New Jersey Administrative Code › Title 8 - HEALTH › Chapter 43F - STANDARDS FOR LICENSURE OF ADULT DAY HEALTH SERVICES FACILITIES › Subchapter 10 - DIETARY SERVICES › Section 8:43F-10.5 - General requirements for dietary services

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The dietary service
				shall comply with the provisions of N.J.A.C. 8:24.
(b) A current diet manual shall be available to
				personnel in the facility, and, if applicable, to the off-site food
				provider.
(c) Meals shall be planned,
				prepared, and served in accordance with, but not limited to, the following:
1. Menus shall be prepared with regard for the
				nutritional and therapeutic needs, cultural backgrounds, food habits, and personal
				food preferences of participants;
2.
				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;
3. Current menus with portion
				sizes and any changes in menus shall be posted in the food preparation and/or
				serving area. Menus, with changes, shall be kept on file in the dietary service for
				at least 30 days;
4. Diets served shall
				be consistent with the diet manual and shall be served in accordance with
				physicians' orders;
5. Food shall be
				prepared by cutting, chopping, grinding, or blending to meet the needs of each
				participant;
6. Nutrients and calories
				shall be provided for each participant, as ordered by a physician, based upon
				current recommended dietary allowances of the Food and Nutrition Board of the
				National Academy of Sciences, National Research Council, adjusted for age, sex,
				weight, physical activity, and therapeutic needs of the participant;
7. Nutritionally appropriate snacks shall be
				provided and beverages shall be available at all times for each participant, unless
				medically contraindicated as documented by a physician, advanced practice nurse or
				physician assistant in the participant's medical record;
8. Substitute foods and beverages of equivalent
				nutritional value shall be available to all participants;
i. If food is prepared off-site, the facility
				shall have a system to inform the caterer each day of the number and types of meals
				required and any substitutions;
ii.
				Minimum supplies of food (for example, cereal, peanut butter, tuna, canned fruits
				and vegetables, and juices) shall be maintained in facilities with an off-site food
				preparation system so that simple meals can be prepared in the event there are last
				minute requests or emergency situations;
9. Designated staff shall be responsible for
				observing meals refused or missed and documenting the name of the participant and
				the meal refused or missed;
10.
				Self-help feeding devices shall be provided;
11. All meals shall be attractive when served to
				participants;
12. All participants shall
				eat in a dining area with sufficient space to accommodate all participants
				simultaneously at each meal; and
13. A
				record shall be maintained in the serving area for each participant, identifying the
				participant by name, and including diet order, known allergies, and other
				information, such as meal patterns when on a calculated diet.