In a question and answer format, frequent clinical and food production problems that occur in long term care facilities are addressed. Subject matter includes the handling of food complaints, accommodating food preferences, maintaining safe food temperatures despite a wide variety of food 'consistencies, accommodating a resident's small appetite and maintaining the n"tritiona1 adequaw of the puree diet. The emphasis is on simplified food production hhich uiilizes menu items ihat fit many dikt consistendies. Various tested solutions to these problems are offered. The authors welcome additional questions.