PENINSULA AGENCY ON AGING, INC. INVITATION FOR BID FOOD SERVICES FOR OLDER ADULTS APRIL 26, 2021
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PENINSULA AGENCY ON
AGING, INC.
INVITATION FOR BID
FOOD SERVICES FOR
OLDER ADULTS
APRIL 26, 2021
PENINSULA AGENCY ON AGING, INC.
2021 FOOD SERVICES INVITATION FOR BID
TABLE OF CONTENTS
I. Purpose 4
II. Submission of Bids 7
III. Contract Period 8
IV. Scope of Services to be Performed 9
V. Meal Related Items and Services 10
VI. Delivery of Meals 11
VII. Certification 14
VIII. Method of Determining the Number of Meals 14
IX. Contract Period 14
X. Claims 15
XI. Access to Inspect 15
XII. Payment of Meals 15
XIII. Required Vendor Information 16
XIV. Pre-Award Meeting 16
XV. Pre-Contract Start Date Meeting 16
XVI. Contract Conditions 16
XVII. Signature Page 19
Attachment A Bid for Meal Preparation to the Elderly
Attachment B Menu Planning Guidelines
Attachment C Equipment Supplies to Vendor by PAA
Attachment D Sample Temperature Record
Attachment E PAA Meal Vendor Monitoring
Attachment F Number of Meals Required / Locations
Attachment G Menu Requirements
Attachment H Sample Menu
Attachment I Sample HDM Route Sheet Tags
This Invitation for Bid has been created or produced by PAA with financial assistance, in whole or in part, from the Administration on
Community Living and/or the Virginia Department for Aging and Rehabilitative Services.
2INVITATION FOR BID (IFB)
FOR
MEAL PREPARATION SERVICES
Title III-C (Nutrition Program for the Elderly)
Of The
Older Americans Act of 1965 (As Amended)
Issuing Agency: Peninsula Agency on Aging, Inc.
739 Thimble Shoals Blvd.
Suite 1006
Newport News VA 23606
Contract: Meal Preparation Services
Title: Home Delivered Meals (C2)
Congregate Meals (C1)
Telephone No: 757- 873-0541
Important Dates:
Invitation for Bid Issued April 26, 2021
Question Deadline May 7, 2021
Amendments Posted (if any) May 10, 2021
Bid Package Due May 27, 2021 at 4:30 p.m.
Initial Evaluation May 28, 2021 at 2:00 p.m.
Intent to Award posted June 4, 2021
Contract Effective October 1, 2021
3PENINSULA AGENCY ON AGING
INVITATION FOR BID
INSTRUCTION FOR BIDDERS
I. PURPOSE
Peninsula Agency on Aging is accepting bids for provision of Title IIIC Older American Act
Nutrition service under the Area Plan for Aging Services for an initial three year period of
October 1, 2021 through September 30, 2022 (year #1), October 1, 2022 through September
30, 2023 (year #2), October 1, 2023 through September 30, 2024 (year #3), with two optional
years of October 1, 2024 through September 30, 2025, and October 1, 2025 through
September 30, 2026.
Bids will be accepted for provision of the following nutrition services:
1. Congregate Meals
2. Home Delivered Meals
The services funded are governed by the Older Americans Act of 1965, as amended.
Copies of the Older Americans Act of 1965, as amended, and of the most recent Federal
Regulations interpreting the Act. These can be viewed at:
http://www.aoa.gov/AOA_programs/OAA/
Providers will be selected based on the evaluation criteria shown below. Bidders may be
requested to attend interviews or to otherwise clarify their bids. This Invitation for Bid does not
commit PAA to award a contract, to pay for any costs incurred in the preparation of a bid, to
respond to this request or to be bound to procure or contract for these services. The decision
to award will be based on, but not limited to, the following:
Responsiveness to the purpose and scope of the Invitation for Bid;
Adherence to the conditions, rules, regulations and requirements of the Invitation for Bid;
Experience and reputation of the bidder;
Identification as a small, minority, veteran or woman owned business;
Cost of the products/services and location respective to PAA sites;
Availability of funding.
An Intent to Award will be sent to all bidders, listed on the PAA
website, and posted at PAA’s main office on June 4, 2021.
4Additional Regulations and Provisions governing this Invitation for Bid include:
1. Equal Employment Opportunity: All contracts shall contain a provision requiring compliance with
E.O. 11246, “Equal Employment Opportunity,” as amended by E.O. 11375, “Amending Executive
Order 11246 Relating to Equal Employment Opportunity,” and as supplemented by regulations at
41 CFR part 60, “Office of Federal Contract Compliance Programs, Equal Employment Opportunity,
and Department of Labor.”
2. Contract Work Hours and Safety Standards Act (40 U.S.C. 327-333): All contracts awarded by
PENINSULA AGENCY ON AGING in excess of $2,000 for construction contracts and in excess of
$2,500 for other contracts that involve the employment of mechanics or laborers shall include a
provision for compliance with Sections 102 and 107 of the Contract Works Hours and Safety
Standards Act (40 U.S.C. 327-333), as supplemented by Department of Labor regulations (29 CFR
part 5). Under Section 102 of the Act, each contractor is required to compute wages of every
mechanic and laborer on the basis of a standard work week of 40 hours. Work in excess of the
standard work week is permissible provided that the worker is compensated at a rate of not less
than 1-1/2 times the basic rate of pay for all hours worked in excess of 40 hours in the work week.
Section 107 of the Act is applicable to construction work and provides that no laborer or mechanic
shall be required to work in surroundings or under working conditions that are unsanitary,
hazardous, or dangerous. These requirements do not apply to the purchases of supplies or
materials or articles ordinarily available on the open market, or contracts for transportation or
transmission of intelligence.
3. Clean Air Act (42 U.S.C. 7401 et seq.) and the Federal Water Pollution Control Act (33 U.S.C.
1251 et seq.), as amended: Contracts and sub-grants of amounts in excess of $100,000 shall
contain a provision that requires the recipient to agree to comply with all applicable standards,
orders or regulations issued pursuant to the Clean Air Act (42 U.S.C. 7401 et seq.) and the Federal
Water Pollution Control Act, as amended (33 U.S.C. 1251 et seq.). Violations shall be reported to
the Federal awarding agency and the Regional Office of the Environmental Protection Agency
(EPA).
4. Byrd Anti-Lobbying Amendment (31 U.S.C. 1352): For all contracts or sub-grants of $100,000 or
more, PENINSULA AGENCY ON AGING shall obtain from the contractor or sub-grantee a
certification that it will not and has not used Federal appropriated funds to pay any person or
organization for influencing or attempting to influence an officer or employee of any agency, a
member of Congress, officer or employee of Congress, or an employee of a member of Congress in
connection with obtaining any Federal contract, grant or any other award covered by 31 U.S.C.
