S.C. Code Regs. § § 61-103.1300.1305

Current through Register Vol. 48, 12, December 27, 2024

Section 61-103.1300.1305 - Diets

A. If the facility accepts or retains residents in need of medically-prescribed special diets, the menus for such diets shall be planned by a professionally-qualified dietitian or shall be reviewed and approved by a physician or other authorized healthcare provider. The facility shall maintain staff capable of the preparation and serving of any special diet, such as a diabetic diet. The preparation of any resident's special diet shall follow the written guidance provided by a registered dietitian, physician, or other authorized healthcare provider authorizing the resident's special diet. For each resident receiving a special diet, this written guidance shall be documented in the resident's record. (I)

B. If special diets are required, the necessary equipment for preparation of those diets shall be available and utilized.

C. A dietitian shall be employed on a consultative basis. Responsibilities of the dietitian shall be:

1. To observe the operation of the Food Service Program and to provide suggestions for improvement based on those observations;

2. To develop and/or approve menus which meet acceptable nutrition standards;

3. To assist with the development and implementation of dietary policies and procedures;

4. To prepare specialized menus for residents who have orders from a physician regarding a special diet and provide instruction for the dietary staff regarding how to prepare any special food items;

5. To review resident charts and counsel with a resident and family regarding special dietary needs;

6. To provide inservice for staff as indicated;

7. To develop food service documentation procedures and review records of the documentation; and

8. To prepare quarterly quality assurance reports for review of Food Services.

D. A diet manual published within the previous five (5) years shall be available and shall address at a minimum:

1. Food sources and food quality;

2. Food protection storage, preparation, and service;

3. Meal service personnel health and cleanliness;

4. Recommended dietary allowances of the Food and Nutrition Board of the National Research Council, National Academy of Sciences food serving recommendations;

5. General menu planning; and

6. Menu planning appropriate to special needs or other appropriate diets.

S.C. Code Regs. § 61-103.1300.1305

Replaced and amended by State Register Volume 40, Issue No. 06, eff. 6/24/2016.