Foods that are consumed in the form of food with a daily diet, without a synthetic component, are defined as functional foods, with nutrients that reduce the risk of disease formation with different factors, health and good condition enhancing properties. The aim of this study is to determine the factors that affect the consumption level, knowledge level and consumption of functional foods related to the perceptions of students studying at KTU Health Services Vocational School. A questionnaire consisting of 7 questions was applied to students. The statistical evaluation of the study was done with SPSS 22.0 program. In the analysis, number-percent distribution, t-test and chi-square analyzes were used. P value below 0.05 was evaluated as statistically significant. As a result of the analysis, it was found that students used functional food (56.8%) because they liked the most taste. In the second place, it is seen that it is used in order to be healthy (40.5%) and third (33.2%) to help digestion. The contributions of the findings to the literature and practice were discussed, the limitations of the study were given and suggestions for future research were presented.