Specifications include, but are not limited to: a. Prospective Contractor shall provide at a minimum of twice per year a proposed six (6)-month cycle menu (no less than 6-week cycles) to ASVH-F for review, at least one (1) month prior to serving dates. The proposed menu will include a computerized nutritional analysis of regular and therapeutic diets. A variety of options will be provided for the modified texture diets and therapeutic diets as well. Diet textures must be preapproved by the ASVH-F Speech Therapist prior to distributing to residents if the menu changes. The menu will be reviewed and approved by the ASVH-F Administrator and Registered Dietitian and reviewed by the Resident Food Committee prior to serving dates. The following schedule shall apply (beginning serving dates): Fall/Winter – October 1, Spring/Summer – April 1 b. A dietary representative shall conduct a quarterly food survey among the residents to determine what the residents like to eat. Results to be provided to ASVH-F Administrator, Registered Dietitian and/or designee. c. The Prospective Contractor shall conduct a plate waste study to assess if certain foods are being sent back prompting a need for a change in the menu. These results will be provided to ASVH-F Administrator, Registered Dietitian and/or designee on a quarterly basis. d. Menu substitutions of similar nutritional and caloric value shall be submitted to the ASVH-F Registered Dietitian for approval prior to serving. In the case of emergency situations, only like items will be accepted. Example: meat for meat, green vegetable for green vegetable. e. The Prospective Contractor shall plan two (2) special event meal per month at no additional cost. f. A written policy statement and procedure relative to menu substitution shall be developed by the Prospective Contractor and approved by facility. g. Menus must be planned to meet nutritional needs as recommended by the dietary allowances of the food and requirements of the U.S. Department of Agriculture, Food & Nutrition Service...
