The research studies self-discipline behaviour of business administration student of Rajamangala University of Technology Phra Nakhon Pha Nakorn. There are 2 main points in objective: 1) To study the power to predict student’s self-discipline behaviour by psychological characteristic psycho-situational characteristic and social characteristic in collected group and subgroups. 2) To examine the interaction between psychological characteristic psycho-situational characteristic and social characteristic that relates to self-discipline behaviour in collected group and subgroups. The survey of 400 undergraduates was conducted to assess self-discipline behaviour of students. Moreover there are 6 independent variables in this research including 2 variables of psychological characteristic (future orientation and self-control and achievement motivation) 2 psycho-situational characteristic variables (perceived self-efficacy and attitude toward self-discipline behaviour and 2 variables of social characteristic (good role model from family and supportive rearing while the dependent variable is self-discipline behaviour. Basic statistics multiple regression analysis and two-way ANOVA were used to analyse. All of the analysis was also used in both collected group and subgroup according to socio-demographic characteristic. The results of this research are as follow: 1. 6 variables in term of psychological characteristic psycho-situational characteristic and social characteristic can predict self-discipline behaviour in collected group accounting for 59.5 per cent while subgroups are between 32.1 to 44.8 per cent. The most prediction is female group. Furthermore the most significant predicting factor is attitude toward self-discipline behaviour which is in equation in collected group and subgroups and it is the first significant predicting factor in collected group and male group as well as the student group who study in first and second years in bachelor’s degree. 2. Students who have high level of future orientation and self-control and good role model from family will have great self-discipline behaviour. In fact it is found that future orientation and self-control and good role model from family disconnect with student’s self-discipline behaviour at the level of significance of 0.05. However when analysing each independent variable self-discipline behaviour varies with future orientation and self-control. It appears on collected group and 4 subgroups which consist of male group female group the first and second year undergraduate group and the third and fourth year undergraduate group. In addition good role model from family influences self-discipline behaviour that can be found in collected group and 4 subgroups such as male group female group the first and second year undergraduate group and the third and fourth year undergraduate group. 3. The students who have high achievement motivation and supportive rearing are estimated to have great self-discipline behaviour. Whereas it is apparent that achievement motivation and supportive rearing do not interact with self-discipline behaviour at the level of significance of 0.05. On the contrary when considering each independent variable achievement motivation affects self-discipline behaviour in collected group and subgroups (male group female group the first and second year undergraduate group and the third and fourth year undergraduate group). At the same time self-discipline behaviour is also determined by supportive rearing that presents in both of collected group and subgroups which include male group female group the first and second year undergraduate group and the third and fourth year undergraduate group.

The Potential of food crops in the Phraek Nam Daeng community Amphawa Samut Songkhram province for food security and sustainable use of biodiversity Local plants were tested phytochemical composition antioxidant activity antimicrobial activity and nutritional analysis. The results showed that phytochemical composition of local plants most of the cardiac glycosides tannins and antraquinones. Acanthus is the highest antioxidant activity Kloe and Hnampugda respectively. Antimicrobial activity of both Gram-positive bacteria. Gram- negative bacteria and yeast is very low.The nutritional value is the maximum on each side The amount of water is Phak Protein is Acanthus Fat is Hnampugda fiber is Kloe and carbohydrate is Hnampugda.

This survey research aimed to study ethics of information uses and ethical perception of Faculty of Liberal Arts’ students Rajamangala University of Technology Phra Nakhon. Sample group that stratified by fields was 309 undergraduates studying in academic year 2015 from Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. The data collecting tool was questionnaire about ethics of information uses of Faculty of Liberal Arts’ students Rajamangala University of Technology Phra Nakhon. The statistic analysis used percentage and standard deviation. The results showed that : 1. Students had totally ethics of information uses in medium level. Its considered each aspect found that students had the most of ethics of information uses in aspect of information dissemination followed by an aspect of information property and information accessibility. 2. Students had totally ethics of information uses in aspect of information accessibility in medium level. Its considered each item found that the most item that students had ethics was that they usually used their user ID and their passwords to log in the university’s internet system followed by they usually used their user ID and their passwords into information searching system in databases. 3. Students had totally ethics of information uses in aspect of information property in medium level. Its considered each item found that the most item that students had ethics was that if they utilized pictures from books journals newspapers to compose their report or to publicize they would cite to sources of pictures. And if they utilized articles from journals newspapers web sites to content analysis as case study they would cite to sources of content. 4. Students had totally ethics of information uses in aspect of information dissemination in good level. Its considered each item found that the most item that students had ethics they usually avoided to use statement or pictures that was contrary to law and social good moral for example; pictures of rove false statement etc. followed by students usually avoided to use statement or picture that showed violation of privacy rights for example ; defamation statement photomontage etc. 5. Students had the ethical perception involved to information uses in medium level. Its considered each item found that the most item that students had ethical perception was that the utilization of others academic papers for being parts of its own study they had to cite sources every time otherwise its considered that was illegal and unethical. Followed by the utilization of other words or other interviews to compose its own report or its own presentations they had to be allowed otherwise its considered that was copyright infringement.

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer as well as to collect the knowledge of food ingredients and cooking methods in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources two types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level preserved and processed foods (84.62%) and dessert (80%) and main dish was at a moderate level (54.55%) Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (45%) and the potential in main dish was at a low level (59.60%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish.

The purposes of this research were (1) to study and (2) to rank the needs of RMUTP environment management on undergraduate students’ learning development as well as (3) to present a proposed guideline to improve RMUTP environment. 343 students enrolling in the first semester of the academic year 2015 were selected with simple random sampling. The research tool was questionnaire. The data were analyzed through percentage (%) mean ( ) standard deviation (S.D) t-test modified priority needs index: PNI modified and content analysis. The results demonstrated that: (1) The overall mean scores of the reality and expectation of RMUTP environment on students’ learning are statistically different at 0.01. (2) The physical environment needs for supporting students’ quality of life was ranked the first. The second was university facilities to enhance their learning and the third was help and information service. The curriculum management was ranked the fourth. The last one was instructors. (3) A students’ proposed guideline: 3.1 As for physical environment needs for supporting students’ quality of life the highest was more relaxing space. 3.2 As for university facilities to enhance their learning the highest was that learning equipments should be adequate for them. 3.3 As for help and information service public relation and university information for students should be improved at a high level. 3.4 As for curriculum management the study suggested students’ needs for curriculum development to meet current employment demand and to implement effectively at the workplaces. 3.5 As for instructors the highest rank was that instructors ought to understand and listen to students’ needs. They should let students express their opinions.