Current through Register Vol. 50, No. 9, September 20, 2024
A. A designated
full-time staff member suited by training and experience in food management and
nutrition shall be responsible for supervision of dietary services. If the
designated staff member is not a qualified dietitian, he/she shall serve as the
dietary manager an10129. Dietetic Servicesd shall function with frequent,
regularly scheduled consultation from a person who is a qualified dietitian. A
minimum consultation time shall be not less than eight hours per month and as
needed to ensure nutrition needs of residents are addressed timely. A copy of
the consultant's contract shall be available to the State Survey Agency for
review. In addition, the facility shall employ sufficient supportive personnel
competent to carry out the functions of the dietetic service. Food service
personnel shall be on duty daily for a period of 12 or more continuous
hours.
B. Dietitian
1. The facility shall employ a qualified
dietician either full-time, part-time or on a consultant basis.
2. If a qualified dietician is not employed
full time, the facility shall designate a person to serve as the dietary
manager.
3. A qualified dietician
is one who is qualified based upon registration by the Commission on Dietetics
of the American Dietetic Association and licensure by the Louisiana Board of
Examiners in Dietetics and Nutrition.
C. Dietary Manager. (S)he is a person who is
one of the following:
1. a qualified
dietitian;
2. a graduate of a
dietetic technician program, correspondence or classroom, approved by the
American Dietetic Association;
3.
has successfully completed a course of study, by correspondence or otherwise,
which meets the minimum eligibility requirements for membership in the Dietary
Managers' Association
4. has
successfully completed a training course at a state approved school, vocational
or university, which includes course work in foods and food service,
supervision, and diet therapy. Documentation of an eight hour course of
formalized instruction by the employing facility's consultant dietitian in
therapeutic diets is permissible if the course of study meets on the foods and
food service and supervision requirements or
5. is currently enrolled in an acceptable
course which will qualify an individual upon completion.
D. Dietary Consultant
1. If the staff members designated as food
service supervisors are not qualified dieticians, they shall be required to
schedule a minimum of eight hours of consultation per month with qualified
dieticians.
2. The facility must
employ sufficient support personnel competent to carry out the functions of the
dietary service.
E.
Menus. Menus must:
1. meet the nutritional
needs of the residents in accordance with the recommended dietary allowance of
the Food and Nutrition Board of the National Research Council, National Academy
of Sciences;
2. be prepared in
advance; and
3. be
followed.
4. Menu changes are
acceptable provided the above requirements are met. Records of menus as
actually served are retained for six months.
F. Food. Food must be:
1. prepared by methods that conserve
nutritive value, flavor and appearance;
2. palatable, attractive and at the proper
temperature;
3. prepared in a form
designed to meet individual needs; and
4. substituted for residents who refuse food
served and the substitutes offered shall be of similar nutritional
value.
5. Therapeutic diets must be
prescribed by the attending physician.
G. Frequency of Meals. At least three meals
shall be served daily at regular times comparable to normal mealtimes of the
community.
1. There must be no more than 14
hours between a substantial evening meal and breakfast the following morning
except as provided below:
a. bedtime snacks
must be offered each evening; and
b. when a nourishing snack is provided at
bedtime up to 16 hours may elapse between a substantial evening meal and
breakfast the following day if a resident group agrees to this meal
span.
H.
Assistive Devices. The facility must provide special eating equipment and
utensils for residents who need them.
I. Sanitary Conditions. The facility must:
1. procure food from sources approved or
considered satisfactory by federal, state, or local authorities;
2. store, prepare, distribute, and serve food
under sanitary conditions; and
3.
dispose of garbage and refuse properly.
J. Diets. If the facility accepts or retains
individuals in need of medically prescribed special diets, the menus for such
diets are to be prescribed by the attending physician and planned by a
professionally qualified dietitian. A current therapeutic diet manual approved
by the dietitian shall be readily available to attending physicians, nursing
staff, and dietetic service personnel.
AUTHORITY NOTE:
Promulgated in accordance with
R.S.
46:153.
