NAC449.716. Dietary services.

     1. At least three meals or their equivalent must be served daily at regular times with not more than 14 hours between a substantial evening meal and breakfast. A second serving must be provided for those residents who desire one.

     2. Therapeutic diet menus must be planned by a licensed dietitian or be reviewed and approved by the attending or staff physician.

     3. Menus must be planned and followed to meet the nutritional needs of the residents in accordance with the orders of a physician and, to the extent medically possible, in accordance with the recommended dietary allowances of the Food and Nutrition Board of the Institute of Medicine of the National Academies. Menus must be in writing, planned at least a week in advance, dated, posted and kept on file for 90 days. Any substitutions on a menu must be noted on the written menu so that the menu on file reflects what was actually served.

     4. Adequate facilities and equipment for the preparation, serving, refrigeration and storage of food in a sanitary manner must be provided.

     5. A facility with more than 10 clients shall:

     (a) Comply with all applicable provisions of chapter 446 of NRS and the regulations adopted pursuant thereto;

     (b) Obtain the necessary permits from the Division;

     (c) Maintain a report of each inspection concerning the sanitation of the facility for at least 1 year after the date of the inspection; and

     (d) Maintain a report of each corrective action taken to address a deficiency noted in a report described in paragraph (c) for at least 1 year after the date of the corrective action.

     6. Residents needing special equipment, implements or utensils to assist them when eating must have those items provided.

     7. Where a facility operates on the cottage plan, provision must be made for food service that ensures hot, palatable meals. If the cottage plan provides for a central dining area, walkways to the dining area providing protection from the elements must be provided.

     8. A qualified professional person must be used as a consultant on meal planning and food service. Four hours of consultation each month is the minimum requirement. A qualified person is:

     (a) A person who is a licensed dietitian; or

     (b) A graduate from an accredited college with a major in food and nutrition who has 2 years of supervisory experience in health care institutions or who has participated in a food service supervisor’s course.

     [Bd. of Health, Intermediate Care Facilities Reg. §§ 8.1-8.7.1.2, eff. 12-5-75]—(NAC A by R066-04, 8-4-2004; R155-10, 12-16-2010; R090-12, 12-20-2012)