Introduction: Hospital food provided free of charge in the public sector are often an overlooked component of holistic healthcare. Inadequate quantity or poor nutritional quality of hospital meals can reduce intake, increase susceptibility to infection, prolong hospital stay , and lead to unnecessary wastage of limited resources. In children, proper nutrition during illness is vital for recovery and healthy growth. Objectives: To determine the nutritional quality and quantity of a lunch plate of food served at a selected paediatric ward in a tertiary care center in Sri Lanka. Methods: This descriptive cross-sectional study aimed to determine the nutritional quality and quantity of a lunch plate served. Over seven consecutive days, three randomly selected lunch plates served to inward patients were weighed and analysed using NutriSurvey 2007 . The mean nutrient content of the plates was calculated for each day . The Recommended Dietary Allowance (RDA) for the 4–6-year age group was used to estimate the percentage of RDA provided. Results: Across all seven days, rice was the main carbohydrate source, while eggs and sprats prepared in a similar manner constituted the primary protein sources. Nutrient composition varied across the week. Each lunch plate provided >1/3 of daily energy requirements and exceeded 100% of the RDA for protein. The percentage of RDA for analysed micronutrients was generally satisfactory , except for vitamin D. Conclusion: The main cocerns identified were limited food diversity and minimal variation in cooking methods, despite overall adequacy of energy and most micronutrients, with excessive protein content in a single meal.