DIETARY SERVICE

Subpart 1. Food quality. Food must have taste, aroma, and appearance that encourages resident consumption of food. Subp. 2. Nutritional status. The nursing home must ensure that a resident is offered a diet which supplies the caloric and nutrient needs as determined by the comprehensive resident assessment. Substitutes of similar nutritive value must be offered to residents who refuse food served. Subp. 3. Availability of diet manuals. The most recent edition of diet manuals must be readily available in the dietary department.