SECTION 340:105-10-75. Congregate meals planning

(a)   Policy. The congregate meals project conducts appropriate meal planning for the congregate meals service with the consultation of persons competent in the fields of nutrition, food service, and the needs of older persons.

(b)   Authority. The authority for this Section is Section 339 of the Older Americans Act of 1965, as Amended and Section 1321.11 of Title 45 of the Code of Federal Regulations.

(c)   Procedures. Menus:

(1)   are prepared or approved by a registered dietitian (RD) who considers the special needs of older persons. The RD ensures each meal served contains at least:

(A)   one-third of the dietary reference intakes as established by the Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences; and

(B)   600 calories. The recommended level is 750 to 850 calories;

(2)   are planned on a six-month basis with a minimum four-week cycle with seasonal changes. Nutritional adequacy is documented with computer analysis and meal pattern by the RD.

(A)   Maintenance of optimal nutritional status through menu planning is reflected in menus moderate in fat, salt, and simple sugars and high in fiber.

(B)   Form 02AG018E, Project Menu Plan - Nutrition Program for the Elderly, is submitted quarterly to the area agency on aging (AAA) and is available to the Aging Services (AS) RD for random review upon request;

(3)   are signed by the RD and posted at the nutrition site;

(4)   reflect:

(A)   special diets to meet the medical needs of eligible participants. When special diets are provided to meet the medical needs of eligible participants:

(i)   a valid written physician's order is on file for each participant receiving a special diet. The physician's order indicates the participant is restricted to the special diet and the duration of the special diet. If the participant is consuming a liquid supplement in addition to a meal, the supplement is not reimbursed through the Nutrition Services Incentive Program as a separate meal; and

(ii)   special diets are planned and prepared under the supervision of the RD; and

(B)   where feasible, religious, ethnic, cultural, or regional dietary requirements or preferences of a major portion of the group of participants at a congregate meals site;

(5)   are served as planned unless the RD reviews and approves an appropriate substitution. A complete menu move from one day to another does not constitute a substitution. When substitutions are made, the project maintains and submits to AS at the end of each month the:

(A)   date of substitution;

(B)   original menu item(s); and

(C)   substituted menu item(s);

(6)   are based on accurate production forecasting that does not include a margin for oversized portions or second servings. Leftover foods are not taken from the kitchen by staff, participants, or volunteers; however, participants may take the remainder of their noon meals from the dining site;

(7)   may include, where feasible, provisions for the celebration of special occasions for participants, such as birthdays and holidays; and

(8)   allow for food items within the meat, vegetable and fruit, and dessert groups to vary for the same days of the week, from week-to-week, in order to provide a variety of foods and nutrients.

(d)   Cross references. Refer to Oklahoma Administrative Code 340:105-10-50.1(a)(4) and (7), 340:105-10-51, 340:105-10-68 through 340:105-10-74, 340:105-10-76 through 340:105-10-80, and 340:105-10-86.

[Source: Added at 11 Ok Reg 673, eff 11-29-93 (emergency); Added at 11 Ok Reg 2771, eff 6-13-94; Amended at 15 Ok Reg 249, eff 10-9-97 (emergency); Amended at 15 Ok Reg 1692, eff 5-11-98; Amended at 19 Ok Reg 1170, eff 5-13-02; Amended at 21 Ok Reg 898, eff 4-26-04; Amended at 23 Ok Reg 1062, eff 7-15-06; Amended at 24 Ok Reg 1325, eff 6-1-07; Amended at 25 Ok Reg 1754, eff 6-1-08 (emergency); Amended at 26 Ok Reg 2221, eff 7-1-09; Amended at 29 Ok Reg 638, eff 7-1-12; Amended at 31 Ok Reg 1848, eff 9-15-14]