1. (a) Menu planning. Menus are planned at least one week in advance. Menus are dated, posted, and maintained for 12 months. Substitutions are documented on the menu.
2. (b) Meal frequency and quality. Meals meet the residents' nutritional needs.
3. (1) The program provides or arranges for breakfast, lunch, and dinner, and one or more snacks from food selected, stored, prepared, and served in a sanitary manner. On weekends and holidays, programs may make mealtime exceptions provided all residents' nutritional needs are met.
4. (2) Each meal contains a sufficient amount for every resident and additional servings are available .
5. (3) Cool, safe drinking water is available at all times.
6. (c) Special diets. Programs recognize residents' religious, cultural, and health needs when planning, preparing, and serving food.
7. (1) The program provides, as necessary, alternate food choices due to special diets or religious beliefs.
8. (2) The program follows individualized diets and feeding schedules prescribed by the resident's licensed physician.
9. (d) Meals. Programs recognize residents' social and emotional needs during mealtime.
10. (1) Residents and personnel eating together are served the same food, with the exception of tea and coffee, unless differences exist in age or special dietary needs .
11. (2) Personnel only eat in front of residents during meal or snack times.
12. (3) Residents are not embarrassed or ridiculed for food or utensil etiquette.

Added at 18 Ok Reg 3331, eff 10-1-01 (emergency)

Added at 19 Ok Reg 1171, eff 5-13-02

Amended at 37 Ok Reg 1858, eff 11-1-20

Amended at 41 Ok Reg, Number 23, effective 9-16-24