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Background: In recent years, attention has increasingly been paid to nutritional treatment as part of the rehabilitation program. Many factors can influence nutritional and metabolic status, the most common of which are long-term inactivity, poor appetite, increased energy and nutritional needs when participating in therapies, occasionally swallowing disorders and chronic systemic diseases. With optimal nutritional support, we can enable the patient to progress and heal faster and reduce the incidence of complications. Methods: Fifty-seven patients who were hospitalized on November 10, 2022, in one of the hospital wards of the University Rehabilitation Institute of Republic of Slovenia (URI) were included in the empirical prospective research, which took place as part of the NutritionDay project. In the analysis, we included data obtained with the nutritional anamnesis and status, the NRS-2002 screening tool, and body composition measurements. Results: According to the GLIM criteria, 51 (90 %) of the included patients were malnourished, of whom 22 (39 %) were severely malnourished. Twenty-two (39 %) patients met the criteria for sarcopenia. In the group of patients who lost part of their body mass in the last six months, the average loss was 15 % (SD 7 %), and in the group who started losing body mass more than 6 months before admission, the average loss was 23 % (SD 9 %). Within the analysis of body composition parameters, total body water was increased in 11 patients (20 %), and the fat-free mass index (FFMI) was decreased in 20 (35 %). Only two patients had a phase angle above the fifth population percentile (according to age and sex). Conclusion: The results of the research show that the proportion of nutritionally compromised and malnourished patients in the rehabilitation environment is high, so active screening is essential. The goals for the future are aimed primarily at raising awareness about the importance and recognition of nutrition disorders among physical and rehabilitation medicine specialists, and involving dietitians at the primary and secondary levels of health care.