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The present inquiry is part of the undergraduate research of the Technological Educational Institute of Thessaloniki of the Food Science and Nutrition Department, the Department of Nutrition and Dietetics. The title is "Quality of Nutrition Provided in Tertiary Healthcare System" in collaboration with the University Hospital of Thessaloniki "AHEΠΑ". The purpose is to evaluate the nutritional status of the patients, their liking according to the quality of the meals. An important role in the results is also the parameter of patient psychology that assists appetite and mood. The sample is 131 patients who received a questionnaire consisting of: general characteristics of the patient (age, education), anthropometric data (height, weight, waist circumference), questionnaire with the risk of malnutrition (MUST), the appetite questionnaire (CNAQ), the depression and anxiety questionnaire (Hospital Anxiety and Depression Scale), and the provided nutrition questionnaire(Meal Assessment Tool). The results are that 125 patients out of 131 had a low underweight score, their depression based in their psychology in 93 patients is at a low score, which means they generally feel good. It also appears that 92 patients reported that their anxiety levels are low. In addition, the majority of patients reported having good appetite that differentiates according to the health problems they face. Finally, most of the patients rated the meat, fish, vegetables and the potatoes/pasta/rice quality high. In conclusion, the nutritional approach towards patients from the hospital shows their satisfaction about the quality quite high, even at moderate levels of psychological state.