Purpose: Aging populations is rising by years in Taiwan. Cognitive function impairment (CI) has become the important health issue. Current knowledge of the etiology of cognitive decline is incomplete, the potential modifiable factors, such as diet may delay the deterioration of disease. This study is aimed to comprise the differences between dietary food component and nutrients intake in patients with cognitive impairment. Design and methods: A total of 32 subjects were recruited in this cross-sectional study from July, 2019 to September, 2020. According to clinical dementia rating (CDR) and mini-mental state examination (MMSE), subjects are divided into healthy group (CDR = 0 and MMSE ≧ 24) and CI group (CDR ≧ 0.5 or MMSE ＜ 24). Dietary data were obtained by 3-day dietary records and nutrients intake were calculated by trained dietitian. Statistical analyses were performed using statistical SAS software version 9.4 and Student@rsqm@s t-test was used to analyze. Data were expressed as mean ± standard deviation. Results: The average age, body mass index, percentage of body fat were 73.2 ± 8.2 years old, 24.9 ± 2.7 kg/m2, 29.4 ± 9.0%, respectively. A total of 13 subjects (5 subjects for male and 8 subjects for female) were in health group and 19 subjects (9 subjects for male and 10 subjects for female) were in CI group. The intake of low-fat meat and mono-unsaturated fatty acids were significant higher in healthy group (2.80 ± 1.2 exchange and 29.1 ± 9.4 g) than in CI group (1.6 ± 1.1 exchange and 22.6 ± 12.8 g). Conclusion: Low-fat meat of food component and mono-unsaturated fatty acids of nutrient intake may be the protective factors of cognitive impairment. Further randomized control studies should be warranted.