The aim of this paper is to study 1) personal factors 2) food consumption style and 3 ) correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon. This experiment was constructed with 3 8 5 participants who are undergraduate students at Rajamangala University of Technology Phra Nakhon using questionnaires. The participants were stratified random sampling. The result was analyzed using statistics in frequency percentage and chi-square value. The result demonstrated that 1) the major personal factors were 20 year old female sophomore and studied business management. The daily income was less than 2 0 0 baht per day. 2 ) according to the study of food consumption style of students at Rajamangala University of Technology Phra Nakhon it revealed that the main reason to choose lunch was an inexpensive price. Most of participants preferred one dish meals such as stir-fried basil soup fried pork and noodles. On the other hand they chose sausage for fast food and papaya salad for snack. Most of the participants prefered drinking water. The average price was about 51-100 baht each meal. The participants often had lunch at a cafeteria or restaurant in the university. Moreover friends got involved in making decisions regarding meal choices. The main ingredients in the chosen foods were meat and products from meat. 3 ) the correlation between personal factors and food consumption style of students at Rajamangala University of Technology Phra Nakhon proved that the level of education related to frequent chosen lunch menus. The faculty also involved in frequent chosen lunch menus the cost and the location. The daily income correlated to frequent chosen lunch menus and the cost of meal which was statistically significant (P-Value?0.05)

The purposes of this research are to investigate 1) personal factors contributing to the longevity of elderly 2) the dietary behavior of long-living elderly and 3) the relationship between personal factors such as:gender age BMI and dietary behavior. The samples are 29 of long-living elderly with ages more than 80 years old living in Tambon Tha Phi Liang Muang district Suphanburi province. The long-living elderly must be able to answer the questions. The statistics used to analyze data in this research are frequency percentage and Chi-Square (χ2). The data were analyzed using statistical tools. As for thier dietary behavior it was found that most long-living elderly usually have five food groups:eggs UHT milk paddy morning glory cabbage watermelon papaya and vegetable oils. They purchased these five groups of food for consumption. Boiling was the main method of cooking. They usually stored food in the refrigerator to keep them fresh. The relationship between personal factors and dietary behavior could be classified into 5 areas : types of food frequency of consumption sources of food methods of cooking and methods of food preservation. The finding found that gender age and BMI were related with food consumption. However cooking (boiling) was not related with statistically significant level at .05.

The purpose of this research are to investigate 1) personal factors of students majoring in Hotel and Tourism at Santirat Vocational College. 2) The students’ knowledge of trans fatty acids. 3) The students’ consumption behavior of trans fatty acids. 4) The relationship between the personal factors (gender age education average monthly income of students) and their knowledge of trans fatty acids. 5) The differences of consumption behavior among gender age education and average monthly income of students. The samples are 254 of vocational students. The questionnaire was used to collect the data. The statistics used to analyze data in this research were frequency percentage Mean Standard Deviation Chi-Square (χ2) t-test and ANOVA. The data was analyzed by statistical tools. It was found that most students knew very little about trans fatty acids. They sometimes consumed food with trans fatty acids. The finding also found that there were a relationship between knowledge of trans fatty acids and personal factors; gender age education and average monthly income of students with statistically significant level at .05. It was also found that different gender had different consumption behavior whereas age education average income of students were not different with statistically significant level at .05.

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