Background: The country of Indonesia is one of the countries facing the problem of lifestyle changes that affect public health factors, especially changes in eating patterns. Changes in eating patterns a lot about students because they have a lot of busy and busy activities that disrupt the student's diet. Knowledge and behavior greatly affect student diet. So knowledge and behavior play an important role in the formation of student actions in selecting food ingredients. Research Objectives: The purpose of this study was to identify and identify the level of dietary knowledge of third-degree’s faculty of hospitality students of gastritis at one of the Indonesian private universities in the western part of Tangerang. Research Methods: The research will be conducted using quantitative descriptive research methods. The research sample was 46 people. The research instrument used a questionnaire which have been tested for validity and reliability. The sampling technique used is accidental sampling and the data analysis technique used is univariate data analysis.. Result: The level of knowledge of respondents is good with the number of respondents that is 25 respondents (54.34%). The level of positive behavior is as much as 25 respondents (54.34%). Recommendations: students can further enhance and implement good eating behavior in preventing gastritis.