10A NCAC 13E .0803       Menus

(a)  Menus shall be prepared according to the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans, which is incorporated by reference with all subsequent amendments and editions and is available at no cost at http://www.health.gov/dietaryguidelines.

(b)  Menus shall be maintained in the kitchen and identified as to the current menu day, and cycle for any given day for guidance of food service staff.

(c)  Any substitutions made in the menu shall be of equal nutritional value, appropriate for therapeutic diets, and documented to indicate the foods actually served to participants.

(d)  Menus shall be planned to take into account the food preferences and customs of the participants.

(e)  A licensed dietitian or nutritionist, pursuant to G.S. 90, Article 25, shall plan or review all menus, including all therapeutic diets. The facility shall maintain verification of the licensed dietitian or nutritionist's approval of the therapeutic diets, including an original signature by the licensed dietitian or nutritionist and the licensure number of the licensed dietitian or nutritionist.

(f)  The facility shall have a matching therapeutic diet menu for all physician or appropriate licensed health professional ordered therapeutic diets, for guidance of food service staff.

 

History Note:        Authority G.S. 131D-6.1;

Eff. April 1, 2017.