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2020-2025 Dietary Guidelines for Americans and Older Adults: 

Policy and Practice Implications for Senior Nutrition Programs

Purpose: This toolkit is designed to help senior nutrition programs (SNPs) develop policies that meet the 

Older American Act (OAA) requirements to align with the 2020-2025 Dietary Guidelines for Americans

(DGA). 

Table of Contents

2020-2025 Dietary Guidelines for Americans and Older Adults: Policy and Practice Implications for Senior 

Nutrition Programs....................................................................................................................................... 1

Table of Contents...................................................................................................................................... 1

Tool Kit Data Collection............................................................................................................................. 2

Dietary Guidelines for Americans............................................................................................................. 3

Standardized Policy of Senior Nutrition Programs ................................................................................... 3

2020-2025 DGAs: General Population...................................................................................................... 3

2020-2025 DGAs: Older Adults................................................................................................................. 3

Protein:.................................................................................................................................................. 3

Vitamin B-12: ........................................................................................................................................ 4

Beverages:............................................................................................................................................. 4

Alcohol: ................................................................................................................................................. 4

Other Nutrients:.................................................................................................................................... 4

Policy & Meal Requirement State Examples............................................................................................. 4

Nutrient Analysis....................................................................................................................................... 4

Menu Approval Process............................................................................................................................ 5

Menu Documentation............................................................................................................................... 6

Dietary Guidelines/DRI per Meal Nutrient Requirement ......................................................................... 6

California............................................................................................................................................... 6

Delaware ............................................................................................................................................... 7

Georgia.................................................................................................................................................. 7

Iowa....................................................................................................................................................... 7

Massachusetts ...................................................................................................................................... 8
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Wyoming............................................................................................................................................... 8

Meal Pattern Requirements...................................................................................................................... 8

Miscellaneous Menu Policies..................................................................................................................16

Cultural Recommendations ........................................................................................................................17

Dairy Requirements................................................................................................................................18

Participant Inclusion ...............................................................................................................................19

Staff Nutrition Trainings..........................................................................................................................19

State Policy Review and Revisions..........................................................................................................20

Additional State Highlights .....................................................................................................................20

Resources................................................................................................................................................20

State Contacts.........................................................................................................................................21

Appendix A..............................................................................................................................................23

Daily Nutritional Goals for Older Adults: Dietary Guidelines for Americans and Dietary Reference 

Intakes.................................................................................................................................................23

Tool Kit Data Collection 

From May 2021 to August 2021, the Administration for Community Living (ACL) and Tufts University

dietetic intern Mackenzie Brown reviewed State Unit on Aging (SUA) menu policies for SNPs. The review 

process encompassed geographic differences between states by collecting policies from the North, 

South, East, and West. Interviews with multiple SUAs were conducted along with members of the DGA 

committee. Tips and suggestions were created based off SUA and dietitian feedback collected from 

current state menu policies, interviews, and nutrition-based research. SUAs and Area Agencies on Aging

(AAA) can use the tool kit to help aid in improving SNPs that adhere to the 2020-2025 DGAs. This 

document represents a January 2023 update.

Thank you to the following states’ nutritionists for assisting us with this project: 

California

Delaware

Georgia

Iowa

Maryland

Massachusetts

Texas

Vermont 

Virginia

Wisconsin

Wyoming
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Dietary Guidelines for Americans 

The 2020-2025 Dietary Guidelines for Americans (DGAs) use evidenced-based research to revise and 

improve the 2015 DGAs. The guidelines are revised every five years. The DGAs are created by the U.S. 

Departments of Agriculture and Health and Human Services to provide nutritional guidelines for the 

general healthy population. The DGAs are used by federal food, nutrition, and health policies and 

programs to help the population consume a healthy and nutritionally adequate diet. The guidelines for 

older adults can be found in Appendix A or at https://www.dietaryguidelines.gov. With the emergence 

of new dietary guidelines and evidence-based research, it is recommended that states review and revise 

their meal standards and policies as needed.

Standardized Policy of Senior Nutrition Programs 

The OAA requires all OAA-funded programs to adhere to the current DGAs and Dietary Reference 

Intakes (DRIs). Each SUA is required to create statewide policies to ensure meals meet the OAA 

requirements. The OAA requires that each meal complies with the most recent DGAs and provides a 

minimum of 33% of the recommended DRIs if the project provides one meal per day, 66% of DRIs if the 

project provides two meals per day, and 100% of the DRIs if the project provides three meals per day. 

2020-2025 DGAs: General Population 

The DGAs provide current advice on what to eat and drink to promote health, reduce risk of chronic 

diseases, and meet nutrient needs. It emphasizes the importance of a healthy dietary pattern, which is 

the combination of foods and beverages that constitute an individual’s complete dietary intake over 

time. A healthy dietary pattern consists of nutrient-dense foods and limiting sugars, saturated fat, 

sodium, and alcoholic beverages, along with meeting food group needs and staying within calorie limits. 

A healthy dietary pattern consists of having vegetables, fruits, grains, dairy, and protein every day. Use 

MyPlate.gov to learn more. 

The current DGAs state there is an underconsumption of calcium, potassium, dietary fiber, and vitamin 

D in the general population. Due to the importance of these nutrients, low intakes are a public health 

concern. Nutrition programs can help increase participant intake of these nutrients by providing wellrounded meal options. Specifically, increasing vegetables, fruits, beans, whole grains, and dairy within 

meals will help participants reach the recommended intakes. Natural food sources are the 

recommended priority to consume all vitamins and minerals, but dietary supplementation and fortified 

foods may need to be introduced if daily intake goals are not being met. 

2020-2025 DGAs: Older Adults 

The 2020-2025 DGAs are the first to address all stages of life, including infants and toddlers, children 

and adolescents, adults, women who are pregnant or lactating, and older adults. The general U.S. 

population guidelines apply to older adults, in addition to the newly added older adults’ special 

considerations. For the purpose of this document, only older adults’ special nutrient considerations are 

summarized below. 

