Malnutrition in cancer patients is a common but unfavorable finding, due to deleterious consequences for the patient. More specifically and worryingly, loss of muscle mass often occurs in these patients, leading to impairment in the immune system, wound healing, delay in chemotherapy cycles, among others, affecting disease prognosis and patient's. Taste and smell alterations associated with malignancies treated using chemotherapy and the various interventions proffered to lessen alterations. Many drugs, including cancer chemotherapeutics are secreted in saliva and gain direct contact with taste-receptors. Patients usually experience metallic or “chemical” taste when chemotherapy is delivered, which is consistent with drug secretion in saliva. Howerver, food presentation can affect food intake and induce nutritional benefit. Improvement of meal presentation at a hospital setting can increase food intake, reduce waste food substantially and reduce readmission rate to hospital. Oral Nutritional Therapy plays a fundamental role, helping to prevent and treat malnutrition. However, the use of nutritional supplements is not always well accepted by patients, especially those who have changes in taste and even smell. Thus, several strategies have been implemented for the proper management of oral nutritional supplementation. It Is recognized for having followed the path of nutrition as a science, and currently, the fusion between nutrition, gastronomy and dietetic techniques is identified in the main health centers and hospitals, within a context called clinical gastronomy, which is a strong ally when it comes to precisely the humanized nutritional assistance. Some factors should also be considered in clinical gastronomy, such as the utensils used, portion sizes, texture, smell, temperature, and final presentation of the preparation. In conclusion, cancer can significantly affect taste sensation, either due to the disease itself or, more commonly, by effects of cancer therapies. Hospital food requires more than any other nutrition and dietetic collaboration with food and cooking since both should be directed towards the same end, the correct feeding of the patients admitted, in the most pleasant culinary way possible.

Keywords : Food Intake; Hospital catering; Hospital food; Hospital malnutrition; Meal presentation, Taste & Smell Alterations.