Current through February, 2024
(a) Meals served in
the center shall meet the recommended dietary allowances of the Food and
Nutrition Board of the National Research Council, and be adjusted for age, sex,
activity and disability.
(b) A
minimum of one meal per day shall be provided in accordance with the following
requirements stated.
(1) Each client who is
in the center for four hours or more shall be served a meal that will supply at
least one-third of the National Research Council recommended dietary
allowances;
(2) Each client who is
in the center for eight hours or more shall be served a meal and between meal
nourishments that will supply at least half of the National Research Council
recommended dietary allowances;
(3)
Each client who is in the center for periods longer than ten hours shall be
served at least two meals and between meal nourishments that will supply at
least two-thirds of the National Research Council recommended dietary
allowances; and
(4) Any client
accepted at 7:00 a.m. or earlier shall be served a breakfast, unless it has
been determined that the client has received a meal prior to arrival.
(c) All diets shall be:
(1) Prescribed by the client's physician with
a record of the diet as ordered kept on file;
(2) Planned, prepared, and served by
personnel using the current Hawaii Dietetic Association manual; and
(3) Reviewed and adjusted as needed by the
dietitian.
(d)
Therapeutic diets shall be planned by a qualified dietitian, as prescribed by
the client's physician.
(e) A
nutritional assessment and diet plan for each client shall be completed and
recorded in the health record by the physician or dietitian. The plan should be
incorporated in the overall plan of care and reviewed as necessary.
(f) Menus shall be written at least one week
in advance and posted in the kitchen.
(1)
Menus shall provide a sufficient variety of foods served in adequate amounts at
each meal, and adjusted for seasonal changes along with clients preferences as
much as possible; and
(2) A
different menu shall be followed for each day of the week. If a cycle menu is
used, the cycle menu shall cover a minimum of two weeks.
(g) All food shall be procured, stored,
prepared, distributed, and served under sanitary conditions.
(1) Dry or staple food items shall be stored
above the floor in a ventilated room not subject to seepage or waste-water back
flow, or contamination by condensation, leakages, rodents, or vermin;
and
(2) Perishable foods shall be
stored at the proper temperature to conserve nutritive values and prevent
spoilage.
(h) Food shall
be served under sanitary conditions, and shall be in a form consistent with the
needs of the client and the client's ability to consume it.
(1) Food shall be served in a form consistent
with the appropriate utensils;
(2)
Effective procedures to promptly and consistently clean all equipment and work
areas shall be enforced;
(3) All
personnel handling food shall be trained in and observe appropriate personal
hygiene practices;
(4) Hand washing
facilities, including hot and cold water, soap, and paper towels adjacent to
the work areas shall be provided;
(5) Individuals needing special equipment,
implements, or utensils to assist them when eating shall have such items
provided by the center;
(6) There
shall be a sufficient number of competent personnel to fulfill the food and
nutrition needs of clients;
(7) If
the food service is directed by a person other than a qualified dietitian,
there shall be consultation by a dietitian;
(8) Dietary consultation, training and
inservice education shall be appropriate to staff and client needs and shall be
documented; and
(9) Provision may
be made for food service by contract with an outside supplier. The method of
transport, storage, preparation, and serving of such food as well as the method
of providing prompt appropriate replacement foods in therapeutic diets shall be
approved by the director prior to initiating such a service.
