Abstract: Osteoporosis is a progressive skeletal disease characterized by loss of bone mass and density. It is the second leading healthcare problem in the world after cardiovascular diseases, according to the World Health Organisation. The prevalence of osteoporosis is increasing due to progressive aging of the population. Bone mass loss from both the spine and hip, starting at the post-menopause in women and around 60 years of age in men, continues during aging. It is also at old age when the vast majority of fractures due to bone fragility occur and when measures intended to minimize such losses, including the diet and other aspects related to nutritional status, are therefore particularly important. The role of nutritional deficiency in the production of bone growth changes and promotion of osteoporosis in the elderly is well known today. Multiple factors are involved in bone mass loss in these stages of life, including decreased bone formation, decreased calcium absorption by the intestine, changes in regulation by calciotropic hormones, physical activity, nutritional status, and so on. While calcium has been shown to have a beneficial effect on bone health at all ages, individual nutritional intake of calcium is below the recommended levels in all countries and at all ages. The best way to achieve an adequate calcium intake is through a balanced diet that should include dairy products. Vitamin D deficiency is common in many elderly populations and increases fracture risk. Regular exposure to sunlight, taking vitamin D-rich food and vitamin D supplements when required, helps maintain adequate levels of the vitamin. Bone is a live and active tissue that is continuously being remodeled by the formation of new tissue and elimination of old tissue. This remodeling may be affected by nutritional deficiencies and dietary excesses. This article analyzes how main food items in our diet could influence bone formation and health.