Study guide for improvement development facilities in Public buildings To meet the policy for Universal Design. With the increasing number of people with disabilities and the elderly when combined with the population of children pregnant women or people with disabilities it was found that in the future these populations will be more inclusive. Driving the environment suitable for the disabled and the elderly It is an issue that is widely campaigned around the world. Office of the Promotion and Development of the Quality of Life of Persons with Disabilities The Ministry of Social Development and Human Security has recognized this importance. This will lead to the creation of an environment friendly to people of all ages all ages. Universal Design. It is a universal idea that the United Nations has tried to spread and promote Based on the original concept for people with disabilities to obtain living facilities in buildings and environments according to the Promotion of Non-Handicapping Physical Environment for Disabled Persons project they have been developed respectively Accessible Design Adaptable Design Barrier. Free Design which is finally accepted by the general public The principle of Universal Design that begins with the equality of the user of different ages and abilities. Can be modified Easy to use manually The interpretation is understandable. It has fault tolerances is light and has a size and space for access and use. Study guide for improvement development facilities in Public buildings To meet the policy for Universal Design. Given the importance and origins of this problem the researchers deem it appropriate to study the theoretical concepts to develop a model for improving the environment and facilities in the former public building. For equality and convenience with the assumption that the improvement model can meet the functional benefits for people of all ages who want to use various services As a guideline for creating a prototype building standard for people of all ages For interested people or agencies to apply to their own buildings.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.

The purposes of this study were: 1) to study the need assessment and the concept of Information Literacy development on Health Promotion for Elderly in Thai Society 2) to develop the pilot of Information Literacy Model on Health Promotion for Elderly in Thai Society and 3 ) to study factors and conditions of using the Information Literacy Model on Health Promotion for Elderly in Thai Society. The subjects of this experiment were 60 persons of the elderly. This study based on the Experimental Research One Group Pre-test and Post-test design. The research findings were as follows: 1. the Information Literacy Model on Health Promotion for Elderly in Thai Society from Need Assessment consisted 8 steps were (1) the basic concepts (2) purposes of the target group (3) situation (4) output and value (5) lesson plan (6) action plan (7) resources setting and (8) evaluation. 2) The results of the implementation of using the pilot of Information Literacy Model on Health Promotion of the experimental group had the scores of the knowledge attitude and the behavioral expression in post-test were higher than the scores of pre-tests with statistically significant at level of .05. 3) The factors of using a model related to the continuing of the policy of enhancing the elderly persons.

This research aimed to: 1) develop an elderly quality of life promotion model for self-reliance through community product processing: 2) develop community product processing to promote income of the elderly and: 3) promote coexistence activities among the elderly. The research was qualitative research using document examination an in-depth interview with 10 key informants group discussion and non-participant observation. The results showed that: 1) the development of an elderly quality of life promotion model for self-reliance through community product processing encouraged the participation in the community product processing among the elderly: 2) the community products were processed in the community to promote income for the elderly and: 3) the community in collaboration with the municipality promoted the coexistence of the elderly. A new model discovered from the development of quality of life using processing community products was an integration of community knowledge management in processing community products based on the sufficiency economy philosophy. This research led to new the findings as follows. 1) The community participation from the associates included community municipality government organizations educational institutes and supporting organizations. 2) The products focused on herbal products for the elderly that were found in the households easily found and were medicinal plants for cooking such as Moringa lemongrass pandanus Indian Gooseberry etc. 3) The guidelines for promoting activities in coexistence of the elderly included elderly school activities volunteer activities Buddhist important day activities traditional activities and community enterprise members.

The purposes of this study were 1) Study the participation of the community in tourism development. 2)To know the problems and obstacles in community participation in tourism development. 3)Guidelines for the development of community participation in tourism management Cultural Tourism Community of Old Town by the Phetchaburi River. The instruments used of the study was in-depth interviews with key informants 12 people. The research findings were as follows: Cultural Tourism Community of Old Town by the Phetchaburi River participate in decision making operation benefit and participate in the evaluation of tourism management. Problems and obstacles to community participation: downtime in sync disagreement participation. Guidelines for the development of community participation in tourism management: community participation give precedence to the people in the community emphasis on working according to plan know how to solve problems for development.