The purposes of this research are to investigate 1) personal factors contributing to the longevity of elderly 2) the dietary behavior of long-living elderly and 3) the relationship between personal factors such as:gender age BMI and dietary behavior. The samples are 29 of long-living elderly with ages more than 80 years old living in Tambon Tha Phi Liang Muang district Suphanburi province. The long-living elderly must be able to answer the questions. The statistics used to analyze data in this research are frequency percentage and Chi-Square (χ2). The data were analyzed using statistical tools. As for thier dietary behavior it was found that most long-living elderly usually have five food groups:eggs UHT milk paddy morning glory cabbage watermelon papaya and vegetable oils. They purchased these five groups of food for consumption. Boiling was the main method of cooking. They usually stored food in the refrigerator to keep them fresh. The relationship between personal factors and dietary behavior could be classified into 5 areas : types of food frequency of consumption sources of food methods of cooking and methods of food preservation. The finding found that gender age and BMI were related with food consumption. However cooking (boiling) was not related with statistically significant level at .05.

This research aims to compare the mechanical properties of materials made from hyacinth pineapple and sugarcane fibers and also to study the feasibility of producing automotive interior parts from natural fibers. The 9 specimens that made from natural fiber such as water hyacinth pineapple leaf fiber sugar can and husk and there are also three different binders: glue polymer and polymer plus hardener were produced. All of specimens were controlled mass and density. The specimens were classified into 2 types: 1) thin type with a size of 3.5x14x1 cm in order to test the flexibility 2) thick type with a size of 6.5x6.5x20 cm for testing the ability to absorb energy. The test results showed that the specimen produced from sugar cane and husk using adhesive bonding able to receive bending stress and modulus of elasticity more than other specimens up to 80.63% and 69.19% respectively. While the ability to absorb energy from work piece made from pineapple leaf fiber and husks using polymer bender was able to absorb energy more than other work pieces 51.58%.

The purpose of this research are to investigate 1) personal factors of students majoring in Hotel and Tourism at Santirat Vocational College. 2) The students’ knowledge of trans fatty acids. 3) The students’ consumption behavior of trans fatty acids. 4) The relationship between the personal factors (gender age education average monthly income of students) and their knowledge of trans fatty acids. 5) The differences of consumption behavior among gender age education and average monthly income of students. The samples are 254 of vocational students. The questionnaire was used to collect the data. The statistics used to analyze data in this research were frequency percentage Mean Standard Deviation Chi-Square (χ2) t-test and ANOVA. The data was analyzed by statistical tools. It was found that most students knew very little about trans fatty acids. They sometimes consumed food with trans fatty acids. The finding also found that there were a relationship between knowledge of trans fatty acids and personal factors; gender age education and average monthly income of students with statistically significant level at .05. It was also found that different gender had different consumption behavior whereas age education average income of students were not different with statistically significant level at .05.

Nowadays car is one of important factors for the human life whereas critical traffic dramatically effects on risk of accident between cars and pedestrians. Therefore the road accident is the enormous loss of human resources. Regarding this problems the lifted mechanism of vehicle hood was concerned and installed on the vehicle hood simulator to mitigate the severe accident in this project. To achieve this the energy absorption was established to decrease the injury of pedestrians by the gap increase between the bottom edge of hood and the engine valve cover. This solution can increase the ability of energy absorption during an accident moment. There were 8 steps of hood gap in this study to in the experimental works indicated by Head Injury Criterion HIC from head-form. The testing program was referred by Pedestrian Protection Test Procedures in EURO NCAP. From the experimental works the increasing gap between the bottom edge of hood and the engine valve cover tends to decrease the values of HIC. By the lowest of HIC the 4th gap is 18 cm of space representing 90.17 and 208.06 of HIC15 and HIC35 respectively. In consequence of experiment the gap between the bottom edge of hood and the engine valve cover plays a role on the HIC value in which it can mitigate the severe injury of pedestrian on accidental way whereas the lifted up mechanism of hood are ability as conjecture.

The purposes of the study on nutrition knowledge of primary school students of Anuban Khon Kaen School Khon Kaen were to 1) study the nutrition knowledge of primary school students and 2) compare their nutrition knowledge. The samples were 363 Prathom Suksa 4 to 6 students in Khon Kaen kindergarten sampled by multi-stage sampling. The instruments used were four-choice quizzes with 30 question items. The reliability of the questionnaire was .8968. The collected data were analyzed by frequency percentage mean independent sample t-test ANOVA F-test and Scheffes method. The study revealed as follows. 1) Nutrition knowledge of primary school students at Anuban Khon Kaen School Khon Kaen in the overall was at the highest level. 2) The difference of nutrition knowledge between boy and girl primary school students at Anuban Khon Kaen School Khon Kaen was statistically significant at the .05 level. 3) Prathom Suksa 4 students and Prathomsuksa 5 students had a statistically significant difference in nutrition knowledge at the .05 level. Prathom Suksa 4 and Prathom Suksa 6 students were different in nutrition knowledge with statistically significant at the .05 level.