<![CDATA[Nutritional knowledge is often assumed to shape food-related decisions, yet its translation into daily menu choices among Culinary Arts students remains underexamined. This study aims to determine the level of nutritional knowledge, identify the tendency of healthy menu choices, and analyze the relationship between nutritional knowledge and healthy menu choices among students of the Culinary Arts Concentration, Department of Family Welfare Education, Faculty of Engineering, State University of Manado. A quantitative approach with a correlational design was employed. The population comprised 17 active students, all of whom were recruited through total sampling. Data were collected using a nutritional knowledge test and a healthy menu choice questionnaire, and analyzed using the Kendall's Tau-b correlation test. Results showed that 16 students (94.1%) had good nutritional knowledge and 1 (5.9%) had sufficient knowledge, while healthy menu choices were categorized as good in 4 students (23.5%) and sufficient in 13 students (76.5%). The Kendall's Tau-b analysis yielded a correlation coefficient of -0.030 with a significance value of 0.883 (p > 0.05), indicating no statistically significant relationship between the two variables. It is concluded that although the students possess good nutritional knowledge, this knowledge is not necessarily reflected in their healthy menu choices.]]>
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