Protein: Older adults are susceptible to loss of lean muscle mass as age progresses. Adequate 

consumption of dietary protein is the main preventative factor for muscle loss. Older adults, on average, 
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do not consume the recommended intake of – and often lack variety in – the protein food subgroups

they consume. SNPs can work to incorporate a wider variety of protein foods, such as seafood, dairy, soy 

alternatives, beans, nuts, and lentils into their menus. 

Vitamin B-12: The body’s ability to absorb vitamin B-12 declines with age. Medication side effects 

are another cause of decreased absorption within older adults. SNPs can help address this issue by 

providing menu items that are high in vitamin B-12 or foods fortified with B-12. High vitamin B-12

options include tuna, salmon, clam chowder, beef, chicken, eggs, and fortified, ready-to-eat cereals. 

Reference: https://ods.od.nih.gov/pubs/usdandb/VitaminB12-Content.pdf

Beverages: Dehydration is a significant risk among older adults. A decreased sense of thirst as one 

ages and complications relating to bladder control contribute to a decreased fluid intake. SNPs can

encourage fluid intake by including non-calorie beverages, such as water; unsweetened tea; infused fruit 

water; nutrient-dense fluids, such as 100% vegetable or fruit juice; and low-fat milk/milk alternatives. 

Alcohol: Alcohol consumption is not recommended and, if consumed, it is recommended that men 

have two drinks or fewer and woman have one drink or fewer a day. Alcohol consumption poses greater 

risk for older adults – they face a greater fall and accident risk, along with increased progression of 

comorbid health conditions. SNPs can provide nutrition education to showcase the risks of alcohol 

consumption and educate participants on proper alcoholic portion sizes. 

Other Nutrients: The recommended daily intake ranges of added sugar, saturated fat, and 

sodium remained consistent with the 2015-2020 DGAs. The 2020-2025 DGAs continue to emphasize 

that most of the U.S. population is still exceeding these amounts. See Older Adults Dietary Guidelines for 

Americans Tip Sheet for more information.

• Limit intake of added sugars to less than 10% of total energy = 50 grams added sugar, based on 

a 2,000 calorie diet. 

• Limit intake of saturated fat to less than 10% of total energy = 22 grams saturated fat, based on 

a 2,000 calorie diet. 

• Limit intake of sodium to 2,300 mg a day or less. 

Policy & Meal Requirement State Examples 

SUAs are responsible for developing and administering state plans that carry out the OAA in the SNP.

State policies can include a required nutrition analysis, menu patterns, and specific guidelines for menu 

approval processes. Having an understanding of other state policies can help improve state plans for 

implementing the DGAs. Listed below are examples and resources for successful state policies. 

Nutrient Analysis 

A nutrient analysis ensures that meals and menus meet the DGA and DRI requirements. States may 

include policies regarding how a nutrient analysis is conducted (e.g., requiring specific nutrient software 

packages or dietary patterns). If a nutrient analysis software is required, a nutrient analysis software tip 

sheet was previously created and can be found here. Listed below are examples of these state policies. 

See the Purchasing Foodservice Software Guide for more information.
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State Policy Example

California Menus must be analyzed for nutritional adequacy and to ensure that the meals 

follow the DGAs and provide a minimum of one-third of the DRIs. Menus may be 

analyzed using either the computerized nutrient analysis or the component meal 

pattern system.

Delaware If unable to provide computerized nutritional analysis to verify compliance to 

dietary guidelines, meals must adhere to the state’s menu pattern.

Georgia The dietitian shall develop, select, and/or approve standardized recipes and 

provide full nutritional analysis for all proposed menus.

Iowa Nutrition providers must demonstrate compliance with the DGAs and DRIs by 

using either a computer nutrient analysis software OR the Iowa Guide for Menu 

Planning.

Maryland It is the AAA/SNP’s responsibility to determine whether nutrient analysis or meal 

patterns will be used. 

Standardized recipes must be implemented to assure consistent nutritional 

content and adequate portion size of meals.

Massachusetts Both a menu pattern and nutrition analysis are used. A complete nutrition 

analysis of the menu shall be performed using Computrition – the database 

contains actual food items and recipes used by the kitchens throughout the state.

The state nutritionist has access to all programs’ data for review.

Menu Approval Process

The menu approval process includes who designates the menu approval, how far in advance menus 

need to be submitted for review, and additional state requirements. Listed below are examples of state 

policies regarding their menu approval process. 

State Policy Example

California Meal analysis and food substitutions to meals must be approved by a registered 

dietitian to ensure compliance. Menus must be planned for a minimum of 4 

weeks. 

Delaware Approved menus and analysis signed by the project dietitian must be submitted 

to the Division of Services for Aging and Adults with Physical Disabilities (DSAAPD) 

for approval two weeks prior to consumption. 

All recipes must be analyzed and checked for accuracy by the provider’s dietitian 

and a signature of approval will be submitted to DSAAPD.

Iowa Menus must be reviewed and approved by a registered dietitian licensed in the 

state of Iowa at least two weeks prior to implementation. 

Dietitian must complete and sign the applicable Iowa Menu Approval Sheet.
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State Policy Example

Maryland A planned SNP menu must be reviewed and approved by a registered dietitian 

(RD) who is licensed in the state of Maryland. 

Menus must be planned in advance for a minimum of one month. Repetition of 

entrees shall be kept to a minimum.

Massachusetts Menu must be submitted by the local RDN to the State Nutrition Department at 

least four weeks prior to service along with a signed Menu Specification Checklist.

Wyoming Menus are prepared or approved prior to meal service by a registered dietitian, 

dietetic technician registered, or a nutritionist who considers the special needs of 

older adults.

Menu Documentation 

States often establish policies to ensure that menu documentation stays on file for an allotted amount 

of time. This includes not only the finalized menus but also the menu approval forms, approved 

substituted foods, and nutrient analysis. 

State Policy Example

Georgia Certified menus are subject to the audit process and are to be retained for a 

minimum of six years. 

