N.J. Admin. Code § 8:43F-10.5

Current through Register Vol. 56, No. 11, June 3, 2024

Section 8:43F-10.5 - General requirements for dietary services

(a) The dietary service shall comply with the provisions of N.J.A.C. 8:24.

(b) A current diet manual shall be available to personnel in the facility, and, if applicable, to the off-site food provider.

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

1. Menus shall be prepared with regard for the nutritional and therapeutic needs, cultural backgrounds, food habits, and personal food preferences of participants;

2. 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;

3. Current menus with portion sizes and any changes in menus shall be posted in the food preparation and/or serving area. Menus, with changes, shall be kept on file in the dietary service for at least 30 days;

4. Diets served shall be consistent with the diet manual and shall be served in accordance with physicians' orders;

5. Food shall be prepared by cutting, chopping, grinding, or blending to meet the needs of each participant;

6. Nutrients and calories shall be provided for each participant, as ordered by a physician, based upon current recommended dietary allowances of the Food and Nutrition Board of the National Academy of Sciences, National Research Council, adjusted for age, sex, weight, physical activity, and therapeutic needs of the participant;

7. Nutritionally appropriate snacks shall be provided and beverages shall be available at all times for each participant, unless medically contraindicated as documented by a physician, advanced practice nurse or physician assistant in the participant's medical record;

8. Substitute foods and beverages of equivalent nutritional value shall be available to all participants;

i. If food is prepared off-site, the facility shall have a system to inform the caterer each day of the number and types of meals required and any substitutions;

ii. Minimum supplies of food (for example, cereal, peanut butter, tuna, canned fruits and vegetables, and juices) shall be maintained in facilities with an off-site food preparation system so that simple meals can be prepared in the event there are last minute requests or emergency situations;

9. Designated staff shall be responsible for observing meals refused or missed and documenting the name of the participant and the meal refused or missed;

10. Self-help feeding devices shall be provided;

11. All meals shall be attractive when served to participants;

12. All participants shall eat in a dining area with sufficient space to accommodate all participants simultaneously at each meal; and

13. A record shall be maintained in the serving area for each participant, identifying the participant by name, and including diet order, known allergies, and other information, such as meal patterns when on a calculated diet.

N.J. Admin. Code § 8:43F-10.5