This research aimed to study 1) the demand for short-term vocational training courses in home economics 2) create a training curriculum of home economics profession short of demand. Handicrafts Cooperative Occupational Groups Ko Kret Nonthaburi and her 3) the effects of short-term vocational training courses in home economics created The population in this study were selected purposively is a group of professional arts cooperative. Koh Kret Nonthaburi number 30 was used in the questionnaire and short-term training courses in home economics. Data analysis and statistics used were percentage average and standard deviation. The results were as follows: The population with an interest in the course of the invention include most academic inventor gift followed by molding the dough flowers Thailand. And the flowers The average score of 4.57 4.30 and 4.20 respectively Thus the curriculum invention gift. Style stuffed owl The concept of Taba comprises seven stages: 1) analysis of problems and needs for 2) define the aims of the course 3) selection of content 4) held a substantive 5) selection of a learning experience 6) experience. Learning and 7) evaluation of the course created consisting of five plans include 1) a basic knowledge about the inventor of the gift 2) materials and fabrication techniques stuffed owl onion 3) Knowledge of design creation. 4) the invention onions stuffed owl 5) costing and pricing onion stuffed owl. The six-hour period The results of the program found that participants with a performance favorably (83.33 percent) and a rating of the portfolio is in good shape (90.00 percent) from the satisfaction of the participants are. the most satisfied are averaging 4.58

Although the recreationl service of the Makut Rommaayasaran Park Changwat Nonthaburi is considered as the non-priced social welfare it can be evaluated for the recreational value from the individual travel cost method. The objectives of this study were 1)to study the scial and economic characteristics of the tourists 2) to study factors affected the recreational visiting 3) to evaluate the recreational value of Makut rommayasaran Park Changwat Nonthaburi and 4) to evaluate the future recreational value to calculate for the present value of benefits. the data were collected by interviewing 420 sampled tourists.

The purposes of this research were 1) to develop batik cloth to be the souvenir of Art and Craft Occupational Group Cooperative in Koh Kred Nonthaburi 2) to conduct the knowledge and technology transfer on souvenir production from batik cloth and 3) to follow up the research’s accomplishment. The research methodology was conducted as follows: Study the related data to develop the batik souvenir by creating batik patterns and sketch designs. The souvenirs included women’s clothing hat scarf handbag tissue box cushion cover home decorating picture mobile case ipad case and laptop bag. There were three collections for each product and there were five patterns for each collection. 100 of the tourists and some people in Kog Kred were asked about the sketch design satisfaction in order to select only one pattern among each collection; finally the researcher made the product according to the chosen patterns. There were fifty patterns all in all. The target groups’ satisfaction with the pattern was identified by using questionnaires. Data were statistically analyzed by frequency percent and arithmetic mean. The research found that the respondents were female and were aged between 41 and 50 years old. Most of the respondents worked as civil servants were master’s degree holders and have earned more than 30001 baht per month. For the satisfaction on the product pattern design technique the product pattern differentiation the pattern creativity the appropriateness of the product and the color the product style the appropriateness of the product pattern and the product style the overall beauty of the product symbolic meaning of the pattern and the appropriateness of the product original model it was found that the respondents were satisfied with every aspect with the high level. The product knowledge transfer on the original model of the product to members of the Art and Craft Occupational Group Cooperative in Koh Kred Nonthaburi was chosen from one of the members who were interested. For the knowledge transfer the satisfaction of 30 respondents was explored by the questionnaires and data were statistically analyzed by frequency percentage and arithmetic mean. Most of the respondents were female were aged between 46 and 55 years old and held Matthayom Suksa 3. The satisfaction consisted of 4 aspects; lecturer operation facility and period knowledge and the application. The result was found that the respondents were extremely satisfied with every aspect at the highest level.

This research aims to develop product designs for bakery products and handmade flowers from Sa paper in order to transfer the technology to communities. It also intends to follow-up and evaluate the research project and technology transfer of community products in Nonthaburi province. The population in this research are community members in Bang Bua Thong and Bang Yai districts of Nonthaburi province. The sample used in a survey for desired characteristics of bakery products and handmade flowers from Sa paper were selected through accidental sampling from trainees participated in the short vocational training courses of Rajamangala University of Technology Phra Nakhon Chotiwet Campus. Experts who select and examine product designs are from Rajamangala University of Technology Phra Nakhon Chotiwet Campus and external organizations. The target groups for technology transfer -and also for project follow-up and evaluation -are members of Ban Lak Khon Community in Lam Pho subdistrict Bang Bua Thong district and members of Hand-made Flowers from Sa paper Community in Bang Yai subdistrict Bang Yai district in Nonthaburi province. Tools used in the research includes a survey questionnaire on desired characteristics of bakery products a survey questionnaire on desired characteristics of hand-made flowers an evaluation form of bakery product design an evaluation form of hand-made flowers design a report form for community product examination an evaluation form for project success an assessment form for training process and a form for project follow-up. The research process in the product development phase started from organizing a forum of community representatives in order to select specific products surveying consumers demand for desired characteristics of products developing product designs making products surveying for satisfaction in products and examining the products. After this the technology transfer phase began from studying about product curriculum and target groups developing research tools designing training courses implementing the training courses and evaluating the training courses. Finally the process for project follow-up and evaluation started by studying related documents and research papers in the past two years developing a follow-up form selecting samples gathering data analyzing data presenting data and preparing research report.

The objectives of this research are ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that influence their behaviors. Questionnaires were used as a tool for collecting the data and the data was analyzed using percentage mean standard deviation t-test f-test and Pearson correlation (r) Most of the responders of this research are female. Age group is between 51-60 years old. Height group is between 151-160 centimeters. Weight group is between 51-60 kilograms. The majority of their salaries are between 28001-33000 Baht. The level of personal sickness is low. The level of understanding of how to consume healthy food is high. The attitude of consuming healthy food is high level. But the behavior of consuming healthy food is mostly at moderate level According to the study of relationship between the individual of personal factor and health care factor. The results are: there is relationship between sex and behavior of consuming healthy food statistically significant at the .05 level. Moreover the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher that impact to their behavior show knowledge and attitude have relationship to behavior to consume healthy food statistically significant at the .05 level