Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 113 - Regulations Governing the Licensing and Functioning of Assisted Housing Programs (includes Assisted Living Programs, Residential Care Facilities, and Private Non-Medical Institutions) (formerly 10-149 Ch. 113) › Level IV - Private Non-Medical Institutions › Section 144-113-IV-14 - Dietary Services

Current through 2024-29, July 17, 2024
14.1
Dietary
				  coordinator
. The facility shall have a dietary coordinator who has
				  experience and/or training in food service suitable to the size of the
				  facility. Experience and/or training may include on-the-job training. This
				  individual shall have the ability to coordinate and manage the food services in
				  the facility. This includes menu planning, food purchasing, food storage,
				  preparation and serving. The dietary coordinator shall demonstrate knowledge of
				  minimum daily food requirements, how to use dietary reference or other resource
				  materials to meet daily and therapeutic nutritional needs and how to measure
				  portions for therapeutic diets.
14.2
Adequacy of diets
. The
				  facility must offer each resident a nourishing, well-balanced diet that meets
				  the daily nutritional and special dietary needs of each resident and that meets
				  the Recommended Dietary Allowances of the Food and Nutrition Board of the
				  National Research Council, National Academy of Sciences.
14.3
Planned menus
. Menus shall
				  be planned in accordance with resident needs and preferences. A variety of
				  foods and fresh fruits and vegetables in season shall be offered.
14.4
Menus posted and filed
.
				  Menus shall be posted conspicuously in the food service area and in an area
				  used frequently by residents during the week used, and shall be kept on file
				  for three (3) months. The posted menu shall be in large enough print for all
				  residents to be able to read easily.
14.5
Record of food served, menu
				  changes and substitutions
. Changes made in the planned menu shall be
				  recorded daily in the facility and shall be consistent with Section 14.2.
				  Substitutions of similar nutritive value shall be offered when menu items have
				  been refused. In facilities with ten (10) or fewer beds, a record of food
				  served may be maintained in lieu of planned menus and shall be kept on file for
				  three (3) months.
[Class II]
14.6
Therapeutic diets
.
				  Therapeutic diets are considered treatments and shall be ordered in writing by
				  the duly authorized licensed practitioner. Menus for medically prescribed
				  therapeutic diets shall be planned in writing and approved by a qualified
				  consultant dietitian.
14.7
Diet manual
. Each facility shall have a current (not more than five [5]
				  years old) therapeutic diet manual that is recommended or approved by a
				  qualified consultant dietitian.
14.8
Food supplies
. Supplies of
				  perishable foods for a forty-eight (48) hour period and supplies of
				  non-perishable foods for a three (3) day period shall be on hand to meet the
				  requirements of the planned menus.
[Class I/II]
14.9
Meal schedule
. Residents
				  shall be offered at least three (3) meals in a twenty-four (24) hour period.
				  Nourishing between-meal snacks shall be offered. Additional foods and beverages
				  shall be made available twenty-four (24) hours per day.
14.10
Record of food purchased
.
				  The Department may require that the facility record the type and quantity of
				  food purchased to determine compliance with Section 14.5.
14.11
Resident participation in meal
				  planning and preparation
. Residents shall be encouraged to participate
				  in food planning. Facility policies may prohibit resident involvement in food
				  preparation and serving if it interferes with food service.
14.12
Mealtime atmosphere
. The
				  facility shall encourage use of the dining area by residents. Food shall be
				  served at the proper temperatures.