This study aimed to evaluate dementia group homes’ menus, which were created by the homes’ care staff, to identify nutritional problems. We collected four weeks’ worth of menus from five group homes in Fukuoka Prefecture, calculated the food intake diversity score, and counted the number of food items used per day for the collected menus. The results showed a median value of 6.0 points/week and 25.0 food items/day for all the homes. Regarding the food intake diversity score, eggs, milk and other dairy products, soybean products, and their aggregate score (p =0.023) had significant differences between the homes. For the number of food items used, eggs, milk and other dairy products, brightly colored vegetables, light-colored vegetables, mushrooms, fruits, fats and oils, confectionery, and their aggregate score (p <0.001) had significant differences between the homes. Deviations were found in the food items used and differences in menu quality between the different group homes. To solve nutritional problems, it is necessary to involve dieticians at the homes and to provide nutrition education to the care staff.

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