Poor eating habits are an important factor in the emergence and development of chronic non-communicable diseases that are the leading public health problem. Health workers are ambassadors of promoting health and healthy living habits. Acquiring knowledge insight and food choice criteria allows us to get a clear picture of the areas in which we have to act. Numerous studies have been conducted concerning food knowledge and criteria affecting food selection. However, the results of research, especially with healthcare professionals in Croatia, are scarce. The aim of this study was to evaluate nutrition knowledge and its correlation with the criteria for food choice among students of the University of Rijeka health studies. In addition, the aim was to examine the correlation between dietary knowledge and food choice criteria with individual sociodemographic factors. The survey was conducted in the period from 21 March to 26 April 2019. About fifty two students (128 women and 24 men) participated in the study. The average age of respondents was 34 years (22-63). The following measuring instruments were used in the research: A general data questionnaire that collected data on sex, age, body weight and height, health status, material status, and housing; modified version of »General Nutrition Knowledge Questionnaire (GNKQ; Parmenter and Wardle, 1999)« and adapted »Food Choice Questionnaire« (FCQ, Steptoe, Pollard and Wardle, 1995). Data were processed using descriptive and inferential statistics. The average results of »General Nutrition Knowledge Questionnaire« are high. In the section »Understanding of terms« the average value is 10.58 out of the possible 13.0, in the section «Knowlege about food sources», the average value of the results is 18.43 out of the possible 23.0 and in the section »Awareness of diet - diseases relationship« average is 12 , 47 of the possible 16. The results show that students of health studies have good knowledge of food. The most important criterions for choosing the food of the respondents were from the sub-sections «Health and Natural content», »Sensory appeal« and «Price», and ultimately as the least important criterion of »Familiarity, etical concern«. The criterion "Price" is exempt from comparison for low reliability. The correlation results point to the correlation between age and knowledge of nutritional sources and knowledge of »Awareness of diet - diseases relationship« and Health, which results in more age-conscious people having better knowledge of nutrition sources and better health knowledge the influence of food on the development of the disease. The results of this study about nutrition knowledge are higher than the results of other studies. The results on Food Chioce Criteria questtionarie are different from the results obtained in similar studies. Most correlation results of given low correlation variables, which is also different from previous study results.Given the results obtained, it would be necessary to examine more in detail the factors that determine the criteria for food selection.