Background: Emotions and moods are important regulators of food intake. While initially excessive intake, especially of unhealthy foods, was associated with negative emotions, now the emphasis is also on positive ones. Objective: The aim of the work was to evaluate the emotional behavior of a selected group of the Slovak population in relation to nutritional behavior, as well as in relation to body composition, and to identify correlations between emotional eating and body composition. Material and Methods: One hundred and eighty volunteers were involved in the study. To assess the emotional aspects of eating, we used a questionnaire developed within the EATMOT project. Body composition was analyzed using a bioimpedance device InBody 970 (multi-frequency bioelectrical impedance/MF-BIA). Results: The results showed that participants who relieve stress by eating had significantly the lowest values of parameters related to muscle mass (SLM, FFM, SMM, BMR). Participants who consume food that corrects their body weight had significantly the lowest values of fat parameters and in most cases the highest values of parameters related to muscle mass. The analysis showed a strong correlation between question Q₁ and Q₆ (r = 0.649; P < 0.001), Q₈ (r = 0.636; P < 0.001) and Q₉ (r = 0.651; P < 0.001). The questions mentioned form block 1, in which food represents a form of escape. A strong correlation was also confirmed between Q₆ and Q₈ (r = 0.658; P < 0.001) and a moderate one with Q₇ (r = 0.488; P < 0.001). A strong correlation was also found in the case of Q₈ and Q₉ (r = 0.575; P < 0.001) and a moderate one with Q₅ (r = 0.491; P < 0.001). We did not find any significant differences between block 1 and block 2 (positive emotions) (P > 0.05). The values of anthropometric parameters in block 1 were significantly different from the values corresponding to question Q₂. As expected, participants in Q₂ had lower values of fat parameters and higher values related to muscle mass than participants in block 1. Conclusions: Emotional eating has a significant impact on body composition. However, it should be clearly pointed out that emotional eating is not only associated with negative feelings, but also with positive ones. We can eat not only stress and depressive states, but also feelings of happiness and well-being. The results showed that the values of anthropometric parameters did not differ significantly between those who associate food with negative emotions and those who associate its consumption with positive emotions. However, it was clearly confirmed that those who choose food consciously in relation to the sustainability of adequate body weight also achieved the most optimal values of anthropometric parameters.