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N.C. Division of Aging <br />Congregate Nuu-/tion Policies and Procedures <br />Effective Date-July I, 1992 <br />Updated-July 1, 1995 <br /> <br /> CONGREGAT~ Nl.~rRrllON <br /> <br />protein sources such ~ 1 egg or 2 tablespoorm l~anut buyer may <br />also be substituted for 1 oz. meat: <br />Crround meat may be used in ,entrees no more than twice in one <br />week. Casseroles or other mixed dishes must have ingredients <br />specified on the menu to facilitate nutrient analysis. <br /> <br />2. .Complex Carbohydrate Catego~ <br /> <br />Each meal must contain 2 servings of a whole grain or enriched <br />grain product such as: one-ball cup rice, grim, or pasta; .6 saltine <br />crackers; combread (2 1/2" square x 1 1/2" high);. 1 roll, biscuit, or <br />muffin; or 1 slice-of bmod. Br-~_ads, rolls or muffins must weigh, at <br />least I ounce. These may be served as separate items or <br />incorporated into the main entree as a mixed dish in/he mount <br />specified above. Alternaie: 1 serving of bread product listed above <br />and 1/2 'cup"serving of starchy vegetable may be provided in place <br />of 2 servings of grain or bread product. Examples of starchy <br />vegetable are: one-half cup sweet or white mashed potato (or 1 <br />medium potato), lima beam, green peas, or One-th!rd'.cup corn.. <br />(Starchy ~/egetables may not be used t.o satisfy both the complex <br />carbohydrate requirement and the vegetable requixemem listed <br />below.) <br /> <br />Vegetable/Fruit' Category_ <br /> <br />Each meal must contain 2 servings of different fruits and/or <br />vegetables. A serving consists of 1/2 cup canned fimit (drained) or. <br />1/2 cup cooked vegetable (drained), 1 piece of fresh fin.fit, or 4 oz. <br />100% fruit juic~ (orange, grapefruit, orange-grapefruit, Of other <br />100% fruit juice fortified w/th vitam/n C to meet one-th/rd daily <br />Recommended Dietary' Allowances for witamin C, or vimmir~ C <br />fortified cranberry juice cock-taft), 1/2 cup coleslaw, or 1 cup tossed <br />mixed fresh vegetable salad. When salad is .served it must be- · <br />placed in a separate compartmem of a compartmental tray to'avOid <br />mixing with other foods or served in a separate salad bowl. <br /> <br />One serving of vitamin C-rich cold food must be served twice per <br />w~k. Fruit or vegetables used in gelatin or soups or main entree, s <br /> <br />11 <br /> <br /> <br />