2.1. Meal Composition Requirements • Each meal must provide 1/3 of the Recommended Dietary Allowance (RDA) for older adults. • Meals must include: o One serving of protein (meat, poultry, fish, eggs, or alternate equivalent meat) o Two servings of vegetables and/or fruit o One serving of whole or enriched grain or starchy vegetable o One serving of milk or dairy equivalent o A dessert or appropriate substitute (e.g., fruit) • Sodium: No more than 800 mg per meal • Total fat: No more than 30% of total calories • Meals must be culturally appropriate and sensitive to the needs of a diverse older adult population. • Menus must be developed or reviewed by a Registered Dietitian (RD) and submitted a month in advance for approval. 2.2. Delivery and Service Requirements • Meals must be served Monday through Friday, excluding designated holidays. • Expected volume: approximately 40 meals/day (may fluctuate). • Delivery must occur between 10:00 am and 10:30 am to ensure service at 12:00 pm • All hot foods must be delivered at ≥140°F, and cold foods at ≤41°F, per NMED standards. • Meals will be delivered in individual containers, ready to be distributed. • Contractor is responsible for transportation, insulated delivery containers, temperature logs, and maintaining safe food temperatures throughout.