1352. Likewise, since each tier provides such certifications to the tier above it, PENINSULA
AGENCY ON AGING shall provide such certifications in all situations in which it acts as a sub-
recipient of a sub-grant of $100,000 or more.
55. Debarment and Suspension (E.O.s 12549 and 12689): For all contracts in excess of the
simplified acquisition threshhold fixed at 41 U.S.C. 403(11) ($150,000), PENINSULA AGENCY ON
AGING shall obtain from the contractor a certification that neither the contractor nor any of its
principal employees are listed on the General Services Administration’s List of Parties Excluded
from Federal Procurement or Non-procurement Programs.
6. Remedies: All contracts in excess of the simplified acquisition threshhold fixed at 41 U.S.C.
403(11) ($150,000) shall contain contractual provisions or conditions that allow for administrative,
contractual, or legal remedies in instances in which a contractor violates or breaches the contract
terms.
7. Termination: All contracts in excess of the simplified acquisition threshhold fixed at 41 U.S.C.
403(11) ($150,000) shall contain suitable provisions for termination by PENINSULA AGENCY ON
AGING, including the manner by which termination shall be effected and the basis for settlement. In
addition, such contracts shall describe the conditions under which the contract may be terminated
for default as well as conditions where the contract may be terminated due to circumstances
beyond the control of the contractor.
6II.SUBMISSION OF BIDS
A. An original bid must be submitted to PAA no later than 4:30 p.m., Monday May 24, 2021.
Type all information. Attach additional pages where necessary.
B. Bids will be opened on Tuesday May 25, 2021 at 2:00 p.m. in the PAA office and reviewed
by PAA’s Chief Financial Officer, VP of Community Services, and other parties as deemed
necessary to ensure a fair evaluation of the Bid package.
C. All Bids will be evaluated with the following criteria and weight:
Criteria Weight
Responsiveness and Adherence 20
Experience and Reputation 10
Professional Qualifications 10
Woman or Minority Owned Business 10
Cost of the Products/Services 50
Total Possible 100
D. Refer to the enclosed description of services as defined by the Virginia Department for
Aging and Rehabilitative Services (DARS). Bidders must comply with the requirements set
forth in these descriptions.
E. The contract will be effective and services will commence on October 1, 2021.
F. Bidders must have been in business for at least three (3) years and have five (5)
references included with their bid.
G. The successful bidder is required to have in place adequate liability ($1,000,000 minimum)
that will indemnifies protect the Peninsula Agency on Aging from any damages to property
and/or persons caused by the contractor.
H. The food service vendor must furnish proof at the time of bid submission of Liability
Insurance – a minimum of $1,000,000.
I. PAA expects each bidder to thoroughly examine all aspects of this solicitation and be
responsive to all stated requirements.
J. All bid costs must be submitted on and in accordance with Attachment A. If more space is
required to furnish a description of the services offered, the bidder may attach a letter
hereto which will be made a part of the bid.
7K. All bids must be submitted in a sealed envelope, plainly marked with bid identification
“Sealed Bid” and addressed to the attention of Gerald Patesel, VP of Community Services.
L. Late bids and amendments, received after the due date and time specified, will not be
considered. It is the responsibility of the bidder to ensure the bid is in the PAA office by
4:30 p.m., May 24, 2021.
M. Each bidder shall furnish the information required by the solicitation and sign the bid. The
person signing the bid must initial erasures or other changes. Bids signed by an agent shall
be accompanied by evidence of that agent’s authority, unless that evidence has been
previously furnished to PAA.
N. All contracting agencies must be Equal Opportunity Employers and must serve older adults
without regard to age, race, sex, color, national or ethnic origin, or disability.
O. The Peninsula Agency on Aging reserves the right to make the bid award in the best
interest of the Peninsula Agency on Aging. PAA reserves the right to make multiple bid
awards when deemed appropriate.
P. The proposal shall include as a minimum the following sections, each under separate tabs:
a. Section 1 – Introduction, Qualifications, & Experience
b. Section 2 – Certification as a small, minority, veteran or woman owned business
c. Section 3 – Proposal with required attachments from the Invitation for Bid
d. Section 4 – Pricing
e. Section 5 – Other relevant information
Q. The Bidder shall bear all expenses incurred in responding to this Invitation for Bid.
III. CONTRACT PERIOD
A. Thirty-six (36) month contract (October 1, 2021 through September 30, 2024) will be
awarded with an option to renew for two (2) twelve (12) month periods under the same
terms and conditions that apply to the initial thirty-six (36) month contract period.
B. Bidders must use Attachment A to submit their meal bid costs.
C. Bidders shall develop and provide a single unit of service cost for year one (1), two (2), and
three (3). Year two meal costs shall not be in excess of 3% of year one meal costs. Year
three meal costs shall not be in excess of 3% of year two meal costs.
8D. Bidders must understand that any agreement may be amended or terminated by the
Peninsula Agency on aging with sixty (60) days’ written notice in the event that funding
from the Virginia Department for Aging and Rehabilitative Services (DARS) is so curtailed
or restricted as to render infeasible, in the Peninsula Agency on Aging’s opinion, further
participation under this agreement. In the event that the vendor fails to comply with any
provisions of this contract, the Peninsula Agency on Aging may terminate this agreement
immediately.
E. Bidders must understand that any agreement may be amended or terminated by either
party with sixty (60) days’ written notice for default in the performance of any of the terms
and conditions of this agreement, and for the failure to remedy such default within a
mutually agreed time period.
IV. SCOPE OF SERVICES TO BE PERFORMED
MEAL REQUIREMENTS
All meals under this agreement must comply with the Dietary Reference Intakes and the most
recent Dietary Guidelines for Americans, published by the Secretary of Health and Human
Services and the Secretary of Agriculture and provide to each participating older individual a
minimum of 33 1/3 percent of the dietary reference intakes as established by the Food and
Nutrition Board of the Institute of Medicine of the National Academy of Sciences, for a single
meal (see Attachment B).
Vendor must comply with applicable provisions of State and local laws regarding safe and
sanitary handling of food, equipment, and supplies in the storage, preparation, service, and
delivery of meals to an older individual.
The number of planned meals per type is listed in Attachment F and is based upon meal
requirements from the past two years.
The vendor shall comply with the additional menu requirements listed in Attachment G.
A. HOME DELIVERED MEALS are preplated meals in three compartment trays served
Monday through Friday (and Saturdays for delivery in the East End of Newport News) to
primarily elderly (60+) persons, who are homebound and unable to prepare a meal for
themselves. Meals are picked up at a PAA designated meal preparation site by volunteers
or a PAA representative and delivered via volunteer drivers. Food containers/trays, meal
lids, and paper goods are supplied by PAA (see Attachment C). Home Delivered Meals will
be provided approximately 245 days annually.
