<![CDATA[Background: The development of digital technology has changed food consumption patterns, including through Online Food Delivery (OFD) services, which provide convenience in obtaining food. This convenience may influence dietary patterns and nutritional status among university students, including nutrition students who have knowledge related to food and nutrition. Purpose: This study aimed to determine the relationship between Online Food Delivery use and dietary patterns with nutritional status among students of the Nutrition Study Program at Universitas Mitra Indonesia. Method: This quantitative study employed a correlational design with a cross-sectional approach. The study population consisted of 170 active students of the Nutrition Study Program at Universitas Mitra Indonesia in the 2022–2025 academic years, with a sample of 132 respondents selected using purposive sampling. Data on OFD use were collected using a questionnaire, dietary patterns were assessed using a Food Frequency Questionnaire (FFQ), and nutritional status was determined based on Body Mass Index (BMI). Data were analyzed using the Pearson Chi-Square test and Spearman's Rank correlation test. Results: OFD use was most frequently categorized as moderate (37.1%), dietary patterns were predominantly categorized as moderate (35.6%), and nutritional status was most commonly classified as normal (39.4%). The Pearson Chi-Square test showed significant relationships between OFD use and nutritional status and between dietary patterns and nutritional status (p<0.001). Spearman's Rank correlation showed a strong positive relationship between OFD use and nutritional status (r=0.597; p<0.001) and between dietary patterns and nutritional status (r=0.667; p<0.001). Conclusion: There were significant relationships between Online Food Delivery use and dietary patterns with nutritional status among students of the Nutrition Study Program at Universitas Mitra Indonesia. Practical nutrition education regarding healthy food choices through OFD services should be strengthened as an effort to promote healthier dietary patterns and prevent nutritional problems among university students.]]>
