1. (a) To ensure meals meet the federal requirements, the Standard Meal Pattern must be used in conjunction with Nutrient Requirements and Values for Analysis.

2. (b)

   1. (1) The Standard Meal Pattern must be used.
   2. (2) A meal pattern is a menu­planning tool used to develop balanced meals that include foods from each group.
   3. (3) The Standard Meal Pattern below is based on the Dietary Guidelines for Americans 2005. Standard Meal Pattern

      Food Group	Servings Per Meal	Serving Sizes	Recommendations
      Grain	1-2 servings	1 serving is:	Whole grains.
      1 slice bread1 small roll1 cup dry cereal ½ cup cooked rice, pasta, cereal
      Vegetable	1-2 servings: may serve an additional vegetable instead of a fruit	1 serving is:	A variety of deeply colored vegetables are recommended, such as dark green and orange.
      ½ cup raw or cooked1 cup raw leafy vegetable ½ to ¾ cup 100% vegetable juice
      Fruit	1 serving: may serve an additional fruit instead of a vegetable	1 serving is:	A variety of brightly colored fruit is recommended.
      ½ cup fresh, frozen, orcanned fruit 1 med fruit¼ cup dried fruit½ cup 100% fruit juice
      Milk, Milk Alternate, or calcium equivalent	1 serving: 1 cup or equivalent measure	1 serving is:	Low-fat dairy products are recommended.
      1 cup low-fat/fat free milk oryogurt 1½ oz of natural cheese2 oz processed cheese 1 cup Vitamin D and Calcium fortified drink
      Meat or MeatAlternate	1 serving	1 serving is:	Lean meats and low-fat meat alternates are recommended.
      2-3 oz. cooked meat, poultry, fish¾ cup cottage cheese3 eggs or equivalent egg substitute1½ cup cooked beans, peas, lentils
      Dessert	1 serving	Varies	Using fruit and milk-based desserts is recommended when possible.

      *For more detail on Nutrition Program Menus, see Appendix.

3. (c)

   1. (1) Nutrient levels must be calculated and documented using recognized nutrient analysis computer software.
   2. (2) This allows the menu planner to easily adjust portion sizes and food components to ensure meals meet one-third (1/3) of DRIs.
   3. (3) The Nutrient Requirements and Values for Analysis supersede the Standard Meal Pattern.
   4. (4) If the nutrient requirements are met, that is sufficient, as long as no more than one (1) item from the Standard Meal Pattern is excluded from the meal.
   5. (5) The table below presents the current minimum level of acceptable DRIs for one (1) meal. Nutrient Requirements and Values for Analysis

      Nutrient	Required Value	Conditions
      Calories	> 600	Preferred Range 700-800
      Fat(% of totalcalories)	<35%	Each Day
      Protein (% of total calories)	>15%	Each Day
      Fiber	7g	Averaged over one week
      Vitamin A	1,000 IU	Averaged over one week
      Vitamin C	30mg	Averaged over one week
      Calcium	400mg	Averaged over one week
      Sodium	1200mg or less (500-600mgrecommended)	Averaged over one week

4. (d) A registered dietitian must approve menus.
5. (e) Any planned second meal provided for the same day must be a menu different from the lunch meal.
6. (f) When choices are offered, combinations offered contain one-third (1/3) of DRIs.

7. (g)

   1. (1) Nutrition providers should stay in touch with their participants in order to provide meals acceptable to the majority.
   2. (2) An annual meal survey should be done to solicit suggestions and assess client satisfaction.

8. (h)

   1. (1) The United States Department of Agriculture MyPlate (myplate.gov) is an excellent source of information on specific food groups and should be used to guide menu planning for a more healthful menu.
   2. (2) In general, it is recommended to choose food that is higher in fiber and lower in fats and sugars.
9. (i) Resources developed specifically for the Older Americans Act Nutrition Program can be found on the website of the National Resource Center on Nutrition, Physical Activity and Aging: http://nutritionandaging.fiu.edu/.

10. (j) Menus shall provide a variety of food items and preparation methods, including a mixture of:

    1. (1) Colors;
    2. (2) Textures;
    3. (3) Shapes;
    4. (4) Sizes; and
    5. (5) Flavors.

11. (k) Using locally grown, fresh fruits and vegetables in season is encouraged, as they will:

    1. (1) Cost less;
    2. (2) Be more flavorful; and
    3. (3) Have higher nutritional value.

12. (l)

    1. (1) Potassium blunts the effects of sodium.
    2. (2) Serving more vegetables and fruits with higher potassium content is strongly encouraged.

13. (m) Special dietary needs of older adults should be considered in:

    1. (1) Menu planning;
    2. (2) Food selection;
    3. (3) Preparation; and
    4. (4) Service.
14. (n) When feasible, menus should reflect ethnic, cultural, religious, or regional dietary requirements or preferences of the majority of participants.

15. (o)

    1. (1) Menus will be written using a four-week cycle.
    2. (2) Area agencies on aging may allow providers to shorten the cycle to three (3) weeks or lengthen to six (6) weeks.
    3. (3) Menus should be rotated, at minimum, three (3) times a year.

16. (p)

    1. (1) Menus must be dated with the date used.
    2. (2) Menus, with production and serving guides, must be posted in the food preparation and serving areas.
    3. (3) A menu must be posted for participants’ viewing.

17. (q)

    1. (1) Substitutions for foods on approved menus should be minimal and approved by the area agency on aging nutrition program coordinator.
    2. (2) Substitutions must be of similar nutrient content.

18. (r)

    1. (1) One (1) holiday meal per month may be served.
    2. (2) The sodium and the fat restriction will not be required for the holiday meal.
19. (s) Vitamin or mineral supplements are not provided.

20. (t) A therapeutic diet for individual specific diagnoses may be served only under the following conditions:

    1. (1) A written therapeutic diet order, signed and periodically reviewed by the physician, is on file for each person receiving a diet;
    2. (2) Therapeutic diet menus are written by an RD;
    3. (3) Therapeutic meal preparation and service are to be supervised by a qualified dietary manager and monitored by an RD;
    4. (4) Assessment of the participant by an RD at least every six (6) months validates the continued need for the diet;
    5. (5) The participant follows the diet for all meals, not just those supplied by the service provider;
    6. (6) There is an adequate number of individuals who require diets to make the service practical; and
    7. (7) The service provider has or can obtain at a reasonable cost the necessary food and skills to prepare therapeutic meals.

21. (u) Area agencies on aging whose services include provision of nutritional supplements (Ensure, Boost, etc.) must comply with the following:

    1. (1) Nutritional supplements may not replace a meal, except by doctor's order stating that supplements are the only intake; and

    2. (2)

       1. (A) Nutritional supplements may be used as a part of the meal with a doctor's order and nutrition assessment with follow-up of the participant by an RD.
       2. (B) Nutritional supplements sent as a part of a meal may not be counted as a second meal and are not NSIP reimbursable as a second meal.

Codification Notes: This section as promulgated prior to codification into the Code of Arkansas Rules provided as follows: “1-1-96”