Provider shall obtain and maintain documentation of nutrient analysis for each 

meal per menu cycle.

Maryland Menus must be on file, including signed RD approval forms and documentation of 

menu changes made after the RD has approved the menus, for at least three 

years.

Massachusetts Menus and all related forms must remain on file for seven years.

Dietary Guidelines/DRI per Meal Nutrient Requirement 

States have included meal nutrient breakdown within their menu standards. Listed below is an example 

of how states breakdown nutrient meal requirements and weekly averages.

California

Nutritional Goals Per Meal for Target Nutrients:

• Calories: 550-650 calories

• Protein: > 15 g

• Fat: 20-35% of total calories

• Saturated Fat: < 10% of total calories

• Fiber: > 7 g (weekly avg)

• Calcium: > 400 mg (weekly avg)

• Magnesium: > 105 mg (weekly avg)

• Potassium: > 860 mg (weekly avg)

• Sodium: < 760 mg (weekly avg)

• Vitamin A: > 233 mcg retinol activity equivalents (RAE) (2-3 meals out of 5 meals/week)

• Vitamin D: 200 mg (weekly avg)

• Vitamin C: > 25 mg 
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• Vitamin B-12: 0.8 mcg (weekly avg)

Delaware

All meal units qualifying for reimbursement meet one-third of the Dietary Reference Intakes (within 15%) 

for each nutrient of concern, averaged weekly

• Calories: ≥ 600 calories

• Protein: ≥ 19 g

• Calcium: ≥ 400 mg

• Fiber: ≥ 9 g

• Fat: ≤ 20-35% of total calories

• Sodium: ≤ 767 mg

• Potassium: ≥ 1133 mg

• Vitamin B-12: ≥ 0.8 mcg

• Vitamin D: ≥ 5 mcg

• Fat: As low as possible 

• Saturated Fat: < 10% of total calories

Georgia

Targets may be met as a monthly average, with flexibility to be within the acceptable range specified. 

Acceptable ranges are based on a +/- 10% deviation from the DRI target amount

Nutrient Target Value (1/3 DRI) Acceptable Range 

Calories 600 calories 540-75 calories

Protein 17 g ≥ 15.3 g

Fat 20-35% of total calories 18-38.5% of total calories 

Saturated Fat < 10% of total calories < 11% of total calories 

Fiber 8 g ≥ 7.2 g 

Calcium 400 mg ≥ 360 mg 

Sodium 766 mg ≤ 1100 mg

Potassium 1000 mg ≥ 900 mg

Magnesium 123 mg ≥ 110.7 mg

Zinc 3.2 mg ≥ 2.9 mg

Vitamin A 300 mcg of retinol activity 

equivalents (RAE)

≥ 270 mcg of RAE

Vitamin B-6 0.57 mg ≥ 0.51 mg

Vitamin B-12 0.8 mcg ≥ 0.72 mcg

Folate 133 mcg of dietary folate 

equivalents (DFE)

≥ 119.7 mcg DFE

Vitamin C 27 mg ≥ 24.3 mg

Iowa

Weekly Average Menu Requirement

• Calories: 533-866 calories

• Protein: 10-35% of calories 

• Carbohydrate: 45-65% of calories

• Fat: 20-35% of calories
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• Saturated Fat: ≤ 10% of calories

• Fiber: ≥ 7 g

• Sodium: ≤ 1000 mg

• Potassium: ≥ 867 mg 

• Calcium: ≥ 400 mg 

• Vitamin C: ≥ 25 mg 

• Vitamin B-6: ≥ 0.50 mg

• Vitamin B-12: ≥ 0.8 mcg

Massachusetts

1/3 of the Dietary Reference Intakes (DRI) recommended for older adults, including calories, protein, 

fiber, vitamins, and minerals 

Sodium: Fits into DASH (Dietary Approaches to Stop Hypertension) diet recommendations. 

• Calories: 700-800 calories

• Fat: 30-35% of calories

• A good source of Vitamin C every day 

• A good source of Vitamin A at least 3 times per week 

• A high fiber bread at least 3 times per week 

• A fruit dessert at least 3 times per week

Wyoming

Minimum Meal Requirement for 1 meal/day 

• Calories: 660 calories

• Protein: 30 g

• Fat: 30%-35% of calories

• Fiber: 9 g

• Calcium: 330 mg

• Vitamin A: 300 mcg

• Vitamin B6: 0.6 mg

• Vitamin B12: 0.8 mcg

• Vitamin C: 30 mg 

• Vitamin D: 3 mcg

• Potassium: 1,567 mg

Maximum amounts per meal average over one month

• Sodium: 1,400 mg

• Added sugars: < 17 grams

Meal Pattern Requirements 

Listed below are examples of state meal patterns.
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State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

California Minimum of one 

serving from the dairy 

or soy alternative 

group. 

Should be fat-free or 

low-fat (1%) milk, 

yogurt, and cheese. 

Low-lactose and 

lactose-free dairy 

products are available 

for individuals who are 

lactose intolerant. 

Dairy alternatives, 

including fortified soy 

beverages (also known 

as “soy milk”) and soy 

yogurt, are included as 

part of this group 

because they have 

similar nutrient 

composition to milk 

and yogurt. 

Products made from 

plants (e.g., almond, 

rice, coconut, oat, and 

hemp “milks”) are not 

included as part of the 

dairy group because 

their overall nutritional 

content is not 

equivalent to dairy 

milk and fortified soy 

beverages.

The following are 

examples of one 

serving:

• 1 cup (8 ounces) 

milk, yogurt, or 

fortified soy 

beverage

Minimum of a 2 oz 

protein equivalent 

from the 

categories below 

• Meat/Poultry/ 

Eggs 

• Seafood 

• Beans/Peas/ 

Lentils 

• Nuts/Seeds/So

y Products 

If the 2 oz protein 

equivalent 

provided does not 

contain adequate 

protein, the 

requirement to 

provide 15 grams 

of protein per 

meal may be met 

by also counting 

the grams of 

protein provided 

from the dairy/soy 

alternatives food 

group. 

