Radiation processing of food is a novel technique that holds promise for enhancing the nutritional value of food in the context of clinical nutrition. This research paper aims to investigate the effects of radiation processing on the nutritional composition and bioactive compounds of food, with a focus on its potential benefits for clinical nutrition. The study involves selecting food samples, applying appropriate radiation processing parameters, and conducting nutritional analysis before and after processing. The results will be evaluated in terms of changes in nutritional composition, bioactive compounds, functional properties, and food safety parameters. A comparison will be made with conventional processing methods to assess the advantages and potential applications of radiation processing in clinical nutrition. The findings will add to a greater knowledge of the influence that radiation processing has on the quality and nutritional content of food, offering insights that may be used to create innovative approaches to increase the nutritional value of food for the purposes of therapeutic nutrition.