The objectives of this research were to; 1) the personal factors. 2) the behaviors of Fast Food Consumption 3) to study the correlation between personal factors Knowledge and the behaviors of Fast Food consumption of High School Student At Srinagarindra The Princess Mother School Phuket. The population of this research consisted of 965 High School Student At Srinagarindra The Princess Mother School Phuket. Amount of sample size was 276 students which were selected by stratified random sampling; questionnaires and tests were used to collected data. Data were gathered though statistically analyzed by frequency percentage and Chi-square test. It was found that most of the sample groups were female (65.5%) aged 16-17 years old (74.3 %) who were studying upper secondary school (38.1%) Buddhism (83.3%) average earning of 50 – 100 baht (52.9%) daily and the average monthly income of family 10001 – 20000 baht (35.9%). Knowledge of fast food at the moderate level (57.6%). Most of sample groups like Full Meal Fast Food (83.0%) that cause of taste of foods (46.4%) The most favorite menu was fries chicken(33.0%) about 91 persons spent about 101 -200 baht per time. The most of sample groups choose KFC (60.1%). Channel is Facebook (49.6%) and variety of price (35.9%). The result of behavior in fast food consumption of Upper Secondary School It was also found; the consumption expenditure per time correlated with gender level of education correlated with type of food menus and prices. The amount average daily earning correlated with channel of news. Average income family monthly correlated with reason to choose and the consumption expenditure per time. Knowledge of fast food correlated with place and channel of news. Knowledge of fast food was found at 0.05 significant had relations to places and channel of news (p<0.05).

The objectives of this study are (1) to research the behavior of breakfast consumption of Rajinibon senior high school’s students (2) to study their knowledge of breakfast consumption (3) to examine the relationship between their behavior of breakfast consumption and their knowledge of breakfast. The number of samples in this study is 240 Rajinibon senior high school’s students all of whom have been chosen by the method of stratified random of sampling. The tools studied in the research have been divided into two types namely 1) the questionnaire about the behavior of breakfast consumption of Rajinibon senior high school’s students. 2) the research about the student’s breakfast and statistics used analyze its data are frequency value the percentage the average value the standard deviation and the formula of finding the Pearson Chi-Square’s alpha coefficient. The research shows that most students have acknowledged the advantages of having breakfast at moderate level (57.50%) while 52.50% of students have gained its advantages at good level. It can be concluded that there is no relationship in statistical significance between the knowledge of breakfast consumption and the behavior of breakfast consumption of Rajinibon senior high school’s students when tested by the Pearson Chi-Square .

This research Development and packaging design contemporary to develop the image and add value to the community : Case Study production catfish basket Phatthalung. The researcher designed and developed 3 types of packaging. The result of questionnaire survey on catfish production. Home Phatthalung Province Packaging and production costs Targeted demand for packaging products for catfish. Ban Thai Noi Community Phatthalung in the form of paper box with 3 handles. It has a distinctive beautiful look strong for the gift. And easy to transport.

The purposes of this study aim 1) to evaluate the academic achievement and 2) to study learners satisfaction towards teaching multimedia in the Course Ngor30275 Commercial Flower Arrangement Unit 6 Introduction to Flower for high-school students of Chaichimplee Wittayakom School Bangkok. Sample in this study is 30 students who attended Sports and Home Economics Program and chose Home Economics Course in to 2nd semester of the academic year 2019. According to studies 1) the result of the teaching multimedia proficiency assessment on the content basis by 3 experts was at the highest level by all accounts and the mean was equivalent to (X̅ =4.73S.D. = .31). And the result on the multimedia basis was also at the highest level and the mean was equivalent to (X̅ = 4.63 S.D. = .29) . 2 ) the assessment in the performance of a representative sample of students in the 8 different patterns using scoring rubrics whose standards were at every high level. 3) the assessment on the student’s satisfaction with the teaching multimedia for 8 patterns were as follow Pattern #1 - Spherical Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.61 S.D. = .06) . Pattern #2 - Equilateral Triangle Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.72 S.D. = .05). Pattern #3 - Scalene Triangle Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.61 S.D. = .03). Pattern #4 - Tall Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.68 S.D. = .06). Pattern #5 - Short Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.64 S.D. = .06). Pattern #6 - Long-Bouquet Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.66S.D. = .05). Pattern #7 - Circular-Bouquet Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.69 S.D. = .05). Pattern #8 - Flower Arrangement Pattern the overall satisfaction analysis result was at the highest level and the mean was equivalent to (X̅ = 4.72 S.D. = .08).

Frozen fish thawing method using an Electrostatic Technology from a High Voltage Electricity (ETHVE) is one of an alternative method. Due to this method the material has a uniform temperature and also increase the temperature of the material resulting in a short time thawing process. Therefore the objective of this research is to develop the thawing method for frozen tunas using an ETHVE compared to some water immersion method. The experiment was carried out by using frozen tunas with an initial temperature of -18 °C then thawing frozen tunas with the ETHVE until the temperature of the tunas increased to 5 °C. Then the tunas were steamed until the temperature of 60 °C compared to that water immersion method. The qualities of steamed tunas were determined by percentage of tunas meat and tunas blood. The results showed that the tunas thawing techniques using the ETHVE provided a uniform temperature of tunas meat both the surface and the center the piece of tunas. In addition this technique also provided a higher percentage of tunas meat and tunas blood and some surface area has slight burns compared to that water immersion method. The frozen tuna which was thawed by using the ETHVE method which some surface and center using temperature at 5 °C and –2 °C respectively. The tunas surface area were slightly burned the percentage of tunas meat and tonas blood were 45% and 5% respectively. During the frozen tuna thawing using the water immersion method has the surface and center temperature at 12 °C and –2 °C respectively; The tunas surface area were very burnt the percentage of tunas meat and tunas blood were 42% and 3% respectively.