To ensure meals are nutritionally balanced, well planned, and prepared and served in a manner that meets established governmental health and safety codes, a full-time, contracted, staff member experienced in food services management supervises all foodservices operations. All menus are approved by a licensed dietician. When planning and preparing meals, flavor, texture, temperature, appearance and palatability are taken into consideration. Juveniles are fed three meals a day, with two snacks served between meals.