The following are 

examples of 2 oz 

protein 

equivalent:

• 2 oz cooked, 

edible portion 

of meat, 

poultry, 

seafood

• 2 eggs

• 1⁄2 cup cooked 

beans or tofu

• 2 tablespoons 

nut or seed 

butter

• 1 oz nuts or 

seeds

Fruits: Minimum 1 

serving

Vegetable: 1-2 servings

The following are 

examples of one serving 

of fruit:

• 1 medium sized 

whole fruit

• 1⁄2 cup fresh, 

chopped, cooked, 

frozen, or canned 

fruit

• 1⁄2 cup 100% fruit 

juice 

• 1⁄4 cup dried fruit

When selecting canned 

fruit, choose options 

that are canned with 

100% juice.

When planning menus, 

select whole fruits 

instead of fruit juice to 

increase fiber content. 

Add variety by offering 

various types of whole 

fruits and offering them 

in forms that are easy 

for older adults to eat 

such as pre-peeled, 

sliced, cut, or cubed.

Fruit-based desserts, 

such as pies or cobblers, 

may not be used to 

meet the full required 

servings for fruit in a 

meal.

Minimum of 1-2 

servings must be 

included in each 

meal. 

The following are 

examples of one 

serving:

• 1 slice bread

• 1⁄2 cup cooked 

rice, pasta, or 

cooked cereal

• 1 tortilla (6” 

diameter)

• 1 cup ready-toeat-cereal

• 1 oz wholewheat crackers

At least half of the 

total grains in each 

meal should be 

whole grains. 

For example, if a 

meal includes two 

one-ounce servings 

from the grain 

group, one of the 

servings must be a 

whole-grain food, 

and the overall 

total of whole 

grains in the meal 

equal to or greater 

than 50%.

Note: Grain-based 

desserts, such as 

cakes, pies, or 

cobblers, may not

be used to meet 

the full required 

servings for grains 

in a meal.
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State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

California • 1 1⁄2 ounces cheese 

or 1⁄3 cup shredded 

cheese

A fruit-based dessert 

containing one-quarter 

cup of fruit per serving 

may be counted as 

meeting half of the 

required fruit per meal.

The serving size for 

vegetables includes:

• 1⁄2 cup fresh, 

chopped, cooked, 

frozen, or canned 

vegetable

• 1 cup raw leafy 

salad greens

• 1⁄2 cup 100% 

vegetable juice

• 1⁄2 cup dried 

vegetable

At least one serving 

from each subgroup 

should be included in 

the menu each week. 

The five subgroups 

include Dark Green; Red 

and Orange; 

Beans/Peas/Lentils; 

Starchy; and Other 

Vegetables. 

Note: Beans, peas, and 

lentils are part of the 

protein food group and 

the vegetable group but 

should be counted in 

one group only.

A grain-based 

dessert containing 

one-quarter cup of 

grains (or 

equivalent) per 

serving may be 

counted as meeting 

half of a grain 

serving.
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State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Delaware Minimum of one 

serving must be 

included in the meal 

One serving is 8 oz

milk, including lactosefree and lactosereduced products and 

fortified soy 

beverages, yogurt, 1 1⁄2 

oz natural cheese, 2 oz 

processed cheese, 

1 1⁄4 cups cottage 

cheese.

Cream, sour cream, 

and cream cheese are 

not included due to 

their low calcium 

content.

Non-dairy beverages or 

calcium fortified 

orange juice may be 

used to accommodate 

the preferences of 

participants who do 

not use dairy products 

due to food 

preferences or 

intolerances.

The use of nonfat or 

low-fat products is 

highly recommended, 

to control the total fat 

content of the meal.

≥ 3oz equivalents 

must be included 

in each meal. 

All seafood, 

meats, poultry, 

eggs, soy 

products, and nuts 

or seeds are 

considered protein 

foods. 

Meats and poultry 

should be lean or 

low-fat and nuts 

should be 

unsalted. 

Protein sources 

may be combined 

to meet the 3 oz. 

Legumes (beans 

and peas) may be 

considered part of 

this group OR the 

vegetable group, 

but not both 

groups 

simultaneously. 

The use of lowsodium products is 

also encouraged, 

to control the total 

sodium content of 

the meal

A minimum of 2 servings 

must be included in the 

meal. 

1 serving is defined as ≥

1⁄2 cup of fruit or cooked 

vegetable, ≥ 1⁄2 cup of 

100% fruit or vegetable 

juice or 1 cup leafy 

greens. 

The minimum serving 

amount for dried fruit or 

vegetable is 1⁄4 cup. 

All fresh, frozen, 

canned, and dried fruit 

and 100% fruit juice. 

Whole fruit is preferred 

to fruit juice. 

A variety of vegetables 

from all sub-groups is 

strongly recommended 

(dark green, red & 

orange, legumes, 

starchy, other). 

Locally grown produce is 

GAP

(Good Agricultural 

Practices) certified 

providers.

encouraged from 

Minimum of 1 

serving must be 

included in each 

meal. 

1 serving is defined 

as 1 slice of bread 

or ≥ 1⁄2 cup of pasta, 

rice, or other grain 

product and is ≥ 15 

grams of 

carbohydrates. 

Whole-grain 

products are 

encouraged and

include whole 

grains used as 

ingredients, such as 

whole-wheat 

bread, whole-grain 

cereals and 

crackers, quinoa, 

and brown rice. 

