Facilities must provide three meals a day. Menus must be reviewed and approved
by a nutritionist or dietician to ensure nutritional appropriateness. Facilities must make
reasonable accommodations to meet dietary requirements and religious and ethnic
preferences; to meet residents’ temporary schedule changes and preferences; to make
snacks, fruit, and beverages available when requested; and to provide meals in a
resident’s room, if needed on a temporary basis. The facility must furnish medically
prescribed special diets for which it contracts in the resident’s contract or service plan;
these menus must be planned or approved by a registered licensed dietician.