Develop at least four menu cycles (3 months/cycles) to reflect the seasonal availability of food if a cycle menu is utilized. Construct cycle menus so that midday and evening meals are compatible, the same foods are not served on the same days of succeeding weeks and the start of the cycle is shifted by at least one day. Menu cycles must be reviewed and approved by Baltimore County Department of Aging Nutrition Program staff prior to implementation. 1.17.1.3 Plan using generally accepted foods and prepare to meet participant expectations for quality, flavor, color and consistency. Preferences of the elderly population, such as limited spicy seasoning, and low sodium, soup bases, should be considered in menu design. 1.17.1.4 Design to utilize fresh fruits and vegetables when they are in season. Fresh, frozen or canned fruit must be packed in its own juice or water. All juices must be 100% juice. Fresh fruit may be cut, sliced or peeled for easy manipulation by the client. 1.17.1.5 Contract with a Maryland licensed dietitian, whose duties include planning and submitting menus to the County Nutrition Program staff at least two weeks before they are to be finalized by mutual agreement. The final menu (developed a minimum of two months in advance of implementation) must be approved by the Baltimore County Department of Aging Nutrition Program Manager...