B. CONGREGATE MEALS are preplated meals in three compartment trays and transferred to
insulated transport containers/food caddies provided by PAA for distribution (see
9Attachment C). Congregate Meals will be provided approximately 225 days annually.
Meals will be delivered in bulk form upon request.
The vendor will purchase all food and appropriate condiments and will prepare midday
meals for pick-up by a PAA representative. The vendor will be notified at least one week in
advance when meals will not be served on a particular day. During inclement weather, the
congregate meal program will follow the public school closing schedule: if the schools are
closed or delayed in a particular locality, no congregate meals will be prepared.
The vendor should be willing to provide meals on holidays, under emergency conditions
and/or for special events if such occasions occur during the regular meal schedule. When
the nature of such meals warrants a price adjustment, the vendor will be permitted to
negotiate a specific price for said meals prior to service.
C. HOLIDAYS
New Year’s Day January 1
Martin Luther King Day Third Monday in January
President’s Day Third Monday in February
Memorial Day Last Monday in May
Juneteenth June 19
Independence Day July 4
Labor Day First Monday in October
Columbus Day Second Monday in October
Election Day First Tuesday in November
Veterans Day November 11
Thanksgiving Day Fourth Thursday in November
Friday after Thanksgiving
Christmas Day December 25
Days designated as a holiday by special proclamation of the governor of Virginia or the
President of the United States.
V. MEAL RELATED ITEMS AND SERVICES
A. HOME DELIVERED MEALS: the vendor will supply condiments and/or relishes in
individual servings with each individual meal. Paper goods, meal trays and lids will be
supplied by PAA (see Attachment C).
B. CONGREGATE MEALS: the vendor will supply condiments and/or relishes in individual
servings with each individual meal. Disposable items, specifically napkins, plates, straws,
and flatware will be supplied by PAA (see Attachment C). PAA will provide training and
follow-up to persons serving the meals in areas regarding portion control and sanitation
when appropriate.
10C. Food for Home Delivered and Congregate Meals must be prepared with the least possible
manual contact, with suitable utensils and on surfaces that, prior to use, have been
cleaned, rinsed and sanitized to prevent cross contamination.
VI. DELIVERY OF MEALS
A. HOME DELIVERED MEALS:
Preplated meals in three compartment meal trays will be ready for transport in individual
containers which are suitable to maintain safe temperatures up to the time of meal service
and which are provided by PAA. The vendor shall apply meal reheating instructions on
each individual meal. For the health and safety of participants, the temperatures of hot
food must be at a minimum, 160 degrees F and cold food must be no more than 41
degrees F at the time the meals are picked up for delivery. Vendor must record the time
and temperatures of the hot and cold foods at the time of meal pickup. Vendor will
electronically transmit these times and temperatures to PAA on a weekly basis (see sample
temperature record – Attachment D). PAA has the right to reject payment for hot meals
with temperature readings below 135 degrees F and cold meals with a temperature of no
more than 41 degrees F. Volunteers or a PAA representative will pick up noonday meals at
the kitchen facility of the vendor between 10:30 a.m. and 12:00 noon.
B. CONGREGATE MEALS
Preplated meals in three compartment meal trays will be ready for transport between 10:45
a.m. and 12:00 noon in bulk containers/food caddies provided by PAA that are suitable to
maintain safe temperatures up to the time of meals service. The vendor shall apply a
standard meal lid with no written reheating instructions to cover each individual meal. For
the health and safety of PAA participants, the temperatures of hot food must be at a
minimum, 160 degrees F or higher and cold food must be no more than 41 degrees F at
the time the meals are picked up. Vendor must record the time and temperatures of the hot
and cold foods at the time of meal pickup for each congregate location (see sample
temperature record – Attachment D.) Vendor shall place metal stem, dial faced
thermometers in each bulk container of hot meals for transport to the PAA congregate
dining location. Vendor will electronically transmit these times and temperatures to PAA on
a weekly basis. PAA has the right to reject payment for hot meals with temperature
readings below 135 degrees F and cold meals with temperature readings above 41
degrees F.
11C. SPECIAL CONDITIONS
1. Should the vendor fail to provide meals for delivery for a period of three consecutive
days, or should any person eating meals prepared under this contract become ill as a
result of food poisoning attributable to the negligence of the vendor, as determined by
the Bureau of Environmental Health, then such action shall be justification for immediate
cancellation of the agreement, among other remedies.
2. Should shortages occur, PAA may replace shortages at vendor’s expense. Meals, or
portions of meals, that are determined to be inedible, shall be cost adjusted at the end
of the month.
3. The Peninsula Agency on Aging will provide food vendors with a daily meal count. One
hundred percent (100%) accuracy in packing is expected of the food service contractor
based on the meal count provided. If a discrepancy in the meal package is found to be
the result of the food provider, then the Peninsula Agency on Aging may at its discretion
deduct the cost of the meals not delivered plus up to a $1 administrative cost per meal.
4. The food service contractor is expected to follow approved menus with one hundred
percent (100%) accuracy. Any and all changes or menu item substitutions in the
approved menus must be preapproved by the Peninsula Agency on Aging Nutrition
Department. The Peninsula Agency on Aging may at its discretion deduct the cost of the
meal when any non-approved change and/or substitutions are made plus up to a $1
administrative cost per meal.
5. The food contractor shall pack home delivered meal trays into PAA provided
bags/coolers by individual routes with the correct number of hot meals and cold bags.
All hot meals shall be packed into a single bag/cooler and all cold food items shall be
packed into a single bag/cooler, i.e. 2 coolers per individual meal route. Attached to
each bag/cooler shall be a card notating the route number and number of items
included. See Attachment I.
6. The contractor shall have adequate space onsite to store PAA supplies that include but
not limited to food caddies, pans, three compartment trays, food sealing equipment, and
bags/coolers required for daily operations.
7. The food contractor shall stack home delivered meal trays inside PAA provided
bags/coolers in an alternating manner to help evenly displace the weight during
transport.
8. The food contractor shall wrap the PAA congregate dining sites pans/containers plastic
wrap to ensure holding temperatures and to help prevent spillage during transport.
Heat stones (provided by PAA) may be required to maintain temperatures that will be
placed at the bottom of the food caddy.
129. Vendor shall have policies and procedures regarding health and hygiene for all
individuals who prepare and/or serve food that include:
Infectious illness such as diarrhea, vomiting, fever, sore throat, etc.
