1. The menu must be approved by a licensed dietician/nutritionist as defined in NC General Statutes 90-352 prior to submission to the Orange County Department on Aging. This person, retained by the caterer, may be a paid employee or a volunteer. Menu approvals shall be indicated by an original signature on each page of the menu. The registered dietician shall review and certify all menus prior to use to assure the following: a. Menus document that at least one hot or other appropriate meal is provided daily at least 5 days per week, except for holidays. b. Menus follow the Dietary Guidelines for Americans c. Menus provide the Recommended Dietary Allowance as established by the Food and Nutrition Board, National Academy of Science--National Research Council (Tenth Edition). The nutrient analysis and menu change forms must be on file with the certified menus. Menus are adjusted to meet the special dietary needs of participants to the maximum extent feasible. d. Each meal provides at least 700 calories. e. Sodium content does not exceed 1,300 mg per meal. f. All foods are identified on the menu in order 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. g. Recipes are provided to facilitate nutrient analysis. When recipe ingredients change, the recipe is resubmitted for approval by the dietitian/nutritionist. h. Menus are written for a period of at least one month and submitted to the dietitian/nutritionist for nutrient analysis and approval at least 4 weeks in advance of the meals being served. i. Menus follow the menu pattern requirements. 1. Meat/meat alternative -no less than 21 grams 2. Bread/grains -2 servings of whole grain or enriched grain products 3. Vegetables/fruits -2 servings -juice may fulfill no more than half of this requirement for anyone meal -vitamin C-rich foods must be served at least twice per week. 4. Fats- not more than 30% of the total calories per mealgravies, salad dressings, mayonnaise, margarine, or butter must be specified 5. Dairy -no less than 400 mg of calcium from combined menu items. 2. Menus can be changed every quarter 3. Approved menus must be followed, subject to seasonal availability of food and the availability of USDA donated food. 4. Menu substitutions must adhere to the following guidelines: a. The caterer manager must document substitutions for dietitian/nutritionist approval. b. Caterers must send written notification of meals that have an emergency menu substitution on the date delivered. c. Any deviation from the approved menu must be documented on a menu change form that provides the date of delivery, specific food substitution, and signature of the production manager and/or dietitian authorizing the change. These forms must be kept on file with the certified menu. d. Menu substitutions must be approved by the dietitian/nutritionist within 30 days. e. Menus must be kept on file with menu change forms for at least one year. f. Menu substitutions should not exceed one per month. 5. Food items within the meat/meat alternative, vegetable/fruit, and bread/grain groups should be varied within the week and the menu cycle. 6. Food items should not be repeated two days in a row or served on the same days of consecutive weeks. 7. Menus should include a variety of food items and preparation methods, including a mixture of colors, food combinations, textures, sizes, shapes, tastes, and appearances. 8. Menu conferences between the licensed dietitian/nutritionist and Orange County Department on Aging should be conducted quarterly to discuss any problems, suggestions, additions, deletions, client comments, upcoming special events, or other topics pertaining to the nutrition program menus. 9. Main dish salads may be served on the menu.