With rapid nutritional transition worldwide, young adults are vulnerable to dealing with stress during the pandemic that may concern long-term health. A cross-sectional study was conducted among college students of Southern Luzon State University Lucena Campus (n = 99) to assess food consumption patterns based on their perceived stress levels during the pandemic. A 12-item Food Frequency Questionnaire and a 10-item Cohen’s Perceived Stress Scale were used to collect data. Kruskal-Wallis Test showed perceived stress levels differ by sex (p-value = 0.040), sweets (p-value = 0.016), and snacks consumption (p-value = 0.042). Sweets (p-value = 0.016) and cereals consumption (p-value = 0.045) differ by sex, while consumption of snacks (p-value = 0.020) differ by income. Spearman’s rank test showed that perceived stress of the 99 respondents is positively correlated with consumption of sweets, snacks, cakes, soft drinks, cereals/cereal products, and salads, but negatively correlated with fresh fruits, fish, and meat consumption. Perceived stress levels were positively correlated with age (p-value = 0.045), degree (p-value = 0.018), and female gender (p-value = 0.032) which was correlated with more frequent consumption of sweets and snacks. The findings suggest the need for nutrition awareness and healthy stress management among the sampled college students.