Regular Diet Menu Requirements. The regular diet menu will provide at a minimum 2200 calories; limit the fat content to 35% or below with no more than 10% to 12% of the calories being provided by saturated fat. It is to provide 20 to 25 grams of fiber per day and provide between 3000 to 4500 mg of sodium per day. The snack provided at night will be a substantial one, providing 150 calories to 300 calories or as determined by program/facility. The Contractor shall develop a snack rotation to be approved by the site’s Designated Contact Person (DCP) before implementation. The nutritional requirement for each food group is as follows: Meat or Protein Group. Two or more servings per day for a total of seven ounce or more per day. A serving of meat or protein is defined as: (1). Two or three ounces cooked (equivalent to three to four ounces raw) of any meat, without bone, such as beef, pork, poultry or fish; (2) two slices prepared lean luncheon meat. Milk/Dairy Group. Three or more serving per day, one or more servings per meal. A serving is defined as eight ounces (one cup) of skim, 1% or 2% milk. At times a low-fat yogurt (6 oz.); Lactaid Milk; Soy Milk or other milk may be requested by the site’s Designated Contact Person (DCP) via written request or designee, in place of the skim, 1% or 2% milk.
