The selected Proposer will be responsible for: 1. Meal Preparation o Prepare and deliver approximately 8-10 meals per month per client for duration of funding or approximately a total of 280-330 meals per month. o Meals may include a combination of hot and/or frozen, with instructions provided to clients on how to properly store and heat meals. o Ensure meals meet the 1/3 USDA Dietary Guidelines as required by the Older Americans Act. ▪ Menus provide the recommended dietary allowances: 1/3 RDA for 1 meal ▪ Menu items are adjusted to meet the special dietary needs of participants to the maximum extent feasible. ▪ Each meal provides at least 700 calories. - Sodium content does not exceed 1,300 mg per meal. ▪ Nutrient analysis: • All foods are identified on the menu to calculate nutrient value. All prepared or breaded meat items or meat in combination are specified. The form of vegetable or fruit (fresh, frozen, dried, or canned) on a menu is specified. ▪ Menus follow the menu pattern requirements: • Meat/meat alternative – no less than 21 grams. • Bread/grains – 2 servings of whole grain or enriched grain products. • Vegetables/fruits – 2 servings – juice may fulfill no more than half of this requirement for any one meal – vitamin C-rich foods must be served at least twice per week. PEAS Program Page 11 of 28 • Fats – not more than 30% of the total calories per meal – gravies, salad dressings, mayonnaise, margarine, or butter must be specified. • Dairy – no less than 400 mg of calcium from combined menu items o Meals must be approved by a Registered Dietitian and proof of approval is to be provided to the Senior Resource Center to comply with grant standards. o Meal packaging should be consistent with Senior Resource Center’s current packaging in 3-compartment trays. 2. Delivery Logistics o Senior Resource Center staff will determine client eligibility and number of approved client meals per week or month. Proposer will be notified of the client’s information such as address of delivery, quantity of meals, and type of approved meals to be delivered by the Proposer. o Service provider is responsible for delivering meals directly to the clients’ address via FedEx, UPS, or similar third-party courier. o Maintain temperature control and proper handling during transport. Meals cannot be left at a client’s address unless properly packaged with dry ice. o Provide accurate records of meals delivered and any delivery issues. 3. Customer Care o Provider is responsible for direct customer service after a client is authorized to begin receiving meals. Provider will place a welcome call after each service authorization to facilitate set-up of the client’s services and explain the details of the program.
