http://repository.rmutp.ac.th/handle/123456789/292 Green - Trends in Foods, Crafts, Fashion & Textiles Wed, 03 Sep 2025 22:14:22 GMT 2025-09-03T22:14:22Z http://repository.rmutp.ac.th/handle/123456789/310 Traditional Knowledge Based Ecotourism in Bali Harmini, Anak Agung The global tourism industry has been slow to respond to major environmental changes and critical conservation needs of the 21st. The Balinese industry is no exception. It is poorly equipped to deal with environmental change. But it is critical that it does so. The industry is dependent on a high quality and sustain environment. It is time for the industry to invest in skill and competencies to underpin sound environmental management. As the famous tourist destination in the world, Bali tries to create traditional knowledge based ecotourism concerning with the government planning in 2009 about creative economic, because by these activities, ecological, cultural, and economic sustainable can be expected. Tourism industry is one of “T” in global issues in the 3rd millennium. The other T are: Transportation, Telecommunication, and Technology. For Indonesia, especially Bali, the tourism industry is the only priority sectors which can compete in globalization. Because of the various unique Balinese culture are considered to be a famous tourist attraction in the world. Concerned with this condition Balinese government from the beginning introduces tourism as “Cultural Tourism” with the soul of Hindu Religion. Mon, 13 Jul 2009 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/310 2009-07-13T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/309 The Study on Knowledge, Attitude and Consumption Behavior about Healthy Food of High School Teachers in Nontaburi Province Kumdar, Benjamas; Charoenchai, Amornrat The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher in Nonthaburi that influenced their behaviors. Questionnaires were used as a tool for collecting the data, and the data was analyzed by using percentage , mean, standard deviation , t-test, f-test , and Pearson correlation (r). Most of the responders of this research were female. Age group was between 51-60 years old. Height group was between 151-160 centimeters. Weight group was between 51-60 kilograms. The majority of their salaries were between 28,001-33,000 Baht. The level of personnel sickness was low. The level of understanding of how to consume healthy food was high. The attitude of consuming healthy food was high level. But the behavior of consuming healthy food was mostly at moderate level. According to the study of relationship between the individual of personal factor and health care factor, the results were: there was relationship between sex and behavior of consuming healthy food, statistically significant at the .05 level. Moreover, the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher showed that it had an impact on their behavior which was statically significant at the .05 level. The objectives of this research were ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that impacted their behaviors. Mon, 13 Jul 2009 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/309 2009-07-13T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/308 The Study of Nutrition Knowledge, Consumption Behavior, and Nutritional Status of Kluaynamthai Bangkok Personnel Thongnun, Supaluck; Charoenchai, Amornrat This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency, percentile, mean, and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 %, 6.78%, 0.42% and 0.42% had nutrition knowledge at good, average, meet criteria and under criteria, respectively. The average of 2.91 of the group had good consuming behavior, and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05. This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects. Mon, 13 Jul 2009 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/308 2009-07-13T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/307 The Study of Instant Pad Thai Powder Processing Auppathak, Chaowalit This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then, the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder, Pad Thai Noodles with regular Pad Thai sauce, and Pad Thai Noodles sold in general market. Randomized Complete Block Design, RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next, the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30, 35, 45, and 55 degree Celsius. Then the product was studied to evaluate the physical, chemical, microorganism, and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33, smell = 7.30, taste = 7.90, texture = 7.57 and total = 7.40. The amount of microorganism, yeast, and fungus were at the safe level to comsume. The purpose of this research was to: (1) To study temperature of hot wind and the proper quantity of Molto dextrin used in spray drying the Pad Thai sauce. (2) To study and compare Pad Thai powder to the original Pad Thai sauce and the locally sold Pad Thai. (3) To study shelf life of Pad Thai powder. Mon, 13 Jul 2009 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/307 2009-07-13T00:00:00Z