Library: Policy

340:110-3-154.4. Food and nutrition

Revised 11-1-20

(a) Menu planning.  Menus are planned at least one week in advance.  Menus are dated, posted, and kept on file for one year.  Substitutions are noted on the menu. 

(b) Frequency and quality of meals.  Meals meet the residents' nutritional needs.

(1) The program provides or arranges for breakfast, lunch, and dinner, and one or more snacks from food that is selected, stored, prepared, and served in a sanitary and palatable manner.  Brunch and dinner may only be provided on weekends and holidays.

(2) Each meal contains a sufficient amount of food for every resident and additional servings are available and permitted.

(3) Cool, potable, drinking water is available at all times.

(c) Special diets.  Facilities recognize residents' religious, cultural, and health needs when planning, preparing, and serving food.

(1) The program makes available, as necessary, an alternate food choice for each meal served for residents on special diets or due to religious beliefs, cannot eat particular foods.

(2) The program follows individualized diets and feeding schedules prescribed by the resident's licensed physician.

(d) Meals.  Facilities recognize residents' social and emotional needs during mealtime.

(1) Residents and the personnel eating with them are served the same food, with the exception of tea and coffee, unless differences in age or special dietary needs are factors.

(2) Residents who have not had opportunities to learn how to handle food and utensils are not embarrassed or subject to ridicule.