W. Va. Code R. § 64-75-9 - Dietetic Services
9.1.a. The licensee shall ensure that each resident is offered at least three (3) freshly prepared meals daily, seven (7) days a week and special diets and snacks which meet resident needs and choices, as identified in his or her needs assessment. Residents= meals shall be in substantial compliance with current Recommended Dietary Allowances of the Food and Nutrition Board of National Academy of Sciences, National Research Council, or as specified in this rule, except as ordered by a physician. (Class II)
9.1.b. When therapeutic or modified diet services are provided by the residential care community, a physician's order for each diet and the meal pattern, including types and amounts of food to be served, shall be on file. Therapeutic or modified diets, as recommended by the physician, shall be prepared according to written instructions obtained from the resident's physician or dietitian. At no time shall a resident be offered less than one thousand four hundred (1,400) calories daily, unless specifically ordered by a physician. (Class I)
9.1.c. The residents shall be offered a variety of foods at meals as follows:
9.1.c.1. At breakfast: fruit or juice; cereal, whole grain or enriched bread product; and Grade A vitamin D milk; (Class III) and
9.1.c.2. At noon and evening meals: protein sources, such as meat, poultry, fish, eggs, cooked dried legumes, cheese or peanut butter; vegetable or fruit; whole grain or enriched grain food products; and Grade A vitamin D milk. (Class III)
9.1.d. Each resident shall be weighed upon admission and monthly and provided with the amount of food and fluid on a daily basis necessary to maintain his or her appropriate minimum average weight. (Class III)
9.1.e. The licensee shall encourage resident participation in menu planning and shall serve meals at times mutually agreed upon by residents in the home with consideration of individual resident preferences. (Class III)
9.1.f. The licensee shall accommodate residents who are unable to eat at the planned mealtime and provide for a meal substitution if the resident does not tolerate the foods planned for the meal. (Class II)
9.2. Administrative Requirements.
9.2.a. The licensee shall maintain a daily record of actual foods served for each meal. Menu content shall be varied. (Class III)
9.2.b. The licensee shall keep on file for at least thirty (30) days the grocery receipts and records of actual food served. (Class III)
9.3. Food Service Sanitation.
9.3.a. The food service facilities shall comply with the division of health's rule, Food Service Sanitation, 64 CSR17.
9.3.b. When required by the local health department having jurisdiction over the county in which the center is located, all persons engaged in food service activities shall have valid food service worker permits.
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