New Jersey Administrative Code › Title 5 - COMMUNITY AFFAIRS › Chapter 27A - STANDARDS FOR LICENSURE OF RESIDENTIAL HEALTH CARE FACILITIES NOT LOCATED WITH, AND OPERATED BY, LICENSED HEALTH CARE FACILITIES › Appendix B

Current through Register Vol. 56, No. 14, July 15, 2024
A DAILY FOOD GUIDE
MEAT GROUP
Foods Included: Beef; veal; lamb; pork; variety meats, such as
				liver, heart, kidney. Poultry and eggs. Fish and shellfish. As alternates-dry beans,
				dry peas, lentils, nuts, peanuts, peanut butter.
Amounts Recommended: Choose 2 or more servings every day. Count as a
				serving: 2 to 3 ounces of lean cooked meat, poultry or fish-all without bone; 1 egg,
				1/2 cup cooked dry beans, dry peas, or lentils; 2 tablespoons peanut butter may
				replace one-half serving of meat.
VEGETABLE-FRUIT GROUP
Foods Included: All vegetables and fruits. This guide emphasizes
				those that are valuable as sources of vitamin C and vitamin A.
Sources of Vitamin C: Good sources-Grapefruit or grapefruit juice;
				orange or orange juice; cantaloupe; guava; mango; papaya; raw strawberries;
				broccoli; brussels sprouts; green pepper; sweet red pepper. Fair sources-Honeydew
				melon; lemon; tangerine or tangerine juice; watermelon; asparagus tips; raw cabbage;
				collards; garden cress; kale; kohlrabi; mustard greens; potatoes and sweet potatoes
				cooked in the jacket; spinach; tomatoes or tomato juice; turnip greens.
Sources of Vitamin A: Dark-green and deep-yellow vegetables and a
				few fruits, namely: Apricots, broccoli, cantaloupe, carrots, chard, collards, cress,
				kale, mango, persimmon, pumpkin, spinach, sweet potatoes, turnip greens and other
				dark-green leaves, winter squash.
Amounts Recommended: Choose 4 or more servings each day, including:
				1 serving of a good source of vitamin C or 2 servings of a fair source. 1 serving,
				at least every other day, of a good source of vitamin A. If the food chosen for
				vitamin C is also a good source of vitamin A, the additional serving of a vitamin A
				food may be omitted.
The remaining 1 to 3 or more servings may be of any vegetable or
				fruit, including those that are valuable for vitamin C and for vitamin A.
Count as 1 serving: 1/2 cup of vegetable or fruit; or a portion as
				ordinarily served, such as 1 medium apple, banana, orange, or potato, half a medium
				grapefruit or cantaloupe, or the juice of 1 lemon.
MILK GROUP
Foods Included: Milk-fluid whole, evaporated, skim, dry, buttermilk.
				Cheese-cottage; cream; Cheddar-type, natural or process. Ice cream.
Amounts Recommended: Some milk every day for everyone.
Recommended amounts are given below in terms of 8-ounce cups of
				whole fluid milk:
Children under 9..............2 or 3
Children 9 to 12..............3 or more
Teenagers.....................4 or more
Adults........................2 or more
Pregnant women................3 or more
Nursing mothers...............4 or more
Part of all of the milk may be fluid skim milk, buttermilk,
				evaporated milk, or dry milk.
Cheese and ice cream may replace part of the milk. The amount of
				either it will take to replace a given amount of milk is figured on the basis of
				calcium content. Common portions of cheese and ice cream and their milk equivalents
				in calcium are:
1-inch cube Cheddar-type cheese
1/2 cup milk
1/2 cup cottage cheese
1/3 cup milk
2 tablespoons cream cheese
1 tablespoon milk
1/2 cup ice cream
1/4 cup milk
BREAD-CEREAL GROUP
Foods Included: All breads and cereals that are whole grain,
				enriched, or restored; check labels to be sure. Specifically, this group includes:
				Breads; cooked cereals; ready-to-eat cereals; cornmeal; crackers; flour; grits;
				macaroni and spaghetti; noodles; rice; rolled oats; and quick breads and other baked
				goods if made with whole-grain or enriched flour. Bulgur and par-boiled rice and
				wheat also may be included in this group.
Amounts Recommended: Choose 4 servings or more daily. Or, if no
				cereals are chosen, have an extra serving of breads or baked goods, which will make
				at least 5 servings from this group daily.
Count as 1 serving: 1 slice of bread; 1 ounce ready-to-eat cereal;
				1/2 to 3/4 cup cooked cereal, cornmeal, grits, macaroni, noodles, rice or
				spaghetti.
