Louisiana Administrative Code
Title 48 - PUBLIC HEALTH-GENERAL
Part I - General Administration
Subpart 3 - Licensing and Certification
Chapter 55 - Day Developmental Training Centers
Section I-5529 - Food and Nutrition

1. the food service for such meals shall include menu planning, storing and handling of food, food preparation, and food serving. The food and food service shall maintain sanitary standards in compliance with state and local regulations;

2. a nourishing, well-balanced diet shall be provided to all persons. Modified diets shall be prescribed or approved by the attending physician and planned, prepared, and served by persons who have received adequate instruction. These diets must be periodically reviewed and adjusted as needed;

3. the food and nutrition needs of the individuals shall be met in accordance with the recommended dietary allowances of the Food and Nutrition Board of the National Research Council, National Academy of Sciences, adjusted for age, sex, activity, and disability, through a nourishing, well-balanced diet unless contraindicated by medical needs;

4. denial of a nutritionally adequate meal shall not be used as a punishment;

5. menus shall be written in advance and shall provide for a sufficient variety of foods served in adequate amounts. Menus shall be written so that meals will not be the same for the same day of the week, to keep every Monday from being known as "red beans and rice day". Menus shall be adjusted for seasonal changes. Records of menus as served shall be filed and maintained for at least 30 days;

6. food shall be served in appropriate quantity, at appropriate temperature, in a form consistent with the developmental level of the student, and with appropriate utensils. Food served to students and not consumed shall be discarded;

7. all students, including the mobile nonambulatory, shall eat or be fed in dining rooms, except where contraindicated for health reasons, or by decision of the team responsible for the student's program. Table service shall be provided for all who can and will eat at a table, including students in wheelchairs. The dining areas shall be equipped with tables, chairs, eating utensils, and dishes designed to meet the developmental needs of each student;

8. students shall be provided with systematic training to develop appropriate eating skills, utilizing adaptive equipment where it serves the developmental process.

1. the food service shall include: