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.
