The research has developed the recipes and methods of producing chili curry green curry coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn how to mold chili curry the use of stainless steel blocks in forming the most convenient. Drying temperature of 65°C 2-stage and 11-hour drying time. The quality and physical chemical microbiological and sensory characteristics of chilli curry also passed the standard of community products. The design of packaging for cube green curry cube coconut milk curry (southern) and cube sour curry paste were the most accepted among Khuan Prai community members. To use the recipes for commercial distribution continues. A study of consumer acceptance of cube chili curry products. It was found that 150 general consumers accepted 100% Shelf life of 5 months was from April to August 2018. It was found that cube curry had a number of yeasts. Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also standard products. The research was conducted on September 1-2 2018 at Khuan Prai community enterprise Phunphin Surat Thani. 25 people can make cube chili curry products. It will also scale up the product to the community for distribution

The purposes of this research were : 1) study the demographics and buying behavior of tourists in Thailand Food in the Mallika City Rattanakosin Era 124 Amploe Saiyok Kanchanaburi Province district 2) study the relative importance of the factors in the decision to purchase food Thailand3) compare another factor in the decision to purchase food Thailand. by personal factors and4) comparing the deciding factor in the purchase of food Thailand by habit of buying food Thailand. The samples Travelers aged 18 years and over who buy food in the Mallika City Rattanakosin Era 124 Amploe Saiyok Kanchanaburi Province district 400 was used in this research is the statistical methods used to analyze data were frequency percentage mean Standard Deviation. t-test ANOVA test. Which a double comparison the used of lysergic acid diethylamide. The data were analyzed using a computer program. The results showed that : 1) most visitors were women aged 26-33 years with a bachelors degree a career as a private company and earn 30000 baht to the habit of buying food Thailand found that most tourists buy food because there were many types to choose from. It was a type of dessert each time that would buy 1-2 / cups / plates. The food Thailand 2-3 / 1 excursion cost 101-300 baht each time by feeding information about Thailand from social media and individuals who share the food with Thailand the family members 2) factors in deciding which foods to buy Thailands tourist arrivals showed an overall emphasis on a high level. Considering it was found that the side with the highest mean score. The product was inferior to the distributing channel price and average minimum promotion marketing 3) comparing the deciding factor in the purchase of food Thailand by demographic factors showed that age education sex tourists and monthly income are different. Factors were affecting the choice to buy food Thailand not different except for tourists with different careers. Factors were affecting the choice to buy food Thailand differences are statistically significant at the .05 level and 4) comparing the deciding factor in the purchase of food Thailand by habit of buying food Thailand were tourists with the amount of food bought in Thailand at a time different. Factors were affecting the choice to buy food Thailand. The overall was difference then no different the statistical significance level. 05.

