Introduction and Objective: Functional foods are foods that by adding certain components to them reduce the risk of disease or improve the health of the body. Therefore, this study was conducted with the aim of determining the consumption status of functional (enriched) drinks based on the theory of planned behavior and the stages of change model .Method: This study was a cross-sectional descriptive-analytical study that was conducted on۵۳۴ female employees of Birjand offices in ۲۰۲۲ who were selected by stratified sampling method. The data was collected by using the functional food questionnaire, which includes three parts, including demographic information, measuring the stages of change, and planned behavior theory structures regarding the consumption of functional drinks. The data was analyzed using spss۱۹ software, through descriptive and analytical statistical tests.Results: Most of the participants were married (۸۷,۹ % ) and ۷,۶ % were on a special diet. The majority of the participants (۴۵,۵ % ) made their purchases from chain stores. More than half of the people (۷۴,۱ % ) read food labels. Half of the participants (۵۱ % ) were familiar with functional food. Based on the structure of the stages of change, the largest number of people consume probiotic drinks (buttermilk, kefir, etc.) in the maintenance stages (۳۱,۲ % ) and consume milk fortified with vitamin D in the contemplation stage (۳۷.۳%) and consume vitamin-enriched juices and fortified milk with iron and fat-free milk and vegetable milk, in the pre-contemplation stage, which were ۳۸,۴ % , ۴۲,۵ % , ۳۰,۸ % , ۳۷,۷ % of people, respectively. The mean score of the participants in the structure of attitude, behavioral control, and subjective norm was ۱۷,۶۹ ± ۳,۰۵, ۱۶,۸۳ ± ۲,۸۸, ۲۱,۷۳ ± ۴,۳۳, respectively .Conclusion: The results of this study showed that the most drinks that female employees consumed regularly were probiotic drinks, while they did not intend to use functional juices (pre-contemplation stage) and subjective norms had the greatest effect on the intention to use drinks. Therefore, it seems that these theories can be used as a framework in designing educational programs in order to increase the consumption of functional foods and improve women's health .