Institute of Psychiatry and Human Behaviour (IPHB) , Goa (6th to 9th December, 2010) The per capita expenditure of Rs. 50 incurred on food per day was better than many other State managed hospitals. Food served was a balanced combination of carbohydrate, protein, oil fat, trace minerals and vitamins. Fish a rich source of protein had been served 5 days a week in both lunch and dinner. The nutritive value of food ranging between 2800 and 2900 Kilo Calorie was ideal. The menu was changed every day. The patients were served only rice and no chapaties. The sanctioned post of dietician, however, was lying vacant since inception and in the absence of a dietician it was difficult to certify the nutritive value of food. The kitchen was quite commodious and had a large hall with sufficient number of platforms for cutting and washing vegetables. There was a separate store room for storing rice, sugar, condiments, jagri etc. for one month but the space for storing these provisions was rather limited. The kitchen had sufficient number of exhaust fans but there was no chimney or outlet for smoke. There was no separate room in the kitchen for cooks to change their aprons. The cooked food was carried through trolleys in stainless steel containers and was served in the respective wards. There was no dining hall either common or attached to a ward and in the absence of a dining hall patients were taking their food on the floor. There was no board in the kitchen to display quantities of ration issued from the provision store and consumed to ensure transparency. A dining hall needs to be constructed for each ward; A provision should be made for special diet for diabetic and other seriously ailing patients; Efforts should be made to introduce chapatti in the menu which in addition to carbohydrates had other nutrients. This should be done notwithstanding the fact that culturally rice is preferred to chapatti in Goa. Ranchi Institute of Neuropsychiatry & Allied Sciences (RINPAS), Ranchi ( 27th to 29th January, 2010 and 24th to 26th February, 2011) RINPAS was incurring per capita expenditure of Rs. 48.26 on diet per day and the menu prescribed for inmates ensured a balanced combination of protein, carbohydrates, oil-fat, trace minerals and vitamins. The nutritive value of food was estimated at 2623.4 kilo calorie. A provision of special diet was made for diabetic, low weight and those patients who required special diet. There was also a provision of special meals on festive occasions and on Independence Day, and Republic Day etc. The food was served to patients in commodious, neat and tidy dining halls on low height dining tables in a neat, orderly and disciplined manner. MO was incharge of smooth service of food with a human touch He was assisted by one Psychiatric Social Worker, two staff nurses, one warder and one jamadar. The patients were asked to remove their foot wears outside the dining hall and wash their hands and feet before settling down for their meals. In the absence of a 78 National Human Rights Commission