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II. NUTRITIONAL EVALUATION <br /> FREQUENCY OF SERVING Yes No NIA Remarks <br /> 1. Food is served three times in any 24-hour <br /> period (Court Holding NA). (T15-1240) x <br /> a. At least two meals include hot food. x <br /> b. Supplemental food served if more than 14 <br /> hours between any meal. <br /> c. At least 15 minutes is allowed for -actual <br /> consumption of meals. <br /> MINIMUM DIET Yes No NIA Remarks <br /> 2. In Temporary Holding facilities, the INMATES NORMALLY HELD LESS <br /> minimum diet in any 24-hour period shall x THAN 24 HOURS <br /> consist of the servings specified from <br /> each of the four groups listed below: <br /> (T15-1241) (N/A Court Holding) <br /> a. Protein group - minimum of three daily <br /> servings, containing a total of at least x <br /> 21 total grams of protein. <br /> 1. Legumes - minimum of three servings <br /> weekly. x <br /> 2. Meatspoultry, and fish are lean. xNO MILK SERVED <br /> b. Milk group - <br /> 1. Minimum 8 ounces. x <br /> 2. The milk is vitamin A fortified. <br /> 3. The milk is vitamin D fortified. x <br /> c. Vegetable/Fruit group - Minimum of three x <br /> servings. <br /> 1. One serving daily of a fresh fruit x <br /> or ve etable. <br /> 2. One serving daily that contains at <br /> least 30 mg. of Vitamin C. x <br /> 3. One serving every other day that con- <br /> tains at least 250 RE of Vitamin A. <br /> d. Bread/Cereal group minimum of three serv- <br /> ings. <br /> eryin s. x <br /> 1. At least two servings must be whole <br /> or part whole grain, or whole or x <br /> partial whole grain products. <br />