จำนวน Repository ( 56 )

การสร้างสื่อวีดิทัศน์ประกอบการเรียนการสอน เรื่อง การประดิษฐ์บายศรีปากชาม ระดับประกาศนียบัตรวิชาชีพ  สาขาวิชาคหกรรมศาสตร์
การสร้างสื่อวีดิทัศน์ประกอบการเรียนการสอน เรื่อง การประดิษฐ์บายศรีปากชาม ระดับประกาศนียบัตรวิชาชีพ สาขาวิชาคหกรรมศาสตร์

This study aimed 1) to develop an effective learning video media on how to make Baisripakcham for Home Economics Major vocational certificate students 2) to compare pre-test and post-test results using learning video media on how to make Baisripakcham and 3) to study students satisfaction in using learning video media on how to make Baisripakcham. Sample group was 40 second year students taking Home Economics under vocational level at Sukhothai Vocational College. These students were studying in the second semester of 2017 academic year. The result showed that content quality of the developed learning video media was very good ( x = 4.65) and the quality of video media was also very good ( x = 4.68) The analysis of learning achievement showed that the average post-test learning achievement was higher than the average pre-test learning achievement. When pre-test and post-test scores were compared using t – test found that t = 21.63. This showed statistically difference at .05 significance. Learners satisfaction of the video media was at highest level ( x = 4.56). It can be summerized that the learning video media helped students attain higher learning achievement. Learners level of satisfaction in using the learning video media was highest. The media can be used in learning and teaching Baisripakcham course in the vocational certificate curriculum of Vocational Education Commission Office.

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แนวทางการลดภาวะโภชนาการเกินของนักเรียนโรงเรียนจิตรลดา (สายวิชาชีพ)
แนวทางการลดภาวะโภชนาการเกินของนักเรียนโรงเรียนจิตรลดา (สายวิชาชีพ)

The purposes of this research were to study and compare behavior knowledge and attitudes towards food consumption based on gender and BMI in order to promote the solutions to reduce overnutrition of students at Chitralada School (Vocational Programme). The subject consists of 143 students who are overnutrition at Chitralada School (Vocational Programme) in Bangkok in academic year 1/2017. The sample group was randomized through stratified. The research instrument was a questionnaire on the solutions to reduce overnutrition of students at Chitralada School (Vocational Programme). The data were analyzed by percentage mean and standard deviation compared by t-test and F-test with statistical significance level of .05. The research outcomes revealed that students at Chitralada School (Vocational Programme) who have over-nutrition had a good Behavior of food consumption not sure attitudes towards food consumption and a good knowledge towards food consumption. Comparing food consumption behavior attitudes toward food consumption and knowledge towards food consumption based on gender and BMI the result was that female students have better knowledge towards food consumption than male students with statistical significance level of .05. Otherwise there is no differentiation. The major opinion in solution regarding reduction of Over Nutrition of Chitralada Vocational School Students suggested that the School should provide knowledge for students by making poster and brochures.

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ปัจจัยที่มีความสัมพันธ์กับพฤติกรรมการบริโภคขนมไทยของนักเรียนระดับประกาศนียบัตรวิชาชีพ วิทยาลัยเทคนิคสมุทรสงคราม
ปัจจัยที่มีความสัมพันธ์กับพฤติกรรมการบริโภคขนมไทยของนักเรียนระดับประกาศนียบัตรวิชาชีพ วิทยาลัยเทคนิคสมุทรสงคราม

The purposes of this research were : 1) To study the individual factors 2) To study the behavior on Thai dessert consumption 3) To study the relationship between individual factors and Thai dessert consumption in Samaut Songkhram Technical College The samples were 239 vocational certificate Students in Smaut Songkhram Technical College. The Instruments were questionnaire and a Test The statistics were the frequency percentage and the Chi-squared test. Results found that : 1) the students mostly were female studying in Accounting whose their parents’income not over 10000 baht per month have knowledge of Thai dessert at the good level. 2) The sample mostly consume boiled Thai dessert 1-3 times a week because of the delicious taste The each payment is up to 20-41 baht because the price was not expensive the preference Banana Leaves packaging and perception of news about Thai dessert through internet. 3) The result on studying factors found that the individual factors such as sex was most related to the preference. Educational level was related to the preference of packaging. Subject type was related to the favorite on Thai dessert. The preference in consuming Thai dessert in because of consumption the payment packaging and perception of news for the parents’income was related to the payment with statistically significant at 0.05 level.

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ปัจจัยที่มีความสัมพันธ์ต่อความพึงพอใจของผู้เข้าอบรมหลักสูตรวิชาชีพวิชาแกะสลักและงานใบตองดอกไม้ : กรณีศึกษาศูนย์ฝึกอาชีพกรุงเทพมหานคร
ปัจจัยที่มีความสัมพันธ์ต่อความพึงพอใจของผู้เข้าอบรมหลักสูตรวิชาชีพวิชาแกะสลักและงานใบตองดอกไม้ : กรณีศึกษาศูนย์ฝึกอาชีพกรุงเทพมหานคร

The purposes of this research were : 1) the satisfaction of the training course of carved flowers and banana leaves and 2) the relationship between personal satisfaction in training courses of carved flowers and banana leaves. The samples the participants enrolled courses and spent about 80 hours in the Vocational Training Center Bangkok 10 300 engines used in the questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation and the Chi-Square data were analyzed using a computer program. The results showed that: 1) Satisfaction of the participants in the training courses of study and work carved banana flower overall and participants were satisfied. The high level was the first two items in order from most to least find that the side with the highest average was the instructor and They followed by the courses and subjects offered. The resources were for teaching and the average minimum was the educating and the environment. and 2) The relationship between the individual factors of the respondents were satisfied with the training course of carved flowers and banana leaves. The results showed that age education occupation income up to a month. The correlation between the gender status source of admission and choose a date range no relationship. The statistical significance level. 05.

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ปัจจัยในการเลือกเรียนระดับประกาศนียบัตรวิชาชีพของนักเรียนโรงเรียนจิตรลดา (สายวิชาชีพ)
ปัจจัยในการเลือกเรียนระดับประกาศนียบัตรวิชาชีพของนักเรียนโรงเรียนจิตรลดา (สายวิชาชีพ)

The objectives of this study were 1) to study factors of curriculum staff school image career path and environment of Chitralada School (Vocational Programme) and 2) to compare those factors affecting to study in a vocational certificate level of students at Chitralada School (Vocational Programme). The participants consisted of 324 vocational certificate level students from year 1 to year 3 in Academic Year 2018. The research instrument was a questionnaire. To analyze the questionnaire data the researcher employed percentages mean and standard deviation. The hypothesis was compared by F-test. The Fisher’s Least-Significant Difference (LSD) was utilized to determine the significant differences at .05 level. The findings in this study revealed that most students were male whose ages were 17 years old. Their Grade Point Average (GPA) was 2.51-3.00. Their guardians were government officials and their incomes were 20001-30000 baht. The results were 1) To study five factors of the students at Chitralada School (Vocational Programme) it was found that the students had opinions towards each factor at high level on career path curriculum school image school environment and staff respectively.2) To compare those five factors affecting to study it was found that the students with different majors and guardians from different careers had different opinions in terms of curriculum school image and career path. In addition the students who had guardians with different incomes had different opinions in terms of staff.

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