Refined grain 

products should be 

enriched and 

include white 

breads, refined 

grain cereals and 

crackers, pasta, and 

white rice. 
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State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Iowa 1 serving requirement 

= 

• 8 oz vitamin D 

fortified skim, 1%, 

or 2% milk 

• 8 oz dairy 

alternative milk 

(soy milk) fortified 

with calcium and 

vitamin D 

• 8 oz low-fat yogurt

• 1 1⁄2 oz cheese 

• 1 cup pudding 

made with low-fat 

milk 

• 1⁄2 cup ricotta 

cheese 

• 2 cups cottage 

cheese 

2-3 oz equivalent 

per meal

1 ounce is 

equivalent to:

• 1 oz cooked 

lean beef, 

veal, pork, 

lamb, chicken, 

turkey, or fish 

• 1 oz canned 

tuna or 

salmon packed 

in water 

• 1 oz low-fat 

cheese 

• 1 egg 

• 1⁄4 cup cooked 

beans or 

legumes 

• 1⁄2 cup tofu 

• 1⁄4 cup low-fat 

cottage 

cheese 

• 1⁄2 oz nuts or 

seeds 

• 1 tbsp peanut 

butter 

Meats should be 

baked, broiled, 

grilled, or roasted. 

Limit processed 

meats to one 

serving per week. 

Seafood is 

encouraged 

regularly for 

omega-3 fatty 

acids. 

2-3 serving per meal 

requirement

1 serving is equivalent 

to: 

• 1⁄2 cup cooked, 

canned, or chopped 

raw fruits or 

vegetables 

• 1 cup leafy raw 

vegetable (lettuce, 

spinach, etc.) 

• 1 medium whole 

fruit (apple, orange, 

banana, etc.) 

• 1⁄2 grapefruit 

• 1 8� melon 

• 1⁄4 cup dried fruit 

• 6 oz 100% vitamin C 

fruit or vegetable 

juice 

• 1 small potato or 1⁄2 

large potato 

• 1⁄2 cup sweet 

potatoes, yams, 

corn kernels,

squash, peas, or 

lima beans 

Provide food sources 

high in vitamin C and 

potassium daily

Limit juice to one 

serving per meal, if 

using

Encourage no to lowsodium canned 

vegetables 

2-3 serving per 

meal requirement

1 serving is 

equivalent to: 

• 1 oz bread or

grain product 

• 1⁄2 cup cooked 

cereal, pasta, 

or rice 

• 3⁄4 cup dry 

cereal 

• 1 slice bread or 

small dinner 

roll 

• 1⁄2 English 

muffin, bun, 

small bagel, or 

pita bread 

• 1 (6”) tortilla 

• 1 1⁄4” square 

cornbread 

• 1 (2” diameter) 

biscuit or 

muffin 

• 4-6 crackers 

At least half of 

grains should be 

whole-grain
13

State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Maryland Each meal shall offer 8 

oz of milk or 

equivalent milk 

alternative. 

Milk alternative must 

contain at least 

250 mg calcium per 

serving. 

Milk and Milk 

Alternatives: 

• 8 oz of fortified 

milk, lactosereduced, or 

buttermilk 

• 8 oz calciumfortified 

soy/rice/almond 

milk 

• 6 oz of fat-free or 

low-fat yogurt 

• 1 3� cup nonfat dry 

milk powder –

must have 

serving of water 

to accompany 

A meal shall 

contain at least 3 

oz, or a minimum 

of 18 grams, of

meat/meat 

alternative when 

one meal a day is 

served. 

Dried beans and 

lentils are in both 

the Protein Foods 

and the 

Grains/Starches 

group, however, 

can count as only 

one group in a 

meal. 

Ground red meat 

may be served no 

more than 1 time 

or 3 oz cooked 

product per week 

when serving 1 

meal per day. 

Sodium in the 

protein food 

should not exceed 

1,000 mg per 

serving.

4 oz of vegetables or 

fruits, per serving, must 

be included in any stew, 

soup, casserole, gelatin, 

or other combination 

dish. 

Fresh, frozen, or canned 

fruit must be packed in 

its own juice or water. 

All juice must be 100% 

juice. 

Lettuce and tomato 

served as a garnish or 

on a sandwich is a 

condiment and does not 

count as a serving of 

vegetables. 

SNPs may consider 

requiring at least 2 

seasonal fruits and/or 

vegetables per week. 

2 servings for 1 

meal per day; 4 

servings for 2 meals 

per day; 6 servings 

for 3 meals per day 

Whole grains must 

be served at least: 

• 3 times per 

week for 1 

meal per day

• 6 times per 

week for 2 

meals per day

• 9 times per 

week for 3 

meals per day 
14

State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Massachusetts One half-pint skim or 

low-fat milk fortified 

with vitamins A and D 

should be offered 

daily. 

Whole milk may be 

offered if requested. 

Lactose-free milk may 

also be offered. 

Milk alternates may be 

provided in place of 

milk. 

In general, the use of 

milk alternates is not 

encouraged except for 

clinical or ethnic meals. 

3 oz cooked edible 

portion of 

meat/meat 

alternate must be 

served for all 

protein items that 

must contain a 

minimum of 21 

grams of protein. 

Casserole; 

processed and 

ground meat 

items, such as 

Italian dishes; 

macaroni and 

cheese; breaded 

fish square, etc., 

may contain a 

minimum of 2.5 oz 

of meat/meat 

alternate. 

When meat 

alternates are 

planned, sources 

of iron and other 

nutrients, such as 

zinc, vitamin B-6, 

and magnesium 

must be provided 

elsewhere in the 

meal.

Two servings of 1⁄2 cup 

each; drained weight 

should be included in 

meals. 

A good source of 

vitamin A should be 

served three times per 

week; a good source of 

vitamin C should be 

served daily. 

Instant mashed 

potatoes must be 

enriched with vitamin C. 

A minimum of one high 

fiber vegetable a week, 

e.g., peas, corn, raw 

vegetables, must be 

served. 

One serving 

enriched or wholegrain bread, 

biscuits, muffins, 

rolls, sandwich 

buns, cornbread, 

and other hot 

breads should be 

included in meals 

daily

Twice per month, a 

bakery-type bread 

item, such as a 

muffin, corn bread, 

and bran square 

shall be served

Whole-grain, highfiber breads must 

appear at least 

three times per 

week (12 times per 

20-day cycle)
15

State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Texas Total Servings Per Day 

if One Meal is 

Provided: one serving

Provide: Food with the 

lowest fat content 

when possible.

