Object: Our study was conducted to investigate the relationship between dietary habits and nutritional indices of diabetic patients using Nutrition Care Process (NCP) which is one of the tools of diabetic management and was to establish basic data to suggest the direction of eating habits for improvement. Methods: Our study was conducted on diabetic patients received nutrition counseling visited Chonbuk National University Hospital. We analyzed the correlation between dietary habits and nutritional assessement data of diabetic patients. Results: The grains group showed a significant weak positive correlation with the medium fat meat group, vegetables group, fats and oils group and salted vegetable group (p <0.01). The salted vegetables group showed a significant weak negative correlation with the milk group (p < 0.05) and the fruit group showed a significant weak positive correlation (p < 0.05). The age showed a significant weak negative correlation with the medium fat meat, vegetables (p < 0.05), fats and oils (p < 0.01) group. The weight showed a significant weak positive correlation with the grains, high fat meat, fats and oils, and salted vegetable group (p < 0.01). The HDL cholesterol showed a significant weak positive correlation with the vegetables group (p < 0.05). The hemoglobin A1C showed a significant weak positive correlation with the milk group (p < 0.05). The blood glucose showed a significant weak positive correlation with the milk and vegetables group (p < 0.05). Conclusion: We found that dietary habit differences in diabetic patient’s food group eating patterns affected nutritional assessment data. These data will be used in the nutritional intervention of the nutrition care process (NCP), which plays an important role in the self-directed lifestyle management.