State medical assistance meal programs prioritize certain local providers and require vendors to follow care plans and meet nutrition standards for each person.
State medical assistance programs prioritize meal purchases from nonprofits or small businesses that can provide local, fresh foods or make meals from scratch, as far as possible.
Meal vendors must follow each person’s nutrition care plan, and a qualified medical professional must review and approve the menus for that plan.
Medically tailored meals must follow evidence-based guidance for a person’s condition and accommodate dietary needs, allergies, and cultural preferences.
The state prioritizes purchases from nonprofit or small business meal vendors that can provide locally sourced, fresh, whole foods or meals made from scratch. This applies to contracted meal benefits for clients under chapter 74.39A and enrollees under chapter 74.09. The purchase preference applies to the extent possible.
Meal vendors must follow each person’s nutrition care plan, and a qualified medical professional must review and approve menus prepared for that plan. These rules apply to vendors serving clients under chapter 74.39A and enrollees under chapter 74.09. The professional must hold a credential that allows them to set and tailor nutrition care plans.
Meals must follow evidence-based nutrition guidance for the person’s condition, accommodate dietary needs, allergies, and cultural preferences, and meet nutrition targets. These standards cover medically tailored meals for clients under chapter 74.39A and enrollees under chapter 74.09. Meals must prioritize local, whole foods or meals made from scratch unless another approach is needed to meet the person’s needs. Meals must provide at least 500 calories or otherwise meet the person’s medically appropriate energy needs, and provide one-third of recommended carbohydrate and protein intake unless otherwise permitted.
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