Open sores on hands or arms
Gloves worn over nail polish and artificial fingernails for individuals handling food
Kitchens will abide by Virginia Department of Health Food Regulations
10. All foods, whether purchased by of donated to the program, must meet the following
criteria:
Food shall be obtained from sources that comply with law
Meet or exceed all applicable federal, state and local laws, ordinances, and
regulations
Safe and unadulterated
Food in a hermetically sealed container shall be obtained from a food processing
plant that is regulated by the food regulatory agency that has jurisdiction over the
plant
If served, hot dogs, luncheon meat, and soft cheeses (feta, Brie, Camembert, Blue
veined, Mexican style) must meet temperature requirements
Pasteurized shell, liquid, frozen, or dry eggs or egg products shall be substituted for
raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or
béarnaise sauce, mayonnaise, egg-fortified beverages and for recipes in which more
than one egg is broken and eggs are combined
The following food must not be used:
Prepackaged un-pasteurized juice (including un-pasteurized apple cider)
Raw animal foods, such as raw fish, raw-marinated fish, raw molluscan shellfish,
and steak tartare
Partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs
that are made from raw shell eggs, and meringue
Raw seed sprouts (including alfalfa, clover, and radish)
Home-canned foods
Any foods prohibited under Virginia Department of Health Regulations or updated
version of The Food Code
13VII. CERTIFICATION
The vendor shall comply with all Federal, State, and local laws and regulations governing the
sale, preparation, handling, storing and transporting of food and shall have in effect all
necessary licenses, permits and food handlers’ certificates as required by law. This includes
but is not limited to health, fire and safety codes and regulations; purchasing regulations;
licensure requirements; and other requirements applicable for meal preparation.
VIII. METHOD OF DETERMINING THE NUMBER OF MEALS TO BE PREPARED EACH DAY
The number of planned meals per type is listed in Attachment F and is based upon meal
requirements from the past two years.
A. CONGREGATE MEALS:
The vendor shall be flexible regarding the number of meals to be provided at each site from
day to day. PAA will notify the vendor of the number of meals required one month in
advance, however, the number may be adjusted prior to 9:00 a.m. on the actual serving
day. PAA staff will provide an approximate daily meal count for each dining location at the
beginning of each month. Approximately 88 to 145 congregate meals required per week.
B. HOME DELIVERED MEALS:
The vendor must be willing to be flexible, as meal counts will vary daily due to the needs of
the clientele. PAA meal count changes will be made the day before allowing for occasional
exceptions when meal counts may be telephoned to the vendor prior to 9:00 a.m. on the
serving day. PAA staff will email and/or fax the next day meal counts to the vendor by 3:00
p.m. Approximately 375 to 505 Home Delivered Meals required per day.
IX. CONTRACT PERIOD
This agreement shall take effect on the date of its final execution by both parties and shall
continue for a period of three (3) years. Upon expiration of the initial thirty-six month term, the
agreement may be renewed for a fourth and fifth year at the Peninsula Agency on Aging’s
discretion. Vendor shall receive notification of the Peninsula Agency on Aging’s intention to
exercise either the fourth or fifth year option of this agreement no less than ninety (90) days
prior to the option date.
14X. CLAIMS
PAA will fully cooperate with and, where appropriate, assist the vendor in maintaining the
palatability and safety of these foods. The vendor shall indemnify PAA against any loss or
damage (including attorney’s fees and other costs of litigation) caused by the vendor’s
negligence, omissions, or theft by vendor’s employees. PAA will promptly notify the vendor in
writing of any claims against PAA. However, if the vendor refuses or neglects to defend, adjust,
or settle the claim, the costs of so doing, including reasonable attorney’s fees, shall be charged
to the vendor if negligence is found on the part of the vendor.
XI. ACCESS TO INSPECT
PAA shall have the right and authority to inspect at any reasonable time the vendor’s food
preparations, packaging and storage areas, and the food containers used in transporting
prepared meals and other food supplies to PAA sites to determine the adequacy of the vendor’s
sanitation and maintenance practices. Designated PAA staff will conduct an annual inspection
of the vendors facility using a PAA Monitoring Tool (see Attachment E) with a written report of
finding submitted to the vendor for review. The vendor and PAA shall meet and/or talk at least
quarterly to review contract performance.
XII. PAYMENT OF MEALS
A. PAA will pay the vendor for the actual number of meals received by PAA during the
monthly billing period.
B. A monthly invoice from each vendor will reflect the following:
1. Total number of meals ordered
2. Amount charged per meal
3. Amount of total invoice.
C. Monthly invoices are to be submitted to PAA by the 5th day of the following month. PAA
shall make such payment within thirty days after receipt of the vendor’s invoice. Invoices
faxed or emailed are allowed to facilitate the invoice process. Payment will be made
through electronic funds transfer to the vendor’s designated banking institution. To ensure
timely setup of vendor direct deposit, vendors must send a W-9 and Electronic Funds
Transfer form to the PAA Finance Department by September 15, 2021.
D. Invoices older than 180 days will not be paid.
15XIII. REQUIRED VENDOR INFORMATION UPON AWARD OF CONTRACT
A. Food Service Permit for the facility where meals will be prepared
B. Legible copy of the most recent health inspection and fire inspection reports
C. Proof of Insurance
D. IRS Form W-9, Request for Taxpayer Identification Number and Certification
E. Name of contact person (and a secondary contact person) along with telephone number,
fax, and accessible email address.
F. Description of your contingency plans to provide meals in case of the following:
1. Power Outage
2. Weather Emergencies
3. Other
XIV. PRE-AWARD MEETING
Bidders may request a pre-award meeting to review/clarify bid specifications and ensure all
requirements to provide PAA Home Delivered and Congregate Meals are understood.
XV. PRE-CONTRACT START DATE MEETING
A meeting shall be held with the winning bidder(s) to discuss the contract operational
requirements. These will include but are not limited to: supply ordering, invoicing, meal
counts, meal packing, correspondence, and cooler and supply storage. PAA reserves the right
to make multiple bid awards when deemed appropriate.
XVI. CONTRACT CONDITIONS
CONTACT PERSONS
The vendor shall designate a contact person for the vendor’s activities regarding these meals.
The contact person for PAA will be the Vice President Community Services or his designated
staff person. An after business hours contact person and telephone number will be provided
by the vendor and PAA.
16INDEMNIFICATION
The vendor shall at all times, during the term of this Agreement, and for a period of two (2)
years immediately following the effective termination date of the Agreement, sufficiently, save,
defend, keep harmless, and indemnify Peninsula Agency on Aging, Inc., its employees,
agents, successors, and assigns, from any and all loss, damage, cost, charge, liability, or
exposure, including court costs and attorney’s fees as a result of, or in connections with, any
death, illness, personal injury, property or business damage of the violation of any code or
regulatory provision alleged or proved by any person whatsoever arising out of vendor services
under this contract.
