The purposes of this independent study were 1) to collect and study Rrcipes based on local food in Pathiew District Chumphon Province and 2) to find standard recipes of these food. Seventy cooking experts were developed. Five experts gave their opinion and evaluation developed standard recipes. Sixty – seven local food in Pathiew District Chumphon Province were collected. There were main dishes and desserts. Fifty main dishes were found. Most cooking method were boiling or curried. Less were fried and the least were grilled and steamed. Seventeen desserts were found. The method of cooking were frying boiling and steaming. The less number were concentrated and grilled. The least number was roasted.

This research for study behavior of Thai Boxer about consumer behavior study the way to control body and study the quantity of energy in Thai’s boxer by their meal. The target is Thai’s boxer in Huaykwang district Bangkok. There are 36 persons from 2 campuses LUKBANYAI GYM 18 Persons THAIKIETPETCH GYM 18 Persons. The researcher uses Descriptive Research for record there are two ways to keep the result: questionnaire and keep the schedule of their meal. The researchers summarize percentage standard deviation Pearson Correlation Paired Samples Test with standard 0.05 The boxers have consumer behavior low from the base 66.7 upper percentage 33.3 percentages via spread nutrition: Carbohydrate there are include low cholesterol and protein which have upper nutrition from the base of athlete’s nutrition. The result shows good behavior such as eating 5 group and homemade food are 3.01 Bad behavior such as eating protein for health: Glucose eggs boiled 1-4 eggs per day are normal 2.04 The consumer behavior of boxer before fighting concern with hyper nutrition at least if compare boxer’s need with nutrition it shows 0.05 percentages.

This research has four main purposes. The first is to explore food consumption behavior of housewives in Engineering Regiment of Burachat Camp Ratchaburi province. The second the third and the fourth are to study relations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors respectively. A group of 245 20-59 year-old housewives living in Engineering Regiment of Burachat Camp Ratchaburi was sampled with stratified random sampling approach. Data were gathered through questionnaire and statistically analyzed for percentage mean standard deviation and Pearson Correlation Coefficient. The study found that most respondents were in the age group of 31 and 40 years old (52.65%) with lower than bachelor degree education (72.65%) two children (64.49%) and average monthly income of 8001 to 13000 baht (42.86%). Environmental factors were in medium level (71.43%) and nutritional knowledge were quite good at 34.69%. Finally overall food consumption behavior was in medium level at 49.80%. According to the results of correlations between basic individual factors environmental factors and nutritional knowledge and food consumption behaviors it was found that environmental factors had significant relations to food consumption behavior (p<0.05).

Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF low-fat; LF and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions physical and sensorial properties of chocolate mousse produced from FF LF or NF were also investigated. M-NF had the lowest in fat content resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement M-FF showed the highest L* value. However all chocolate mousse samples had no difference likeness score for texture taste and flavor (p>0.05). From the results commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.

The objectives of this research are ; 1) To study the dietary behavior of patients with Non-Insulin Dependent Diabetic Mellitus (NIDDM) DonToom Hospital NakornPathom Province; 2) To study the environmental factors on knowledge about nutrition and health self care of patients with NIDDM; 3) To study the relationship between dietary behavior and environmental factors nutritional knowledge and self care factors of patients with NIDDM. Questionnaires were used to collect data Data analysis using the number percentage mean standard deviation and Pearson Correlation (r). The results showed that the majority are female between 56-60 years of age married highest education level: completed primary school agricultural occupation monthly income was 5001-10000 Bahts and the majority lived with husband wife and children. The overall environmental factor affected dietary behavior of patients with diabetes at a high level. The nutritional factor affected dietary behavior of patients with diabetes at the highest level. The self care factor affected their dietary behavior at a moderate level. Study of relationship between dietary behavior personal and environmental factor nutritional factor. and self-care factor have relationship at the statistical significance of 0.05.