The prevalence of overweight and obesity is increasing at an alarming rate. Data from The National Health and Nutrition Examination Survey (NHANES, 2003) indicated 64% of U.S. adults are considered overweight, with 30% classified as obese. Obesity-related diseases, which include, heart disease, stroke, hypertension, cancer, and type II diabetes, cost the nation an estimated $117 billion in 2001. The USDA and American Dietetic Association have sited frequent consumption of over-sized food portions, combined with sedentary lifestyle and diets high in fat, as the leading contributors to obesity and related diseases. The transition into college life poses a significant challenge for young adults. Accepting responsibility for food selection and portion sizes, combined with a limited budget and irregular schedule, pose the potential for the establishment of lifelong unhealthy eating patterns. Research regarding the dietary habits of college students is limited. Therefore, the focus of this research was to determine college age student’s awareness of healthy portion sizes and the influence this knowledge has on dietary consumption behaviors. Participants included 780 students attending Sam Houston State University, Texas, during the fall 2003 semester. Participant completed the Awareness of Portion Sizes among College Students survey. The survey included questions regarding nutrition and exercise along with portion size consumption. Recognition of appropriate portion sizes was determined utilizing the American Dietetic Associations Portion Photos of Popular Foods book (1997). The results of this study showed that a majority of college students could identify the correct portion size of individual foods, yet they still choose to consume more than the recommended amount. Foods typically consumed by college students that were reported as being eaten in over-sized portions included: baked potatoes (50.5%), cereal (52.3%), cheese (49.9%), chicken nuggets (53.9%), French fries (40.5%), macaroni and cheese (76.6), salad dressing (67.7%), Spaghetti (37.9%), and beer (10.6%). In addition, 47% of the participants reported not meeting the American College of Sports Medicines exercise guidelines of at least 20 to 30 minutes, three to four times per week. Results of this investigation indicate that knowledge of appropriate portion sizes is not an accurate indicator of actual consumption patterns. Foods consumed in over-sized portions were typically high in fat and calories while low in fiber. This dietary behavior may lead to obesity and its related diseases if continued throughout adulthood. These findings reinforce the need for mandated health courses focusing on nutrition, physical activity, and behavior modification in college programs. Keyword(s): college level issues, health promotion, wellness/disease prevention