This research was aimed to study the qualification of Kluaynamthai Hospital’s Personnels in three aspects; nutrition knowledgeconsuming behaviorand nutritional status. The research was also to study the relationship of the three aspects. The Stratified Random Sample method was used. There were 236 samples. The tools used were questionnaires and the 2008 annual check up information of the sample group. The data were analyzed by using frequency percentile mean and standard deviation. The statistic used was Chi-square significant level at 0.01 – 0.05. The study revealed that 65.68 % of Kluaynamthai Hospital’s Personnels had very good nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good moderate passing and not passing respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69. or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant label of 0.05

Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g) mackerel (75 g) algae (25 g) egg albumin powder (7.5g) potato starch ( 5 g) MgSO4 (25 g) salt (7.5 g) pepper (2.5 g) sugar (5 g) and water (2500 g). Then they were fried at 150 oC for 1 min. The chemical quality of FAT had moisture carbohydrate protein fat ash fiber and calcium were 75.37% 6.06% 15.46% 1.42% 1.61% 1.99% and 1.56 mg/100 g. respectively. The microbial counts were less than 10 CFU/g.

The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level of education. 3. study and compare the practice of food and nutrition by comparing gender and level of education. 4. study the relationship between knowledge awareness and practice of food and nutrition of the adolescence in Muang District Prachinburi Province. Tests and questionnaires were used to gather the data from 346 samples. The Stratified Random Sampling was used. The data were analyzed by using percentile mean standard deviation t-test one way analysis of variance and Pearson’s Product Moment correlation at 0.01 - 0.05 significant level. The study found that 1. 71.4% of the samples were female and 41.0% of the samples were high school graduates. 2. The sampling adolescence had good knowledge of food and nutrition. Different gender had significantly different level of food and nutrition knowledge at 0.01 while different level of study had no different level of food and nutrition knowledge. 3. The sampling adolescence had food and nutrition awareness at high level. Different gender had significantly different level of food and nutrition awareness at 0.01 while different level of study had no different level of food and nutrition awareness. 4. The sample group had good food and nutrition practice at moderate level with no difference between gender and level of study. 5. There was a positive relationship between food and nutrition knowledge awareness and practice of the adolescence at 0.05. The relationship between knowledge and awareness was moderate and the relationship between knowledge and practice was low.

This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge consuming behavior and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency percentile mean and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 % 6.78% 0.42% and 0.42% had nutrition knowledge at good average meet criteria and under criteria respectively. The average of 2.91 of the group had good consuming behavior and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05.

The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body