The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 types and 3 levels at 2 % 4 % and 6% the result of sensory evaluation from 40 nutrition experts had showed that using Jerusalem artichoke powder at 2% and 4% had been no significant difference at P<.05. The testing of custard with 4% of Jerusalem artichoke powder was receiving the result from a hundred consumers by the overall liking test using 9-point hedonic scale a hundred consumers rated the products like moderately to very and 100% of consumers accepted the product. Hardness of product was being 319.72 firmness was being 230.83 cohesiveness was being 0.17 and difficulty of crunch was being 24.85. The result of a physical attributes; the facial color was being bright at L* 37.13 the color value of green to red was being a* 8.27 and blue to yellow was being b* 12.15. But the color of product was being bright at L* 46.52 the color value of green to red at a* 5.06 and blue to yellow at b* 14.34 and the results of chemical factor were being; relative humidity was being 37.71 protein was being 14.36 fat 3.21 Ash 0.79 dietary fiber 3.23 total dissolved solid was being 33.27 carbohydrate was being 40.70 and total energy was being 249.13 respectively.

The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge and food consumption behavior 5) the correlation between satisfaction in the Food Shops at QSNICH and food consumption behavior. The study was conducted with 315 staffs QSNICH who served in the Food shops at QSNICH. The research instruments used were the personal data questionnaire. Data analysis was presented in frequency average standard deviation and Pearson’s Product Moment Correlation Coefficient. Results indicated that average scores as calculated by mean percent for eating knowledge was shown at good level. Most of the staffs had medium level satisfaction of food shops and the food consumption behavior was shown at sometime level. In terms of the relation of eatting‘s knowledge and food consumption behavior there was no significant associations. In addition the correlation between satisfaction in food shops at QSNICH and food consumption behavior had no significant association. The suggestion for this research was to promot activity to change food consumption behavior to increased eatting healthy food.

The purposes of this research is to study factors related to health food consumption behavior of undergraduate students in Rajabhat university of Bangkok metropolis. This resasearch was intended to investigate 1) to study the personal factors family factors and marketing mix factors of undergraduate students in Rajabhat University of Bangkok metropolis. 2) to study health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. 3) to study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of undergraduate students in Rajabhat University of Bangkok metropolis. By using the questionnaire collects data from 400 sampled. The data were analyzed by frequency percentage mean standard deviation Chi-square and Pearson’s Praduct Correration Coefficient define the statistical significance level .05 Most of respondents were females age between 18-20 years old studying the first year of Food industry and service faculty of management science Most are residential style living houses for rent. Their monthly average incomes were in the range 3001-5000 Baht. Family factors most parents graduating grade 6 or 7. General contractor with a career average monthly income of a family is in the range of 20001-30000 Baht and the number of family members is in the range of 4-5 people Marketing mix factors found that products based on healthy food labels identify the product date clear. Health food with quality certificates and standards according to the requirements of Ministry of public health and a health food-shaped luxury with the convenient packaging and consumption. Health food consumption behavior healthy food choices for side consider buying from “FDA” food cleanliness and neatness of the food packaging. To study the relationship between personality factors family factors and marketing mix factors health food consumption behavior of Undergraduate students in Rajabhat University of Bangkok metropolis. The results found that 1) For personal factors their age and average income significantly related of health food consumption behavior. Form healthy dietary pattern 2) Disciplines and universities are significantly related to health food consumption behavior the attitude to food health side. 3) A study of the father significantly related to health food consumption behaviorsided type of health food. 4) Dietary characteristics of the familysignificantly related to health food consumption behavior sided type of food for health: healthy food consumption patterns. Selection of food for health and food newsinformationawareness health. 5) The marketing mix collateral overview of health dietary patternhealthy food choices for sideshealthy food attitude towards the sideand cognitive health food news statistically significant at the .01

14 samples of TSP and PMwere collected within the area of Amphoe Muang Pathumthani from 7 stations at Tambon Bang Prok Bang Duea Bang Khu Wat Bang Kradee Lak Hok Bang Changand and Kra Sang during February to March 2013 in order to evaluate the concentration of dust and lead concentration level by using ICP-OES. The result of this study shows the TSP ranging 0.03 - 0.32 mg/mmg/mμg/maverage of 0.04 ± 0.06 μg/mμg/m0.05 ± 0.07 μg/m10 3 and the average of 0.12 ± 0.10 3 . The concentration of PM10 is in the range of 0.06 – 0.21 mg/m3 average of 0.13 ± 0.06 mg/m3. Of the determination of lead in TSP concentration of lead found in the range of 0.01 – 0.18 3 3 while lead in PM10 found in the range of 0.01 – 0.21 3 average of 3. Assessment of the public health risk is found contamination of lead in the atmosphere of Amphoe Muang Pathumthani levels ranged from less dangerous except area Bang Prok is worth the risk is moderate danger.

The purposes of the study on influence of motivational factors towards on organizational loyalty and performance of operational personnel in health science group in an autonomous university were to 1) study the influence of motivational factors on organizational loyalty among operational personnel and 2) to study the influence of motivational factors on the performance of operational personnel. The questionnaire was applied for data collection with the reliability acquired through Alpha Coefficient of 0.982 which was used to tryout with 30 people and collect data from 124 operational staff in health science group in a state-run university located at Chulapat building (source: Office of Personnel of Faculty of Allied Health Sciences Faculty of Nursing Faculty of Nursing and Faculty of Sports Science January 31 2017). This research is a descriptive research. The data obtained from the researchers questionnaire was analyzed by statistical analysis program including percentage analysis is used to analyze the individual factors mean used for interpreting various data and standard deviation to interpret data in various areas and multiple linear regression for testing the hypothesis as well as Pearson correlation. The research revealed that the hypothesis testing on motivational factors towards organizational loyalty and work performance of operational personnel in health science group in an autonomous university included 1 ) work success 2) work progress 3) acceptance 4) responsibilities and 5) job description while supporting factors included 1) salaries 2) advancement opportunities 3) relationships with others 4) status 5) policy and administration 6) work environment 7) work security and safety which influenced on organizational loyalty and performance of operating personnel in health science group at the 0.05 level of significance. (R = .812)and (.624)