Background: Gastritis is inflammation of the gastric mucosa, this disease increased among students due to irregularities in diet, spicy food, stress and food contaminated with H.pylori bacteria. Preliminary data result that the increased activity makes students not regulate eating patterns properly, eat spicy, sour, and fizzy foods and some complain of symptoms related to gastritis such as pain in the pit of the stomach, nausea, and vomit. The purpose of research: to descript the knowledge and behavior of prevention of gastritis. Research methods: Descriptive quantitative research design with cross sectional approach to students with a population of 416 respondents, purposive sampling technique using Slovin formula obtained 204 respondents using a questionnaire research instrument. Results: the majority of knowledge about gastritis is in the good knowledge category that is 86.3%, the moderate category is 13.2% and the low category is 0.5%. The majority of gastritis prevention behavior is in the moderate category 73%, bad category 26.5% and good category 0.5%. Characteristics of respondents were dominated by female 74.5%, and the majority of respondents were 20 years of age as many as 46.1%. Recommendation: for further researchers, recommended to seek the relationship between knowledge and behavioral prevention of gastritis.