The paper presents analysis of the 56 menus of student’s dinners from the canteen of the University of Economics in Wrocław, with the use of the ŻYWIENIE v.1.0 computer program. The energy values, contents of protein, fat, carbohydrates, vitamins: A, C, B₁, B₂, mineral ingredients: Ca, Fe were calculated for dinner menus of four seasons: spring, summer, autumn and winter. It was found that the analysed dinners menus covered daily allowances for energy values for female students in 40% and in 30% for male students. The analysis proved that the fat content has been too high.