Menu Planning 650-25-45-10

(Revised 1/1/07 ML#3061)

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Aging Services Division is in the process of implementing the Dietary Reference Intakes (DRIs). Menus/recipes that meet the required nutrient values are available from Aging Services Division. It is the intent to amend this section over the next year with full implementation by January 2008.

1. All meals provided must conform to the meal pattern as set forth by the Older Americans Act, comply with U.S. Dietary Guidelines for Americans, and provide a minimum of 33 1/3 percent of the daily recommended dietary allowances as established by the Food and Nutrition Board of the National Research Council of the National Academy of Sciences, if the project provides one meal per day.  A minimum of 66 2/3 percent of the allowances must be provided if the project provides two meals per day. If the project provides three meals per day, 100 percent of the allowances must be provided).  The following meal pattern must be followed:

FOOD GROUPS	AMOUNTS
Meat or meat alternative	No less than 3 ounces cooked, edible portion
Vegetables/fruits	Two 1/2 cup servings
Bread or bread alternative	One serving
Butter or fortified margarine	One teaspoon
Dessert	1/2 cup serving
Milk	1/2 fluid pint (8 ounces)

 

• Meat or Meat Alternative Group:  Three ounces of cooked   edible portion of meat, fish, fowl, eggs, or cheese. Meal alternatives may be used occasionally for variety and may include cooked dried beans or peas, seeds, nuts, or peanut butter.
• Vegetables and Fruit Group:  Two, one-half (1/2) cup servings.  All vegetables and all fruits may be used. Full-strength vegetable and fruit juices may be used occasionally. Fruit used as dessert should not be counted toward the two servings of vegetables and fruits. Note: Rice, spaghetti, macaroni, and noodles are NOT vegetables (see Bread or Bread Alternative Group).
• Bread and Bread Alternative Group: One serving. Enriched or whole-grain bread, biscuits, muffins, rolls, sandwich buns, cornbread, and other hot breads may be used. Bread alternatives may include enriched or whole-grain cereals or cereal products such as spaghetti, macaroni, dumplings, pancakes, and waffles.
• Butter or Fortified Margarine: One teaspoon daily. Oil or butter used in cooking cannot be counted for one teaspoon to be served in the meal pattern.  
• Dessert Group: One-half (1/2) cup serving. The dessert is in addition to other menu requirements.  All fruit and simple desserts such as puddings, gelatin desserts, ice cream, ice milk, and sherbet are included. Fruit may be fresh, frozen, or commercially canned in its own juice, light syrup, or without sugar.  
• Milk Group: One-half (1/2) pint.  Vitamin A and D fortified skim, or low-fat milk must be available.
• Optional beverages (regular or decaffeinated coffee and tea) do not contribute to meeting 1/3 the Recommended Dietary Allowance (RDA).

2. All menus and recipes meeting normal nutritional needs must be reviewed, approved, and signed by the contract entity’s licensed registered dietitian or licensed nutritionist. Meals must be designed to be appealing to program participants. Menu changes must be documented and approved by a licensed registered dietitian or licensed nutritionist.  It is recommended that a list of approved substitutions be maintained at the meal site.
3. Upon request, a detailed nutritional analysis must be submitted to Aging Services Division. The analysis must, at a minimum, identify values for the following: calories, fat, protein, carbohydrates, sodium, calcium, iron, potassium, cholesterol, vitamin A, vitamin B (niacin, riboflavin, folic acid, thiamin), and vitamin C.

• The recommended five day average calorie range per meal is 700 - 1000 calories.
• The desired five day average fat content of a meal is 30 – 35% of total calories.
• The recommended sodium content, based on a no added salt (NAS) diet, is 3000 to 4000 milligrams per day.
• Each meal shall provide a food(s) containing a minimum of 30 milligrams of vitamin C.

4. Menus must be planned for a minimum of four weeks, utilizing a cycle menu format that is rotated at set intervals and reflects seasonal availability of foods. Menus must be reviewed, approved, and signed by the contract entity’s licensed registered dietitian or licensed nutritionist.
5. To the maximum extent practicable, contract entities will meet the special dietary needs arising from health requirements, religious requirements, or ethnic backgrounds of eligible clients.
6. Provision of a special or therapeutic diet to a client requires a signed physician’s order. Menus must be planned with the advice of a licensed registered dietitian to establish appropriate nutritional therapy.