New Jersey Administrative Code › Title 8 - HEALTH › Chapter 43D - STANDARDS FOR LICENSURE OF PEDIATRIC COMMUNITY TRANSITIONAL HOMES › Subchapter 8 - DINING SERVICES › Section 8:43D-8.3 - Requirements for dining services

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A dietitian shall
				provide, on at least an annual basis, one in-service training seminar for all staff
				on the prevention of food borne illness.
(b) A current diet manual shall be available to
				the dining service personnel and to the nursing service personnel.
(c) Meals shall be planned, prepared, and served
				in accordance with, but not limited to, the following:
1. At least three meals shall be prepared and
				served daily to residents;
2. The
				facility shall select foods and beverages, which include fresh and seasonal foods,
				and shall prepare menus with regard to the nutritional and therapeutic needs,
				cultural backgrounds, food habits, and personal preference of residents;
3. Written, dated menus shall be planned at least
				14 days in advance for all diets. The same menu shall not be used more than once in
				any continuous seven-day period;
4.
				Current menus with portion sizes and any changes in menus shall be posted in the
				food preparation area. Menus shall be posted in a conspicuous place in residents'
				area, and/or a copy of the menu shall be provided to each resident. Any changes or
				substitutes in menus shall be posted or provided in writing to each resident. Menus,
				with changes or substitutes, shall be kept on file in the facility for at least 30
				days;
5. Diets served shall be
				consistent with the Academy of Nutrition and Dietetics: Revised 2015 Standards of
				Practice and Standards of Professional Performance for Registered Dietitian
				Nutritionists (Competent, Proficient, and Expert) in Pediatric Nutrition, Journal of
				the Academy of Nutrition and Dietetics, March 2015, Volume 115, Issue 3, Pages
				451-460.e35, which may be accessed at
www.andjrnl.org
, and/or The Pediatric Nutrition Care
				Manual (2015), which may be accessed at
www.nutritioncaremanual.org
, and, which
				are incorporated herein by reference as amended and supplemented;
6. The facility staff shall follow a dietitian's
				instructions for special diets in accordance with a physician's orders.
7. The facility shall have available at all times
				in the facility at least one of the dietetic manuals referenced at (c)5
				above;
8. Nutrients and calories, as
				adjusted for age, sex, weight, physical activity, and therapeutic needs of a
				resident, shall be based on the recommended dietary allowances of the Food and
				Nutrition Board in "Dietary Reference Intakes: The Essential Guide to Nutrient
				Requirements (2006)";
9. Between-meal
				snacks and beverages shall be available at all times for each resident, unless
				medically contraindicated as documented by a primary care provider in the resident's
				interdisciplinary care plan;
10.
				Substitute foods and beverages of equivalent nutritional value shall be available to
				all residents;
11. In the case of a
				resident who has a interdisciplinary care plan in which diet is identified as a
				specific care need, the staff shall observe whether meals are refused or missed and
				shall document this information;
12. All
				meals shall be served at the proper temperature and shall be attractive when served
				to residents. Place settings and condiments shall be appropriate to the
				meal;
13. Seating shall be arranged for
				each meal in order to accommodate individual resident's meal-time preferences, in
				accordance with facility policies; and
14. In the case of a resident who has an
				interdisciplinary plan in which diet is identified as a specific care need, a record
				shall be maintained for such resident, identifying the resident by name, diet order,
				if applicable, and other information, such as meal patterns (when on a calculated
				diet) and allergies.