Trends in
Auditing
Bob Miller
Wendy Wenzel
Lynn Hart
Biggest Challenges
Sodium and Nutrient Analysis
 Finding:
Sodium in the congregate and
HDM program is above the Dietary
Guideline recommendations 800 mg per
meal and above the DRI
recommendations which are 500 mg per
meal (desired amount is no higher than
800 mg sodium per meal).
 Necessary
Action: Take steps to correct
this by making adjustments to menus.
Lowering Sodium

Check food labels and purchase low sodium products
whenever feasible.

Make sure that cheeses, breads, baked goods and cereals
contain <215 mg per serving.

Ensure that canned vegetables, frozen fish and seafood
contain < 290 mg per serving.

Check to make sure that canned meat, portion controlled
items and convenience foods (ex. breaded fish, chicken, veal
patties, pasta dishes) contain < 480 mg per serving.

Purchase reduced sodium soy sauce, ketchup and salad
dressings.

Review menu analysis and check that the correct products are
reflected in the nutrient analysis. Data input errors can happen
and produce an incorrect nutrient analysis which can appear
to make the meal higher sodium than it actually is.
Nutrient Analysis in Detail
 Must be all inclusive

“Nutrient Values for Meal Planning
and Evaluation”

Each meal must have its own
nutrient analysis-even frozen
weekend meals.
List of Nutrition Software Products
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• CALCMENU www.calcmenu.com/
• Computrition www.computrition.com/
• Dave Johnson Nutrition www.djsoft.com/
• DietAid www.shannonsoft.com/
• DietMaster www.lifestylestech.com/
• Dine Healthy www.dinesystems.com/
• Food Processor, Esha Research www.esha.com
• Food Smart www.food-smart.com/
• FoodWorks, Nutrition Company www.nutritionco.com
• Fuel Nutrition Software www.logiform.ca/fuel/pro_an.htm
• Mealformation Software www.mealformation.com/
• Nutribase 2001 Clinical, CyberSoft, Inc. www.nutribase.com
• Nutritionist Pro, First Databank www.firstdatabank.com
• SureQuest Software www.surequest.com/products.htm
Biggest Challenges
The “two hour rule”
90-PI-26 D. Meal Service
The Area Agency on Aging shall ensure that:
Efforts are made to conserve the nutritive value, flavor
and appearance of foods at all stages of food
preparation, delivery and service with particular
attention made to minimize the holding time of
hot foods.
There shall be no more than two hours between the time
of completion of cooking and the beginning of serving
for foods which need to be held at a temperature above
140 degrees F.
For home delivered meals, this applies to the last meal
served on the route.
Two hour rule…..
Not
all food safety
related

Based on the Older
Americans Act
The Older Americans Act
Section. 339. NUTRITION.
A State that establishes and operates
a nutrition project under this chapter
shall provides meals that—
 (B)
provides flexibility to local nutrition
providers in designing meals that are
appealing to program participants,
 (i)
comply with the most recent Dietary
Guidelines for Americans, published by the
Secretary and the Secretary of Agriculture,

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(ii) provide to each participating older
individual—
(I) a minimum of 33 1/3 percent…one meal per
day,
(II) a minimum of 66 2⁄3 percent…two meals per
day, and
(III) 100 percent…three meals per day
 (C)
encourages providers to enter into
contracts that limit the amount of time meals
must spend in transit before they are
consumed,
 (F)
comply with applicable provisions of State
or local laws regarding the safe and sanitary
handling of food, equipment, and supplies
used in the storage, preparation, service, and
delivery of meals to an older individual,
Biggest Challenges
Regulation 90-PI-26 I.G.8.
Each provider must conduct orientation and training
at least quarterly for staff and volunteers. Training
plans, schedules and attendance must be
documented.

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Finding: The AAA did not document training
provided to other staff and volunteers on a
quarterly basis.
Corrective Action: The AAA must begin
documenting training provided to all staff on a
quarterly basis. Please submit the most recent
training, including a copy of the agenda and
attendance records given to all staff.
Facts:
 Most
AAA’s are
providing training,
at a minimum on
a quarterly basis.
 Some
AAA’s are providing training
monthly, exceeding the requirement!
 What’s
wrong????
Biggest Challenges

"If it's not in writing, it didn't happen."

Documentation gives substance to a workplace's
activities.

It may difficult for employees to remember everything if
it was only presented verbally.

During an emergency, staff and participants might not
remember the proper procedure to exit the building
without documentation (evacuation plan).

Documentation provides standards to a workplace.
Questions?
Lynn Hart, MS, RD, CDN
Aging Services Nutrition Consultant
Email: lynn.hart@aging.ny.gov
Phone: 518-474-4945