In this study, the eating habits and nutritional status of female students in the last year at Girls' Vocational High Schools in different socio-economic regions of Ankara together with the affect of their having special training in nutrition on their nutrition status were dealt with. Total 293 female student, of whom 147 have had special training on nutrition and 146 have had not special training on nutrition, were included in this research, which covers 2 Girls' Vocational High School determined in lower, middle and upper socio-economic regions in Ankara, According to the results of the research, most of the test mothers (65.41%) and more than half of the fathers (57.14 %) are graduates of primary school. Regarding the students' having a special training on nutrition, the differences among the educational status and professions of the parents are regarded statistically negligible (P>0.05). On an average, the number of individuals in the family is 5.26 ± 0.09 and the number of brother/sister is 2.18 ± 0.61. Age average of the students is 17.42 ± 0.05years, height average is 159.03 ± 0.34 and weight average is 53.94 ±0.44. That the nutrition training does not make a difference in the average of height and weight was determined with the statistical analysis (P>0.05).IV Upon the evaluation done according to the Body Mass Index, it was determined that 71.33 % of the students have an average weight, whereas, 21.50 % of them slim and 7.16 % of them is overweighty. 58.70 % of the students are interested in sports and the most favourite sport among the students is walking (33.79 %). The relationship between sports and having nutrition tra ining is considered to be significant (P <0.05). 62.46 % of the students have their meals three times a day, whereas, 24.57 % of them have two times a day and 10.92 % of them have four times a day. 61.9 % of the students skips breakfast, 40.6 % lunch and 23.55 % dinner in different frequancy. 83.62 % of the students have their breakfast at home. 52.22 % of them have their lunch at canteen or cafeteria, whereas 42.66 % of them bring their meal from home. Al most all of the students (98.98 %) diner at home. Bread, cheese, fruit, yoghurt and vegetable are the most used up foods among the stu dents, whereas, offals, grape-molasses, fresh butter and fish are the least used up ones. The most used up beverages are tea and coke. Upon the pointing, the students who have special training on nutrition mostly use up fruit, vegetable, macaroni, beans, meat.chicken, dessert with milk, ayran, honey, grapemo- lasses, offals, milk, potatoes, dessert with cream, meat and hamburger. However, the most used up foods are bread, fresh butter, margarine and tea among the students who have not special training on nutrition. Additionally; in both groups, consuming frequency of meats, beans and milk is lower whereas of vegetable and fruit is higher. The students having and not having special training on nutrition consume orderly ; Energy 1757 ± 39.6 kcal, 1580 ± 5.19 kcal, protein 58.02 ± 1.81 g, 50.57 ± 1.86 g, calcium, 568 ± 25.5 ± mg, 474 ± 23.6 mg, iron 9.98 ± 0.38 mg, 8.82 ± 0.47 mg, vitamin A, 6120 ± 482 1U, 4587 ± 369 I, tiamin 0.75 ± 0.03 mg,0.065 ± 0.03 mg, riboflavin 0.92 ± 0.04 mg, 0.72 ± 0.04 mg, niasin 10.22 ± 0.46 mg, 8.31 ± 0.51 mg, vitamin C 109.92 ± 7.68 mg, 92.00 ± 6.32 mg. Upon the statistical analysis, it has been determined that there are significant differen ces among the daily average consuming of energy, vitamin A, tiamin, niasin (P < 0.05). protein, calcium and riboflavin (P <0.01) regarding their training status. As the result of the research, nutrition training has a considerable affect on the energy and nutrition elements consuming.