California Code of Regulations › Title 15 - Crime Prevention and Corrections › Division 1 - Board of State and Community Corrections › Chapter 1 - Board of State and Community Corrections › Subchapter 5 - Minimum Standards for Juvenile Facilities › Article 9 - Food › Section 1461 - Minimum Diet

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Facility meals are based on nutritional standards which
						may include the Federal Child Nutrition Meal Program. The minimum diet provided
						shall be based upon the nutritional and caloric requirements found in the 2011
						Dietary Reference Intakes (DRI) of the Food and Nutrition Board, Institute of
						Medicine of the National Academies; the 2008 California Food Guide, and the
						2015-2020 Dietary Guidelines for Americans. Facilities shall have a written
						process for how vegetarian or vegan diets may be requested and granted or
						denied. Religious diets, and when provided, vegetarian or vegan diets, must
						conform to these nutrition standards.
The nutritional requirements for the minimum diet are
						specified in the following subsections. Snacks may be included as part of the
						minimum diet. A wide variety of foods should be served.
(a) Protein Group. Includes: beef, veal,
					 lamb, pork, poultry, fish, eggs, cooked dry beans, peas, lentils, nuts, peanut
					 butter, and textured vegetable protein (TVP). One serving equals 14 grams or
					 more of protein; the daily requirements shall equal two servings (a total of
					 196 grams per week). In addition, there shall be a requirement to serve a third
					 serving from the legumes three days a week, and/or three servings from another
					 protein group. One serving equals, but is not limited to, one of the following
					 examples:
2 to 3 oz. (without bone) lean, cooked meat, poultry or
						fish
2 medium eggs
1 cup cooked dry beans, peas, or lentils
4 Tbsp. peanut butter
8 oz. tofu
2 1/4 oz. dry, or 1 cup rehydrated, canned, or frozen
						TVP
1/2 cup seeds
2/3 cup
						nuts
(b) Dairy Group.
					 Includes milk (fluid, evaporated or dry; nonfat; 1% or 2% reduced fat, etc.);
					 cheese (cottage, cheddar, etc.); yogurt; ice cream or ice milk, and pudding. A
					 serving is equivalent to 8 oz. of fluid milk and provides at least 250 mg of
					 calcium. All milk shall be pasteurized and fortified with vitamins A and D. For
					 persons 9-18 years of age, including pregnant and lactating women, the daily
					 requirement is four servings.
One serving equals, but is not limited to, one of the
						following examples:
8 oz. fluid milk (nonfat, 1% or 2% reduced fat)
1 1/2 oz. natural cheese
2 oz. processed cheese
1 1/2 cups of lowfat, or nonfat cottage cheese
1 1/2 cups of ice milk, or ice cream
1/3 cup nonfat dry milk
1/2 cup nonfat, or lowfat evaporated milk
1 cup nonfat, or lowfat plain yogurt
1 cup pudding
(c) Vegetable-Fruit Group. Includes: fresh,
					 frozen, dried, and canned vegetables and fruits. One serving equals: 1/2 cup
					 vegetable or fruit; 6 oz. of 100% juice; 1 medium apple, orange, banana, or
					 potato; 1/2 grapefruit, or 1/4 cup dried fruit. The daily requirement shall be
					 at least six servings; at least one serving per day, or seven (7) servings per
					 week, shall be from each of the following three categories:
(1) One serving of a fresh fruit or
					 vegetable.
(2) One serving of a
					 Vitamin C source containing 30 mg. or more. One serving equals, but is not
					 limited to, the following examples:
Broccoli
Orange juice
Brussels Sprouts
Potato (baked only)
Cabbage
Strawberries
Cantaloupe, or honeydew
Tangerine, large
melon
Tomato paste
Cauliflower
Tomato puree
Green and red peppers
Tomato juice
(not dehydrated)
Tomato sauce (6 oz.)
Greens collards including
Vegetable juice cocktail
kale, turnip, and mustard
greens
Grapefruit
Grapefruit juice
Orange
(3) One serving of a Vitamin A source fruit
					 or vegetable containing 200 micrograms Retinol Equivalents (RE) or more. One
					 serving equals, but is not limited to, the following examples:
Apricot nectar (6 oz.)
Peas and carrots
Apricots
Pumpkin
Cantaloupe
Red peppers
Carrots
Sweet potatoes or yams
Greens, including kale, beets, chard, mustard,
								turnips, or spinach Mixed vegetables with carrots
Vegetable juice cocktail (6 oz.) Winter squash