Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 380 - SPECIALIZED MENTAL HEALTH REHABILITATION FACILITIES CODE › Subpart E - SUPPORT SERVICES AND ENVIRONMENT › Section 380.650 - Dietetic Services

Current through Register Vol. 48, No. 28, July 12, 2024
a) The
				facility shall arrange for each consumer to have available at least three meals
				per day. Meals shall be brought in and served separately in the triage center
				and crisis stabilization unit. Not more than 14 hours shall elapse between the
				last and first meal.
b) Consumer
				food preferences, including religious practices, shall be adhered to as much as
				possible and shall be from appropriate food groups.
c) Between-meal options shall be provided as
				requested or required by a diet order.
d) The dietetic services programs shall be
				creatively focused on encouraging or maintaining as much consumer
				responsibility, participation and independence as possible in choice,
				preparation, purchasing and cleanup with regard to food service. This may
				involve formal training programs, collaborative food preparation and cleanup,
				family-style meal preparation with involvement of consumers, or cafeteria or
				buffet-style service. Consumers with a communicable disease shall be evaluated
				by a registered nurse or physician prior to being allowed to assist in food
				preparation.
e) With the exception
				of the triage centers and crisis stabilization units, the consumer's discharge
				and transition plan shall address his or her menu planning and food preparation
				level of knowledge and responsibility.
f) Within the context of consumer food
				preparation training and choice, the total daily diet for consumers shall be of
				the quality and in the quantity to meet the nutritional needs of the consumers
				and be guided by the Food and Nutrition Board of the National Research Council
				of the National Academy of Science's standard, Recommended Dietary Allowances,
				adjusted to the age, activity and environment of the group involved. All food
				shall be of good quality and be selected, stored, prepared and served in a safe
				and healthful manner.
g) In
				planning menus for the facility population, which includes consumers at risk
				for certain chronic health conditions (e.g., diabetes and hypertension), the
				food and beverage options provided in prepared meals, snacks and vending
				machines shall include healthy choices to address these risks and conditions.
				The facility shall obtain consumer feedback on the desirability of the
				available healthy options at least twice per year and incorporate the results
				in planning menu and vending options.
h) A dietetic service supervisor shall manage
				and operate the food service in each facility. If the dietetic service
				supervisor is not a dietitian, the dietetic service supervisor shall have
				frequent and regularly scheduled consultation from a dietitian.
i) Sufficient staff shall be employed,
				oriented and trained, and their working hours scheduled, to provide for the
				nutritional needs of the consumers and to maintain the dietetic service areas.
				The facility shall consider having facility consumers receive food service
				training and employment in the facility dietary services.
j) Under supervision, only consumers who have
				been screened for communicable diseases pursuant to subsection (d) may assist
				in cooking and kitchen activities as part of their skills training
				program.
k) Dietetic service
				personnel, including consumers regularly participating in food service, shall
				be trained in basic food sanitation techniques, shall wear clean clothing, a
				cap or a hair net, and gloves, and shall be excluded from duty when affected by
				skin infection or communicable diseases.