It is fundamental that hospitals provide appropriate food and nutritional care to manage any nutritional risk, to improve nutritional health and well-being and optimise the wider clinical management of all patients. This study was done in a mental governmental hospital located in Amman, Jordan. In this hospital, two types of diets were offered to patients: Regular diet and therapeutic diet (menu1 and menu 2, respectively). In this work, these diets were evaluated by calculating their mean content of energy, carbohydrates, protein, fat, calcium, sodium and iron, then compared with standards. The estimated content of these nutrients were analyzed using a nutrition analysis software program (ESHA) and other food composition tables in the region. Our results revealed that the mean energy content was less than 2000 Kcal in both diets. In menu 1, the mean content of energy, CHO, protein, fat, calcium, sodium and iron were 1346.4 kcal, 198.7 g, 59.5 g, 45.9 g, 349.1 mg, 890.1 mg and 8.9 mg, respectively. In menu 2 the mean content were 1641.2 kcal, 235.4 g, 69.9 g, 57.6 g, 491.9 mg, 1204.8 mg and 13.6 mg, respectively. On average, both menus provided a diet low in all studied nutrients and did not meet the nutritional standards, except iron which contain 123.6% of the standard in menu 2. The percentage of energy and macronutrients contribution in breakfast, lunch and dinner meals served in regular diet were 29%, 39% and 32% for energy, 25%, 45% and 30% for CHO, 18.1%, 53.1% and 28.8% for protein and 52.6%, 20.2 % and 27.2 % for fat, respectively. In therapeutic diet, the percentage were 26.7%, 29.9 and 29.1% for energy, 25.8%, 37.1 % and 26% for CHO, 18.1%, 48.4% and 27.4% for protein and 42.1%, 24.2 % and 23.8 % for fat , respectively. The snack served in this diet, contribute 14.3% of the total energy, 11.1% of CHO, 6.1 % of protein and 9.9% of the total fat. On the basis of this study, we conclude that the hospital do not design suitable diets to meet dietary recommendations. Careful menu planning should be emphasized and followed. Menus should be evaluated and updated continuously to reflect the changes of the patients