The trend of the management of patients with mental disorders is from in-hospital to community-based. Following the aging of those patients with risks of chronic physical diseases, supports of dietary is required to keep high quality of life (QOL) in the community. We analyzed the difference between patients in general hospitals (n＝75) and those in psychiatric hospitals (n＝367) based on the data of Tochigi Dietary Survey for Patients with Mental Disorders in 2014. Among the patients in general hospitals, guidance for eating disorder was prevalent, and the guidance was finished according to the discharge or transferring the hospitals. On the other hand, guidance for patients with schizophrenia was prevalent, and the guidance was interrupted or continued. To improve the effects of dietary guidance, continuous guidance is needed.