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§ 1461. Minimum Diet.


Barclays Official California Code of Regulations Currentness
Title 15. Crime Prevention and Corrections
Division 1. Board of State and Community Corrections
Chapter 1. Board of State and Community Corrections
Subchapter 5. Minimum Standards for Juvenile Facilities
Article 9. Food
15 CCR § 1461
§ 1461. Minimum Diet.
Facility meals are based on nutritional standards which may include the Federal Child Nutrition Meal Program. The minimum diet provided shall be based upon the nutritional and caloric requirements found in the 2011 Dietary Reference Intakes (DRI) of the Food and Nutrition Board, Institute of Medicine of the National Academies; the 2008 California Food Guide, and the 2015-2020 Dietary Guidelines for Americans. Facilities shall have a written process for how vegetarian or vegan diets may be requested and granted or denied. Religious diets, and when provided, vegetarian or vegan diets, must conform to these nutrition standards.
The nutritional requirements for the minimum diet are specified in the following subsections. Snacks may be included as part of the minimum diet. A wide variety of foods should be served.
(a) Protein Group. Includes: beef, veal, lamb, pork, poultry, fish, eggs, cooked dry beans, peas, lentils, nuts, peanut butter, and textured vegetable protein (TVP). One serving equals 14 grams or more of protein; the daily requirements shall equal two servings (a total of 196 grams per week). In addition, there shall be a requirement to serve a third serving from the legumes three days a week, and/or three servings from another protein group. One serving equals, but is not limited to, one of the following examples:
2 to 3 oz. (without bone) lean, cooked meat, poultry or fish
2 medium eggs
1 cup cooked dry beans, peas, or lentils
4 Tbsp. peanut butter
8 oz. tofu
2 1/4 oz. dry, or 1 cup rehydrated, canned, or frozen TVP
1/2 cup seeds
2/3 cup nuts
(b) Dairy Group. Includes milk (fluid, evaporated or dry; nonfat; 1% or 2% reduced fat, etc.); cheese (cottage, cheddar, etc.); yogurt; ice cream or ice milk, and pudding. A serving is equivalent to 8 oz. of fluid milk and provides at least 250 mg of calcium. All milk shall be pasteurized and fortified with vitamins A and D. For persons 9-18 years of age, including pregnant and lactating women, the daily requirement is four servings.
One serving equals, but is not limited to, one of the following examples:
8 oz. fluid milk (nonfat, 1% or 2% reduced fat)
1 1/2 oz. natural cheese
2 oz. processed cheese
1 1/2 cups of lowfat, or nonfat cottage cheese
1 1/2 cups of ice milk, or ice cream
1/3 cup nonfat dry milk
1/2 cup nonfat, or lowfat evaporated milk
1 cup nonfat, or lowfat plain yogurt
1 cup pudding
(c) Vegetable-Fruit Group. Includes: fresh, frozen, dried, and canned vegetables and fruits. One serving equals: 1/2 cup vegetable or fruit; 6 oz. of 100% juice; 1 medium apple, orange, banana, or potato; 1/2 grapefruit, or 1/4 cup dried fruit. The daily requirement shall be at least six servings; at least one serving per day, or seven (7) servings per week, shall be from each of the following three categories:
(1) One serving of a fresh fruit or vegetable.
(2) One serving of a Vitamin C source containing 30 mg. or more. One serving equals, but is not limited to, the following examples:
Orange juice
Brussels Sprouts
Potato (baked only)
Cantaloupe, or honeydew
Tangerine, large
Tomato paste
Tomato puree
Green and red peppers
Tomato juice
(not dehydrated)
Tomato sauce (6 oz.)
Greens collards including
Vegetable juice cocktail
kale, turnip, and mustard
Grapefruit juice
(3) One serving of a Vitamin A source fruit or vegetable containing 200 micrograms Retinol Equivalents (RE) or more. One serving equals, but is not limited to, the following examples:
Apricot nectar (6 oz.)
