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According to the WHO definition, elderly people are those who are more than 65 years old. As the proportion of elderly people is larger than 17%, and it is predicted that by year 2050 more than 30% of the population will be older than 65, one of the concerns for the preservation of their health is the use of nutritional standards. The aim of the study was to investigate the dietary habits of older people in Zajecar and Vranje and understand their differences. The survey was conducted by interviewing people older than 65 in the Department of General Practice in Health Care Centre in Zajecar and Vranje, in July 2014. The survey was not standardised and of closed type. Statistical analysis was carried out by means of the appropriate statistical software using descriptive and analytical statistics method. To test the significance of the difference frequency of individual variables, the Pearson Chi-square test was used, and the significance level of p<0.05 was determined. The polling included 105 persons, 57 (54.3%) male and 48 (45.7%) female. Of the total number of respondents 53 (50.5%) were from Zajecar, and 52 (49.5%) from Vranje. It was found that among respondents in Zajecar and Vranje there was no statistically significant difference in the distribution according to the number of daily meals, daily use of fruits and vegetables, meat and dairy products, the use of fish 2-3 times a week and the amount of drinking water. Significantly fewer respondents ate fish 2-3 times a week, as compared to those who rarely ate it (χ2=0.40; p<0.05). More respondents used sweets and snacks as compared to those who did not use them, which was statistically significant (χ2=8.01; p<0.05). These foods were used by 73.6% of respondents in Zajecar, and 53.8% of respondents in Vranje, which was significantly more in favour of the respondents in Zajecar (χ2=4.38; p<0.05). Significantly more respondents used white bread as compared to those using other types of bread (χ2=10.37; p<0.05). Larger number of respondents prepared food by cooking (87.6%) as compared to other methods of food preparation (12.4%), which was statistically significant (χ2=59.44, p<0.05). Dietary supplements were used by 30.5% of all respondents, and not used by 69.5% (χ2=16.01; p<0.05), which was statistically significant. The results of this study showed that there was no difference in the diet of elderly people in Zajecar and Vranje, except in the use of sweets and snacks. As the two groups of respondents do not eat in accordance with the recommendations, there is a place for educating elderly people and their family members on the importance of proper nutrition and quality.

Dietary habits of elderly people in Zajecar and Vranje