As life expectancy increases, so does the prevalence of chronic diseases including dementia. Among the 14 modifiable risk factors for dementia, diet is implicated in five of them1. Diet quality may play a role in dementia prevention particularly consuming foods from the Mediterranean-DASH (Dietary Approaches to Stop Hypertension) Intervention for Neurodegenerative Delay (MIND) diet. We aimed to determine if diet quality is associated with measures of cognitive impairment and if those with or without cognitive impairment differ in their consumption of MIND foods. Ninety-one older adults aged 65 years+ were recruited via a community health club, local newspaper, and University newsletter as part of a larger healthy ageing project. Cognitive function was assessed using the 30-point Montreal Cognitive Assessment (MoCA) tool2. A score less than 26 is classified as cognitive impairment. Diet quality was assessed using the Australian Eating Survey3, that calculates the Australian Recommended Food Score (ARFS). A score greater than 38 indicates a healthier eating pattern. Data are presented as mean (95% confidence interval [CI]) with differences apparent if the 95%CI’s did not overlap. MoCA scores were of 27.9 (27.5–28.3; n=63) for cognitively normal compared with 23.3 (22.4–24.1; n=26) for cognitively impaired participants. There were no differences between the groups; for age; cognitively normal (71.7 years; 70.5-72.8) vs cognitively impaired (71.8 years; 70.0-73.6), or BMI; cognitively normal (27.7 kg/m2; 26.4-29.0) vs cognitively impaired 25.4 kg/m2; 24.0-26.8). In the cognitively normal group, relative to the cognitively impaired participants there were more women (81% versus 69%), more who never smoked (24% versus 4%) and fewer who lived alone (38% versus 46%). Diet quality did not differ between the groups; with mean scores of 38.0 (35.8–40.2, n = 55) and 37.2 (33.2–41.2, n = 24), for cognitively normal and impaired participants respectively. Groups did not differ in their daily consumption of servings of fruits (2.4; 2.0-2.8 versus 2.6; 2.1-3.1) or vegetables (3.9; 3.5-4.3 vs 4.0; 3.3-4.7) or specific MIND foods (grapes, strawberries and blueberries (0.5; 0.4-0.5 vs 0.4; 0.3-0.5) and green leafy vegetables (0.8; 0.7-0.9 versus 0.8; 0.6-1.1). Fish (0.3; 0.2-0.4 versus 0.3; 0.2-0.4) and legumes (0.4; 0.3-0.5 versus 0.4; 0.2-0.5) consumption were similar, but nut consumption tended to be higher in the cognitively normal group (0.5; 0.4-0.5 vs 0.3; 0.2-0.4). Diet quality did not differentiate those with mild cognitive impairment from cognitively normal healthy community-dwelling older adults. This may indicate altered food choices are not apparent in that those with mild cognitive impairment or a larger and more heterogenous sample may be required for differences in dietary patterns and MIND foods consumption to be detected.