LEARNING OUTCOME: To provide data on a new Adult Transitional Care Unit that receives its population from an attached, affiliated tertiary/quartenary care facility, and to evaluate it's impact on nutrition services. A growing number of Acute Transitional Care Units (ATCU) have been established throughout the country in both hospital and long term care settings. For the hospital based ATCU's, these units often present a challenge for the nutrition services department primarily due to new rules and regulations enforced by the Omnibus Budget Reconciliation Act (OBRA), increased patient turnover, new documentation requirements, and aggressive rehabilitation goals. Our objective was to review data on the newly established 20 bed ATCU in our tertiary/quartenary care facility, and evaluate it's impact on nutrition services, including the functions of the Registered Dietitian (RD) and the Food Service Department (FSD). Data from the past 5 months was reviewed using the Monthly Census Statistical Review Report, and the Monthly Productivity Report with the goal to evaluate the daily average census, percent occupancy rate, length of stay, referrals, and diet orders. In light of the data obtained, the role of the RD would be required to 1) provide timely assessments, and frequent follow-up documentation 2) establish a broad knowledge of various disease states with emphasis on the geriatric population 3) consult with acute care RD's regarding previously established goals and treatment plans to provide a continuum of care 4) become proficient in nutrition support to deal with complex medical/surgical patients, and 5) become efficient in completing interdisciplinary care plans. The changes for the FSD would include 1) preparation of more specialized foods to cater to the special needs of the ATCU patient 2) development of a 3-week cycle menu to meet OBRA guidelines to ensure variety on the standard hospital menus 3) initiation of a snack program to provide patients with a choice of a substantial evening snack and 4) development of a texturized meal program to improve on presentation, taste, and quality of meals.