Objective To investigate the food and nutrient intake, physical development, energy expenditure, and physical fitness of military university students, and to evaluate their dietary and nutritional status. Methods A total of 46 undergraduate students majoring in preventive medicine in a naval college were selected as survey objects. Caloric energy, nutrient intake, and physical condition were investigated by dietary survey, physical measurement, energy expenditure survey, dietary nutrition questionnaire survey, and physical fitness test. Results Among the 46 military university students, the intakes of grains, vegetables, fruits, aquatic products, milk and dairy products, vegetable oil and fungi and algae were insufficient, and the intakes of livestock meat and poultry meat were excessive. The average daily energy intake per student was 3 444 kcal (1 kcal=4.184 kJ), which was higher than the upper limit of daily energy intake per person in military standard (3 000 kcal) and average daily energy consumption per student calculated by 24-h life observation method (2 656 kcal). Among the 3 major productivity nutrients, the energy supply ratio of carbohydrates was insufficient (32.8 %, military standard 55 %- 65 %), the energy supply ratio of fat exceeded the standard (49.8 %, military standard 20 %-30 %), and the protein energy supply ratio was slightly higher (17.4 %, military standard 12 %-15 %). Among the micronutrients, the intakes of phosphorus, sodium and iron exceeded the standard, and the intake of vitamin A was insufficient. The proportions of overweight/obese students (n=13, 28.3 %) and those who failed in physical fitness test (n=16, 34.8 %) were high. The results of the questionnaire survey showed that average score of nutrition knowledge was low (67.4). Conclusion The students' dietary structure is not reasonable, the ratio of the 3 major nutrients is unbalanced, the intake of micronutrients is unbalanced, and the proportion of overweight students is high. It is recommended to reduce the intakes of livestock meat and poultry meat, reduce the use of condiments, increase the intakes of grains, vegetables and fruits, increase the supply of aquatic products and milk and dairy foods, and strengthen the publicity and education of reasonable dietary science.