OTHER FOODS
To round out meals and meet energy needs, almost everyone will use
				some foods not specified in the four food groups. Such foods include: unenriched,
				refined breads, cereals, flours; sugars; butter, margarine, other fats. These often
				are ingredients in a recipe or added to other foods during preparation or at the
				table.
Try to include some vegetable oil among the fats used.
INTRODUCTION
Food alone cannot make anyone healthy. Good health also depends on
				heredity, environment, and health care, that is, exercise, habits, smoking, etc.,
				affect health status. Lifestyle is also important to health. But a diet based on
				these guidelines can help promote good health.
When planning your facility's menu incorporate the following Dietary
				Guidelines for Americans.
1.
Serve a variety of foods
2.
Prepare a diet moderate low in fat,
						saturated fat
and cholesterol.
3.
Offer a diet with plenty of vegetables,
						fruits and
whole grain products.
4.
Use salt and sodium in moderation when preparing
						foods.
5.
Offer foods high in sugars in moderation.
#1 EAT A VARIETY OF FOODS
These guidelines call for moderation avoiding extremes in diet. More
				than 40 different nutrients are essential for good health. Essential nutrients
				include vitamins, minerals, amino acids from protein, certain fatty acids from fat,
				and sources of calories (protein, carbohydrates, and fat). These nutrients should
				come from a variety of foods, not from a few highly fortified foods or supplements.
				Any food that supplies calories and nutrients can be part of a nutritious diet. The
				content of the total diet over a day or more is what counts.
Many foods are good sources of several nutrients. For example,
				vegetables and fruits are important for Vitamins A and C, folic acids, minerals, and
				fiber. Breads and cereals supply B vitamins, iron, and protein; whole-grain types
				are also good sources of fiber. Milk provides protein, B vitamins, vitamins,
				vitamins A and D, calcium, and phosphorus. Meat, poultry, and fish provide protein,
				B vitamins, iron and zinc.
No single food can supply all nutrients in the amounts needed. For
				example, milk supplies calcium but little iron; meat supplies iron but little
				calcium. Diets should be adjusted to meet individual factors and needs such as
				healthy weight, cholesterol and blood pressure levels, etc. For a nutritious diet,
				consume a variety of foods.
#2 CHOOSE A DIET LOW IN FAT, SATURATED FAT AND CHOLESTEROL
Most health authorities recommend an American diet with less fat,
				saturated fat, and cholesterol. Populations like ours with diets high in fat have
				more obesity and certain types of cancer. The higher levels of saturated fat and
				cholesterol in our diets are linked to our increased risk of heart disease.
A diet low in fat makes it easier to include the variety of foods
				you need for nutrients without exceeding calorie needs because fat contains over
				twice the calories of an equal amount of carbohydrates or protein. A diet low in
				saturated fat and cholesterol can help maintain a desirable level of blood
				cholesterol. For adults this level is below 200 mg/dl. As blood cholesterol
				increases above this level, greater risk for heart disease occurs. Risk can also be
				increased by high blood pressure, cigarette smoking, diabetes, a family history of
				premature heart disease, obesity, and being a male.
The way diet affects blood cholesterol varies among individuals.
				However, blood cholesterol does increase in most people when they eat a diet high in
				saturated fat and cholesterol and excessive in calories. Of these, dietary saturated
				fat has the greatest effect; dietary cholesterol has less.
Total fat. An amount that provides 30 percent or less of calories is
				suggested. Thus, the upper limit on the grams of fat in the diet depends on the
				calories needed. For example, at 2,000 calories per day, your suggested upper limit
				is 600 calories from fat (2,000 x .30). This is equal to 67 grams of fat (600/9),
				the number of calories each gram of fat provides).
Saturated fat. An amount that provides less than 10 percent of
				calories (less than 22 grams at 2,000 calories per day) is suggested. All fats
				contain both saturated and unsaturated fat (fatty acids). The fats in animal
				products are the main sources of saturated fat in most diets, with tropical oils
				(coconut, palm kernel, and palm oils) and hydrogenated fats providing smaller
				amounts.
Cholesterol. Animal products are the source of all dietary
				cholesterol. Eating less fat from animal sources will help lower cholesterol as well
				as total fat and saturated fat in your diet.
FOR A DIET LOW IN FAT, SATURATED FAT, AND CHOLESTEROL
Use fats and oils sparingly in cooking.
.
Use small amounts of salad dressings and
						spreads, such as
butter, margarine, and mayonnaise. One tablespoon of most
						of
these spreads provides 10 to 11 grams of fat.
.
Choose liquid vegetable oils most often
						because they are lower
in saturated fat.
.
Check labels on foods to see how much
						fat and saturated fat are
in a serving.
.
Choose lean meat, poultry, fish, dry
						beans, and eggs as protein
sources.
