Di Indonesia, diare penyebab kematian balita kedua terbesar (SKRT, 2007). Rata-rata prevalensi diare di Provinsi DKI Jakarta 8%. Jakarta Utara prevalensi diare 10,2% (Riskesdas, 2007). Studi kasus kontrol diare balita berumur 2-59 bulan di Kecamatan Cilincing tujuh faktor risiko dapat dibuktikan berpengaruh: kualitas bakteriologis air minum, kualitas bakteriologis makanan balita, kualitas bakteriologis tangan ibu/pengasuh balita, kondisi higiene sanitasi makanan, kondisi jamban keluarga, perilaku cuci tangan ibu/pengasuh balita, penyakit penyerta dan satu faktor risiko tidak dapat dibuktikan: status ekonomi keluarga. Faktor risiko paling berpengaruh: kualitas bakteriologis makanan balita OR 4,945(95% CI 2,014-12,141), perilaku cuci tangan ibu/pengasuh balita OR 5,155 (95% CI 2,974-8,936) dan kondisi higiene sanitasi makanan OR 2,643 (95% CI 1,514-4,615). Upaya penanggulangan diare antara lain dengan pengelolaan makanan yang sehat dan aman melalui praktek higiene sanitasi makanan di rumah, membudayakan cuci tangan pakai sabun di masyarakat.

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Diarrhea is one of the second biggest cause of deaths in Indonesia (SKRT,2007). The average prevalence of diarrhea in DKI Jakarta Province is 8%. Prevalence of diarrhea in North Jakarta is 10,2% (Riskesdas, 2007). Study of Case Control of diarrhea on children under the age of five 2-59 months in District Area of Cilincing, show that seven risk factors that can be proved. They are bacteriological quality of drinking water, food, hand quality of Mother/Caretaker, food hygiene and sanitation condition, sanitation conditions (Latrine), hand washing behaviour of Mother/Caretaker, involved diseases, one of risk factor which is unproved is family economic status. The most risk factor that influencing the diseases are bacteriological quality of food under the age of five OR 4,945 (95% CI 2,01-12,141), hand washing behavior of mother/caretaker OR 5,155 (95% CI 2,974-8,936) and food hygiene sanitation condition OR 2,643 (95% CI 1,514-4,615). Prevention of diarrhea can be done by controlling hygienic and safe food through food hygiene sanitation pactice in household, and habit of hand washing by soap in community.