1. Program Definition and Services 

Meal & Nutrition Services provide nutritious meals and nutrition education to eligible individuals. Services include: 

• Preparation and serving of meals in congregate settings 

• Home-delivered meals for homebound individuals 

• Nutrition screening and assessment 

• Nutrition education and counseling 

• Menu planning and dietary modifications 

2. Regulations 

The primary regulations governing Meal & Nutrition Services in California are: 

• California Code of Regulations, Title 22, Section 78321 

• California Code of Regulations, Title 22, Section 54331 

3. Licensing or Certification 

No specific license is required, but providers must comply with food safety regulations and may need to meet certain qualifications. 

4. Responsible State Agency 

• Multiple agencies oversee Meal & Nutrition Services in California: 

• California Department of Aging (CDA) 

• California Department of Public Health (CDPH) 

• California Department of Education (CDE) for school nutrition programs 

5. Application Process 

The application process varies depending on the specific program and funding source. Generally, it involves submitting an application to the relevant agency and demonstrating compliance with program requirements. 

6. Required Documentation 

Required documentation typically includes: 

• Completed application forms 

• Menu plans 

• Staff qualifications and training records 

• Proof of compliance with food safety regulations 

7. Timeline for Approval 

The timeline for approval is not specified. It may vary depending on the program and completeness of the application. 

8. Pre-Application Process 

Prospective providers should: 

• Review program requirements and regulations 

• Develop a comprehensive nutrition plan 

• Secure appropriate facilities and equipment 

9. Pre-Application Training 

While not explicitly mentioned, staff may need to complete food safety training and certification. 

10. Additional Notes 

• Meals must meet nutritional standards, providing at least one-third of the recommended dietary allowance for adults. 

• Services should consider the cultural and religious backgrounds, food habits, and age of participants. 

• As of February 2025, there is an increased focus on ensuring access to nutrition services for older adults and individuals with disabilities.