Background: Pulmonary TB patients in Indonesia increase from 1997 to 2014. In 2013 cases of pulmonary TB in children and toddlers have started to be detected in children with age group < 1 year as much as  ‰, children with age group 1-4 years as many as 4‰ and children with 5-14 years age group as much as 0.3‰. Purpose: This study aimed to determine the factors that associated with the incidence of pulmonary tuberculosis in Sibuhuan Hospital. Methods: This research used crossectional design and conducted in RSUD Sibuhuan Padang Lawas. The population in this study was all children aged 0-5 years who came treated to lung clinic Sibuhuan RSUD as many as 55 children. Analysis of this study was using chi-square test and measured Pravelence Ratio (PR) to analyze factors related to childhood tuberculosis incident. Results: Children with pulmonary tuberculosis occurred in respondents with male gender as many as 33 children (60%), normal nutritional status as many as 35 children (63,60%), low socioeconomic counted 32 children (58,2%), not getting BCG immunization as many as 32 people (58,2%). There was association between nutritional status (PR = 3,31; 95% CI =1,83 < PR < 5,98), sosioeconomic (PR= 5,51; 95% CI =1,88< PR< 16,182), and BCG immunization (PR = 2,59; CI = 1,15 < PR < 5,33) with incidence of childhood tuberculosis in RSUD Sibuhuan. Conclusion: There was significant between nutritional status, socioeconomic and BCG immunization with incidence of childhood tuberculosis in RSUD Sibuhuan.

Overweight and obesity are increasing in Indonesia, and these conditions pose a growing threat to people with non-communicable diseases. This study aimed to show the difference in obesity among respondents who consume snacks compared to respondents who have the habit of eating breakfast with three choices to select from: always, sometimes, or never. This comparison was done to analyze the relationship between breakfast habits and snack consumption. This cross-sectional study collected data using a survey on 26 – 27 November 2021. The sample population included the entire academic community of the Universitas Islam Negeri Sumatera Utara, Medan. The sample was determined by an accidental sampling technique. Research instruments were used in the form of questionnaires, microtoise and weight scales to measure the anthropometrics of height and weight. Descriptive data analysis used normality tests and because the data were not normally distributed, the Kendall and Kruskal Wallis tests were done. The results of this study indicated that 38 respondents have overweight status (17.9%), 36 respondents (17.0%) obesity I, 18 respondents (8.5%) obesity II, and 26 respondents (12.3%) underweight. There was no significant difference in obesity among respondents who have the habit of eating breakfast always, sometimes, and never, with p-value of 0.793.There was a significant difference in obesity among respondents who have the habit of eating snacks never, sometimes, and always with a p-value of 0.014. Although snacking can sometimes lead to obesity, generally the fatting types of snacks consumed are cakes and fried foods. In conclusion, limiting snack foods such as cakes and fried foods can reduce obesity. It is recommended to replace the consumption of these snacks with fruits and vegetables.

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<em><span>Infused water is a healthy drink that contains minerals and vitamins obtained from a mixture of ingredients in infused water, such as fruit and spices. Infused water can be used as an alternative for people who have difficulty consuming only mineral water. Infused water has a variety of additional flavors in mineral water so that people who consume it do not get bored with the taste of mineral water.</span><span>The purpose of this study was to compare the characteristics of infused water stored at room temperature (31⁰C) and refrigerator temperature (4⁰C) and how long the infused water can last at room temperature and refrigerator temperature. This research method is experimental, with temperature and storage time factors consisting of 6, 12, 24, 48, and 72 hours, then organoleptic tests are carried out. The results obtained based on a good temperature and time to make infused water are 48 hours or two days at a refrigerator temperature of 4⁰C and 12 hours at a temperature of 31⁰C and 4⁰C, for the taste and aroma of good quality infused water is at a temperature of 4⁰C. Suggestions in making infused water, the longest storage is 2 days without refill, if there is a refill, you should use infused 12 hours</span></em>