Background and Objectives: Despite decades of dietary changes, Slovaks do not consume a balanced diet and morbidity on chronic nutrition-related diseases remains high. Our research’s objective was to assess university students dietary habits over 28-year period in relation to gender and trend differences, and to compare them with Slovak RDAs (recommended dietary allowances). Methods: The group consisted of 8,184 medical university students with an average age of 22.7 years (2,723 men-33.3%, 5,461 women-66.7%). This was a quite homogeneous group of young people with potential above-average knowledge of nutritional prevention and principles of healthy eating. Using a 24-hour recall, we annually obtained information about the nutritional consumption of fourth-grade students in the period from 1992 to 2019. Results: The students consumption of fats, potatoes, legumes, sugar, and especially fruit decreased. On the contrary, the consumption of meat, meat products, poultry, eggs, vegetable fats and vegetables increased, as did the consumption of milk and dairy products and pasta among women. Fish and grain products consumption remained mostly unchanged. In comparison to women, men consume more meat, milk, dairy products, fish, eggs, cereals, potatoes, and legumes. Women consume more fruit and fruit products. The consumption of total fats, vegetables and sugar is approximately the same for both genders. Conclusions: Among students, we observe similar trends as in the general Slovak population, with significant intersexual differences. The consumption of meat is quantitatively sufficient, but the structure is unbalanced, the consumption of milk, dairy products and especially fish is insufficient, the consumption of poultry, cheese and eggs is excessive. The consumption of potatoes, vegetables and particularly fruits is critically low, even though the structure has improved. The nutritional consumption of students was not in accordance with the RDAs and intervention is needed. This work was supported in part by the grant KEGA 015UK-4/2022.