SUBCONTRACTING
No part of this agreement may be assigned or subcontracted by the vendor without prior
written approval by PAA.
GRATUITIES
The Vendor certifies that they have not given any gifts, gratuities, or special compensation to
any PAA employee prior to the award of this contract and shall further certify that no gifts,
gratuities, or special compensation shall be given to any PAA employee during the term of this
contract.
CIVIL RIGHTS COMPLIANCE
The vendor certifies that it will conform to the applicable provisions of the Federal Civil Rights
Act of 1964, as amended, and the Americans with Disabilities Act.
During the performance of this contract, the vendor agrees as follows:
1. The vendor will not discriminate against any employee or applicant for employment
because of that person’s race, color, religion, sex (including gender identity, sexual
orientation, and pregnancy), national origin, age (40 and older), disability or genetic
information. The vendor agrees to post in conspicuous places, available to employees and
applicants for employment, notices setting forth the provisions of the nondiscrimination
clause.
2. The vendor, in all solicitations or advertisements for employees placed by or on behalf of
the vendor, will state that such vendor is an equal opportunity employer.
3. Notices, advertisements and solicitations placed in accordance with federal law, rule or
regulation shall be deemed sufficient for the purpose of meeting these requirements.
4. The vendor will include the provisions of #1 above in every subcontract or purchase order
over $10,000, so that the provisions will be binding upon each subcontractor or vendor.
17IMMIGRATION REFORM AND CONTROL ACT OF 1986: By entering into a contract, the
vendor certifies that it does not and will not during the performance of this contract employ
illegal alien workers or otherwise violate the provisions of the Federal Immigration Reform and
control Act of 1986.
AMENDMENTS AND MODIFICATIONS
This agreement may be modified by mutual agreement of authorized persons representing the
vendor and PAA. No oral understanding or agreement will be recognized until it is written,
dated, signed by both parties, and incorporated into this agreement.
18XVII. SIGNATURE PAGE
By signing below, the bidder acknowledges that all required terms and conditions for meal
preparation services for the Peninsula Agency on Aging are understood, that the bid costs
submitted are calculated based upon all the required terms and conditions listed in this bid
package, and that the person listed below is authorized to submit this bid.
Company Name: ______________________________________
Address: ______________________________________
______________________________________
Contact Person: ______________________________________
Telephone: ______________________________________
Email address: ______________________________________
Signature: ______________________________________
Name (Print): ______________________________________
Title: ______________________________________
Date: ______________________________________
19ATTACHMENT A
PENINSULA AGENCY ON AGING
YEAR ONE
BID FOR MEAL PREPARATION SERVICES TO THE ELDERLY
10/01/2021 – 9/30/2022
CONGREGATE MEALS HOME DELIVERED MEALS
HOT | COLD
|(Evening Meal Bags)
|
A) PRICE QUOTE PER |
MEAL |
|
b) SPECIAL DIET
AVAILABILITY YES NO YES NO
(Mechanical soft, low cholesterol) (Mechanical soft, low cholesterol)
Bidders must specify which regions they propose to provide with meal service.
CONGREGATE MEALS HOME DELIVERED MEALS
POQUOSON
HAMPTON
NEWPORT NEWS
YORK COUNTY N/A
20PENINSULA AGENCY ON AGING
YEAR TWO
BID FOR MEAL PREPARATION SERVICES TO THE ELDERLY
10/01/2022 – 9/30/2023
CONGREGATE MEALS HOME DELIVERED MEALS
HOT | COLD
|(Evening Meal Bags)
|
A) PRICE QUOTE PER |
MEAL |
|
B) SPECIAL DIET
AVAILABILITY YES NO YES NO
(Mechanical soft, low cholesterol) (Mechanical soft, low cholesterol)
Bidders must specify which regions they propose to provide with meal service.
CONGREGATE MEALS HOME DELIVERED MEALS
POQUOSON
HAMPTON
NEWPORT NEWS
YORK COUNTY N/A
21PENINSULA AGENCY ON AGING
YEAR THREE
BID FOR MEAL PREPARATION SERVICES TO THE ELDERLY
10/01/2023 – 9/30/2024
CONGREGATE MEALS HOME DELIVERED MEALS
HOT | COLD
|(Evening Meal Bags)
|
A) PRICE QUOTE PER |
MEAL |
|
C) SPECIAL DIET
AVAILABILITY YES NO YES NO
(Mechanical soft, low cholesterol) (Mechanical soft, low cholesterol)
Bidders must specify which regions they propose to provide with meal service.
CONGREGATE MEALS HOME DELIVERED MEALS
POQUOSON
HAMPTON
NEWPORT NEWS
YORK COUNTY N/A
22SAMPLE PRICE QUOTE
PENINSULA AGENCY ON AGING
YEAR ONE
BID FOR MEAL PREPARATION SERVICES TO THE ELDERLY
10/01/2016 – 9/30/2017
CONGREGATE MEALS HOME DELIVERED MEALS
HOT | COLD
|(Evening Meal Bags)
$3.85 $3.85 | $3.85
A) PRICE QUOTE PER |
MEAL |
|
C) SPECIAL DIET
AVAILABILITY YES X NO YES X NO
(Mechanical soft, diabetic, low cholesterol)
Bidders must specify which regions they propose to provide with meal service.
CONGREGATE MEALS HOME DELIVERED MEALS
POQUOSON Yes Yes
HAMPTON Yes Yes
NEWPORT NEWS Yes Yes
YORK COUNTY Yes N/A
23ATTACHMENT B
DATE: February 1, 2016
SUBJECT: Menu Planning Guidelines
TO: AAA Executive Directors and Nutrition Directors
FROM: Nicole Keeney, Program Coordinator
PURPOSE: To provide menu planning guidelines that comply with the Dietary Reference Intakes and the
most recent version of the Dietary Guidelines for Americans.
LEGISLATIVE
REFERENCE: Older Americans' Act of 1965, as amended, Sec 339
BACKGROUND: The Virginia Department for Aging and Rehabilitative Services- Virginia Division for the
Aging (DARS-VDA) establishes menu planning guidelines to aid program providers in the provision of safe
and nutritious meals that meet the requirements of the Older Americans Act.
TIMELINE FOR IMPLEMENTATION:
The Liquid Nutrition Supplements section will be implemented by February 1, 2016.
SPECIAL INSTRUCTIONS:
The VDA Menu Planning Guidelines will be used for the planning and procuring of meals. They will be
followed in all meals funded with Older Americans Act Title III and Nutrition Services Incentive Program
(NSIP) funds, State funds, and program income.
