Iowa Administrative Code › Agency 481 - Inspections and Appeals Department › Inspections Division › Chapter 65 - Intermediate Care Facilities for Persons With Mental Illness (ICF/PMI) › Rule 481-65.22 - Nutrition

Current through Register Vol. 47, No. 3, July 24, 2024
There shall be policies and procedures written and
				  implemented for dietary staffing.
1.
				The person responsible for planning menus and monitoring the kitchens in each
				facility shall have completed training, approved by the department, in
				sanitation and food preparation. (Ill)
2. In facilities licensed for over 15 beds,
				food service personnel shall be on duty during a 12-hour span extending from
				the preparation of breakfast through supper (III)
3. There shall be written work schedules and
				time schedules covering each type of job in the food service department for
				facilities over 15 beds. These work and time schedules shall be posted or kept
				in a notebook which is available for use in the food service area. (Ill)
(1)
Nutrition and menu
				planning.
Residents shall be encouraged to the maximum extent possible
				to participate in meal planning, shopping, and in preparing and serving the
				meal and cleaning up. The facility shall be responsible for helping residents
				become knowledgeable of what constitutes a nutritionally adequate diet. (Ill)
a. Menus shall be planned and served to meet
				nutritional needs of residents in accordance with the physician's diet orders
				which shall be renewed yearly. Menus shall be planned and served to include
				foods and amounts necessary to meet the recommended daily dietary allowances of
				the Food and Nutrition Board of the National Research Council, National Academy
				of Sciences. Other foods shall be included to meet energy requirements
				(calories) to add to the total nutrients and variety of meals. (II,
				III)
b. At least three meals or
				their equivalent shall be made available to each resident daily, consistent
				with those times normally existing in the community. (II, III)
(1) There shall be no more than a 14-hour
				span between the substantial evening meal and breakfast. (Ill)
(2) To the extent medically possible, bedtime
				nourishments, containing a protein source, shall be offered routinely to all
				residents. Special nourishments shall be available when ordered by the
				physician. (II, III)
c.
				Menus shall include a variety of foods prepared in various ways. The same menus
				shall not be repeated on the same day of the following week. (Ill)
d. If modified diets are ordered by the
				physician, the person responsible for writing the menus shall have completed
				department-approved training in simple therapeutic diets. A copy of a modified
				diet manual approved by the department and written within the past five years
				shall be available in the facility. (II, III)
e. Therapeutic diets shall be served
				accurately. (II, III)
f. Menus
				shall be written at least one week in advance. The current menu shall be
				located in an accessible place in the dietetic service department for easy use
				by persons purchasing, preparing, and serving food. (Ill)
g. Records of menus as served shall be filed
				and maintained for 30 days and shall be available for review by departmental
				personnel. When substitutions are necessary, they shall be of similar nutritive
				value and recorded on the menu or in a notebook. (Ill)
h. A file of tested recipes adjusted to the
				number of people to be fed in the facility shall be maintained. (Ill)