51.140—Dietary services.
The facility management must provide each resident with a nourishing, palatable, well-balanced diet that meets the daily nutritional and special dietary needs of each resident.
(a) Staffing.
The facility management must employ a qualified dietitian either full-time, part-time, or on a consultant basis.
(1)
If a dietitian is not employed, the facility management must designate a person to serve as the director of food service who receives at least a monthly scheduled consultation from a qualified dietitian.
(2)
A qualified dietitian is one who is qualified based upon registration by the Commission on Dietetic Registration of the American Dietetic Association.
(b) Sufficient staff.
The facility management must employ sufficient support personnel competent to carry out the functions of the dietary service.
(1)
Meet the nutritional needs of residents in accordance with the recommended dietary allowances of the Food and Nutrition Board of the National Research Council, National Academy of Sciences;
(f) Frequency of meals.
(1)
Each resident receives and the facility provides at least three meals daily, at regular times comparable to normal mealtimes in the community.
(2)
There must be no more than 14 hours between a substantial evening meal and the availability of breakfast the following day, except as provided in (f)(4) of this section.
(4)
When a nourishing snack is provided at bedtime, up to 16 hours may elapse between a substantial evening meal and breakfast the following day.
(g) Assistive devices.
The facility management must provide special eating equipment and utensils for residents who need them.
(1)
Procure food from sources approved or considered satisfactory by Federal, State, or local authorities;
(2)
Store, prepare, distribute, and serve food under sanitary conditions; and (3) Dispose of garbage and refuse properly.