Limit: Natural and 

processed cheese and 

unfortified yogurt as 

an alternate since 

these products are not 

vitamin D fortified.

Total Servings Per 

Day if One Meal is 

Provided: three oz.

Provide: Food 

sources high in 

Vitamin B-12. (sic)

Examples: Tuna, 

salmon, beef, 

chicken, eggs and 

fortified ready-toeat cereals

Meats low in fat. 

Meats should be 

oven baked, 

broiled, grilled or 

roasted.

Fish as frequently 

as feasible. Fish is 

a good source of 

protein and 

omega-3 fatty 

acids.

Limit: Processed, 

smoked, cured 

meat, or a high 

sodium content 

meat or meat 

alternate to no 

more than 1-3 oz

serving per week.

 Examples: cold 

cuts, ham, hot 

dogs, canned tuna 

or salmon and 

sausage.

 Cheese to no 

more than three 

ounces per week 

because of high 

sodium content.

Total Servings Per Day if 

One Meal is Provided: 

two to three servings

Provide: Food sources

high in vitamin A – A 

minimum of three times 

per week if serving 

meals on five or more 

days per week. Two 

times per week if 

serving meals fewer 

than five days per week. 

Food sources high in 

vitamin C – Daily

Food sources high in

potassium – Daily.

Food sources high in 

fiber – Daily

Limit: Juice to one 

serving per meal.

Starchy vegetables to 

one serving per meal.

Canned vegetables with 

sodium or salt to one 

serving per meal.

Canned soups or 

bouillon with sodium.

Total Servings Per 

Day if One Meal is 

Provided: two 

servings

Provide: Whole 

grain products as 

much as possible. 

At least one-third 

of the grain 

servings provided 

under this food 

group should be 

from a whole grain 

fiber rich source.

Limit: Quick breads 

such as cornbread, 

biscuits, and

muffins to once per 

week due to a 

higher fat and 

sodium content.
16

State Milk and Milk 

Alternatives

Protein Fruits/Vegetables Grains

Wyoming 1 serving per meal 

requirement 

1 serving of 3 oz. 

equivalent per 

meal requirement 

3 servings per meal 

requirement

Dark green vegetables 1 

time per week

Red/orange vegetable 2 

times per week 

Starchy vegetable 2 

times per week

Beans or peas 1 time per 

week

2 servings per meal 

requirement

Whole grains at 

least 3 times per 

week

Miscellaneous Menu Policies 

States can implement additional policies to improve participant satisfaction and further adhere to the 

DGAs and DRIs. 

State Policy Example

California Sodium: Meals containing equal to or greater than 1000 mg of sodium should be 

avoided. High sodium meals containing equal to or greater than 1000mg must not 

exceed more than one meal per week and must be identified on the nutrient 

analysis and on the participant menu as containing greater than 1000 mg sodium.

Offer Versus Serve: Offer Versus Serve (OVS) is a concept that applies to menu 

planning and meal service. OVS requires that all meal components must be 

offered to every eligible older individual receiving a meal; however, individuals 

can decline any component they choose. Giving individuals the option to select 

what items they want to eat can help reduce food waste. If a significant number 

of meal participants consistently decline a particular item, a nutrition provider 

should consider routinely offering an alternative item. For example, if meal 

participants consistently decline milk, the provider may consider offering a 

nutritionally-equivalent food or beverage from the dairy and soy alternatives food 

group that is preferred by those participants.

Delaware Division of Services for Aging and Adults with Physical Disabilities (DSAAPD) 

encourages the provision of healthful meals for all participants, which precludes 

excessive amounts of fat and sodium.

Georgia Meals will focus not only on the nutrition content but also on color, texture, and 

flavor. 

Providers shall follow at a minimum a 20-day menu cycle, which can be repeated 

during the quarter. Centers Without Walls are excluded from this requirement. 

There are no requirements that any specific food be served, or any requirements 

that a meal pattern be followed. 

A caffeine-free and sugar-free beverage must be offered as part of a complete 

meal.
17

State Policy Example

Maryland Use of milk alternatives to meet other meal component requirements: If a milk 

alternative is used in a meal, it may also count toward another meal pattern 

component, if it is provided in amounts adequate to meet the minimum serving 

sizes of the second component.

The vast majority of programs currently provide meals for no more than 5 days 

per week. Menus for meals that are provided to participants 6 or 7 days per week 

may make adjustments to the weekly limits by incorporating the additional days 

into the monthly meals.

Planned in advance for a minimum of one month. Repetition of entrees shall be 

kept to a minimum. If a cycle menu is used, there shall be at least three cycles per 

year.

Salt substitutes shall not be provided. 

Breading (e.g., breaded fish patty) does not count toward meeting the serving 

size requirement, and such breading does not count toward the grain starch 

requirement 

Massachusetts Provides medically tailored meals to clients authorized by a physician’s 

prescription. Types include renal, cardiac, CHO controlled, texture modified, and 

low-lactose.

Vermont High sodium meals are to be limited to no more than once a week. When a high 

sodium meal is served a low sodium option must be available. Meals that contain 

over - 1,200 mg must be noted as a high sodium meal on the menu. Any single 

item with greater than 500 mg of sodium must also be marked on the menu. A 

meal should contain a between 750 mg – 1,2000 mg of sodium. This requirement 

is waived for emergency meals, although inclusion of low sodium items is 

encouraged. 

Wisconsin

The meal pattern is used as a planning tool to ensure food plate coverage and 

that the required types and amounts of foods are offered. The following meal 

patterns (X of this chapter) provide specific meal components and serving sizes 

based on the MyPlate food guidance system; however, it does not assure that 

when meal components are combined, the meal pattern will meet 1/3 the DRI 

and the current dietary guidelines.

Wyoming Salt shakers may be placed on tables at meal sites. 

Cultural Recommendations

SUAs can address cultural preferences and dietary exclusions within their menu standards and policies. 

