Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk milk products and drinking beverages which have some milk should or should not consume. This research was aims to make a manual preparation about drinks for the monks which focus on milk and milk products for give the data and detail of raw material ingredients process. From the results found that the Forest monastery (Wat Pah) has the strict laws and statutes more than the temple (normal monastery) by the rules such as: the Buddha commanded by the discipline sect duration time types of raw material ingredients process and other depends on the policy for each temple. Therefore the monk and temple boy must study very well about information and nutrition facts or food processing.

This research was to develop the handbook for training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The samples were 100 officers the faculty of Home Economics Technology. Data collection were from study the regulations of the Ministry of Finance and the regulation of Rajamangala University of Technology Phra Nakhon the interview and questionnaires of the appropriateness of the handbook. Descriptive statistics that are frequency percentage mean and standard deviation was used for data analysis. The result of this study found that: 1. The way of the handbook development for personnel operation in which training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon that should accelerate were the development operation handbook of the process and procedure of the participation conference seminar and study trip both participate inside and outside the department and connect with the human resource management of the university. 2. The result of the appropriateness of the handbook for the participation conference seminar and study trip was appropriateness. The user satisfied the handbook in the high level (𝑥= = 4.13 S.D. = .694) and followed with 4 categories that are the accuracy the appropriateness the possibility and the usefulness in the high level.

The purpose of study had the following objectives 1) to produce food handbook for chronic kidney disease patients. 2) to test effectiveness of the food knowledge handbook. 3) to compare knowledge before and after learning the handbook on food for chronic kidney disease patients. The population of this research were 100 chronic kidney disease patients who were tested at the kidney center of Galyani Vadhana Siriraj hospital age between 40 – 59 years. The population were randomize age sample through purposive sampling. The tools were food knowledge handbook and knowledge measurement form participant were tested for nutrition knowledge before learning the handbook. The knowledge was analyzed using mean and standard deviation. Difference between the averages was measured by the standard deviation (t-test) The study showed that the handbook contains knowledge of diet therapy for chronic kidney disease. The handbook was 80.00/83.40 effective comparing to the standard 80/80 specified. Result of the knowledge after learning the handbook was higher than the result before learning significantly different statistically at 0.05