Objective: The aim of this study was to determine the knowledge and attitudes of midwifery, nutrition-dietetic, and nursing students about natural functional foods in Ege University Faculty of Health Sciences and Nursing Faculty. Materials and Methods: The universe of this descriptive study was composed of midwifery, nutrition-dietetics, and nursing fourth-year students studying at Ege University in the 2019-2020 academic year. It was determined that 442 students; 83 in the Midwifery Department, 67 in Nutrition and Dietetics, and 292 in the Nursing Department received education in the 2019-2020 education period in which the data of the study was collected. 86.9% (n=384) of these students could be reached. These students receive education 19.8% (n=76) in midwifery, 17.2% (n=66) in nutrition and dietetics, 63% (n=242) in nursing department. The dependent variable of the study was knowledge and attitude towards functional foods. Information is defined as having heard of functional foods before and giving at least five examples of these foods. On the other hand, the attitude was assessed by the "Attitude Scale for Functional Food" developed by Özdemir et al. Sociodemographic characteristics, health behaviors, and health perceptions of the students were independent variables. Research data were collected through questionnaires and scales. Descriptive statistics were calculated for all independent variables. In the data analysis, the Chi-Square test, Student T test, and One Way ANOVA was used. Results: The mean age of the study group was found to be 23,03±1,04. 85.9%(n=330) of the students were women and only eight students reported that they were married. Six out of ten students stated that their income was equivalent to their expenses. About half of the students stay at home and the other half stay in the dormitory. The students think that nutrition and food 82.8% and stress with 79.7% are more effective in protecting and improving health. More than half of the students stated that they had never heard of functional food expression before. 37.5% of the research group could not write any functional food names in the five open-ended spaces provided; 8.6% one, 14.3% two, 15.1% three, 11.7% four, and only 12.8% five functional names have written by students. The most known functional foods are; yogurt, kefir, whole grains, citrus fruits, and herbal tea. There was no significant difference among the groups in terms of age. Nutrition dietetics students were able to give more examples of functional foods than nursing and midwifery students. It was found that women had more information about functional foods than men. Functional food information was higher than non-smokers and non-alcohol use. In the last year, there was a statistically significant difference between the students who used non-drug products and those who did not use them in terms of functional food information, and those who used them could write more functional nutrient names than those who did not. The younger age requires more confidence and requires functional foods. Women find functional nutrients more useful and more necessary than men. Those who have more control over their health think that functional foods are more beneficial. Those who stated that food and nutrition were more effective on health consider functional nutrients more than those who stated that they were less effective. Conclusion: This study showed that midwifery, nutrition-dietetics, and nursing students do not have sufficient knowledge about functional foods and the general attitude towards functional foods is positive. There is a significant relationship between functional foods knowledge and attitudes, health behaviors, and control over self-health, department, and gender. The most well-known functional foods are yogurt, kefir, whole grains, citrus fruits, herbal tea, and fish; the least known ones were found as black seed, soy products, mineral water, and radish.