CONTENT: DARS-VDA Menu Planning Guidelines
24MENU PLANNING GUIDELINES
Purpose
Menu Planning Guidelines are developed to sustain and improve client health through the
provision of safe and nutritious meals using specific guidelines. These guidelines shall be
incorporated into all requests for proposals/bids, contracts, and open solicitations for meals.
Authorizing Documentation
The Older Americans Act of 1965, SEC. 339 as revised in 2006, requires that meals
1. comply with the most recent Dietary Guidelines for Americans, published by the
Secretary of Health and Human Services (HHS) and the Secretary of Agriculture, and,
2. provide to each participating older individual:
a. a minimum of 33 1/3 percent of the dietary reference intakes as established
by the Food and Nutrition Board of the Institute of Medicine of the National
Academy of Sciences, if the project provides one meal per day,
b. a minimum of 66 2/3 percent of the allowances if the project provides 2 meals
per day,
c. 100 percent of the allowances if the project provides 3 meals per day, and
3. to the maximum extent practicable, are adjusted to meet any special dietary needs of
program participants.
The Older Americans Act requires Older Adult Nutrition Programs to comply with the current
Dietary Guidelines for Americans (DGAs). The DGAs translate the nutrient based
recommendations from the dietary reference intakes (DRIs) into food, diet, and physical activity
recommendations. The DRIs are considered the latest scientific nutrient reference values.
Dietary Reference Intakes
The Food and Nutrition Board of the National Academy of Sciences, beginning in the early
1990s, undertook the task of revising the RDAs, and new nutrient reference values were
developed called the Dietary Reference Intakes (DRIs). There are four types of DRI values:
the Estimated Average Requirement (EAR), the Recommended Dietary Allowance (RDA), the
Adequate Intake (AI), and the Tolerable Upper Intake Level (UL), see definitions. The primary
goal of having new dietary reference values was not only to prevent nutrient deficiencies but
also to reduce the risk of chronic diseases such as osteoporosis, cancer, and cardiovascular
disease. The development of the new federal guidelines impacts the standards to which the
Older Adult Nutrition Program (OANP) is being held.
25DRI Definitions
Recommended Dietary Allowance (RDA): the average daily dietary intake level that is
sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy
individuals in a particular life stage and gender group.
Adequate Intake (AI): a recommended intake value based on observed or
experimentally determined approximations or estimates of nutrient intake by a group (or
groups) of healthy people that are assumed to be adequate – used when an RDA cannot
be determined.
Tolerable Upper Intake Level (UL): the highest level of daily nutrient intake that is likely
to pose no risk of adverse health effects for almost all individuals in the general
population. As intake increases above the UL, the potential risk of adverse effects
increases.
Estimated Average Requirement (EAR): a daily nutrient intake value that is estimated
to meet the requirement of half of the healthy individuals in a life stage and gender
group – used to assess dietary adequacy and as the basis for the RDA.
Dietary Guidelines for Americans
The Dietary Guidelines for Americans (DGAs) provide science-based advice to promote health
and to reduce risk for major chronic diseases through diet and physical activity. The information
in the Dietary Guidelines is used in developing Federal food, nutrition, and health policies and
programs. It also is the basis for Federal nutrition education materials designed for the public
and for the nutrition education components of HHS and USDA food programs.
The 2015-2020 Dietary Guidelines provide five overarching guidelines that encourage healthy
eating patterns, recognize that individuals will need to make shifts in their food and beverage
choices to achieve a healthy pattern, and acknowledge that all segments of our society have a
role to play in supporting healthy choices.
Follow a healthy eating pattern across the lifespan.
Focus on variety, nutrient-dense foods, and amount.
Limit calories from added sugars and saturated fats, and reduce sodium intake.
Shift to healthier food and beverage choices.
Support healthy eating patterns for all.
Key Recommendations provide further guidance on how individuals can follow the five
Guidelines. The Dietary Guidelines for Americans 2015-2020 Key Recommendations are as
follows:
Consume a healthy eating pattern that accounts for all foods and beverages within an
appropriate calorie level.
26A healthy eating pattern includes:
A variety of vegetables from all of the subgroups – dark green, red and orange, legumes
(beans and peas), starchy, and other
Fruits, especially whole fruits
Grains, at least half of which are whole grains
Fat-free or low-fat dairy, including milk, yogurt, cheese and/or fortified soy
beverages
A variety of protein foods, including seafood, lean meats and poultry, eggs,
legumes (beans and peas), and nuts, seeds, and soy products
Oils
A healthy eating pattern limits:
Saturated fats and trans fats, added sugars, and sodium
The following specified limits can help individuals achieve healthy eating patterns within calorie
limits:
Consume less than 10 percent of calories per day from added sugars
Consume less than 10 percent of calories per day from saturated fats
Consume less than 2,300 milligrams (mg) per day of sodium
If alcohol is consumed, it should be consumed in moderation – up to one drink per day
for women and two drinks per day for men – and only by adults of legal drinking age.
Documentation Procedure
Each AAA shall be responsible for ensuring that meals planned and served by nutrition service
providers meet nutrient content guidance. The nutritional value of menus shall be confirmed
either by (1) nutrient analysis software or (2) correspondence with the meal pattern. Either a
staff person at the AAA or a consultant dietitian retained by the AAA shall have the expertise to
review the menus with their nutrient analyses or meal pattern worksheets, determine if the
menus comply with DARS-VDA nutrient content guidance, and work with vendors or menu
planners to ensure compliance.
Records of all menus implemented and the accompanying nutrition analyses and menu review
shall be kept until monitored by DARS-VDA.
Menus posted for client information may simply list in menu fashion the food items to be served
for the week or month. For monitoring and evaluation purposes, programs using the meal pattern,
option (2) above, shall document menus clearly indicating portion sizes, describing specific
components of combination dishes, and explaining which food groups of the meal pattern the
menu items are intended to complete. (See Meal Pattern Worksheet) For monitoring purposes,
all menus used in the nutrition programs – congregate, home delivered, hot, shelf stable,
breakfast, etc. – from all
27vendors and/or any self-planned shall be available. Agencies or providers shall have available
the A) Meal Pattern Worksheet or B) Nutrient Analysis for each meal/menu.
Menu Planning
The following are recommendations for planning and using menus. Menus
must be:
1. Planned in advance for a minimum of one month. Repetition of entrees shall be kept to a
minimum. If a cycle menu is used, there shall be provisions to include seasonal foods.
2. Reviewed for the current Dietary Reference Intakes (DRI) based on the meal pattern
or nutrient analysis. (See Menu Review)
3. Posted in a conspicuous location in each congregate meal site so as to be
available to participants. It is acceptable to post menus weekly.
