The breakfast consumption of vocational certificate students in Kanchanaburi Vocational College

Abstract

The purposes of this research were 1) to study the individual factors of Vocational Certificate students in Kanchanaburi Vocational College, 2) to study of the breakfast meal knowledge of the students, 3) to study their category of breakfast consumption, 4) to study the relationship between the students’ individual factors and category breakfast consumption, and 5) to study the relationship between the breakfast knowledge and breakfast consumption of the students. The target group was 285 Vocational Certificate students. The employed research instrument was a questionnaire. The statistical methods used in analyzing the data were frequency, percentage, mean, standard deviation and chi-square. Stratified random sampling was used in this research. The results show the following: 1) regarding the individual factors of the students, the main target group is female students aged 16 years in Vocational Certificate Year 1, who study in the Business Computer department; the parents of the main target group are employees; the students receive 50-100 baht per day from their parents; and their Body Mass Index is normal; 2) the students’ knowledge of breakfast consumption was at a very high level; 3) the reasons for their choice of breakfast are convenience and quickness; they prefer one-dish meals; the cost ranges from 31 to 40 baht; meals with little taste were consumed; the place of purchasing is the college canteen; positive influences were the cleanliness of sellers, freshness of food, and use of ceramic plates; 4) the individual factors had a strong correlation with category breakfast consumption, with a significance at the 0.05 level; and 5) the students’ knowledge about breakfast category correlated with their consumption in relation to daily consumption, the consumption of blade loin, food with crispy mixed or vegetable in a main dish, consumption of fast food meal for breakfast, drinking a substitute for the meal, and consuming snacks for breakfast, with significance at the 0.5 level.