Menus: All meals served by the Project are reviewed by a consultant dietician; by regulation each meal served must provide a minimum of 1/3 the daily dietary reference intake for seniors. All meals are computer analyzed for the exact nutritional content based on the recipes and preparation instructions required by the Project. Special efforts are made to limit the amount of salt, calories and fat contained in our meals.
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Meal
Preparation: 68% of the meals served by the Area IV Senior
Nutrition Project are prepared in kitchens operated by the Project.
Food Service workers are Serv-Safe Certified in food safety issues and
adhere to meal preparation instructions provided by the Project's
Consultant Dietitian. The remaining 32% are contracted with local food
service providers; primarily with local restaurants. A limited number
of meals are made available from the local school district or senior care
centers.