The objectives of this research are to study and find the relation between the attitudes towards Home Economics Profession of students of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and personal factors internal factors and external factors. The sampling group having been used is 310 undergraduate students of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Tools used are questionnaires; data analysis is descriptive and inferential statistics. The result of the research reveals that: 1. The attitudes of students towards Home Economics Profession on the aspect of the idea and trend to express their behaviors are in a good level while the aspect of their feelings are in a mean level. 2. Level of class in which students are studying motivation in being enrolled to study Home Economics Profession pride in being Home Economics students recognitions on the role of Home Economics Profession methods of learning and teaching and Home Economics Profession Learning and Teaching Curriculum arrangements have the relation with the attitudes towards Home Economics Profession of students where as the subject having been studied has no relation with the attitudes towards Home Economics Profession of the students.

โครงการวิจัยเรื่องการยืออายุการเก็บรักษาผลิตภัณฑ์ผักผลไม้แกะสลักเพื่อการสร้างมูลค่าเพิ่ม มีวัตถุประสงค์เพื่อศึกษาชนิดและรูปแบบผัก ผลไม้ แกะสลักที่เหมาะสมต่อการเพิ่มมูลค่า ศึกษากรรมวิธีการแปรรูปผักผลไม้แกะสลักที่เหมาะสมในการยืดอายุการเก็บรักษา และศึกษาอายุการเก็บรักษาผัก ผลไม้แกะสลักดองและผักผลไม้แกะสลักในภาชนะบรรจุในสภาพดัดแปลงบรรยากาศ ผลการศึกษาพบว่า ผักผลไม้แกะสลักที่เหมาะสมในการจัดเป็นชุดตกแต่งหัวจาน ได้แก่ แครอทและฟักทองแกะสลัก โดยแครอทเกะสลัก 2 รูปแบบ คือ ดอกกุหลาบและใบแบบฉลุ ฟักทองแกะสลักเป็นดอกผีเสื้อและใบแบบเซาะร่องใบ ผลการศึกษากรรมวิธีการแปรรูปพบว่า การเตรียมตัวอย่างโดยแซ่แครอทและฟักทองแกะสลักในสารละลายกรดซิตริกความเข้มข้นร้อยละ 1 เป็นเวลา 30 นาที แล้วแช่ในสารละลายแคลเซียมคลอไรด์ความเข้มข้นร้อยละ 1เป็นเวลา 30 นาที ให้ลักษณะด้านสีและเนื้อสัมผัส (ความกรอบ) ของแครอทและฟักทองแกะสลักดีกว่าการแช่ในสารละลายโปแตสเซียมเมตาไบซัลไฟต์ความเข็มข้นร้อยละ 0.1 และ 0.5 เป็นเวลา30 นาที ที่ระดับความเชื่อมั่นร้อยละ 95 การลวกในน้ำเดือดอุณหภูมิ 100 ซ เวลา 15 วินาทีให้ลักษะณะด้านสีดีกว่าแต่ให้ลักษณะด้านเนื้อสัมผัสด้อยกว่าการไม่ลวกที่ระดับความเชื่อมั่นร้อยละ 95

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)

The objectives of this research were to 1) study perceived problems of students for educational management of Home Economics Technology Faculty Rajamanga la University of Technology Phranakhon 2) compare perceived problems of students for educational management classified by gender students year and field of study and 3) study needs of students for educational management of Home Economics Technology Faculty The sample studied were 291 undergraduate students selected by proportional stratified random sampling categorized by students year of study and simple random sampling was also used The data was collected through questionnaires constructed by researcher The statistics used for data analysis were mean standard deviation one way analysis of variance and Scheffes multiple comparison method The results were as follows : 1 Problems concerning instructors content of study and method of teaching were less perceived by students Evaluation and measurement teaching and learning management and instructional media and instruments were perceived as problems at intermediate level The high perceived problems of students were infrastructure concerns particularly the lack of gymnasium stadium and first-aid centre 2 Students from different year and field of study and were different gender had statistically difference of perceived problems for educational management. 3 The highest needs for educational management concerning instructor aspect was lending equity to all students Regarding the aspects of study contents method of teaching evaluation and measurement and teaching -learning management the highest needs were complete and update knowledge practical based teaching evaluating after teaching and appropriate study schedule respectively Enough and clean toilet as well as enough educational equipments were the highest needs for the aspects of infrastructure and educational media and instrument respectively

The purpose of this research was to study the knowledge and nutritional selfcare of elderly people trends to Dementia Case study : Phra Nakhon Sri Ayutthaya District Phra Nakhon Sri Ayutthaya Province and to determine the relationships between personal factors nutritional knowledge perception of physical health status and dietary intake behaviors in these people. The subjects of this study were 122 elderly peoples in this area The medthodology was the assessment interviews of personal factors nutritional knowledge perception of physical health status and dietary intake behaviors. The statistical methods used in this study were the percentage mean value standard deviation Chi-square The study found that 78.7% of the sample was female less than 65 years of age 75.4% of the sample held no regular job and 69.7% were primary school graduate. Test results of Thai Mental State Examination : TMSE showed most of the evaluation criteria of suspected dementia were 21.52 points which were less than 23 points Most samples had good perception of physical health status had good perception of dietary intake behaviors. Comparison of relationship between genders and perception of physical health status and between geners and perception of nutitional knowledge were found to be associated. Compare (5) the relationship between the level of the subjects of education and knowledge of nutrition were found to be associated. Compare the relationship between the level of the samples of behavior in food consumption were found to be associated.