The main purposes of this research are 1) to investigate basic information about attitude towards self-care behavior access to public healt care system of the elderlies at Ban Huay Sai Nue community Phetchaburi province; 2) to study self-care behavior attitude towards self-care behavior and access to public healt care system; 3) to study a relationship between self-care attitude and self-care behavior; and 4) to study a relationship between access to public health service and self-care behavior of the elderlies. Data were collected from a population of 103 elderlies at Ban Huay Sai Nue community with interviewing forms. Data were tatistically analyzed for percentage means standard deviation and a relationship between attitude towards self-care behavior access to public healt care system and self-care behavior using Pearson coefficient correlation. Results of the study showed that the elderlies at Ban Huay Sai Nue Phetchaburi province had overall self-care behavior in nutrition and exercising aspects in high level ( =3.18). That is there was average relationship between attitude towards self-care and self-care behavior (r=.313). There was no significant relationship at .05 level between access to public health care service system and self-care behavior of the elderlies at Ban Huay Sai Nue community Phetchaburi province (r=.153).

“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

The objectives of this research are; 1) To study the food consumption behavior of metabolic syndrome risk group PhaiNgam Health Promotion Hospital Khok Sung District Sakaeo Province; 2) To study variables affecting food consumption behavior of metabolic syndrome risk group; 3) Propose alteration food consumption behavior of metabolicsyndrome risk group to executive of PhaiNgam Health Promotion Hospital. A group of 190 Metabolic syndrome risk group was sample with purposive sampling. Data were gathered through questionnaire. Data analysis used the number percentage mean standard deviation and Chi-square test (𝜒2). The food consumption behavior of the group was at a moderate level good. Variables affecting food consumption behavior. Found that body mass index waistnumber of children monthly income exertion or physical activity affect food consumption behavior of the group at the statistical significance of 0.05. Propose alteration foodcunsumption behavior. 1) Using red orange green 3 feeding model. 2) Establishing the principle of eating to control energy. 3) Collaboration with public health officials group activities centered around the relationship achieved a rong. For to executive ofPhaiNgam Health Promotion Hospital.

The objectives of this research were as follows : 1. to study the attitude of the Industrial Education of Rajamangala University of Technology Phra Nakhon’s lecturers regarding to mental health 2. to compare the attitude of the Industrial Education of Rajamangala University of Technology Phra Nakhon’s lecturers regarding to mental health such as the difference sex the difference age the difference marital status the different of education level and the different of teaching experiences and 3. to study the recommendations of factors and prevention to reduce tension of the Industrial Education of Rajamangala University of Technology Phra Nakhon’s lecturers. The research’s tool was questionnaire. The sample data collection was 36 the Industrial Education of Rajamangala University of Technology Phra Nakhon’s lecturers. The Perpose Sampling or Judgement Sampling was stratified by Krejcie and Morgan Table. The results were analyzed by two statistics that is descriptive statistics; frequency percentage mean standard deviation and inferential statistics; Independent – Samples T-Test and Kruskal – Wallist H (K-W) from the Statistical Package for Social Science (SPSS) program.

Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad dressing which was obtained from steam tofu was accepted than soft tofu. The steam tofu cause decreased the viscosity of the salad dressing. The salad dressing was obtained from 20% of steam tofu gave a good sensory quality. Modified starch could be used as ingredient for replacement of oil in salad dressing processing. Addition of modified starch also increased the viscosity of the salad dressing. The modified starch could be added as ingredient to 2-3% and could be kept more than 4 weeks at temperature 5 ± 1 C ํ The salad dressing which obtained from steam tofu technology was transferred to 30 panels. The trainee majority groups were female 86.67% 15-24 years old 50% the occupation were employees 36.66% and income 10001-15000 baht. The training process was evaluated by trainee the satisfaction was the most appropriate (x = 4.7) (83.2%)