The tertiary education setting provides a conduit for health promotion and an opportunity to develop independence and to learn life skills. Consequently, universities have the potential to significantly and positively affect the lives and health of their members. Students and staff may have good knowledge and awareness of the dietary factors that determine health but are often subjected to academic pressures and food environments that are not conducive to making healthy food choices. Research suggests that there are some useful interventions that may assist students and staff in making healthy food choices. These include nutrition messages, providing healthy food options, and portion size control of unhealthy foods. The inclusion of self-regulation components in the curriculum for students, including self-monitoring and goal setting, may maximise outcomes. In this chapter, we focus on understanding the role of diet and nutrition on physical and mental health. We also explore the factors that influence healthy food choices in the education setting, and we review the evidence for nutrition interventions in this setting.