51. (1)

Each resident shall be provided with sufficient and varied food based on a dietary scale recommended by a dietician and approved by the Director.

The dietary scale shall include a menu appropriate to the age and health of each resident.

Proper arrangements shall be made for the preparation, cooking and serving of food as required by religion or custom.

A copy of the dietary scale and menu shall be posted in the kitchen, in the dining hall and in the office of the place of safety.