Few studies have addressed the relationship between the nutritional status of patients with COVID‐19 and their disease course. This multicenter prospective study aimed to evaluate the nutritional status of patients hospitalized with COVID‐19 and its association with their clinical outcomes. Sociodemographic, physical, clinical, and nutritional data of 121 patients with confirmed COVID‐19 were collected upon admission and at discharge from three COVID‐19 quarantine hospitals in Egypt via a questionnaire and a standardized scale. The majority (73.6%) of the patients had a reduced dietary intake over the last week before admission, and 57% were severely ill. Overall, 14% had a high risk of malnutrition on admission, increasing to 26.3% at discharge. Malnutrition was present in most (85.7%) of the intensive care unit patients and deaths, compared with recovered patients (14%). We concluded that malnutrition might worsen the clinical outcomes and increase the morbidity and mortality of COVID‐19 patients. A multidisciplinary approach is recommended to manage patients with COVID‐19, considering their nutritional status before and during infection, with early detection of high‐risk patients in order to design and provide the appropriate nutritional support.