Appendix
Appendix: Intake Form & Reassessment Forms
Appendix: Meal Pattern Components
Appendix: Summary of Menu Requirements for Meal Pattern Components
Appendix: Lean & Healthy Protein Sources
Sources: http://www.todaysdietitian.com
https://myplate-prod.azureedge.us/sites/default/files/2022-04/TipSheet_5_VaryYourProteinRoutine.pdf
Appendix: Whole Grains
Source: https://wholegrainscouncil.org/sites/default/files/atoms/files/WGC-WholeGrainsAtoZ2017.pdf
Appendix: Base Reference for Sodium Content of Commonly Served Foods in the SNP
Source: USDA Food Composition Database at https://www.nal.usda.gov/human-nutrition-and-food-safety/food-composition
Appendix: Vitamin A – Vegetables & Fruits
Source: https://www.nal.usda.gov/human-nutrition-and-food-safety/food-composition
Appendix: Vitamin C – Vegetables & Fruits
JUICES: Most citrus fruit juices provide 25 mg (or more) Vitamin C for 4 oz. or ½ cup portion. Some juices are fortified with Vitamin C. These should meet the Vitamin C requirement for one meal. Please check the nutrition label on the canned or packaged product.
Source: https://www.nal.usda.gov/human-nutrition-and-food-safety/food-composition
Appendix: Refrigerator & Freezer Storage Chart
Source: www.foodsafety.gov
Soft copies are available at SNP office.
Appendix: Grievance Procedure
Appendix: Incident Report
Appendix: NMOW Weekly Report
Sample copy only
Appendix: NMOW Monthly Report
Sample copy only