Section 4.05 - Requirements for Meals(1)General Requirement. The Congregate Meal and Home Delivered Meal offered to Eligible Elders shall comply with the most recent Dietary Guidelines for Americans, published by the Secretary of Agriculture and meet a minimum of 33 1/3% of the dietary reference intakes (DRI) established by the Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences.(2)Menu Preparation. Each Nutrition Project, or the organization with whom it contracts for the preparation of its Congregate Meals or Home Delivered Meals shall prepare a menu adhering to the 1/3 of the daily recommended dietary allowance requirements stated in 651 CMR 4.05(1) one month prior to the implementation of the menu.(3)Food Components. A Congregate Meal or Home Delivered Meal shall contain, at a minimum, each of the following food components in the amounts indicated:(a) Three ounces (edible portion as served) of lean meat, poultry or fish (with more emphasis on the latter two) or two ounces of cheese; or one egg; or one half cup of cooked dry beans or peas; or an equivalent quantity of any combination of the above listed foods. To be counted in meeting this requirement, these foods must be served in a main dish or in a main dish with another menu item.(b) Two 1/2 cup servings of fruit and/or vegetables, with emphasis on Vitamin C and green and yellow leafy vegetables. Fruits should be fresh, when in season and cost permitting, or canned in water or light syrup. Vegetables should be fresh or frozen, and if canned, the sodium content should be reviewed prior to use. Full strength unsweetened vegetable and fruit juices may be counted to meet not more than H of this requirement.(c) One slice of whole grain or enriched bread or alternate. Rice and pasta products are considered bread alternatives and not a vegetable substitute. Potatoes, however, are considered a vegetable alternative and can be used accordingly.(d) One teaspoon butter or fortified margarine.(e) One 1/2 cup dessert (optional if fruit or fruit juice is already present on menu). Encourage fruits for desserts and refrain from concentrated sweets.(f) One 1/2 pint of fluid milk, preferable non or low-fat.(g) Coffee and tea may be offered in addition to the milk and not substituted for it.