Abstract Objectives While a growing body of literature acknowledges the role that close relationships have on nutrition outcomes, little research has assessed how significant others impact health during youth. This study assessed how being in a relationship during freshman year is associated with fast food consumption, restaurant meals, physical activity (PA), and alcohol intake. Methods The current study is a secondary analysis from SPARC (Social impact of Physical Activity and nutRition in College), a longitudinal study of nutrition and weight outcomes among college freshman. Participants (n = 535; 73% female; 50% non-white) completed web-based surveys during the 2015–2016 academic year at two different time points: August 2015 (T1) and November 2015 (T2). Mixed generalized logistic regression, adjusted for participant sociodemographic and clustering of students within residence halls, examined the association between fast food consumption, restaurant meals, PA, and alcohol intake at T2, after controlling for T1 relationship status and T1 eating out, PA, and alcohol intake. Results At T1, 34% of participants were in a relationship, 23% of participants reported fast food consumption >2 days/week, 31% reported restaurant meals >1 day/week, 26% of participants reported high levels of PA, and 43% reported weekly alcohol intake. Participants in a relationship at T1 were significantly more likely to eat in a restaurant at T2, after controlling for T1 restaurant use (OR = 1.78, P = 0.009). No association was observed with relationship status and fast food consumption (OR = 1.36, P = 0.226), physical activity (OR = 1.14, P = 0.588), or alcohol consumption (OR = 0.67, P = 0.096). Conclusions Findings suggest romantic relationships are associated with greater restaurant use in college freshman, but none of the other assessed behaviors. Future research is needed to assess the extent to which being in a relationship influences eating behavior among college freshman, and how it may relate to weight changes. Funding Sources This work was supported by the NIH Common Fund from the Office of the Director and Office of Behavioral and Social Sciences Research and by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of Maternal Child Health Bureau Nutrition Training Grant.