Frailty can be defined as a condition or syndrome that results from a multisystem reduction in reserve capacity; in turn, frailty may impact various physiological systems, leading to symptomatic clinical failure. Frail individuals are therefore at increased risk of disability and death due to minor external stresses. Healthy nutrition is a crucial cornerstone for preventing and treating frailty. Yet foods and nutrients are consumed in combination, rather than in isolation. As such, analyzing the intake of a single nutrient or food group does not capture the complexity of the individual’s dietary habits. This chapter therefore presents a range of dietary patterns that have been researched in relation to frailty, including the tools that were utilized for assessing frailty in these studies. Lower frailty was found to be associated with healthy dietary patterns, including Mediterranean, Nordic, plant-based, and healthy Western eating diets, and with healthy drinking patterns, including water, nonsweetened coffee, tea, and alcohol in moderation (0–1 portions per day for women and 0–2 portions for men). Higher frailty, on the other hand, was found to be associated with added sugar, sugar-sweetened beverages, fruit juice, and ultraprocessed food intake. As such, for prefrail or frail older adults (without chronic kidney disease), a 1.0–1.5 g/kg/day variety of protein intake is recommended (mainly protein with high biological value), as well as about 40 kcal/d/kg of their ideal body weight. Health professionals should consider incorporating dietary patterns in individuals as a recommended form of treatment for preventing or decreasing frailty.