Cal. Code Regs. Tit. 22, § 76363 - Food and Nutrition Services-Food Service
(a) The food and nutrition needs of clients
shall be met in accordance with the "Dietary Reference Intakes: The Essential
Guide to Nutrient Requirements" (2006) adopted by the National Research Council
of the National Academy of Sciences, Institute of Medicine, hereby incorporated
by reference, and adjusted for age, sex, activity, and disability through a
nourishing, balanced diet unless contraindicated by medical needs.
(b) Food services shall include:
(1) Not less than 3 meals shall be served
daily, with not less than a 10 hours' span between the first meal and the last
meal of the day, and not more than a 14 hours' span between the third meal and
the first meal of the following day.
(2) Mealtimes comparable to those of similar
age groups existing in the community.
(3) Nourishment or between meal snacks shall
be provided as required by the dietary plan. Bedtime nourishments shall be
offered to all clients unless countermanded by the interdisciplinary team,
attending physician or the dietitian.
(4) Client food preferences shall be adhered
to as much as possible and substitutes for all food refused shall be from
appropriate food groups. Condiments such as salt, pepper or sugar shall be
provided at each meal unless countermanded by the physician's diet order or by
decision of the interdisciplinary team responsible for the client's
program.
(5) All clients shall eat
in dining rooms, except where contraindicated for health reasons, or by
decision of the interdisciplinary team responsible for the client's program.
Table service shall be provided for all clients who can eat at a table,
including clients in wheelchairs. Dining areas shall be equipped with tables,
chairs, eating utensils and dishes designed to meet the developmental needs of
each client.
(6) When food is
provided by an outside commercial food service, all requirements shall be met.
The facility shall maintain a written plan, space, equipment and food supplies
to provide clients food service in emergencies.
(7) Food shall be prepared by methods that
conserve nutritive value, flavor and appearance. Food shall be served
attractively at appropriate temperatures and in a form to meet individual
needs.
(8) Denial of a
nutritionally adequate diet shall not be used as a punishment.
(9) Dining rooms shall be supervised and
staffed for self-help dining procedures, and to assure that each client
receives an adequate amount of food.
(10) Clients shall be provided with
systematic training to develop appropriate eating skills, utilizing adaptive
equipment where it serves the developmental process.
(11) Direct-care staff shall be trained in
and shall utilize proper feeding techniques. Clients shall eat in an upright
position unless medically contraindicated.
(12) Clients shall be encouraged and assisted
in feeding themselves whenever possible. Clients shall be permitted to eat in a
manner consistent with their developmental needs. Whenever self-feeding is not
possible, clients shall be provided assistance in eating.
Notes
Note: Authority cited: Section 208(a), Health and Safety Code. Reference: Section 1276, Health and Safety Code.
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