State Policy Example

California The meal planning process must not only include an evaluation of menus for 

nutritional adequacy but must also include procedures for obtaining participants’ 

input regarding meals. Incorporating participant food preferences, including likes, 

dislikes, and cultural food preferences, is a key aspect of successful menu 

planning.
18

State Policy Example

Iowa Iowa Nutrition Services are encouraged to provide culturally appropriate meals 

for an ethnically diverse population.

Maryland If religious requirements preclude the acceptance of milk or a milk alternative, it 

may be omitted.

Massachusetts Nutrition Projects are encouraged to offer meals, when feasible, to meet the 

cultural makeup of elders within their service area. 

Examples include Hispanic, Chinese, Kosher, and Southeast Asian meal programs.

Wyoming Modified diets, therapeutic diets, or special menus shall be provided, where 

feasible, to meet the particular dietary needs arising from health or religious 

requirements or ethnic backgrounds of eligible older adults.

Dairy Requirements 

The OAA does not require milk to be served with meals. It does require the meal to reach the daily 

recommended intake of calcium. It is up to the SUAs to establish milk and dairy requirements. To learn 

more about milk and milk alternatives, see Dairy Requirements for SNP. 

State Policy Example

California Each meal should include one serving from the dairy or soy alternative group. 

Foods from this group should be fat-free or low-fat (1%) milk, yogurt, and cheese. 

Low-lactose and lactose-free dairy products are available for individuals who are 

lactose intolerant. Dairy alternatives, including fortified soy beverages (also 

known as “soy milk”) and soy yogurt, are included as part of the dairy group due 

to the similarities to the nutrient composition to milk and yogurt. Products made 

from plants (e.g., almond, rice, coconut, oat, and hemp “milks”) are not included 

as part of the dairy group because their overall nutritional content is not similar

to dairy milk and fortified soy beverages.

Delaware Milk or non-dairy substitute: a minimum of 1 serving must be included in the 

meal. 

Georgia Variety in the meal pattern is important to meal satisfaction. Therefore, there are 

no requirements that any specific food be served (example: milk), or any 

requirements that a meal pattern be followed (example: 3oz meat, 2 1⁄2-cup 

vegetables, dessert, roll).

Maryland If religious requirements preclude the acceptance of a milk or

milk alternative, it may be omitted. In such cases, nutrition education that 

specifically, but not exclusively, includes information on high-calcium food and 

beverage sources, must be provided to participants at least twice per year, and 

documentation maintained at the AAA.

Massachusetts 1⁄2 pint of skim or low-fat milk fortified with vitamins A and D should be offered 

daily. Whole milk may be offered if requested. Lactose-free milk may also be 

offered. Milk alternates, such as calcium fortified juice, may be provided in place 

of milk. In general, the use of milk alternates is not encouraged except for clinical 

or ethnic meals.

When milk alternates are used, the same foods may not also count toward 

meeting the meat alternate or calcium-containing dessert requirements.
19

Participant Inclusion 

The OAA requires participant feedback and inclusion. Listed below are examples of how states have 

incorporated this into their menu policy. 

State/Policy 

Source

Policy Example

OAA Title IIIC A state that established and operates a nutrition program under this chapter 

[Subpart 3-General Provisions] shall ensure that meal providers solicit the advice 

and expertise of meal participants.

California The meal planning process must not only include an evaluation of menus for 

nutritional adequacy but must also include procedures for obtaining participants’ 

input regarding meals. Incorporating participant food preferences, including likes 

and dislikes and cultural food preferences, is a key aspect of successful menu 

planning.

Delaware Providers must develop and implement a system of soliciting feedback from 

participants related to the quality of the service, including the acceptability of the 

meals provided.

Georgia The development of regular four-week cycle menus, which will change quarterly 

with consideration of input from program participants and staff. 

It is the responsibility of the dietitian to assure that program participants have an 

opportunity to provide input in the development of menus.

Massachusetts Participants’ input must be incorporated into the menu design process. Nutrition 

Project Council, regular discussions with participants, site managers’ meetings, 

and observance of plate waste are several methods of receiving participant input 

concerning the meals. In addition, formal menu questionnaires/surveys shall be 

performed at least once per year for all congregate and home-delivered meals 

clients.

Staff Nutrition Trainings 

Listed below are examples of states that include additional nutritional training for their AAAs and menu 

creators. 

State Example

California SUA disseminates guidance through multiple routes (webpage, program memo, 

etc.). AAAs provide direct training to service providers on menu guidance. 

Georgia The dietitian shall develop and/or disseminate quarterly (or more 

frequently as needed) in-service training to on-site kitchen staff and senior center 

staff on such topics as: food sanitation and safety, portion control, special 

nutrition needs of older adults, and health-related topics 

Iowa SUA provides AAAs with an educational webinar on the recent DGA 2020-2025 

changes.

Massachusetts Local RDNs attend a statewide 3-hour meeting quarterly, which includes training 

on nutrition education, sanitation, older adult nutrition, MNT, and other related 

topics.
20

State Policy Review and Revisions 

It is recommended that states consistently review and revise their menu standards and policies as new 

evidence-based research emerges. 

State Example

California California's menu guidance is updated when the new DGAs are released.

Georgia Menu policies are reviewed quarterly and revised on an as-needed basis.

Maryland Maryland’s SNP menu standards are generally updated when the Dietary 

Guidelines for Americans are revised and amended at other times.

Additional State Highlights

Listed below are unique state standards that work to enhance their meal programs. 

State Example

California California provides a sample component meal pattern which serves as a basic 

framework for menu planning.

Sodium limits are emphasized, with target set at < 760mg sodium per meal 

(weekly average); meals containing > 1000mg must not exceed once per week 

and must be identified as high sodium on the menu. A chart is provided for 

reducing sodium content in meals. 

Guidance is provided on reading food labels. 

Guidance is provided on identifying whole-grain foods to assist providers in 

meeting the requirement to provide 50% of the total daily grains as whole grains.

