Routine hospital diets are standardized diets provided to patients according to their medical condition, nutritional requirements, digestive capacity, and stage of recovery. The primary objective of hospital diets is to maintain nutritional status, promote healing, prevent complications, and support the effectiveness of medical treatment. As a dietitian, selecting the appropriate hospital diet and feeding method requires careful assessment of the patient's age, disease condition, gastrointestinal function, nutritional status, and ability to eat. A regular or normal diet is provided to patients who do not require dietary modifications. It contains balanced amounts of carbohydrates, proteins, fats, vitamins, minerals, fibre, and fluids. This diet is suitable for ambulatory patients and those recovering from illness who have normal digestive function. A soft diet is prescribed for patients who have difficulty chewing or swallowing or are recovering from surgery or acute illness. Foods are soft in texture, easy to digest, and mildly seasoned. Examples include soft rice, porridge, mashed potatoes, cooked vegetables, curd, eggs, and tender meat. Highly fibrous, fried, and spicy foods are generally avoided. A full fluid diet consists of foods that are