4. Posted in each place of food preparation.
5. Adhered to, with the exception that menus are subject to change based on seasonal
availability of foods. Menu substitutions shall have prior approval by the AAA; the AAA
may provide a pre-approved list of nutritionally equivalent substitutions. (See Specific
Nutrient Resources)
6. On file, with the nutrient analyses or meal pattern reviews that document menu
nutrient content compliance, and with any menu changes noted in writing for at
least one year or according to AAA record retention policy.
28Nutrient
Analysis
**Preferred **
The table that follows represents the most current DRI values for use when planning and
evaluating meals. Values are provided for one meal a day for the average older adult population
served by the program. For programs serving two meals a day, the values in the compliance
range must be doubled, and for three meals per day, the values are tripled.
Menus that are documented as meeting the nutrient requirements through nutrient analysis
software must provide the following:
Target Value
Nutrient per meal (1) Compliance Range (2)
Calories (Kcal) 685 600-750
Minimum of 14 gm pro in the
Protein (grams) 23 gm entrée/protein portion of the
meal
Fat (grams) 23 gm 23-27 grams
Vitamin A (ug) 300 ug or 1000 > 300 ug or 1000 I.U.
(3) I.U. averaged over one week
Vitamin C (mg) 30 mg
Vitamin B6
(mg) 0.57 mg
Vitamin B12
(ug) (4) 0.79 ug
Calcium (mg) 400 mg
Magnesium(mg) 140 mg >110 mg
Zinc (mg) 3.1 mg
Sodium (mg) 800 mg 8 gm
(1)Target Value: This value represents one-third the Dietary Reference Intake.
(2) Compliance Range: This range represents acceptable minimum or maximum values as
specified by the State to allow for menu flexibility and client satisfaction. (3)Vitamin A content
should be from vegetable (carotenoid) sources.
(4)Fortified foods may be used to meet vitamin B12 needs.
(5)Sodium is liberalized based on the information from the Mathematica study that
demonstrated that for many participants the meal provides close to 40-50% of the
participants daily intake and to allow for menu flexibility and client satisfaction.
29Meal Pattern
If nutrient analysis software is not used, each Older Adult Nutrition Program Meal will follow the
meal pattern described in this section:
Food Group MyPlate Amount per Older Amount for 2 Amount for 3
Amounts per Adult Nutrition meals/day meals/day
Day (1) Program Meal (2)
Grains 6 servings, 1 2 servings, 1 4 servings, 1 6 servings, 1
/Whole ounce (or ounce ounce each. ounce each.
Grains slice) each. each. I slice of Two of the 1 Three of the
Half of grains bread=I ounce. ounce 1 ounce
served must One of the 1 ounce servings must servings must
be whole servings be whole be whole grain
grain must be whole grain
grain
Vegetables 2 ½ cups 3 servings - ½ cup 6 servings- 9 servings-
or equivalent each. 1/2 cups or 1/2 cups or
Fruits 2 cups Vegetables and equivalent equivalent
fruits together each each
should total a
minimum of 1½
cups of vegetables
and fruit or
equivalent per meal
Dairy 3 cups 1 cup 2 cups 3 cups
Protein 5 ½ ounces 2 ounces 4 ounces 6 ounces
Foods
Oils 6 tsp 1-2 tsp optional 2-4 tsp 4-6 tsp
optional optional
Dessert /
Empty Optional Optional Optional
Calories
(1)Caloric Value (2,000 Kcal/day) based on a 71+ year old male, less than 30 minutes physical
activity/day. The caloric requirement for women 71+, less than 30 minutes physical
activity/day, is 1,600 Kcal/day, per USDA ChooseMyPlate.gov
(2)The amount per meal estimates provision of 1/3 of the DRIs.
Note: Use of the meal pattern does not necessarily ensure that meals meet 33 1/3% the DRIs
and the Dietary Guidelines for Americans. Meals are likely to require specific types of fruits
and vegetables, whole grains, and high fiber foods in order to ensure the key nutrients are
met. (See Meal Components and Specific Nutrient Sources).
30Meal Pattern Summary and Requirements
Requirements for One Meal Daily:
2 servings grains - 1 ounce or slice each (1 serving should be a whole
grain source) Averaging
1½ cup vegetables and/or fruit (vegetables and fruit together should total a
minimum of 1 ½ cups or equivalent/meal)
1 cup skim, 1%, or 2% milk
2 oz. edible cooked meat, poultry, fish, dry beans, eggs, or nuts
Optional: oils, desserts, and “empty calorie” foods that provide calories and
few other beneficial nutrients
Averaging
Each meal provided and counted as an OAA or NSIP meal must stand alone to meet all meal
pattern and nutrient requirements without averaging, except if multiple daily meals are provided
as described below.
Requirements for Two Meals Daily
1. Congregate and home delivered meal providers serving two meals per day must furnish
a total of 66 2/3 percent of the DRIs. Refer to Meal Components for additional
information.
2. In cases where the provider knows that the participant is receiving 2 meals that together
provide 66 2/3 percent of the DRI; each meal may not have to meet 33 1/3 percent. For
example, one meal provides 40% of the DRI and the other meal provides 26 2/3%. If the
participant receives both meals, requirements will be met. However, if the participant
receives only the meal providing 26 2/3% of the DRI, requirements are not met.
3. If it is unknown which meal a participant is receiving, each meal must stand alone to
meet the requirements for one meal.
Requirements for Three Meals Daily
1. Congregate and home delivered meal providers serving three meals per day to the
same population must provide 100% of the DRIs. Refer to Meal Components for
additional information.
2. In cases where the provider knows that the participant is receiving 3 meals that together
provide 100 percent of the DRI, each meal may not have to meet 33
311/3 percent. For example, one meal provides 40% of the DRI and the other meal
provides 26 2/3% and a third provides 33 1/3 %. If the participant receives all meals,
requirements will be met. However, if the participant receives various combinations of
meals, requirements are not met.
3. If it is unknown which meal combinations a participant is receiving, each meal must
stand alone to meet the requirements for one meal.
Breakfast Meal Pattern
When funding allows, agencies may provide breakfast in addition to another meal for the day.
The 2 meals together shall meet the meal pattern requirements or the nutrient analysis
requirements for 2 meals. Breakfast may not stand alone as the only meal provided for the day.
