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This study aims to develop guidelines to improve the food service provision at a secondary school in Nonthaburi Province. This research investigated the relationship between students’ personal factors, their consumption behaviors and satisfaction with their school food service program by conducting a survey using a questionnaire. Moreover, in-depth interviews were conducted with the school executives, and a focus group discussion was conducted involving the school teachers and the head of the service provision. Results show that male students have the consumption behaviors in both positive and negative ways more often than those of female students. Students with rather slim and normal fgures have better hygienic food consumption behavior than that of slim, chubby and fat students. Most students are highly satisfed with the meal provision program of the school in terms of food menu, cleanliness and hygiene, but have suggestions for improvement. After considering the information from the school executives, teachers and personnel all of which were satisfed with the food provision program, and also the information from food service providers, the researchers propose the guidelines for the program with the emphasis on providing food with high and complete nutrition values based on the nutrition principles to students by maintaining good hygienic management, redesigning the food appearance to be more appetizing and up-to-date, improving the food menu to be more appropriate, and instilling the students’ food consumption habits and manners, and hygienic food consumption behaviors to ensure that the they will grow up healthy with good behaviors in food consumption.
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