The Generational Differences on The Performance of Village Health Volunteers Under The “Village Health Volunteer: Family Doctor Model” Policy, Muang District, Chaiyaphum Province

2026-03-19T09:36:14+07:00

Despite increasing policy emphasis on digitally supported community health services under the Thailand 4.0 initiative, limited evidence exists on whether Village Health Volunteer (VHV) performance differs across generational groups in local implementation contexts. Objective: This study examined whether operational performance under the "Village Health Volunteer: Family Doctor Model" policy differed across generational groups among VHVs in Muaang District, Chaiyaphum Province. Methods: A cross-sectional survey was conducted among 294 VHVs selected through stratified random sampling. Data were collected using a structured questionnaire with acceptable content validity (IOC = 0.67–1.00) and reliability (α = 0.89) and were analyzed using descriptive statistics and one-way ANOVA. Results: The majority of VHVs (54.08%) belonged to Generation X. Most VHVs demonstrated good overall performance (86.39%), with basic public health service provision achieving the highest mean score (M = 3.59, SD = 0.70). Operational performance differed significantly across generational groups, F(3, 290) = 4.75, p = .003. Post hoc analysis indicated that Generation Y differed significantly from the Baby Boomer and Generation X groups. Conclusions: These findings suggest the need for generation-responsive strategies to strengthen VHV capacity, particularly in relation to digital adaptation and role-specific community health practice.

Development of Instant Khanom-Jeen Curry Paste Cube

2026-05-08T10:11:09+07:00

This research aimed to develop an instant Khanom-Jeen curry paste in a cube form using the foam-mat drying technique to meet the demand for convenience and extend the product's shelf life. The study investigated the optimal conditions for foaming agents and stabilizers, as well as the appropriate amount of glycerin for the cubing process. The results indicated that using 5% carboxymethyl cellulose (CMC) combined with 6% egg white powder was the optimal formulation for producing the curry paste powder, yielding the best physical properties, particularly water absorption and water solubility characteristics. For the cube formation, adding 12% glycerin provided the most suitable ratio. At this level, glycerin acted as an effective binder, providing structural strength, resistance to breakage, and good rehydration properties in hot water. Furthermore, the product formulated with 12% glycerin received the highest sensory evaluation scores in all attributes, including color, appearance, texture, and overall acceptability. Regarding microbiological quality and safety, the product maintained a water activity (a_w) of less than 0.60 throughout a 3-month storage period at room temperature, which effectively inhibited microbial growth and complied with the Thai Community Product Standard (TCPS 734/2556). These findings demonstrate that this innovation has a high potential for adding value to traditional local foods and can be further developed for commercial production.

Science and Technology for Emerging Innovations in Praxis

The Generational Differences on The Performance of Village Health Volunteers Under The “Village Health Volunteer: Family Doctor Model” Policy, Muang District, Chaiyaphum Province

Development of Instant Khanom-Jeen Curry Paste Cube