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AG 2000 08 21
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AG 2000 08 21
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Last modified
3/25/2002 4:58:53 PM
Creation date
11/27/2017 11:47:40 AM
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Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
8/21/2000
Board
Board of Commissioners
Meeting Type
Regular
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N.C. Division of Aging <br />Congregate Nutrition Policies and Procedures <br />Effective Date-July 1, 1992 <br />Updated-July 1, 1995 <br /> <br />Special needs of the elderly of each local area must be solicited and considered in <br />menu planning with regard to consistency, food pref~.nces, and local customs. A <br />survey of participants should be done at least once per year to solich menu <br />suggestions and to determine client satisfaction. <br /> <br />Menu Planning Requirements <br /> <br />Each meal ~ shall contain at least one-third of the current daily <br />Recommended Dietary Allowances as establish_ed by the Food and Nutrition <br />Board, National Academy of Science, National Research Council and comply <br />with U.S. Dieutry Guidelines. Portions of meals or snacks may not be coun~l' <br />even when such snacks cumulatively equal one-third of the 0~ily Recommended <br />Dietary Allowances. <br /> <br />Agencies providing congregate nutrition scrvices must use and follow the "Menu <br />Pattern" below: <br /> <br />All foods must be identified in order ~o calculam nutrient value. <br />The method of food preparation shall be specified for all meat items. <br />Calorie content must be a minimum of 700 calories per meal. <br /> <br />Meals should al~o meet the following specifications: The fat content should be no <br />more than 30% of total calories. The sodium content of the meal should fall <br />within the range of 3 grams of sodium chloride per day or 1,000 milligrams <br />sodit,m No more than one meal per 20 day cycle should exceed 1,000 milligrams <br />sodium. <br /> <br />Thc total protein content of each meal must be no less than twenty <br />one grams. Of this, fourteen grams must be a "complete protein" in <br />the form of 2 oz. edible meat, fish or poultry, exclusive of faI, <br />bone, or gristle. One-half cup cooked drained dried beans, peas, or <br />lentils may be used as a substilute for 1 oz. of meat. One cup of <br />dried beans may be used twice in one 20 day cycle as a substitute <br />for 2 oz. mcat; however, a 'compl,mentary* protein source must <br />be served at the same meal with the I cup dried bean_~ in order to <br />serve a complete protein (i.e., rice, corn, or combrcad). Other <br /> <br /> <br />
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