Specifications include, but are not limited to: Nutrition programs must operate 5 days a week, 52 weeks a year, excepting holidays and emergency situations. Meals must comply with 1/3 of recommended daily allowances (RDA) for one meal, 2/3 for two and 100% for three; menus are to be reviewed and approved by a registered dietician (ideally, though not necessarily, provided by vendor). Meals may be hot, cold, frozen, dried, canned, or liquid, as long as required daily nutritional allowances are satisfied. Meals must provide at least 700 calories, not more than 1,300mg sodium, and contain the following: -Meat or Meat alternative – 2oz (edible portion) -Bread/Grains (preferably whole) – 2 servings -Vegetables/Fruits – 2 servings -Fat – total fat not to exceed 30% of total calories of meal -Dairy – 1 serving *one serving of Vitamin C-rich food at least twice each week *recommended that one serving of Vitamin A-rich food served at least twice each week...
