Aim: Percutaneous endoscopic gastrostomy (PEG) is safely and regularly used in elderly patients who have problems with feeding orally but have normal functioning gastrointestinal systems. The aim of this study is to evaluate the nutritional efficiency of PEG in patients over 65 years old.Material and Method: Study was performed between April 2012-January 2016 with 97 patients (51female, 46male). PEG was placed under superficial anesthesia and anthropometric measurements, hemograms and prealbumin levels on the procedure day, at the 3rd month and 6th month were retrospectively analyzed. PEG indications included cerebrovascular disease in 60 patients, dementia in 21 patients and other neurological disorders in 16 patients.Results: Total of 97 patients (51 female, 46 male) were included in the study. Mean age was 76,6(±6,4) for men and 74,4 (±8,8) for women. Minor complications were seen in 10 patients(8 wound infection and 2 slight leakages). Patients mean baseline protein levels were; 6,64 mg / dl, albumin: 2,96 mg / dl, prealbumin: 0,08 mg / dl, hemoglobin: 9,2 mg / dl and there were no significant changes in baseline protein levels of the patients during follow-up at 3 months and 6 months. In male patients, the baseline circumference of the arm was measured 26.52 cm and the baseline circumference of the thigh was measured 36.9 cm and in female patients, the baseline arm circumference was found to be 25.48 and the baseline thigh circumference was found to be 33.9 cm. There were no significant changes during the follow-up period in both groups. The follow-up period of the patients was 442 (242-1102) days and there was no mortality related to the procedure.Discussion: PEG is a safe method of providing long-term nutritional support in geriatric cases that can not be fed orally for various reasons. It is important for quality of life that patients can get the necessary calorie support. Patients included in the study already had a protein-energy malnutrition and we can see that provided nutrition did not provide adequate support. We think that our patients need higher calorie and protein products.