Section 144-113-IV-14 - Dietary Services14.1 Dietary coordinator. The facility shall have a dietary coordinator who has experience and/or training in food service suitable to the size of the facility. Experience and/or training may include on-the-job training. This individual shall have the ability to coordinate and manage the food services in the facility. This includes menu planning, food purchasing, food storage, preparation and serving. The dietary coordinator shall demonstrate knowledge of minimum daily food requirements, how to use dietary reference or other resource materials to meet daily and therapeutic nutritional needs and how to measure portions for therapeutic diets.14.2 Adequacy of diets. The facility must offer each resident a nourishing, well-balanced diet that meets the daily nutritional and special dietary needs of each resident and that meets the Recommended Dietary Allowances of the Food and Nutrition Board of the National Research Council, National Academy of Sciences.14.3 Planned menus. Menus shall be planned in accordance with resident needs and preferences. A variety of foods and fresh fruits and vegetables in season shall be offered.14.4 Menus posted and filed. Menus shall be posted conspicuously in the food service area and in an area used frequently by residents during the week used, and shall be kept on file for three (3) months. The posted menu shall be in large enough print for all residents to be able to read easily.14.5 Record of food served, menu changes and substitutions. Changes made in the planned menu shall be recorded daily in the facility and shall be consistent with Section 14.2. Substitutions of similar nutritive value shall be offered when menu items have been refused. In facilities with ten (10) or fewer beds, a record of food served may be maintained in lieu of planned menus and shall be kept on file for three (3) months. [Class II]14.6 Therapeutic diets. Therapeutic diets are considered treatments and shall be ordered in writing by the duly authorized licensed practitioner. Menus for medically prescribed therapeutic diets shall be planned in writing and approved by a qualified consultant dietitian.14.7 Diet manual. Each facility shall have a current (not more than five [5] years old) therapeutic diet manual that is recommended or approved by a qualified consultant dietitian.14.8 Food supplies. Supplies of perishable foods for a forty-eight (48) hour period and supplies of non-perishable foods for a three (3) day period shall be on hand to meet the requirements of the planned menus. [Class I/II]14.9 Meal schedule. Residents shall be offered at least three (3) meals in a twenty-four (24) hour period. Nourishing between-meal snacks shall be offered. Additional foods and beverages shall be made available twenty-four (24) hours per day. 14.10 Record of food purchased. The Department may require that the facility record the type and quantity of food purchased to determine compliance with Section 14.5.14.11 Resident participation in meal planning and preparation. Residents shall be encouraged to participate in food planning. Facility policies may prohibit resident involvement in food preparation and serving if it interferes with food service.14.12 Mealtime atmosphere. The facility shall encourage use of the dining area by residents. Food shall be served at the proper temperatures.10-144 C.M.R. ch. 113, § IV-14