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2019 Nutrition Program Meal Service Specifications 1.0

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2019 Nutrition Program Meal Service Specifications 1.0 2019 NUTRITION PROGRAM MEAL SERVICE SPECIFICATIONS 1.0 Meal Service Provide Outagamie County Nutrition Program Congregate; Home Delivered (for the Appleton/Grand Chute/Kimberly service area); and Frozen meal service. Meal service will not be provided on the following days: New Year’s Day January 1 Good Friday April 19 Memorial Day May 27 Independence Day July 4 Labor Day September 2 Thanksgiving Day November 28 Day after Thanksgiving November 29 Christmas Eve Day December 24 Christmas Day December 25 New Year’s Eve Day December 31 Congregate Meal Service Congregate meal service must meet the following location meal delivery time deadline and provide the approximate number of meals served per day: Locations Delivery Deadline Meals/Day Hortonville Opera House 10:30 A.M. 30 M-F Golden Venture Apts - Kaukauna 10:30 A.M. 25 M-F Oneida Heights Apts - Appleton 10:30 A.M. 40 M-F Seymour Municipal Building 10:30 A.M. 25 M-F Thompson Center on Lourdes - Appleton 11:00 A.M. 20 T, W, TH Congregate meal service participation will be determined by the ADRC. Home Delivered Meal Service (Monday-Friday) 98-112 Approximate Meals/Day Home Delivered meal service must include meal preparation, meals individually dated and packed by route to be delivered by the Route Service Provider for the Appleton/Grand Chute/Kimberly service area no later than 11:00 A.M. Provider will daily coordinate Home Delivered meal service with the ADRC and the Route Service Provider. Home Delivered meal service participation will be determined by the ADRC. Frozen Meal Service (Weekly) Frozen meal service must be provided where Congregate and Home Delivered meal service is not logistically feasible in the Outagamie County geographic service area. Frozen meal service participation will be determined weekly by the ADRC. The ADRC will be responsible for the delivery of Frozen meals to eligible participants. 2.0 Meal Requirements All meals meet Meal Component Specifications for the Older Americans Act Elderly Nutrition Program based on the current Dietary Guidelines for Americans as follows: Three (3) ounce cooked weight serving of protein (i.e., meat, fish, poultry, eggs, cheese, yogurt, hummus or dry beans and peas) Meat - No. 1 or U.S.D.A. Choice Poultry - U.S.D.A. Grade A Fish - U.S.D.A. Grade A Pure Ground Beef - U.S.D.A. Utility not to exceed 18% - 22% fat Eggs - U.S.D.A. Grade A Cheese - U.S.D.A. Grade A and Pasteurized. The same protein serving item may not be provided more than once per week. Fillers or breading used in preparation may not be counted or included in the serving. Fresh frozen chicken, pork, beef and fish are recommended. Dry beans and peas (i.e., black beans, lentils, split peas, etc). Dry beans and peas can be counted as either a vegetable or protein food but not both in the same meal. Meat alternatives must be provided on Ash Wednesday and on Fridays during Lent. Ground beef entrées (i.e., hamburger casseroles, meatballs, meatloaf, hamburger patties, salisbury steak, etc.) may not be provided more than once per week. Processed meat is not recommended. Lower sodium cheeses recommended. Ham may not be provided more than once per month and must be low sodium. Bratwursts or hot dogs may not be provided more than once per month. If a sandwich is provided, lettuce is a recommended garnish. The lettuce garnish will not be considered a one (1) half cup vegetable serving. If soup, stews or casseroles are provided, each serving must have three (3) ounces cooked weight of meat, poultry, fish, eggs, cheese or dry beans and peas. The same soup serving item may not be provided more than once per month. Low-fat and low-sodium gravies and sauces are recommended for use in entrees. Two (2) half cup servings of fresh, frozen, canned vegetables or dry beans and peas Fresh vegetables - U.S.D.A. No. 1 Frozen and canned vegetables - U.S.D.A. Grade B Two (2) servings per week of a vegetable Vitamin A source must be provided. Two (2) servings per week of dark green vegetables must be provided. Two (2) servings per week of red/orange vegetables must be provided. One (1) serving per week of dry beans and peas must be provided. Two (2) servings per week of starchy foods (i.e., potatoes, lima beans, green peas, corn) Seasonal, fresh vegetables are highly recommended. Fiber-rich vegetables (including raw and cooked) are recommended. Frozen vegetables are recommended over canned vegetables. The same vegetable serving item may not be provided more than once per week. Dry beans and peas (i.e., black, kidney, navy, red, garbanzo beans; split peas, lentils) Dry beans and peas may be counted as a vegetable or protein food but not both in the same meal. If cooked