The purpose of this study was to compare the values calculated using the Japanese Standard Tables of Food Composition 2015 (7th revision) and 2020 (8th revision) for energy and each nutrient in the menu offered at a special nursing home for the elderly, and to encourage use of the 8th revision in their nutritional management. The data used for analysis were menus, each consisting of 3 meals (breakfast, lunch and a snack) served over 96 days with the energy and nutrient values calculated using the 7th and 8th revisions of the Japanese Standard Tables of Food Composition. The total energy values per day as calculated using the 8th revision were 5.1％ lower than those calculated using the 7th revision. In the case of protein, an important nutrient for energy production, the value based on the 8th revision, calculated from the amino acid composition, was 14.1％ lower than that calculated from the nitrogen content using the 7th revision. These findings suggest that this special nursing home for the elderly underestimated the protein values for the dietary goal. However, as this study was limited to a single facility, further detailed examination using a wider range of subjects will be necessary.