(1) A program shall have and follow written policies and procedures on nutritional requirements.

(2) Each program shall have a written menu, approved by a qualified dietitian or nutritionist with knowledge of the program activities and levels, describing food supplied to the youth which must provide a minimum of 3000 calories per day.

(3) The menu must be adjusted to provide 29% to 100% increase in minimum dietary needs as energy expenditures such as exercise increases, or as the climate conditions such as cold weather dictate.

(4) Forage items may not be used toward the determination of caloric intake.

(5) Hands must be cleaned after each latrine use and prior to food preparation and food consumption.

(6) Food may not be withheld from a youth for any reason.

(7) If no fire is available for cooking food, other food of equal caloric value which does not require cooking must be available.

(8) Field staff are responsible for maintaining the safety and well being of the youth and shall monitor each youth's food intake to ensure that the youth has adequate nutrition.