66 Background: Poor dietary patterns are clearly implicated in the pathogenesis of CRC and are increasingly associated with worsened CRC outcomes, including a higher risk of cancer recurrence and mortality. We evaluated the use of a novel computerized FFQ technology to assess dietary patterns in patients with CRC who were undergoing cancer surveillance. Methods: We recruited patients with stage I-III CRC who had completed curative intent therapy at least 1 year but no more than 5 years prior to enrollment. Dietary assessment was conducted using a computerized FFQ (VioScreen) either in clinic or at home. Dietary quality was defined by the Healthy Eating Index (HEI) 2015 score which was calculated automatically by the FFQ technology. Statistical significance was determined using Pearson correlation and analysis of variance (ANOVA). Results: Twenty patients (14 colon, 6 rectal; 12 male, 8 female; median age 66 [49-80]; median 3 years from diagnosis) were recruited between 10/2020-9/2021. Fourteen patients did FFQ remotely and 6 in-person. Nineteen patients were white/non-Hispanic. All received surgery, 20% radiation (all rectal) and 75% chemotherapy. Mean HEI 2015 total and sub-scores are shown in the table. There were significant differences in dietary quality by age <65 vs ≥65 (HEI 58.3 vs. 72.6, p=0.025), body-mass-index (BMI) normal/overweight vs. obese (HEI 72.4 vs. 58.6, p=0.033), and marital status of married vs non-married (HEI 61.7 vs. 76.7, p=0.032). There were no differences in dietary quality by level of education, tumor site (colon vs. rectal) or gender. There was a significant negative correlation with increased time since diagnosis and lower dietary quality (r= -0.67, p<0.001). Conclusions: Dietary patterns can be determined using a computerized FFQ in patients with CRC on surveillance both remotely and in-person. This population has a wide range of dietary patterns with particularly low scores in whole grain, fatty acid, sodium and saturated fat. Patients who are older, non-obese, non-married, and closer to completion of cancer therapy have higher dietary quality scores. Future studies of integrating a computerized FFQ into cancer care will determine whether personalized interventions targeting specific dietary patterns can improve diet quality.[Table: see text]