broccoli or cauliflower is provided, such vegetables must not be served plain but served with solid vegetables that will sustain cooking, holding time and meal delivery. If cooked spinach is provided, it must be creamed or prepared au gratin and not plain. If cooked beets are provided, they must be glazed and not served plain. If cooked carrots are provided, they must be buttered or glazed and not served plain. If soup, stews or casseroles are provided each serving must have one (1) half cup of vegetables. The same soup serving item may not be provided more than once per month. One (1) half cup serving of fresh, frozen or canned fruit Fresh fruits - U.S.D.A. No. 1 Frozen and canned fruits - U.S.D.A. Grade B Seasonal, fresh fruits are highly recommended. Frozen fruits are recommended over canned fruit. Canned fruits must be canned in their own juice or without added sugar. Fiber-rich fruits are recommended. Two (2) servings per week of a fruit (or vegetable) Vitamin A source must be provided. The same fruit serving item may not be provided more than once per week. If fruit is served in a gelatin, one (1) half cup of fruit per gelatin serving must be provided. Sugar free gelatin is recommended. One (1) serving of grains (i.e., bread, rice, pasta, bagel, barley, oatmeal, muffin, biscuit, roll, dressing, pancake grains, crackers) Half of all grains offered must be whole grain. When refined grains are offered, they must be enriched. The same grain serving item may not be provided more than once per week. Variety is recommended. A variety of low-fat, whole-grain, wheat, bran, rye, etc. breads is recommended. Limit high-fat bread and bread alternatives. To reduce sodium, not adding salt when cooking pasta and rice and choosing lower sodium breads, rolls, bagels, etc. is recommended. Uniformity and size must be consistent for grains servings and considered in Congregate meals and in packing Home Delivered and Frozen meals. Grains serving sizes: 1 slice bread; 4 ounces cooked pasta, rice, dressing, oatmeal or barley; 2.5 inch muffin diameter; 5 whole wheat crackers; ½ English muffin; 2 pancakes - 3 inch diameter. One (1) teaspoon serving of fats and oils served on side or used in cooking. Fats and oils may be offered as a spread, dip or topping. Substitute polyunsaturated margarine for butter, lard and saturated fats. One (1) half cup serving of dessert Dessert variety is recommended (i.e., pudding, ice cream, sherbet, frozen yogurt, gelatin, fresh or canned fruit, etc.). Low fat milk and calcium containing desserts are recommended. Seasonal desserts and fruits are recommended. Fruit offered as a dessert or contained in a dessert may count toward the fruit or vegetable component. Increase serving of fruits and complex carbohydrates to provide adequate fiber and to lower fat and cholesterol. Uniformity and size must be consistent for all servings and considered in Congregate meals and in packing Home Delivered and Frozen meals. Dessert serving sizes: 4 ounces pudding, ice cream, sherbet, frozen yogurt, gelatin; 2 inch diameter cut cake, bar or cookie; 1/8 pie slice. Plain cookies, angel food cake, gingerbread, cakes without frostings are recommended. Limit frequency of desserts high in added sugar and fat. The same flavored dessert serving item may not be provided more than once per week. One half pint (8 ounces) serving of fluid milk (Skim or 1%) U.S.D.A. Grade A, Pasteurized Fortified with Vitamin D Individual milk cartons must be provided. Milk cartons with expired dates, missing date stamps or do not meet the required temperature will be refused. Six (6) ounce serving of decaffeinated coffee (Congregate only) Coffee grind packets or packages must be supplied with preparation instructions. Condiments (Congregate only) Individual condiment packets (i.e., salt and sugar with substitutes, pepper, catsup, mustard, non- dairy creamer, salad dressings, soy sauce, sour cream) must be provided in limited quantities of no more than 50-100 packets upon request and delivered in a timely manner. Provider will supply a Condiment Order form delineating available condiment items and bulk packaging quantities that the ADRC will submit to the Provider three (3) business days in advance of need. Condiments must be delivered within three (3) business days of order Meal Preparation Meals must be moderate in sodium, saturated fat and sugar levels. No deep fat fried foods are allowed. Preparing protein foods with little or no fat and using oil instead of solid fat. No salt may be added in cooking process. Low sodium products are to be used in gravies, soups, sauces, etc. No peanut, palm or coconut oils, lard or other animal fats are allowed in meal preparation. Grease and fats are not allowed and must be drained during meal preparation and not visible when meals are packed, delivered and served.
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