LEARNING OUTCOME: To describe menu modifications and additional food assistance provided nationally to senior dining site participants. After pilot testing the instrument with a state group of Senior Nutrition Program Directors, a questionnaire was mailed, in December, 1995, to the 750 names on the mailing list for the National Association of Nutrition and Aging Services Programs (NANASP). One reminder notice was sent after the original mailing. Responses were received from 340 program directors. Data were summarized by frequency and percent. Almost 60% of the respondents served less than 1000 meals per day, but another 28% served 1001-2000 meals, and the reminder served more than 2000. Participants profiles varied from predominantly homebound (13.6% with more than 60% homebound) to very few homebound (16.9% with fewer than 30% homebound). Meals were served 5 days/week by 58% of respondents, but 36% served meals fewer than five days/week, including 11% who served meals only two days each week. Approximately 44% of directors reported average participant contributions to be less than $1.00. Another 37.7% reported average contributions of $1.01-$1.50. These contributions were far below the actual costs of the meals. The most common dietary modifications provided were salt/sodium restricted (25.2% of programs), no concentrated sweets (22.2%), and fat/cholesterol restricted (15.7%). Calorie restricted, pureed, renal, vegetarian and other modifications were also mentioned by several directors. However more than 75% of clients were reported by most respondents to eat regular (not modified) meals. In addition to regular noontime meals, emergency meals were provided by almost 37% of directors. Twenty to twenty five percent also provided takeout meals for week-ends and/or holidays. Often additional food assistance (such as commodity food distribution) was provided through dining sites. Ninety five percent of respondents expressed a need for additional assistance beyond noon meals for their clients. Many directors were obviously already working in innovative ways to meet these needs, but it is evident that more remains to be done in expanding services to meet the needs of elderly meal participants.