Diabetes mellitus is increasing rapidly worldwide. A diabetic foot ulcer is the most common complication which leads to amputation and death. Diabetic foot ulcer (DFU) affects almost 15% of diabetics and it is considered as the major cause of lower limb amputation. Malnutrition is more prevalent in diabetic foot ulcer patients. Due to malnutrition, the incidence of severe infection is also high in DFU patients. The nutritional status of patients with diabetic foot ulcers affects the rate of wound healing. The cross-sectional study was conducted to assess the nutritional status of patients with diabetic foot ulcer at the time of presentation and its impact on ulcer healing response. A total number of 100 patients diagnosed with diabetic foot ulcers were selected. All DFU patients were interviewed individually. Among these patients 84 were males and 16 were females. Nutritional status was assessed using body mass index, biochemical parameters, dietary recall and subjective global assessment. A questionnaire was designed to obtain information regarding demographics, biochemical tests, and treatment outcomes. Dietary data was collected through 24-hour dietary recall. The 24-hour dietary recall was performed at the time of presentation and after recovery. All patients were followed up until wound healing. We compared the actual intake of calories and macronutrients with the recommended intakes. Results showed that, according to SGA, 58% of DFU patients were normally nourished, 36% were moderately malnourished and 6% were severely malnourished. As the Wagner grade of the ulcer increased, the BMI and serum albumin, the severity of infection and percentages of SGA grades B and C increased; and nutritional status deteriorated. A significant difference was seen in the recommended and actual intakes of calories and macronutrients (P-value ≤0.05). It is concluded that the actual intake of calories and macronutrients is not according to the recommended intake. The findings of the study will be useful for health care practitioners, endocrinologists, and clinical dietitians. They can plan interventions to improve the nutritional status of diabetic patients for better glycemic control as well as prevention and treatment of diabetic foot ulcers.