- Each meal served must contain at least one-third of the current Dietary Reference Intakes (DRI) for older adults. (Food and Nutrition Board of the National Academy of Science, National Research Council)
- The caloric range per meal must fall between 700 and 800 calories.
- The fat content, based on total calories, must not exceed 30-35%.
- The sodium content of the meal must fall within the range of a “No Added Salt Diet” (3-4gm/day).
- Only two high sodium meals (>1200mg) are allowed per month.
- High sodium entrée days must be clearly marked on the menu.
- Items with more than 500mg of sodium must also be marked.
- Chicken must be served a minimum of one time per week.
- Whole muscle meat should be served at least two times per week.
- Fruit desserts should be served at least three times per week.
- Good food sources of vitamins A (3 times per week) and C (daily) are required within the menus.
Updated September 2020