Overview: Hemophilia is a genetic bleeding disorder caused by a deficiency of clotting factor and classified to Hemophilia A and B. Nutritional status is very important and proper nutrition among hemophilia patients is highly significant. This study aimed to evaluate nutritional status among adult hemophilia patients enrolled in the European Gaza Hospital in the Gaza strip. Subject and Method: The present study is descriptive design. A census sample used and the subjects were 27 hemophilia patients enrolled in European Gaza Hospital and they enrolled in Hemophilia and Thalassemia clinic. Data collected by self-administrative questioners and statistical analysis done by using SPSS version 23. Results: The study pointed out that the average age of patients was about 30.3 years and most patients have foods induce bleeding and only 3.7% of them take vitamin supplementation. Prevalence of hepatitis was 37%% of patients and the results not registered any patients obese while 37.0% of them were overweight. Only 5% of patients have a deficiency of total protein and albumin while 8% of them were anemic. Diversity score was the daily food that the highest score was starch followed by beverages while the lowest scores were nuts and sweeteners. Conclusion: The study showed that the percentage of overweight, anemia, hepatitis, take foods to induce bleeding were elevated while the prevalence of hypoproteinemia and hypoalbuminemia was rare. Diet diversity score among hemophilia patients showed that the highest score of daily food was starch followed by beverages and the lowest score were nuts and sweeteners. Recommendation: Hemophilia patients should avoid foods that increase their bleeding, and increasing the daily intake of food that improve blood clotting and maintain the normal weight. Also, we hope that the Ministry of Health in the Gaza strip, to use our findings as a first study ever in Gaza strip to increase workshops to advice the hemophilia patients to intake supplementation and increase awareness of patients to safe food guidelines.