The purposes of this research were To study knowledge.consumption behaviors The increasing weight and relations of food consumptions and the increasing weight of woman with first pregnancy who received prenatal care at Prajomkloa Hospital Phetchaburi Province by using questionnaires use to collect date. Date analysis use the number percent mean Pearson correlation (r) The 3 best known level of the knowledge and avoidance of drinking alcohol. avoidance any beverage that contain caffeine. milk is the best drink the 3 least know and brown rice contain more vitamins than polished rice infants had low intelligence because of iodine deficiency and the pregnancy woman should have many snacks during the day. Best consumption behaviors of woman are avoidance of alcohol and energy boosting drinks taking medicines as doctor ordered and drinking milk is good for wellness. Negative behaviors are. food consumption depends on the consumer satisfaction. avoidance of any strong spicy food and eating half-cooked food. Increasing weight of woman the level is 7.92-12.52 kilograms. The result of formulation found that the knowledge about food consumption relates to the increasing weight no relation between the food consumption and the increasing weight.

The objectives of this research were 1) to study the Thai chefs attitudes toward Thai cuisine chef apparel 2) to study the designing of Thai ornamental pattern and suitable colors of embroidery thread for embellishment on Thai cuisine chef apparel 3) to study the design of embellishment of Thai ornamental pattern on Thai cuisine chef apparel. The sample used were the chefs who are the members of Thai Chef Association working in Thai cuisine of restaurants and other shops located within Bangkok metropolitan and circles. The total numbers were 300. Tool used was a questionnaire divided into 3 sections. The first section was the questions about general information of the chef status. The second one was the section concerning attitude and basic data on chef apparel featuring inspecting lists 6 and 14 items respectively. The last one was 40 items asking about the chefs opinion in order to rate the agreement characterizing as estimated measurement. The statistical tools used to analyze were percentage. means and standard deviation. Consequently the apparel chefs wanted was formed. After that 5 Thai ornamental patterns were designed and layout the decorative design on 10 chef apparels with embroidering by 9 colored embroidery threads. In order to select the suitable design 7 experts consisting of experts on fashion design and experts on Culinary Art. Food Science and Education cooperatively answering the questions of visual satisfaction using 9 -points Hedonic ScaleQuestionnaire. The analyzing of variation was used One Way ANOVA and differential analysis of means used Duncans New Multiple Range Test at significant 95%. The result is that most chef are women 69% and men 31% age range 21-30 years of age 92.67% earning between 10000-30000 baht per month 85.53% holding Bachelor degree 90.00% working experience in food 1-5 years 89.00% most of them are assistant chef 48.00%. Most chefs knew the priority of apparel used while working is consist of shirt pant apron and head wear. They must be white and can be suitably useful for working which affected the hygiene for chef food cooked. On the part of the beauty of the apparel embroidering Thai ornamental pattern is considered as middle rank of priority. The desirable chef apparel was apparel with one pocket on the right side of jacket breast and another one on the right side of jacket waist. The sleeves are type of three quarter. In the front of jacket is double-breast that fully overlapping style round neck line Chinese collar and middy length apron with a cincture. The designing of Thai ornamental pattern is found that Kan Tor Dork pattern has got the most satisfactory score at 7.397?1.306. On the part of designing of embroidery thread colors 7: the embroidery thread color number 6083 6055 and 6087 has got the most satisfactory score at 7.086?1.687 which is the most: that is the ornament which is used the color of Sand Blonde and Muted Yellow. The designing of laying out the ornamental pattern on the apparel is found that the type number 8 has got the most satisfactory score at 8.00?0.817. It is the type of apparel which was designed by using straight line going from the middle of the left shoulder to the waist making acute angle and then apparel to the arm continuing to the round of the sleeves and finally ended at the seam on inner arm. For apron the ornamental pattern used parallel line and transverse lines on the apparel. Whose end meets the edge of front fold at the edge of the apron and then paSSing through on the back those lines passed to meet the edge of the right side of the apron.

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

การวิจัยเรื่องคุณลักษณะของบัณฑิตที่พึงประสงค์ตามกรอบมาตรฐานคุณวุฒิระดับอุดมศึกษาแห่งชาติของสาขาวิชาอุตสาหกรรมการบริการอาหาร โดยมีวัตุประสงค์เพื่อศึกษาคุณลักษณะของบัณฑิตที่พึงประสงค์ของสาขาวิชาอุตสาหกรรมการบริการการอาหาร คณะเทคโนโล่ยีคหกรรมศาสตร์ตามกรอบมาตรฐานคุณวุฒิระดับอุดมศึกษาแห่งชาติ และประมวลความคิดเห็นเกี่ยวกับคุณลักษณะของบัณฑิตที่พึงประสงค์ในทัศนะของผู้มีส่วน ได้ส่วนเสียต่อการจัดการเรียนการสอนในหลักสูตรคหกรรมศาสตรบัณฑิต สาขาวิชาอุตสาหกรรมการบริการอาหาร คณะเทคโนโลยีคหกรรมศาสตร์ ประชากรที่ศึกษาครั้งนี้ รวมทั้งสิ้นจำนวน 92 คน ได้แก่ นักศึกษาชั้นปีที่ 4 บัณฑิตผู้สำเร็จการศึกษา ผู้ปกครอง สถานประกอบการ และผู้สอนของสาขาวิชาอุตสาหกรรมการบริการอาหาร รวมถึงผู้บริหาร คณะเทคโนโลยีคหกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร เครื่องมือที่ใช้คือ แบบประเมิน คือ แบบสอบถาม สถิติที่ใช้คือ ค่าร้อยละ ค่าเฉลี่ย ส่วนเบี่ยงเบนมาตรฐาน