CHOOSE A DIET WITH PLENTY OF VEGETABLES, FRUITS & GRAIN
				PRODUCTS
This guideline recommends that adults eat at least three servings of
				vegetables and two servings of fruits daily. It recommends at least six servings of
				grain products, such as breads, cereals, pasta, and rice, with an emphasis on whole
				grains.
Vegetables, fruits and grain products are emphasized in this
				guideline especially for their complex carbohydrates, dietary fiber, and other food
				components linked to good health.
These foods are generally low in fats. By choosing the suggested
				amounts of them, you are likely to increase carbohydrates and dietary fiber and
				decrease fat in the diet, as health authorities suggest.
Complex carbohydrates, such as starches, are in breads, cereals,
				pasta, rice, dry beans and peas, and other vegetables, such as potatoes and corn.
				Dietary fiber-a part of plant foods-is in whole-grain breads and cereals, dry beans
				and peas, vegetables, and fruits. It is best to eat a variety of these fiber-rich
				foods because they differ in the kinds of fiber they contain.
Eating foods with fiber is important for proper bowel function and
				can reduce symptoms of chronic constipation, diverticular disease, and hemorrhoids.
				Populations like ours with diets low in dietary fiber and complex carbohydrates and
				high in fat, especially saturated fat, tend to have more heart disease, obesity, and
				some cancers. Just how dietary fiber is involved is not yet clear.
Some of the benefit from a higher fiber diet may be from the food
				that provides the fiber, not from fiber alone. For this reason, it's best to get
				fiber from foods rather than from supplements. In addition, excessive use of fiber
				supplements is associated with greater risk for intestinal problems and lower
				absorption of some minerals.
Advice for today: Eat more vegetables, including dry beans and peas;
				fruits; and breads, cereals, pasta, and rice. Increase your fiber intake by eating
				more of a variety of foods that contain fiber naturally.
USE SALT AND SODIUM ONLY IN MODERATION
Table salt contains sodium and chloride-both are essential in the
				diet. However, most Americans eat more salt and sodium than they need. Food and
				beverages containing salt provide most of the sodium in our diets, much of it added
				during processing and manufacturing.
In populations with diets low in salt, high blood pressure is less
				common than in populations with diets high in salt. Other factors that affect blood
				pressure are heredity, obesity, and excessive drinking of alcoholic
				beverages.
In the United States, about one in three adults has high blood
				pressure. If these people restrict their salt and sodium, usually their blood
				pressure will fall.
.
Use salt sparingly, if at all, in cooking and at the
						table.
.
When planning meals, consider
						that:
--fresh and plain frozen vegetables prepared without
salt are lower in sodium than canned ones.
--cereals, pasta, and rice cooked without salt are lower
in sodium than ready-to-eat cereals.
--milk and yogurt are lower in sodium than most
cheeses.
--fresh meat, poultry, and fish are lower in sodium than
most canned and processed ones.
--most frozen dinners and combination dishes,
packaged mixes, canned soups, and salad dressings
contain a considerable amount of sodium.
--so do condiments, such as soy and other sauces,
pickles, olives, catsup, and mustard.
.
Use salted snacks, such as chips,
						crackers, pretzels, and
nuts sparingly.
.
Check labels for the amount of sodium in
						foods.
Choose those lower in sodium most of the time.
USE SUGARS ONLY IN MODERATION
Americans eat sugars in many forms. Sugars provide calories and most
				people like their taste. Some serve as natural preservatives, thickeners, and baking
				aids in foods. The guideline cautions about eating sugars in large amounts and about
				frequent snacks of foods containing sugars and starches.
Sugars and many foods that contain them in large amounts supply
				calories but are limited in nutrients. Thus, they should be used in moderation by
				most healthy people and sparingly by people with low calorie needs. Both sugars and
				starches-which break down into sugars-can contribute to tooth decay. Sugars and
				starches are in many foods that also supply nutrients-milk; fruits; some vegetables;
				and breads, cereals, and other foods with sugars and starches as ingredients.
Adapted from Nutrition and Your Health: Dietary Guidelines for
				Americans; Third Edition, 1990; U.S. Department of Agriculture, U.S. Department of
				Health and Human Services.
ACKNOWLEDGMENTS:
The U.S. Department of Agriculture and the U.S. Department of Health
				and Human Services acknowledge the recommendations of the Dietary Guidelines
				Advisory Committee-the basis for this edition. The Committee consisted of Malden C.
				Nesheim, Ph.D. (chairman); Lewis A. Barness, M.D.; Peggy R. Borum, Ph.D.; C. Wayne
				Callaway, M.D.; John C. LaRosa, M.D.; Charles S. Lieber, M.D.; John A. Milner,
				Ph.D.; Rebecca M. Mullis, Ph.D., and Barbara O. Schneeman, Ph.D.