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The use of gadgets in the current era of globalization has become a concerning trend, especially among preschool children, leading to addiction and detrimental effects on their physical, psychological, and emotional health. It has also resulted in increased social isolation and hindered development. The impact of this trend is significantly influenced by the roles of parents, family, and the surrounding environment. This study aimed to determine the effectiveness of health education using modules on the benefits of storytelling and coloring therapy in enhancing parents' knowledge, attitudes, and behaviors regarding prudent gadget use in preschool children. The research design was a pre-post quasi-experiment without a control group. The population comprised parents with preschool children attending 11 public kindergartens in Samarinda City. A total sampling method was utilized, resulting in 303 respondents. Health education intervention occurred after the pre-test, followed by one month of assistance and a subsequent post-test. The research instrument was a questionnaire adapted from the theory of planned behavior, assessing parents' knowledge, attitudes, and behaviors related to providing gadgets to children. Data analysis included univariate and bivariate analyses using the Wilcoxon test. The results indicate a significant influence of health education using modules on the benefits of storytelling and coloring therapy on parents' wise gadget use in preschool children (p-value < 0.005). Thus, health education for parents on prudent gadget use in preschoolers is highly recommended, particularly during parent meetings at school.

Labor pain is a manifestation of the contraction (shortening) of the uterine muscles. Non-pharmacological treatment in pain management, namely deep breathing relaxation and counterpressure massage is an alternative method and a new trend that can be developed. This study investigated the effectiveness of deep breathing relaxation and Counterpressure massage in alleviating labor pain during active phase I. Employing a quasi-experimental design with a two-group pre-test post-test approach, 30 postpartum mothers from June to July 2021 were consecutively sampled. Deep breathing relaxation (5 times for 3-5 minutes) and counterpressure massage (3 times for 30-90 seconds) served as the independent variables, while pain intensity during the first active phase was the dependent variable. Utilizing the Wilcoxon and Mann Whitney tests at a 5% significance level, significant reductions in pain intensity were observed after both interventions (p-values: 0.002 for deep breathing, 0.046 for counterpressure massage). These non-pharmacological methods, enhancing endorphin release, contribute to relaxation and pain intensity reduction during labor. The findings underscore the potential of integrating deep breathing relaxation and counterpressure massage as effective approaches in non-pharmacological labor pain management.

Moringa is a type of food that is very useful and contains many nutrients, both macronutrients and micronutrients that have been widely used in dealing with malnutrition especially in pregnant women and can improve the immune system. In developing countries Ice cream is the most popular food and is very popular with all circles of society because it tastes very good and, soft texture and contains substances nutrition and can be one of the media in improving nutrition. To determine the acceptability and analysis of the Fe content of ice cream with the addition of Moringa leaves. This type of research is experimental with pre test and post test group designs, which are given adding Moringa leaves to the manufacture of ice cream with some concentration. Research on texture, as well as aspects of taste and value weighting results, the best formulation of ice cream with the addition of Moringa leaves is F1 compared to F2, F3, and F4, namely with a value of F1 60, F2 46.06, F3 42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower at 54.65. Results of Iron (fe) analysis Ice cream with the addition of Moringa leaves increased from 3.3% to 4.1% This happened after the addition of 30 grams of Moringa leaves. From the results of the acceptability research on aspects of color, aroma, texture, and taste, the best formulation of ice cream with the addition of 30 gr Moringa leaves is F1 compared to F2, F3, and F4, namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower at 54.65. There is an increase in Iron (Fe) content in ice cream with the addition of 30 g Moringa leaves which is 0.0888 g, compared to without the addition of Moringa leaves or 0 g which is 0.0686 g.