Iowa Iowa purchased and provides each nutrition site with access to the Food 

Processor Nutrient Analysis Software.

Maryland Maryland encourages sodium regulation and includes a sodium chart to assist 

SNPs in determining if food products meet the sodium limits.

Massachusetts Massachusetts uses NSIP USDA Commodity Foods Program and the Group 

Purchasing program to reduce food costs. 

 

Massachusetts provides all program locations with Computrition to use for 

nutrient analysis as well as the Nutrition Care Manual from the Academy of 

Nutrition and Dietetics.

The state holds an annual statewide bidders conference. 

Wyoming Wyoming nutrition programs use on-site gardens to provide their programs with 

fresh produce. These gardens must comply with the Good Agricultural Practices 

(GAP).

Congregate Meals Nutrition Program Policies and Procedures

Resources

2020-2025 Dietary Guidelines for Americans 
21

ACL Nutrition Services

MyPlate for Older Adults by Tufts University

National Agricultural Library 

Nutrition.gov

Older Americans Act 

USDA MyPlate

State Contacts 

We appreciate SUAs that participated in interviews and provided materials. For questions regarding 

individual state policies, please contact the SUA directly.

State Contact Person Address Email and Phone Number

California Samantha Benard, 

Health Promotion 

Specialist

Linda Wonderly, RD, 

Health Promotion 

Specialist

California Dept. of Aging

2880 Gateway Oaks Drive

Suite 200

Sacramento, CA 95833

samantha.benard@aging.ca.gov

linda.wonderly@aging.ca.gov

Delaware Irene Soucy MS, RD, 

LDN, 

Nutrition Consultant

Aleisha Stoneberger

Dietary Directions, Inc. 

New Castle, DE 19720

Division of Services for 

Aging and Physical 

Disabilities

P: 302-753-0560

irene@dietarydirectionsinc.com

Aleisha.Stoneberger@delaware.

gov 

Georgia Renae Brown, MS, RD, 

LD, Chief Dietitian

Livable Communities

Division of Aging Services

Georgia Dept. of Human 

Services

2 Peachtree St. NW, 33rd 

Fl.

Atlanta, GA 30303

P: 470-893-3067

F: 770-359-1370 

renae.brown1@dhs.ga.gov

Iowa Alexandra Bauman, 

RD, LDN, Nutrition & 

Wellness Division 

Director 

Iowa Department on Aging

510 E. 12th Street, Suite 2

Des Moines, IA 50319

P: 515.494.7250 | 800.532.3213

alexandra.bauman@iowa.gov
22

State Contact Person Address Email and Phone Number

Massachuse

tts

Amy Sheeley, PhD, RD,

Director of Nutrition

Massachusetts Executive 

Office of Elder Affairs 

One Ashburton Place, 5th 

Fl. 

Boston, MA 02108

amy.sheeley@mass.gov

Maryland LaTanya Clark, MS, 

RD, LDN, Nutrition 

and Health Promotion 

Programs Manager

Maryland Dept. of Aging 

301 W. Preston Street, 

Suite 1007 

Baltimore, MD 21201

P: 410-767-1090

F: 410-333-7943

latanya.clark@maryland.gov

Texas Linda Netterville

Consultant

Linda.Netterville@comcast.net

Vermont Mary Woodruff, MPH, 

RD

Vermont Department of 

Disabilities, Aging and 

Independent Living

Mailing address: 103 South 

Main Street, Weeks 2, 

Waterbury VT 05495

P: 802-760-9951

mary.woodruff@vermont.gov

Wisconsin Sara Koenig

Elder Nutrition 

Program Manager

Bureau of Aging and 

Disability Resources

Wisconsin Department of 

Health Services

1 West Wilson Street, 

Room 551

P.O. Box 7851

Madison, WI 53707-7851

Phone: (608) 266-3746, 608-

381-3179

SaraS.Koenig@wisconsin.gov

Wisconsin Aging Policy Manual 

Nutrition Program Operations, 

P-03062-38

Wyoming Kaitlyn Johnson, RD, 

Nutrition Program 

Manager

Community Living Section, 

Wyoming Department of 

Health - Aging Division 

6101 Yellowstone Road, 

Suite 186A

Cheyenne, WY 82002-0710

P: 307-777-5048

F: 307-777-5340

Kaitlyn.johnson@wyo.gov
23

Appendix A 

Daily Nutritional Goals for Older Adults: Dietary Guidelines for 

Americans and Dietary Reference Intakes 

Macronutrients Female 51 and Older Male 51 and Older

Calorie Level Assessed 1,600 2,000

Protein (% kcal) 10-35 10-35

Protein (g) 46 56

Carbohydrate (g) 130 130

Fiber (g) 22 28

Added sugars (% kcal) <10 <10

Total lipids (% kcal) 20-35 20-35

Saturated fatty acids (% kcal) <10 <10

Minerals Female 51 and Older Male 51 and Older

Calcium (mg) 1,200 1,000 *

Iron (mg) 8 8

Magnesium (mg) 320 420

Phosphorus (mg) 700 700

Potassium (mg) 2,600 3,400

Sodium (mg) 2,300 2,300

Zinc (mg) 8 11

Vitamins Female 51 and Older Male 51 and Older

Vitamin A (mcg RAE) 700 900

Vitamin E (mg AT) 15 15

Vitamin D (IU) 600 * 600 *

Vitamin C (mg) 75 90

Thiamin (mg) 1.1 1.2

Riboflavin (mg) 1.1 1.3

Niacin (mg) 14 16

Vitamin B-6 (mg) 1.5 1.7

Vitamin B-12 (mcg) 2.4 2.4

Choline (mg) 425 550

Vitamin K (mcg) 90 120

Folate (mcg DFE) 400 400

Adapted from: 2020-2025 DGAs Daily Nutritional Goals, Ages 2 and Older (Table A1-2)

*Calcium DRI for males ages 71+ years is 1,200 mg

*Vitamin D DRI for males and females ages 71+ years is 800 IU