Background: We set up a team to take charge of preparing and providing “meals to support minds” for patients in a palliative care unit when it was established in April, 2012. Method: We examined the data of 82 patients who left the palliative care unit from April 2012 to March 2013. National registered dietitians visited the patients on regular and temporary bases to assess their dietary intake and meal preferences. Result: A total of 76 kinds of dishes and foods were requested; 27 kinds of dishes related to the staple food, 12 kinds of main dishes, 13 kinds of side dishes, 18 kinds of fruits, desserts and beverages, and 6 kinds of pickles and dry seasonings. A total of 57% of the patients who died at the palliative care unit took their meals just before they died (0－7days before death). Conclusion: By allocating one dietitian per patient during the entire period of stay, who, besides visiting the patient once a week on a regular basis also made some additional visits, we were able to provide meals in accordance with the patients’ wishes and support their desire to eat until their last days.