N.Y. Comp. Codes R. & Regs. tit. 18 § 442.22

Current through Register Vol. 46, No. 45, November 2, 2024

Section 442.22 - Nutrition services

(a) Each institution shall serve food of good quality and of sufficient quantity, appropriate for the physical needs and medical conditions of the children in care, providing suitable and sufficient nutrients and calories for each child based upon current recommended dietary allowances of the Food and Nutrition Board of the National Academy of Sciences, National Research Council. Therapeutic diets shall be provided as may be prescribed by a physician.

(b) Each institution shall:

(1) select food and drink and prepare menus with regard for cultural and religious background and food habits of the children in care;

(2) have written and dated menus, planned in advance for both general and therapeutic diets, noting deviations as served and retained on file for one year after date of use;

(3) post current menus in the food preparation area;

(4) prepare and serve food and drink at proper temperatures in form and manner to encourage its consumption and to conserve nutrients, flavor and appearance;

(5) care for, prepare and serve food and drink in a manner to prevent the introduction of deleterious substances or disease-causing organisms;

(6) ensure that meals are eaten in an upright position, unless medically contraindicated; the reason why meals cannot be eaten in an upright position must be documented in the child's case record; and

(7) serve only milk and milk products which are pasteurized.

(c) Each institution shall provide and serve a minimum of three substantial meals daily, adequately spaced. Between-meal and bedtime snacks shall be served.

(d) Food shall be prepared and served under direct supervision of, or in scheduled consultation with, a dietician.

(e) The dietician or consulting dietician, either directly or through the dietetic service director, shall:

(1) maintain a current list of children with special nutrition needs;

(2) have an effective method of recording and transmitting diet orders and changes;

(3) record in the medical records information relating to nutritional needs;

(4) provide nutrition counseling to staff and children; and

(5) manage and coordinate the resources of the dietetic services to achieve effective, efficient and sanitary production at reasonable costs.

N.Y. Comp. Codes R. & Regs. Tit. 18 § 442.22

Amended New York State Register December 23, 2015/Volume XXXVII, Issue 51, eff. 12/23/2015