This paper attempts to find out if the education of female students of a secondary school of catering has had any effect on the improvement of their diets. The research shows that the diets of first-grade students provides the recommended dietary allowance for energy and nutrients to a greater, yet still insufficient extent than the diets of higher grade students. The results of the statistical analysis showed, that among 23, only in a few causes of nutrients, differences between percentage of recommended intake were significant. The consumption of energy, water-soluble vitamins and minerals, mainly calcium, copper and magnesium has been insufficient to satisfy the recommended dietary allowances. The intake of fat-soluble vitamins (A and E) has been sufficient or even higher than the recommended dietary allowance while that of sodium several times exceeded the low normal range in the case of all female students under study.
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