In recent decades, growing evidence has emphasized certain food being linked to the emotional state of an individual. The cross-sectional study generally aimed to evaluate the relationship between dietary intake and the perceived affective states of 67 college students at the Lyceum of the Philippines University, Batangas City, Philippines. Data were collected through an online survey. The Positive and Negative Affect Schedule (PANAS) was used to assess the positive affect (PA), denoted by positive mood states, and negative affect (NA), which are negative mood states. Pearson’s correlation analysis showed that frequent vegetable consumption has a very low negative relationship with NA (r = -0.255; p = 0.037) while frequent sugar intake was found to have a very low positive relationship with NA (r = 0.246; p = 0.045). Squash, water spinach (kangkong), eggplant, horseradish leaves (malunggay), and carrots were related to NA reduction while sugar, chocolate, sweetened soda/soft drinks, and candies were linked to NA promotion. Other food groups were not found to have any correlation with either affective state. The results suggest that increasing vegetable consumption and decreasing sugar intake can reduce negative affect. Nutrition education should focus on raising awareness among students about how their intake of certain foods can influence their emotional states.