Each residential long-term care facility must meet the following recommended daily dietary allowance:

1. (1) Milk, yogurt, and cheese:

   1. (A) Two (2) to three (3) servings as beverage or used in cooking;
   2. (B) Fortified whole, skim, low fat milk, flavored whole or fortified milk, buttermilk, yogurt, or cheese may be used; and
   3. (C) Cheese may be used as a milk substitute or as a meat substitute, but not both;
2. (2) Meat, poultry, fish, dry beans, eggs, and nuts: two (2) to three (3) servings with at least four or five ounces (4 or 5 oz.) edible portions per day with at least two ounces (2 oz.) available at the evening meal;

3. (3) Vegetables:

   1. (A) Three (3) to five (5) servings;
   2. (B) This shall include a dark green or yellow vegetable for Vitamin A at least every other day; and
   3. (C) Fresh vegetables shall be included as often as possible;

4. (4) Fruits:

   1. (A) Two (2) to four (4) servings per day including a citrus fruit important for Vitamin C; and
   2. (B) Fresh fruits shall be included as often as possible;
5. (5) Bread, cereal, rice, and pasta: six (6) to eleven (11) servings of whole grain and/or enriched bread, cereal, baked goods, pasta, or rice per day;
6. (6) Fats, oils, sweets: these are not a food group and should be used sparingly;
7. (7) Optional beverages: coffee, tea, and decaffeinated beverages;

8. (8) Other foods may be added to the meal to provide:

   1. (A) Personal satisfaction;
   2. (B) Additional nutrition; and
   3. (C) Calories;
9. (9) Meals shall provide variety in foods, seasonably adapted, and be prepared in a manner which conserves nutrient value; and
10. (10) Home canned food shall not be used.