Objective: The aims of this study were to replicate the Meals Quality Index (MQI) and to analyze the reproducibility of two indices (MQI-5 and MQI-10) to measure the quality of meals offered at a University Restaurant. Method: The food supply was assessed by direct observation of the portioning of preparations distributed to students. Meal quality was determined using two MQI procedures, MQI-5 and MQI-10. It was decided by Cronbach alpha to check the internal consistency and reliability of MQI for university students. Results: The Cronbach alpha results were 0.41872 and 0.4427, respectively for ten and five components. Comparing the amounts of nutritional components in the MQI (10 and 5 components), it was found that carbohydrate was higher for MQI-10 and total fat and saturated fat for MQI-5. Conclusion: The Cronbach alpha value cannot to be credited in this study of replication due to the small sample size. Regarding reproducibility, when the total score between methods (MQI-5 and MQI-10) was compared, no similarity between results was found, although methodologies were applied to individuals in the same group (university students).