This paper draws upon the network of UCAS students to explore the dietary consumption structure of Chinese families. Firstly, 813 UCAS students are selected in a stratified manner from both urban and rural areas throughout China and then these students are requested to recommend their respective family members and friends, totally 8130 persons, who meet the purpose of this dietary research, as the investigation objects. The 8130 persons are investigated in terms of their intake of grains, vegetables and fruits, meat, eggs, aquatic products, milk, cooking oil, alcohol and beverages, as well as their weekend out-dining frequency, venue, food weight, their age, urban or rural background, gender, income, job, education, frequency of using Meituan, frequency of dining in other families, and the number of people living and eating together. The investigation covers any five days from August 15, 2017 to September 15, 2017, including three working days and two weekend days. Through data analysis, the following main conclusions are drawn:(1) weekend out-dining frequency, urban or rural background, income and the number of people living and eating together have a stable influence on the optimization of the dietary structure of Chinese college students and their families. (2) there is a positive relationship between the weekend out-dining frequency of college students and their families the optimization of their dietary structure, indicating that weekend out-dining is a good way to optimize residents' diet. (3) there is an inverted U-shaped relationship between dinners' age and the dietary structure optimization of Chinese college students and their families. Therefore, the dietary consumption of Chinese college students and their families should focus on the daily diet and nutrition of the youth and the elderly. Besides, focus should also be put on the daily diet and nutrition of rural residents and low-income groups. finally, the paper puts forward some relevant policy suggestions from five aspects:1. establishing the investigation and monitoring system of the nutritional status of the residents; 2. strengthening cooperation between food safety regulators and food laboratories; 3. emphasizing the nutritional structure of the rural adolescents; 4. strengthening the dietary nutrition education; 5. ensuring the food hygiene and safety throughout the whole process from food production to processing to circulation.