A Breakfast Meal Pattern such as the following may be helpful in menu planning:
Grains, 2 servings, 1 oz. each Cereal and Bread/Toast
Fruit and Vegetable, 1½ cup Juice and Fruit, Vegetable
Dairy, 1 cup Milk, yogurt, cheese
Protein, 2 ounces** Egg, peanut butter, breakfast meat
Oils, optional Margarine
** It is acceptable for the Breakfast Pattern to provide only 1 ounce from the protein group;
however, the second meal must provide at least 3 ounces of protein foods (21 grams protein in
the entrée) so that the 2 meal/day requirements for a total of 4 ounces of protein foods and
other nutrients are met. The nutrient analysis or meal pattern worksheet must document this
meal pattern variation.
Meal Components
Grains
What foods are included:
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain
product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain
products.
Grains are divided into 2 subgroups, whole grains and refined grains.
Whole grains contain the entire grain kernel -- the bran, germ, and endosperm. Examples
include: whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal, and brown rice.
Refined grains have been milled, a process that removes the bran and germ. Most refined grains
are enriched. This means certain B vitamins (thiamin, riboflavin, niacin,
32folic acid) and iron are added back after processing. Fiber is not added back to enriched grains.
Some examples of refined grain products are: white flour, degermed cornmeal, white bread,
and white rice.
What counts as an ounce equivalent:
In general, 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta,
or cooked cereal can be considered as 1 ounce equivalent from the grains group.
According to MyPlate, one half of the daily intake should be from whole grains. The OANP
meals should include foods from whole grain products at least:
2 times/week for 1 meal/day
4 times/week for 2 meals/day
6 times/week for 3 meals/day
aim for 1 whole grain serving per meal
Include a variety of whole grain, wheat, bran, and rye breads and cereals. If using fortified
products, look for items fortified with vitamin B-12 and Vitamin D if available.
In order to provide variety, one slice of bread is also equivalent to:
One biscuit (2 inch diameter)
One small muffin (2 ½ inch diameter)
½ bagel (1oz)
Cornbread, (small piece 2 ½” x 1 ¼” x 1 ¼”)
One tortilla, 6 inch diameter
Six crackers - saltine type
½ cup grits
½ cup rice
½ cup noodles, macaroni, spaghetti
½ cup bread dressing
Limit use of breads that are relatively high in fat such as biscuits, muffins, cornbread, dressings,
fried hard tortillas, or high fat crackers.
Vegetables
What foods are included:
Any vegetable or 100% vegetable juice counts as a member of the vegetable group. Vegetables
may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or
mashed. Canned vegetables are usually high in sodium; low sodium varieties are available but
may be higher in cost. If it is necessary to use canned vegetables, they may be rinsed thoroughly
to remove up to 40% of the sodium. However, rinsing may also remove other valued nutrients.
10
Menu Planning Guidelines (02/01/2016) vda.virginia.govVegetables are organized into 5 subgroups, based on their nutrient content. The five subgroups
are: Dark green vegetables, red and orange vegetables, dry beans and peas, starchy
vegetables, and other vegetables.
The OANP meals should aim to:
Include a dark green vegetable at least
o 2 times a week for 1 meal/day
o 4 times a week for 2 or 3 meals/day
Include an orange vegetable or fruit at least
o 2 times a week for 1 meal/day
o 4 times a week for 2 or 3 meals/day
Include dried beans and peas at least
o 2 times/week for 1 meal/day
o 4 times/week for 2 or 3 meals/day
Include starchy vegetables (white potatoes, sweet potatoes, yams, corn, green peas,
and green lima beans) no more than ½ cup per meal for most meals.
What counts as a cup:
In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens
can be considered as 1 cup from the vegetable group.
A total of ½ cup vegetables as an ingredient in soups, stews, casseroles or other
combination dishes is equivalent to ½ cup vegetables.
Lettuce and tomato served as condiments are not a vegetable serving. One cup of
lettuce or leafy greens and ½ cup tomato are each equivalent to ½ cup vegetables.
Used as a vegetable, ½ cup of a legume dish is equivalent to ½ cup vegetables.
A total of ½ cup vegetables in molded salads can count as ½ cup vegetable
(approximate ¾ cup molded salad).
Potatoes count as a vegetable serving. If using instant or dehydrated potatoes (higher
in sodium), choose a brand enriched with vitamin C.
Tossed salads may count as a Vitamin C source if they contain at least ½ cup greens
and ¼ cup Vitamin C rich items such as peppers, cabbage, or tomatoes. The darker the
greens, the greater the content of Vitamin C and Vitamin A. Pale green lettuce is low in
nutrient content.
Fruit
What foods are included:
Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen,
or dried, and may be whole, cut-up, or pureed. Canned fruit must be packed in juice, water, or
light syrup.
11
Menu Planning Guidelines (02/01/2016) vda.virginia.govWhat counts as a cup of fruit:
In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup
from the fruit group. A small piece of fresh fruit such as a small apple, banana, orange, or peach
can be considered ½ cup fruit. A total of ½ cup fruit in molded salads counts as ½ cup fruit
(approximate ¾ cup molded salad).
In the OANP meals, limit fruit juices. Offer mostly whole or cut-up fruit— canned, frozen, fresh,
or dried rather than juice, for the benefits that the dietary fiber provides.
Dairy
What is included in the dairy group:
All fluid milk products and many foods made from milk are considered part of this food group.
Foods made from milk that retain their calcium content are part of the group, while foods made
from milk that have little to no calcium, such as cream cheese, cream, and butter, are not.
Calcium-fortified soymilk (soy beverage) is also part of the dairy group
Most dairy group choices should be fat-free or low-fat (use skim or 1% milk). What counts
as a cup:
In general, the following are considered 1 cup from the dairy group:
1 cup (8 oz.) of fortified skim, 1 %, 2% (higher in fat), low fat chocolate milk or buttermilk
(higher in sodium), lactose-reduced milk, lactose-free milk
½ cup (4 oz.) evaporated milk
1 cup (8 oz.) yogurt (note that most yogurt containers are only 4-6 oz. and would
represent ½ - ¾ of a serving)
1/3 cup non-fat dry milk powder
1 ½ ounces hard cheese (cheddar, mozzarella, Swiss, parmesan)
1/3 cup shredded cheese
2 ounces processed cheese (American) (higher in sodium)
½ cup ricotta cheese
2 cups cottage cheese (higher in sodium)
1 cup pudding made with milk (higher in sugar)
1 cup frozen yogurt (higher in sugar)
1 ½ cups ice cream (higher in sugar and fat)
For senior participants who avoid milk because of lactose intolerance, the most reliable way
to get the health benefits of dairy products is to include lactose-free alternatives within the
Dairy Group, such as cheese, yogurt, lactose-free milk, or calcium-fortified soymilk (soy
beverage) or to take the enzyme lactase before consuming milk.
12
Menu Planning Guidelines (02/01/2016) vda.virginia.govYou can also read
