The aim of this study was to evaluate nutrition habits based on dietary preferences among 200 hospitalized patients due to cardiovascular problems. The questionnaire concerned the preference of food selection as well as methods of technological processing used in respondents’ households. From among all examined persons, majority of respondents declared usage of the unadvisable technological methods of food preparation e.g. frying on fat, baking and grilling. As regards frying fats 60% of respondents declared recommended fats usage, however remaining 40% chose the contraindicated fats e.g. margarine. The majority of respondents preferred lean meat. Generally respondents declared high frequency of meat consumption and its products, and only little or occasional fish consumption. The study permitted also to qualify the preferences with regard to consumption of fruit and vegetables. Over half (55,5%) of respondents consumed raw fruit, 25,5% partially processed, and 19% highly processed. Similar percentage of polling (45,5%) declared consumption of raw vegetables as well as boiled vegetables (45%). Only 10% from among investigated subjects consumed partly processed vegetables. They declared high consumption of mixed bread as well as highly processed breads, and little consumption of wholesome bread. Summing up, it is possible that cardiovascular disease patient’s dietary preferences have had impact on their health.