Section .0100 – Service Description

Link to law: http://reports.oah.state.nc.us/ncac/title 10a - health and human services/chapter 06 - aging - programs operations/subchapter v/subchapter v rules.html
Published: 2015

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SUBCHAPTER 06V – STATE IN-HOME SERVICES FUND: PREPARATION

and DELIVERY OF MEALS

 

SECTION .0100 – SERVICE dESCRIPTION

 

10A NCAC 06V .0101       REIMBURSABLE COST ITEMS

Under state and federal funds administered by the division,

the provision of preparation and delivery of meals includes the cost of:

(1)           raw food necessary to provide the meal service;

(2)           preparation of nutritious meals;

(3)           delivery of nutritious meals;

(4)           facility, equipment and supplies for preparing,

serving and delivering.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977;

Amended Eff. July 1, 1984.

SECTION .0200 ‑ DEFINITIONS

 

10A NCAC 06V .0201       DEFINITIONS

As used in 71Q .0913 and this Subchapter the following terms

have the meanings specified:

(1)           "Nutritious Meals" means that the total

intake for a 24 hour period must meet the nutritional needs appropriate for

age, sex and disability.  One meal should meet a minimum of one‑third of

the recommended dietary allowance for the individual.

(2)           "Blind" means visually impaired persons

whose eye condition is described as follows:

(a)           persons with best corrected central visual

acuity of 20/70 or less in the better eye; or

(b)           persons with one or both of the following

conditions:

(i)            the presence of chronic, progressive eye

pathology;

(ii)           visual acuity better than 20/70 which

nevertheless results in a vocational or functional handicap.

(3)           "Aging" for this meal service means age

60 years or older.

(4)           "Disabled" means unable to engage in any

substantial activity necessary for self‑care or self‑support by

reason of a medically determinable physical or mental impairment.

(5)           "Own Home" means that the service

recipient is living in a residence he maintains for himself or is maintained

for him by his caretaker.  "Own Home" does not include any group

care.

(6)           "Central Dining Facility" means a group

feeding site.

(7)           "Malnutrition" means both inadequate and

excessive intake of any essential nutrient.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977;

Amended Eff. July 1, 1990; July 1, 1984.

 

SECTION .0300 ‑ METHODS OF SERVICE PROVISION

 

10A NCAC 06V .0301       GENERAL POLICY

Preparation and delivery of meals may be provided directly,

purchased under contract (i.e. purchase of service contract or vendor

agreement), or through cash payments to individuals capable of selecting and

purchasing nutritious meals for themselves, or any combination of these

methods.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977;

Amended Eff. July 1, 1984.

 

SECTION .0400 ‑ MAXIMUM PURCHASE AND DELIVERY RATES:

FEES: AND VOLUNTARY CONTRIBUTIONS

 

10A NCAC 06V .0401       MAXIMUM PURCHASE AND DELIVERY RATES

Maximum rates have been set by the North Carolina Social

Services Commission for purchase of preparation and delivery of meals under a

vendor agreement.  Information regarding the maximum rates is contained in

policy material issued by the division and is available in accordance with 10A

NCAC 71Q .0503.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977;

Amended Eff. July 1, 1984; March 1, 1980; February 28, 1979.

 

SECTION .0500 ‑ ADDITIONAL REQUIREMENTS

 

10A NCAC 06V .0501       HEALTH AND SAFETY REQUIREMENTS

Any building used in the provision of the meal service must

meet applicable local and state sanitation requirements and building codes.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977.

 

10A NCAC 06V .0502       PROFESSIONAL CONSULTATION REQUIRED

Under any of the approved methods of providing the

preparation and delivery of meals service, the following requirements must be

met to insure the provision of nutritionally sound meals to recipients of the

service:

(1)           If prescribed in writing by a physician, a

therapeutic diet must be provided following the pattern of an approved diet

manual (available from a registered dietitian or nutritionist with the division

of health services).

(2)           When the meal service is provided through a

purchase of service contract or directly by the county department of social

services, a registered dietitian or nutritionist must assist in the initial

menu planning.  At a minimum quarterly consultations with qualified professionals

are required to assure appropriate menu planning and preparation of food for

nutritious meals.  In addition to a registered dietitian or nutritionist, other

qualified professional personnel include but are not limited to the following: 

public health nurse, home economics teacher and extension service home

economist.

 

History Note:        Authority G.S. 143B‑153;

Eff. March 1, 1977;

Readopted Eff. October 31, 1977;

Amended Eff. July 1, 1990.