Background: Nutritional status among university students is a critical public health issue. Students often face undernutrition or overeating due to social, cultural, and academic pressures. This study aimed to assess the dietary habits and health behaviors of students at Inner Mongolia Medical University to inform targeted intervention strategies. Aim: To examine the differences in dietary patterns among students and their effects on health outcomes. Materials and Methods: A cross-sectional study was conducted among 218 students (133 males, 85 females; ages 19–24) from the 3rd to 5th year of the Clinical Medicine program. Participants were randomly selected. Data were collected via a structured questionnaire based on the “Chinese Resident Dietary Guidelines (2022)” and relevant domestic and international literature. Variables included demographic information, dietary intake (fruits, vegetables, fats, starches, sugar, salt, water, alcohol, dairy), and physical activity patterns. Data were analyzed using SPSS 26.0, with frequencies and percentages for categorical variables and means ± SD for continuous variables. Results: The 87.61% of students consumed fruits and vegetables daily, but only 73.39% met the recommended five types per day. The main barriers were limited availability (51.38%), high cost (31.65%), and lack of preparation time (16.97%). 67.89% preferred low-fat foods; 47.25% used vegetable oil, 22.94% butter, 22.02% margarine; daily fat consumption averaged 1–2 tablespoons. 77.98% consumed fried or roasted foods. 53.21% consumed sugar-rich products at breakfast; 62–64% added sugar to beverages or consumed sweetened snacks; high salt intake was common through processed foods. The 36.24% exercised once per week, 25.69% twice; only 10.09% exercised four or more times per week. 68.81% consumed alcohol at varying frequencies; beer, red wine, and white wine were common. Over half of students were at risk of high blood pressure due to dietary and lifestyle factors. Conclusion Students at Inner Mongolia Medical University face significant dietary challenges, including unbalanced diets, high sugar and salt intake, irregular meals, and inadequate physical activity. There is an urgent need for personal and institutional interventions to promote healthy dietary and lifestyle habits.