Menu Planning 650-25-45-10

(Revised 3/1/17 ML#3497)

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1. All meals provided must:

1. Comply with the most recent Dietary Guidelines for Americans (DGAs), published by the Secretary and the Secretary of Agriculture; and
2. Provide a minimum of 33 1/3 percent of the dietary reference intakes (DRIs) established by the Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences, if the project provides one meal per day. A minimum of 66 2/3 percent of the allowances must be provided if the project provides two meals per day. If the project provides three meals per day, 100 percent of the allowances must be provided).  

The DGAs describe food choices that promote good health. The DRIs help assure that nutrient needs are met.

2. The South Dakota Division of Adult Services and Aging developed recipes and menus that meet current dietary guidelines and DRI requirements. The menus were developed and nutritional analyses completed by Adele Huls, PhD, RD, LMNT, LN.

The recipes and menus are posted on the South Dakota website and are available for use by North Dakota contract entities.  The recipes and menus can be accessed at: http://dss.sd.gov/asa/services/seniormeals/menusandrecipes.aspx

3. Contract entities that do not use the menus developed by the South Dakota Division of Adult Services and Aging must address the following:

1. Develop menus that comply with the most recent Dietary Guidelines for Americans (DGAs) and meet current DRI recommendations. North Dakota will follow guidelines used by South Dakota in the development of menus to meet current DRI requirements. Guidelines for nutrient values are listed in #4.
2. Use a cycle menu format (minimum of four weeks) that is rotated at set intervals and reflects seasonal availability of foods.
3. To the maximum extent practicable, consider the special dietary needs arising from health requirements, religious requirements, or ethnic backgrounds of eligible clients.
4. The cycle menus, recipes, and nutritional analysis must be submitted to Aging Services Division through the procurement process and/or upon request. The submitted materials must be signed by the contract entity’s licensed registered dietitian or licensed nutritionist.
4. The following guidelines for nutrient values must be used in developing menus:

SD Meals Program Nutrient Goals (2010 Dietary Guidelines)

For Planning and Analyzing Menus

1 meal per day

Calorie goal +/- 10% of Value below

Macronutrients (protein, carbohydrate, fat) balanced

(Fat can be lower as long as calories are met)

Micronutrient (vitamins & minerals) 80-100% or more daily except sodium

Present sodium goal 800-1000 mg daily

	Nutrient	Value
	Basic Components *indicates required
	*Calories (kcal)	735.00
	Water (g)	1233.30
	*Protein (g) actual is 18.8 - our goal is based on 17% of calories and wt/ht/activity of reference person (75 yo male 68” 153#) Lightly Active	31.24
	Carbohydrates (g) based on 53% of calories	97.40
	Fat (g) can be less (limit or delete solid fats)	24.50
	*Dietary Fiber (g) (14g/1000 calories)	10.29
	*Fat (g) based on 30% of calories - can be lower	24.50
	Net Carbs (g)	87.11
	Vitamins
	*Vitamin A RAE	300.00
	*Vitamin B-6 (mg)	0.60
	*Vitamin B-12 (mcg)	0.80
	*Vitamin C (mg)	30.00
	*Vitamin D (mcg) (600 IU or more ideal )	15.00
	Folate DFE (mcg)	133.30
	Minerals
	*Calcium (mg)	400.00
	*Magnesium (mg)	140.00
	Iron (mg)	2.70
	*Potassium (mg) goal: 1567.0 or more ideal	1250.00
	*Sodium (mg) goal: 800 or less ideal	1000.00
	*Zinc (mg)	3.75

 

Contract entities should strive to meet nutrient values on a daily basis. Averaging of nutrient values over a 5-day or 7-day period is allowable.

5. A meal pattern is a menu-planning tool that ensures the number/numbers of servings per food group are met at each meal. Meal patterns do not ensure that nutrient requirements are met; therefore, computer-assisted nutrient analysis must be run (see #4). Component meal patterns may be used to design menus; however, a specific menu pattern is not required.

The goal of healthy eating is a balanced diet including all food groups. The following five dietary components must be included in each meal when planning menus:

1. Protein - Meats, Fish, Poultry, Legumes, Eggs, Nuts, and Cheese: Each meal should contain a minimum of two ounces of cooked, edible portions of meat, seafood, poultry, cheese, eggs, beans and peas, or unsalted nuts and seeds (or a combination thereof). Providers may choose to serve a larger portion of meat than the required two ounce minimum.
2. Vegetables – choose a variety, especially dark green, red and orange vegetables. Serving sizes: 1/2 cup cooked legumes; ½ cup cooked vegetables; 1 cup raw leafy green vegetables, such as, lettuce or salad.

3. Fruits – choose fresh, frozen, or canned fruit packed in water or juice, light syrup or without sugar. Before serving, rinse fruit packed in heavy sugar syrup. Serving sizes: 1 medium sized whole fruit; ½ cup fresh, chopped, cooked, frozen, or canned fruit; or ½ cup 100 percent fruit juice. The 2010 DGA encourage the consumption of whole fruit rather than 100 percent fruit juice.

4. Breads/Grains – one-half of the daily grain intakes should be from whole grains. Serving sizes: 1 slice bread or ½ cup cooked rice, pasta, or cereal.
5. Milk – each meal should include eight ounces of fat-free, low-fat, 1%, buttermilk, or calcium fortified soy milk or orange juice.

Other menu planning considerations include:

• Fat: Replace solid fats with plant based oils to improve diet quality without added calories. Choose plant based oils that have a high percentage of beneficial monounsaturated and polyunsaturated fatty acids.
• Dessert: Provide desserts occasionally as an optional element of the meal to satisfy caloric requirements or to deliver additional nutrients. Avoid serving desserts that are high in sugar, refined grains, and solid fats. The use of fruit as a dessert is encouraged.
• Sodium: Focus on a stepwise reduction of sodium over time. Prepare foods without adding salt in the cooking process. Use herbal seasonings to replace salt. Provide nutrition education on the health impacts of high sodium intake on older adults.

6. All menu changes/substitutions must be documented on the menu for site review. In making substitutions, consideration must be given to assure dietary compliance is met. It is recommended that a list of approved substitutions be maintained at the meal site.
7. Provision of a special or therapeutic diet to a client requires a signed physician’s order. Menus must be planned with the advice of a licensed registered dietitian to establish appropriate nutritional therapy.
8. Nutrition Services contract entities are prohibited from providing vitamin and/or mineral supplements to clients.