not training fee. For the factors promoting to achievement the most of respondents wanted to have the distributors (39.85 %) the source of investment funds (22.91 %) and the counseling agencies (10.41 %). The retired of six universities were interested in 3 occupational training courses namely the culinary job training courses for “Dim sums” “Cookies” and “Flower works and Banana Leaf Crafting for business” respectively. The complete training curriculum was organized by developing structures and elements of the training curriculum which comprised principles objectives aims duration structures explanation of each subject training guidelines devices result measurement and evaluation model and curriculum application guidelines.

This research has the objectives to study about level of virtue and ethics and to compare virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors. This research is descriptive research. Sample group used in this research comprised students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The sample group comprised 321 students. The research took samples by using stratified sampling. Tools used in data analyzing are questionnaires divided into three parts Part 1 : questions on personal background ; Part 2 : questionnaires on behavior regarding virtues and ethics of students ; part 3 composed of questionnaire regarding opinion on virtue and ethics of students including students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Statistics used in data analysis included frequency percentage mean standard deviation and in testing of hypothesis using t-test statistics and ANOVA to analyze variance testing difference in pair by LSD methods. The research result found that 1. The research result found that level of behavior in virtue and ethics of students of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon in the overview the behavior was in very good level (x= 3.96). When the criterion It is in a very good level of 4 parts. Include The behavior in virtue and ethics in the aspect of pressure factors (x= 3.84). The behavior in virtue and ethics in the aspect of nourishing factors (x= 4.10). The behavior in virtue and ethics in the aspect of arresting factors (x= 3.84); the behavior in virtue and ethics in the aspect of supporting factors (x= 4.08). 2. Comparing difference of the behavior in virtue and ethics of students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon categorizing according to personal factors; the result was that students having different genders residence description and occupation of parents did not have different behavior in virtue and ethics. Students studying in different class levels and having different study result; had different behavior in virtue and ethics with

The purpose of this research was to investigate the development of basketry decoration material made of natural fiber by studying (1) the process of papermaking made of Typha Angustifolia fiber mixed with banana fiber (2) the development of the prototype of basketry decoration material made of natural fiber and (3) the target group’s comments on the prototype of basketry decoration material made of natural fiber. banana fiber the researchers (1) studied the process of paper making by handcraft method without using chemicals (2) used fiber preparation as the digestion of raw material with mechanical process by crushing the raw material into fiber and (3) studied the proper proportion of fibers for paper-making process which had 3 formulas. The researchers found out that the third formula suited best for making paper made of natural fiber in order to use in the production of basketry decoration material and also for making basketry decoration material made of natural fiber. The proportion of the third formula was (1) 20 grams of Typha Angustifolia leaves (2) 30 grams of banana tree (3) 20 grams of paper pulp and (4) 3 liters of waters. Then the researchers studied the comments of target group received from fifty people. 95% of the target group were satisfied with the beauty of basketry decoration material made of natural fiber 95% were satisfied with the usage of products as a sample for the production of other art forms 95 % were satisfied with the product’s weight which was suitable 95% were satisfied with the usage of Typha Angustifolia leaves and banana fiber in production 95% were satisfied with the property of product distribution. 90% were satisfied with the convenience of the product usage 90% were satisfied with the surface of the product and 80% were satisfied with the durability of product.

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

The purpose of study had the following objectives 1) to produce food handbook for chronic kidney disease patients. 2) to test effectiveness of the food knowledge handbook. 3) to compare knowledge before and after learning the handbook on food for chronic kidney disease patients. The population of this research were 100 chronic kidney disease patients who were tested at the kidney center of Galyani Vadhana Siriraj hospital age between 40 – 59 years. The population were randomize age sample through purposive sampling. The tools were food knowledge handbook and knowledge measurement form participant were tested for nutrition knowledge before learning the handbook. The knowledge was analyzed using mean and standard deviation. Difference between the averages was measured by the standard deviation (t-test) The study showed that the handbook contains knowledge of diet therapy for chronic kidney disease. The handbook was 80.00/83.40 effective comparing to the standard 80/80 specified. Result of the knowledge after learning the handbook was higher than the result before learning significantly different statistically at 0.05