Current through Register Vol. XLI, No. 36, September 6, 2024
Section 64-2-10 - Dietary Services10.1. The licensee shall provide meals that are in substantial compliance with current Recommended Dietary Allowances of the Food and Nutrition Board of National Academy of Sciences, National Research Council, or as specified in this rule, except as ordered by a physician.10.2. The licensee shall ensure that each participant is provided freshly prepared meals and snacks: 10.2.a. Each meal shall be equivalent to at least one third of the recommended daily dietary allowance as established by the Food and Nutrition Board of the National Academy of Sciences, National Research Council;10.2.b. Participants attending four (4) hours or less shall be provided one (1) meal;10.2.c. Participants attending the center five (5) to eight (8) hours per day shall be provided one (1) hot meal and two (2) snacks daily;10.2.d. Participants attending the center more than eight (8) hours per day shall be provided two (2) hot meals and two (2) snacks daily;10.2.e. Meals shall meet participant requirements for special diets, participant's needs and choices, as identified in his or her needs assessment.10.3. Meals shall provide a variety of foods as follows:10.3.a. Breakfast, if served: fruit or juice, cereal, whole-grain or enriched bread products, and Grade A vitamin D milk; and10.3.b. Noon and evening meals: protein sources, such as meat, poultry, fish, eggs, cooked dried legumes, cheese or peanut butter; vegetables or fruit; whole-grain or enriched grain food products; and Grade A vitamin D milk.10.4. The licensee shall provide therapeutic or modified diets, as ordered by the participant's physician, according to written instructions that includes types and amounts of food to be served.10.5. The licensee shall encourage participant involvement in menu planning with consideration of individual participant preferences.10.6. The licensee shall have a written menu prepared or approved by a registered dietician that includes all meals and snacks and that offers a variety of foods. Menus shall be prepared at least two (2) weeks in advance. Alternate food selections shall be available to allow for individual preferences and food allergies. The menu shall be posted in the center.10.7. The licensee shall maintain a daily record of actual foods served for each meal provided and this record shall be kept on file at the center for at least thirty (30) days.10.8. The licensee's food service and facilities shall comply with Division of Health rule, Food Establishments, 64CSR17.10.9. If meals are provided by an outside contractor, the center shall have a written agreement with the contractor, the contractor must meet all requirements set forth in section ten (10) of this rule, and foods must be transported in acceptable containers and maintained at acceptable temperatures.