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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 NIZrRI~ON <br /> <br />may be counted as one serving if 1/2 cup of fruit or vegetable is <br />used per serving. Vegetable or fruit sauces may not be identified as <br />a fruit/vegetable requirement (i.e., tomato sauce for spaghetti, <br />however, applesauce ~ay be counted as a fruit). <br /> <br />One teaspoon of bulter or fortified margarine in an individual <br />covered package chip or container may be used-if it adds <br />palatability to the menu (i.e., as on roll, bread, baked potato, or <br />other vegctable). The menu must identify whether margarine or <br />butter is used when served. Salad dressings, mayonnaise, gravies, <br />and white sauces may be used to enhance menu palatability but <br />care should be taken not to exceed thc 30% fat level of total <br />calories per meal. <br /> <br />5. Calcium-Rich Food Category_ <br /> <br />Each meal must contain a total of no less than 270 rog. calcium. <br />This may be obtained by one serving of 8 ounces of whole, low fat, <br />skim~ buttermilk, chocolate (not chocohte drink), sweet <br />acidophilus milk, or Ultra High Temperature (UHT) milk, fortified <br />with v/tam/us A & D in an indivi&m!ly sealed canon, or other <br />foods high in c~l¢ium. <br /> <br />Dessert may be provided as an option. Desserts may include: fruit, <br />puddings, frulwxi or plain gelatin, ice cream or ice milk, frozen <br />yogurt, sherbet, cake (frosted or with fi'uti sauce), cobblers, <br />cookies, or pies (or pie squares), etc. Care should be taken not to <br />exceed the 30% fat level of total calories for the meal. <br /> <br />If fruit is used as a dessert, it can be counted as one serving of the <br />fruit/vegetable category. If any calcium-rich foods are used as <br />dessert, they may be counted as part of the total calcium content of <br />the meal. <br /> <br /> <br />