Hospital dietary services are an essential part of hospital care because proper nutrition contributes significantly to recovery, prevention of complications, and overall patient well-being. The dietary department is responsible for planning, preparing, distributing, and monitoring food according to the nutritional and therapeutic needs of patients. It works in coordination with doctors, nurses, dietitians, and other healthcare professionals. One of the primary functions of hospital dietary services is to provide balanced and nutritious meals to patients. Meals are planned to supply adequate carbohydrates, proteins, fats, vitamins, minerals, fibre, and fluids according to the patient's age, condition, and nutritional requirements. Proper nutrition helps maintain body strength, supports tissue repair, and improves resistance to infection. Another important function is the preparation of therapeutic diets. Different diseases require different dietary modifications. Patients suffering from diabetes, hypertension, kidney disease, liver disorders, gastrointestinal problems, obesity, or cardiac conditions may require special diets. The dietary service prepares meals with appropriate modifications in calories, salt, sugar, protein, fat, fluids, or other nutrients as prescribed. Dietary services also assess and meet individual patient needs. A patient's food preferences, allergies, religious or cultural requirements, chewing and swallowing difficulties, and special nutritional conditions may need consideration. Dietitians collect relevant information and prepare suitable dietary plans