This research aims to 1) To analyze the situation of logistics and supply chain of healthy ready to eat meals that sold via online. 2) To study a framework of logistics and supply chain development in value added healthy ready meals that sold via online. 3) To practically benefit in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. The researcher has a desire that this study will contribute to supporting the use of digital technology in business for creating alternatives decisions and system management together with the development of the product category. Hence this enables building long-term competitive advantage for entrepreneurs and reduces the complexity from the use of digital technology which plays a role in in Thailands infrastructure and logistics and supply chain management. In this qualitative research the study sample includes seven full-time or parttime entrepreneurs selling healthy ready meals that sold via online in Bangkok and vicinities. Data collection is conducted through interviews. The study found that the locations of six online healthy ready meals sellers are in Bangkok and one in Sumutprakarn. Four sellers provide delivery service in Bangkok and vicinities and three only in Bangkok. Six sellers provide food ordering channel via Line Application five via Facebook three via phone call two via Instagram and one via a specific food ordering application. Three sellers have more than 21 menus while two other sellers have 8-14 and 15-21 menus. There is no seller whose menus are less than 7. Most of the payment methods which six sellers provide are through bank transfer two sellers by cash and two sellers by credit/debit cards respectively. This research can be concluded based on the objectives of this research as follows. 1) Situation of popular online health products. Health-conscious consumers are becoming more interested in food consumption. The suitable calorie intakes are calculated each day and non-toxic ingredients and safe cooking methods are used. It is found that food delivered directly to consumers must have the appropriate supply chain with logistics activity management in order to be consistent with product category and consumers who are of working age that have no time to cook or eat at a restaurant. Some people think it is impossible to cook as their work is too busy. Therefore they decide to order food online for convenience while they can still take care of health. 2) In studying the framework it is important to pay attention to raw materials coordinating with suppliers of raw material method and workspace of the cook delivery to customers customer relationship management and 3) Practical benefits in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. Therefore consumer behavior has changed and it is possible to use technology that is the driving force of the food business the technological development along with logistics management and supply chain management in quality preservation cooking of ingredients transportation and after-sales service. The use of technology can shorten the supply chain because the manufacturer can directly deal with the customer. It can solve the problem or improve the ability of the business directly which will add value and enhance competitiveness. As a result the business will be growing and competitive in the long run. Suggestions for online food entrepreneurs are the risk of miscommunication and careless transportation that ignores customer details which can cause loss of customers despite not the food quality. Therefore entrepreneurs need to manage supply chain quality thoroughly. Moreover the online healthy food entrepreneurs should regularly monitor the quality of raw materials to build credibility so that customers will make the purchase decision once they know the product and then repeat purchase in the future.

This research was aimed to study 1) The knowledge and dietary habits of Faculty of Medicine Vajira Hospital Navamindradhiraj University personnels 2) body mass index of personnels 3) relationship between dietary habits and body mass index. The sample used in this study were personnels of Faculty of Medicine Vajira Hospital Navamindradhiraj University. The survey was conducted on 297 samples who were non-medical and nurses personnels. Simple Random sampling method was used. The tools were foods and nutrition knowledge dietary habits and nutritional status questionnaire. Data were analyzed by using frequency percentile mean and standard deviation. To study relationship analysis correlation coefficient analysis was used. The study revealed that 66.00% of Faculty of Medicine Vajira Hospital Navamindradhiraj University personnels had very good nutrition knowledge 13.10% 12.10% 6.70% and 2.00% had good moderate passing and not passing knowledge respectively. The food consuming dietary habit was in good 52.50% 38.00% in moderate 7.40% in very good and 2.00% was in fair in orderly. 50.20% of the group had normal nutritional status while 40.70% and 9.10% were over nutrition and low nutritional status respectively. The study of the relationship between nutrition knowledge and consumption behavior revealed that there was a significant relationship between the two variables at significant level of 0.05

The objective of this research is: 1) To study of the satisfaction of the Secondary School Lunch Program at Rajinibon School 2) To compare the differences in satisfaction among the Secondary School Lunch Program at Rajinibon School and 3) To study the relationship between the personal factor and the family factor and satisfaction in the daily food consumption of the Secondary School Lunch Program at Rajinibon School. The stratified random sampling consisted of 259 secondary students at Rajinibon School. The tool used was a questionnaire data analysis The frequency percentage mean standard deviation Analysis of variance And Prasit. The study indicated that 1 ) the satisfaction of the Secondary School Lunch Program at Rajinibon School is relatively low 2.48 percent. Overall 2 ) comparative study results of the different student grade levels and their satisfaction of the Secondary School Lunch Program at Rajinibon School produce the value statistically significant at .05. It means that students in different grade levels have varying satisfaction with the overall lunch program. 3 ) Relationship between personal factors And family factors. Levels of entry Education Level The amount of money received at the school. Education of parents Parental occupation Family income And the food characteristics of students with satisfaction for lunch. The taste of the food the container and the place of service personnel. And cleanliness which is statistically significant at .05. But the relationship between personal factors. And family factors. The relationship between the level of education and satisfaction with lunch taste location and cleanliness. No relationship The relationship between the amount received to school And parental occupations with container preference and equipment have not relationship.