Perf-Based Stds, Juvenile Correctional Facilities, 5th Ed_DEC 2024

Part 5: Care

Protocols : Written policy and procedure.

Process Indicators : Food budget; food-purchase records; surveys; observations; interviews.

Nutritionist 5-JCF-5A-03 (Ref 4-JCF-4A-03)

(MANDATORY) A qualified nutritionist or dietician reviews and approves the facility’s dietary menus at least annually to ensure nationally recommend ed, age-appropriate, daily allowances for basic nutrition are met Food service supervisory staff shall verify adherence to the established basic daily servings and shall conduct menu evaluations at least quarterly Comment : The Recommended Dietary Allowances stated by the National Acade my of Sciences or the National School Lunch Program should be used as a guide to basic nutritional needs.

Protocols : Written policy and procedure.

Process Indicators : Nutritionist or dietician qualifications; published menus, docu mentation of annual review and quarterly menu evaluations; interviews.

Approved Menus 5-JCF-5A-04 (Ref 4-JCF-4A-04)

Food service staff shall plan meals based on approved menus at least one week in advance and shall substantially follow the schedule. Food flavor, texture, temperature, appearance, and palatability are taken into consideration in the planning and preparation of all meals Comment : All menus, including special diets, should be planned and dated. Nota tions should be made of any substitutions in the meals actually served, and these should be of equal nutritional value. A file of tested recipes adjusted to a yield appro priate for the size of the facility should be maintained on the premises. Food should be served as soon as possible after preparation and at an appropriate temperature.

Protocols : Written policy and procedure.

Process Indicators : Menu plan and schedule; observations; interviews.

(Effective NLT January 1, 2024) Food service staff shall plan meals based on approved menus at least one week in advance and shall substantially follow the schedule. Food flavor, texture, temperature, appearance, and palatability are taken into consideration in the planning and preparation of all meals Menu substitutions are recorded Comment : All menus, including special diets, should be planned and dated. Nota tions should be made of any substitutions in the meals actually served, and these should be of equal nutritional value. A file of tested recipes adjusted to a yield appro -

5-JCF-5A-04 (Ref 4-JCF-4A-04) Revised Jan 2016

64 Juvenile Correctional Facilities, Fifth Edition