Intuitive Eating (IE) theory posits eating in response to internal hunger, and satiety cues minimize impulses to over-consume foods. To assess this relationship, 758 university students (55% male) completed the Intuitive Eating Scale 2 (IES-2) and the Diet History Questionnaire II (DHQ). The IES-2 includes a total score and four subscale scores; unconditional permission to eat (UPE), reliance on hunger and satiety cues (RHSC), eating for physical rather than emotional reasons (EPR), and body food choice congruence (BFCC). Using multiple regression analysis, IE total was not related to diet quality. EPR (ß =0.10, p [less than or equal to] 0.01) and BFCC (ß =0.29, p [less than or equal to] 0.001) were positively related to diet quality. UPE (ß = -0.15, p [less than or equal to] 0.001) and RHSC (ß = -0.08, p [less than or equal to] 0.05) were negatively related to diet quality. This study found an antipodal relationship between the subscales of IE and diet quality among university students.