Peas and carrots
Red peppers
Sweet potatoes or yams
Greens, including kale,
Vegetable juice cocktail (6 oz.)
beets, chard, mustard,
Winter squash
turnips, or spinach
Mixed vegetables with
(d) Grain Group. Includes: bread, rolls, pancakes, sweet rolls, ready-to-eat, or cooked cereals, corn bread, pasta, rice, tortillas, etc., and any food item containing whole or enriched grains. At least four (4) servings from this group must be made with some whole grains. The daily requirement for youth shall be a minimum of six (6) servings, or 42 servings per week. One serving equals, but is not limited to, one of the following examples:
Bread, white (including French and Italian),
1 slice
whole wheat, rye, pumpernickel, or raisin
Bagel, small
English muffin, small
Plain roll, muffin or biscuit
Frankfurter roll
Hamburger bun
Dry bread crumbs
3 Tbsp.
Graham, 2 1/2 ″
Matzo, 4″ x 6″
Pretzels, 3 1/8″ long, 1/8″ diameter
Rye wafers, 2″ x 3 1/2″
Soda, 2 1/2″ sq.
Ready-to-eat unsweetened cereal
3/4 cup
Cereal, cooked
1/2 cup
Barley, couscous, grits, macaroni, noodles,
pastas, rice, spaghetti, etc.
1/2 cup
Cornmeal, dry
2 Tbsp.
Flour (wheat, whole wheat, carob, soybean,
cornmeal, etc.)
2 1/2 Tbsp.
Wheat germ
1/4 cup
Pancakes, 5″
Waffle, 5″
Tortilla, 6″ (corn/flour)
The following are examples of whole grains and whole grain products:
Pumpernickel bread
Rolled oats
Brown rice
Corn meal
Whole grain
bagels, muffins, and crackers, graham
baked taco/tostada shell
hot cereal
Cracked wheat (bulgur)
pancakes and waffles
ready-to-eat cereal
Whole wheat
whole wheat
(e) Calories. Recommended daily caloric allowances for both females and males is a minimum of 2500 calories not to exceed 3000. Calorie increases with the exception of a medical diet may occur as collaboratively determined by the facility manager, dietitian, food service manager and physician.
(1) Pregnant youth shall be provided with a diet as approved by a doctor in accordance with Penal Code Section 6030(e) and a supplemental snack, if medically indicated.
(2) In keeping with chronic disease prevention goals, total dietary saturated fat shall not exceed 10 percent of total calories on a weekly basis. Facility dietitians shall consider the recommendations and intent of the 2015-2020 Dietary Guidelines of Americans of reducing overall added sugar and sodium levels. Herbs and spices may be used to improve the taste and eye appeal of food served.
Note: Authority cited: Sections 210 and 885, Welfare and Institutions Code. Reference: Section 209, Welfare and Institutions Code.
1. New section filed 3-6-97; operative 4-5-97 (Register 97, No. 10).
2. Change without regulatory effect amending section filed 8-25-97 pursuant to section 100, title 1, California Code of Regulations (Register 97, No. 35).
3. Amendment filed 1-11-2001; operative 2-10-2001 (Register 2001, No. 2).
4. Amendment filed 6-23-2003; operative 7-23-2003 (Register 2003, No. 26).
5. Amendment of first paragraph and subsection (e) filed 6-18-2007; operative 7-18-2007 (Register 2007, No. 25).
6. Amendment of subsections (c)(3) and (e)(1) filed 5-23-2008 as an emergency; operative 5-23-2008 (Register 2008, No. 21). Pursuant to Penal Code section 5058.3, a Certificate of Compliance must be transmitted to OAL by 10-30-2008 or emergency language will be repealed by operation of law on the following day.
7. Certificate of Compliance as to 5-23-2008 order transmitted to OAL 9-10-2008 and filed 10-23-2008 (Register 2008, No. 43).
8. Amendment of section and Note filed 12-2-2013; operative 4-1-2014 (Register 2013, No. 49).
9. Amendment filed 11-14-2018; operative 1-1-2019 (Register 2018, No. 46).
This database is current through 7/29/22 Register 2022, No. 30
15 CCR § 1461, 15 CA ADC § 1461
End of Document