The present study was carried out to assess the “Dietary Pattern and Nutritional Status of Working and Non-Working Women”. The study was conducted among hundred samples of women consisting of 50 working and 50 non-working women from the Thrissur district in the age group of 25-45 years. The objectives of the study were to understand the socio-economic status of working and non-working women and to study dietary patterns and nutritional intake of working and non-working women and to assess the nutritional status of working and non-working women and to find out the nutritional knowledge of working and non-working women. The data was collected from the subjects by using a questionnaire in Google form, due to the pandemic situation of Covid-19. The collected information on Socio-personal and economic status, dietary profile, snacking behavior, food consumption pattern, nutrient intake, nutritional status, nutritional knowledge, etc. The nutritional status of working and non-working women was collected by taking anthropometric measurements and biochemical examinations. The information about dietary intake was collected by the 24-hour dietary recall method. Nutrient intake was calculated and compared to RDA. The results were statistically analyzed using normal standard tests. The study revealed that Out of 100 respondents, forty-eight percent of working and sixty percent of non-working women belonged to the age group of 25–35 years and fifty-two percent of working and thirty-four percentage of non-working women belonged to the age group of 35-45 years. Sixty percent of working and seventy percent of non-working women were married whereas about one-third from each group was unmarried. The majority of working and non-working women had nuclear families and forty four percent of working and twenty percent of non-working women had joint family systems respectively. The educational levels revealed that most of the women in both working and non-working were highly educated. On the basis of food habits, the majority of women in both working and non-working were non-vegetarian. The highest percentage of the subjects used to take breakfast, lunch, and dinner regularly. And the majority of both the respondents were used to taking evening snacks than the snacks in the mid-morning. A higher percentage of non-working women were irregular in meals than working women. The majority of working women were used to skip meals in the morning and the non-working women were in the lunchtime. The result of the food frequency consumption pattern includes the major chunk of subjects selected rice as the most preferred cereal for daily intake. The rest of the cereals were consumed weekly and monthly. Both the working and nonworking women used pulses a weekly and monthly basis. The green leafy vegetables were used at least weekly once or monthly in their diets in both working and non-working women. The consumption of fruits and vegetables was more taken on a weekly and monthly basis, some taken as daily. The seasonal fruits were taken in occasionally or seasonally by both working and non-working women. Both respondents were like to have milk, as daily or weekly, and some were taken as monthly and occasionally. Tea was consumed frequently. They were also used to consume curd, butter milk, and paneer on as weekly or monthly basis. Most working and non-working women preferred nonvegetarian diets used weekly or monthly. Sugar is consumed by both working and non-working women daily. Fats and oils were also used by working and non-working women daily. The average daily nutrient intake by working and non-working women reveals that energy, calcium, iron, and vitamin C were significantly lower than the RDA. There was no significant difference in the intake of protein by working but in non-working women, it is significantly lower than the RDA. The intakes of β carotene by both groups were not significant to their RDA and also in between them. The mean height, weight, BMI level, and Hemoglobin level of working women and non-working women were not significant to each other. The majority of non-working women had a BMI within the normal range. And the majority of respondents both working and non-working were non -anemic. The majority of working women had good knowledge than the non-working women regarding the selection of food items, nutrient conservation, normal nutrition, therapeutic nutrition, and human nutrition. Data revealed that both working and non-working women follow good nutritional practices regarding pre-processing methods, cutting, cooking, nutritional improvements, and serving.