Aim: The research project was implemented in Base Hospital Warakapola (BHW) with the aim of improving provision of diet for inward patients in BHW. Materials and methods: The process of providing diet to inward patients in BHW was mapped and gaps were assessed. A patients’ survey, a checklist to assess consumption of hospital food, desk review of records, and key informant interviews (KIIs) were used. Results: The menus were not appealing, the patients were unaware of the menu till the food was served, and their preferences were never considered when ordering diet. Tea and soup were served too close to times of main meals. It was found that the diet requirements were estimated assuming the patient who has requested diet for a given day would need all three meals. But it was noted that only 11.64% (39/335) inward patients expected all three meals from the hospital. The food wastage, calculated by the number of diets not consumed, was 24.26% in the preintervention phase. Existing diet menus were modified by offering a diet with appealing variety in texture and color. The schedule of diet menu for each day was displayed in all wards. Estimation of diet requirement was improved by introducing a form to record diet requirements attached to the bed head ticket (BHT) of each patient to be filled by the nursing officer (NO) every morning. Post-interventional KIIs and survey of patients showed that satisfaction of staff and patients regarding the process and practices had increased. Wastage of food had been reduced significantly to 9.47%. Conclusion: The process and practices of providing diet to hospitalized patients were assessed and it was found that there were gaps in patients’ satisfaction on the menu, timeliness, and appearance of food and there was a significant waste of food. The project improved the issues identified.