Ch. 14, § 12. Food and Dietetic Services

(a) The facility shall have dietary services that are directed and staffed by ad- equate personnel and meet the following standards: (i) The facility shall assign an employee or contract with a consultant to direct the food and dietetic service and to be responsible for the daily management of the dietary service. (A) The minimum qualifications would be an individual qualified by experience and training as a food service supervisor. (ii) The facility shall utilize a qualified dietitian, full-time, part-time, or on consultant basis. (iii) A therapeutic diet for a patient shall be prescribed by the practitioner responsible for the care of the patient. (iv) Nutritional needs shall be met in accordance with recognized dietary practices and, at a minimum, the recommended daily dietary allowances established by the Food and Nutrition Board of the National Research Council, National Academy of Sciences, 1989. (v) A current therapeutic diet manual approved by the dietitian and medi- cal staff shall be readily available to all medical, nursing, and food service personnel.