- (a) Each client must receive a nourishing, well-balanced diet including modified and specially prescribed diets.
- (b) A qualified dietitian must be employed either full-time, part-time, or on a consultant basis at the facility's discretion.
(c)
- (1) If a qualified dietitian is not employed full-time, the facility must designate a person to serve as the director of food services.
- (2) The director of food services may be assigned other duties, including food preparation and serving, provided such assignments do not interfere with the responsibilities of the position of director of food services.
- (d) The client's interdisciplinary team, including a qualified dietitian and physician, must prescribe all modified and special diets including those used as a part of a program to manage client behavior.
- (e) Foods proposed for use as a primary reinforcement of adaptive behavior are evaluated in light of the client's nutritional status and needs.
(f) Unless otherwise specified by medical needs, the diet must be prepared at least in accordance with the latest edition of the recommended dietary allowances of the Food and Nutrition Board of the National Research Council, National Academy of Sciences, adjusted for:
- (1) Age;
- (2) Sex;
- (3) Disability; and
- (4) Activity.
- (g) A current diet manual approved by an affiliate of the American Dietetic Association such as the Arkansas Diet Manual shall be available in the facility.
- (h) Calculations of calorie controlled diets must be available.