The Diet of Inmates: An Analysis of a 28-Day Cycle Menu Used in a Large County Jail in the State of Georgia.
Given the many well-documented relationships between diet and health, growing medical care expenses for those incarcerated, and limited information on foods served in correctional facilities, this study examined the nutritional adequacy of a 28-day cycle menu used in a large county jail in Georgia. When compared with Dietary Reference Intakes, provisions of energy (female inmates only), sodium, saturated fat, and cholesterol exceeded recommendations. Magnesium, potassium, and vitamins A, D, and E met less than two thirds of recommendations. Compared with MyPlate recommendations, grains were overrepresented, while vegetables, fruits, and dairy were underrepresented in the menu. Small menu changes could improve the menu's nutrient content and potentially increase inmates' health and well-being.
Department of Nutrition, Dietetics and Hospitality Management, Auburn University, Auburn, AL, USA.
Emma A
EA
Cook
Department of Nutrition, Dietetics and Hospitality Management, Auburn University, Auburn, AL, USA.
Yee Ming
YM
Lee
Department of Nutrition, Dietetics and Hospitality Management, Auburn University, Auburn, AL, USA.
B Douglas
BD
White
College of Nursing, Florida Atlantic University, Boca Raton, FL, USA sgropper@fau.edu.
Sareen S
SS
Gropper
D003611:Dairy Products; D004032:Diet / Q000706:statistics & numerical data*; D004041:Dietary Fats; D005522:Food Services / Q000706:statistics & numerical data*; D005638:Fruit; D005845:Georgia; D006801:Humans; D008297:Male; D018673:Nutrition Policy; D011330:Prisons / Q000706:statistics & numerical data*; D012982:Sodium, Dietary; D014675:Vegetables
D004041:Dietary Fats; D012982:Sodium, Dietary
adequacy; correctional health care; diet; jails; nutrients