N.J. Admin. Code § 8:43D-8.3

Current through Register Vol. 56, No. 24, December 18, 2024

Section 8:43D-8.3 - Requirements for dining services

(a) A dietitian shall provide, on at least an annual basis, one in-service training seminar for all staff on the prevention of food borne illness.

(b) A current diet manual shall be available to the dining service personnel and to the nursing service personnel.

(c) Meals shall be planned, prepared, and served in accordance with, but not limited to, the following:

1. At least three meals shall be prepared and served daily to residents;

2. The facility shall select foods and beverages, which include fresh and seasonal foods, and shall prepare menus with regard to the nutritional and therapeutic needs, cultural backgrounds, food habits, and personal preference of residents;

3. Written, dated menus shall be planned at least 14 days in advance for all diets. The same menu shall not be used more than once in any continuous seven-day period;

4. Current menus with portion sizes and any changes in menus shall be posted in the food preparation area. Menus shall be posted in a conspicuous place in residents' area, and/or a copy of the menu shall be provided to each resident. Any changes or substitutes in menus shall be posted or provided in writing to each resident. Menus, with changes or substitutes, shall be kept on file in the facility for at least 30 days;

5. Diets served shall be consistent with the Academy of Nutrition and Dietetics: Revised 2015 Standards of Practice and Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Pediatric Nutrition, Journal of the Academy of Nutrition and Dietetics, March 2015, Volume 115, Issue 3, Pages 451-460.e35, which may be accessed at www.andjrnl.org, and/or The Pediatric Nutrition Care Manual (2015), which may be accessed at www.nutritioncaremanual.org, and, which are incorporated herein by reference as amended and supplemented;

6. The facility staff shall follow a dietitian's instructions for special diets in accordance with a physician's orders.

7. The facility shall have available at all times in the facility at least one of the dietetic manuals referenced at (c)5 above;

8. Nutrients and calories, as adjusted for age, sex, weight, physical activity, and therapeutic needs of a resident, shall be based on the recommended dietary allowances of the Food and Nutrition Board in "Dietary Reference Intakes: The Essential Guide to Nutrient Requirements (2006)";

9. Between-meal snacks and beverages shall be available at all times for each resident, unless medically contraindicated as documented by a primary care provider in the resident's interdisciplinary care plan;

10. Substitute foods and beverages of equivalent nutritional value shall be available to all residents;

11. In the case of a resident who has a interdisciplinary care plan in which diet is identified as a specific care need, the staff shall observe whether meals are refused or missed and shall document this information;

12. All meals shall be served at the proper temperature and shall be attractive when served to residents. Place settings and condiments shall be appropriate to the meal;

13. Seating shall be arranged for each meal in order to accommodate individual resident's meal-time preferences, in accordance with facility policies; and

14. In the case of a resident who has an interdisciplinary plan in which diet is identified as a specific care need, a record shall be maintained for such resident, identifying the resident by name, diet order, if applicable, and other information, such as meal patterns (when on a calculated diet) and allergies.

N.J. Admin. Code § 8:43D-8.3

Amended by 48 N.J.R. 2336(a), effective 11/7/2016