The purposes of the study were to study 1) the demographic characteristics 2) the level of the marketing mix factors that affect food consumption behaviors 3) the level of knowledge about nutrition 4) the food consumption behaviors and 5) the relationship between factors that affect food consumption behaviors and food consumption behaviors. The subjects were 159 non – commissioned officers under royal aide de camp department who worked for a year in 2015. To collect data the research instrument wasquestionnaire. The statistics used to analyze the data were frequency percentage mean standard deviation and chi-square. The data analyzed by SPSS. The research found that 1) the most respondents were mostly female age range in 31 - 40 years married graduated Bachelors degree Sergeant major 1st class/Chief petty officer 1st class/Flight sergeant 1st class the average income of between 20001 - 30000 baht per monththere were members of the family 3 - 4 people and domiciled in Bangkok and Suburbs 2) thequality of the food’s average score were the highest score3) the respondents generally haveknowledge of nutrition in the very good level 4) the respondents mostly eat fresh food buyingfood 3 - 4 times per week and 5 - 6 times per week eating 3 meals a day buying fooddaily buying food in the evening the average expense is between 51 - 100 baht buying foodfrom markets and restaurants regardless of their own to buy food deciding to buy food for goodhealth and 5) the number of family members related to the average expense per time in buyingfood the source of buying food the person who influences on buying food and the factorsaffecting the decision to buy food. While the level of education correlated with place of buying food.In addition the rank correlated with the average in buying food at a time. Besides average monthly income is related to the day to buy. Moreover the hometown is associated with the number of meals eaten per day. Similary the status is related to the average expense per time in buying food. The food quality related to the person who influences on buying food and the deciding factor in buying food. And the knowledge about nutrition related to the period to buy food and place of buying food. At the Statistical significance level of .05.

The purpose of this study was studied the food consumption behavior and compared with food consumption behavior of monks in temples at Dusit district Bangkok by classified of age duration of lent worldly education level and nutritional status. The sample size was the monks of 389 people in temples at Dusit district. This research technique was the survey research by sampling that used Taro Yamane table. Researcher was made to analyze the data by finding of percentage mean standard deviation(SD)compared of the difference of mean using F-test and tested the difference by pair samples using Fisher’s least-significant difference method(LSD) that the statistical significance level was 0.05. The results were found: 1) the food consumption behavior of monks generally had food consumption behavior in moderate level. 2) The comparison of food consumption behavior was classified behavior as age duration of lent worldly education level and nutritional status that found the monks in temples at Dusit district about the differential age monks had the difference of consumption behavior the differential lent duration of monks had the difference of food consumption behavior the difference of worldly education level of monks had the difference of food consumption behavior while the difference of nutritional status of monks had not the difference of consumption behavior.

This research has objectives 1) to study about personal factors of bakery buyers; 2) to study about behavior of selection to buy bakery of consumers; 3) to study about marketing factors affecting behavior of selecting to buy bakery of consumers; 4) to study regarding relations between personal factors and behavior of selecting to buy bakery of consumers and 5) to study the relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province. Sample group contained buyers of bakery in Mueang Nonthaburi District Nonthaburi Province numbering 400 buyers. Research tools are questionnaires. Statistics used in analysis of data comprised frequency percentage mean standard deviation and chi-square. The researcher analyzed the statistic information by using computer programs. The research result found that : 1) most consumers were female aged below 20 years education was in Bachelors Degree; most were school students and university students having average income per month for 10001-20000 Baht; 2) behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that most consumers selected to buy bakery from beverage and bakery shop. Type of bakery selected to buy was bread. The reasons to use bakery shop service were that bakery was delicious. Opportunity to select for buying bakery was to consume by themselves. The period for selecting to buy was 15.00-18.00 hours. Expense in buying bakery in average per time for 51-100 Baht. Frequency in using bakery shop service was 1-2 weeks per time; 3) the factor of marketing towards selection to buy bakery of consumers. In the overview the evaluation result was in much decision. When each aspect was considered it was found that in the aspect of products and in the aspect of service providing process the result was in the most level and the aspect of distribution price and marketing promotion were in much level; 4) relations between personal factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that gender age education level occupation and average income per month had relations having statistical significance at level of .05 and 5) relations between marketing mix factors and behavior of selection to buy bakery of consumers in Mueang Nonthaburi District Nonthaburi Province it was found that the aspect of product price distribution marketing promotion and aspect of service providing process had relations with statistical significance at level of .05.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.

The objectives of this research were to; 1) the personal factors. 2) the behaviors of Fast Food Consumption 3) to study the correlation between personal factors Knowledge and the behaviors of Fast Food consumption of High School Student At Srinagarindra The Princess Mother School Phuket. The population of this research consisted of 965 High School Student At Srinagarindra The Princess Mother School Phuket. Amount of sample size was 276 students which were selected by stratified random sampling; questionnaires and tests were used to collected data. Data were gathered though statistically analyzed by frequency percentage and Chi-square test. It was found that most of the sample groups were female (65.5%) aged 16-17 years old (74.3 %) who were studying upper secondary school (38.1%) Buddhism (83.3%) average earning of 50 – 100 baht (52.9%) daily and the average monthly income of family 10001 – 20000 baht (35.9%). Knowledge of fast food at the moderate level (57.6%). Most of sample groups like Full Meal Fast Food (83.0%) that cause of taste of foods (46.4%) The most favorite menu was fries chicken(33.0%) about 91 persons spent about 101 -200 baht per time. The most of sample groups choose KFC (60.1%). Channel is Facebook (49.6%) and variety of price (35.9%). The result of behavior in fast food consumption of Upper Secondary School It was also found; the consumption expenditure per time correlated with gender level of education correlated with type of food menus and prices. The amount average daily earning correlated with channel of news. Average income family monthly correlated with reason to choose and the consumption expenditure per time. Knowledge of fast food correlated with place and channel of news. Knowledge of fast food was found at 0.05 significant had relations to places and channel of news (p<0.05).