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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 /> 'CONGREGATE ~ON ....... <br /> <br />protein sources such as 1 egg or 2 tablespoons peanut butter may <br />also be substituted for 1 o~ meat. <br />Ground meat may be used ill 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 ~nalysis. <br /> <br />2. Complex Carbohydrate Cate_~o .ry <br /> <br />Each meal must contain 2 servings ora whole grsln or cm'ichcd <br />grain product such as: one-half cup rice, grits, or pasta; 6 _~ltlne <br />crackers; combread (2 1/2' square x 1 1/2" high); I roll, biscuit, or <br />muffin; or 1 slice-of bread. Bre~d,, rolls or muffins must weigh at <br />least I ounce. These nlay be served as separate items or <br />incorporated into the main entree as a mixed dish in the amount <br />specified above. Alternate: 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 r~a~hed potalo (or 1 <br />medium potato), lima beans, green peas, or one-third cup com. <br />(Starchy Vegetables may not be used to satisfy both the complex <br />carbohydrate requirement and the vegetable requirement listed <br />below.) <br /> <br />3. Vegetable/Fruit Categorv <br /> <br />Each meal must contain 2 servings of different fruits and/or <br />vegetables. A serving consists of 1/2 cup canned fruit (drained) or <br />1/2 cup cooked vegetable (drained), 1 piece of fresh fruit, or 4 o~ <br />100% fruit juic~ (orange, grapefruit, orange-grapefruit, or other <br />100% fruit juice fortified with v~tnmin C to meet one-third ,~n!ly <br />Recommended Dietary Allowances for vilamin C, or vitamin C <br />fortified cranberry juice cocktail), 1/2 cup coleslaw, or I cup tossed <br />mixed fimsh vegetable salad. When salad is served it must be <br />placed in a separate compal~rmell! ofa compa~ t-,ChUrl uay lo 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 />week. Fruit or vegetables used in gelatin or soups or main entrees <br /> <br /> <br />
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