Minnesota Administrative Rules

4655.8610 ADEQUACY OF MEALS.

Subpart 1.

Recommended dietary allowances.

The food and nutritional needs of patients and residents shall be met in accordance with physicians' orders and shall, to the extent medically possible, meet the dietary allowances, as adjusted for age, sex, and activity as stated in the Recommended Dietary Allowances, National Academy of Sciences, 7th Edition, 1968 which lists the daily dietary allowances in nutrients. The daily food groups and quantities for each patient or resident that would meet these recommended daily dietary allowances shall include:

Subp. 2.

Meat or protein food.

Two or more servings of protein food of good quality. Consider each of the following as one serving:

A.

three ounces cooked (equivalent to four ounces raw) of any meat without bone, such as beef, pork, lamb, poultry, or variety meats such as liver, heart, and kidney;

B.

two slices prepared luncheon meat;

C.

two eggs;

D.

three ounces of fresh or frozen cooked fish or shellfish or one-half cup canned fish; or

E.

one cup cooked navy beans.

Subp. 3.

Milk.

Two eight-ounce glasses of milk are required for each patient or resident. A portion of this amount may be served in a cooked form, such as cream soups, desserts, etc. Cheese and ice cream may replace part of the milk. The amount of either it will take to replace a given amount of milk is figured on the basis of calcium content. (One ounce or one slice of cheese equals one-half cup milk; one-half cup cottage cheese equals one-third cup milk; and one-half cup ice cream equals one-fourth cup milk.)

Subp. 4.

Vegetables.

Three servings of vegetables (one-half cup each), one of which is deep green or yellow.

Subp. 5.

Fruits.

Two or more servings. One shall be citrus, such as orange, grapefruit, or tomato. A serving of fruit is defined as:

A.

one medium size orange or four ounces of juice;

B.

one-half grapefruit or four ounces of juice; or

C.

one large tomato or eight ounces of juice.

Subp. 6.

Cereal and bread.

Three to four servings preferably whole grain or enriched. (One slice of bread equals one serving: one-half cup of cereal equals one serving.)

Subp. 7.

Butter or margarine.

Some of either each day as a seasoning and to make food more palatable.

Subp. 8.

Other foods.

Other foods to round out meals plus snacks shall be offered to satisfy individual appetites and provide additional calories.

Statutory Authority:

MS s 144.56; 144A.02 to 144A.08

Published Electronically:

January 19, 2005