Tropical disease is a disease that must get serious attention because the incidence of this disease is getting higher, and the area of distribution is more expansive. Several tropical diseases with high morbidity rates, especially in developing countries and regions with tropical and subtropical climates, include diarrhea, pneumonia, upper respiratory tract infections (URTIs), tuberculosis (TB), and other diseasesThis study aims to identify the direct infectious tropical diseases and their priority determinants in Southeast Sulawesi Province Indonesia. This study is a descriptive study that aims to collect data and information related to the presence of priority tropical diseases in Southeast Sulawesi Province Indonesia. Research data was obtained from the Health Profile of Southeast Sulawesi Province, Indonesia in 2020. This study is a descriptive study that aims to collect data and information related to the presence of priority tropical diseases in Southeast Sulawesi Province Indonesia. The primary sources of this research data are books: Health Profile of the Republic of Indonesia, Indonesian Basic Health Research Results Report, and Southeast Sulawesi Provincial Health Office Profile 2019, as well as several relevant journals. Priority tropical diseases that occur in Southeast Sulawesi Province include URTIs (prevalence 2.77%), diarrhea (prevalence 5.5%), pneumonia (1.59% prevalence), tuberculosis (1.59% prevalence), and hepatitis (prevalence 0.66%). The determinants of the five priority tropical diseases found included environmental, behavioral, and socioeconomic factors. Priority tropical diseases in Coastal Area Southeast Sulawesi Indonesia are direct-communicable diseases, namely URTIs, diarrhea, pneumonia, TB, and hepatitis, with environmental, behavioral, and socioeconomic factors as determinants. Further research is needed regarding the main determinants of tropical diseases in Southeast Sulawesi

Nutritional knowledge is knowledge about food and nutrients, sources of nutrients in food, food that is safe to consume so that it does not cause disease and how to process food properly so that the nutrients in food are not lost and how to live healthily. One of the factors that influences eating patterns is the level of nutritional knowledge. A person's level of nutritional knowledge influences eating behavior in choosing food which determines whether it is easy for a person to understand the benefits of the nutritional content of the food consumed. The aim of this research is to determine the relationship between nutritional knowledge and instant noodle eating patterns among Papuan students at Halu Oleo University. This research uses quantitative research and the type of research is observational analytics with a cross sectional design. The results showed that the majority of respondents had a poor level of nutritional knowledge (75%), while only 25% of respondents had high nutritional knowledge. This shows that even though students are in a higher education environment, their knowledge about nutrition still needs to be improved. Most respondents (52%) consume instant noodles 2-3 times a week, with the main reasons being ease of preparation (65%) and affordable price (20%). This consumption is more dominant among students who live in boarding houses or dormitories compared to those who live with their families. It is hoped that this research will be useful for subjects to balance their eating patterns and have self-control because the majority of subjects have uncontrolled eating patterns due to living in boarding houses or dormitories so that their body health continues to be maintained. Apart from that, subjects can also pay more attention to nutritional balance in consuming food in order to achieve optimal nutritional status.
 

Instant Noodle Consumption Education Among University Students is a program aimed at raising awareness of the dangers of excessive instant noodle consumption and the importance of a balanced diet. A situational analysis using a questionnaire based on the Health Belief Model (HBM) provided foundational information on students' perceptions of instant noodles, serving as the basis for developing educational media. Next, a combination of poster and educational video media was used to encourage students to limit their instant noodle consumption. Educational content was shared through the social media platform Instagram to reach a larger student audience, leveraging this platform's capacity for rapid and widespread information dissemination. The results showed an increase in students' awareness about balanced nutrition and the health impacts of instant noodles. Ongoing education is expected to help foster healthier eating habits among students.