The consumption of fruits and vegetables for the prevention of diseases has long been known because their phytochemicals and antioxidant nutrients provide protective benefits and defensive roles against oxidative damages that lead to human diseases such as cancers, cardiovascular disease, diabetes and others. This study is geared at observing ratings habits of college students enrolled at California State University, Los Angeles (CSULA). The CSULA students were chosen due to the fact that their ethic compositions were similar to those of the Greater Los Angeles Areas. The objective was to observe fruit and vegetable intake by male and female college students in association with their body max index (BMI). The hypothesis was that there would be an inverse relationship between fruit and vegetable intake and the BMI. The study consisted of one hundred college males and females. Data was obtained from three-day diet records and an additional 24-hour food intake record with a one-day activity journal submitted by the students as a required assignment for nutritional science courses. There was a significant negative correlation between BMI and fruit and vegetable intake among the total group. This negative correlation between the two variables was also found in the female subjects, although not statistically significant. There was no correlation found in the male group due to a small sample size. An independent T-test revealed that the average fruit and vegetable intake was higher for females in comparison to the males (P<0.01). Both genders consumed less than five servings per day as recommended. Whereas the average BMI of males were higher than those of the females, no statistical significances were found between genders. The average consumption of fruits and vegetables as well as mean BMI was analyzed among the different ethnic groups. As a group the Asians had a significantly lower mean BMI and higher average intake of fruits and vegetables compared to subjects of all other ethnicities. Further nutrition education to promote fruit and vegetable consumption is recommended to protect the general health of college students.