Prison foodservice in Australia : systems, menus and inmate attitudes
This paper presents results from three studies in 25 custodial facilities in three Australian states, including nutrient analyses of menus and focus groups exploring inmate attitudes.
Both cook-fresh and cook-chill production systems are used. Non-selective cycle menus of 4-6 weeks are common but inmates can supplement meals by purchase of additional food items (‘buy-ups’). Menus included adequate variety and met most nutritional standards, with the possible exception of fruit. The sodium content of menus is above recommended levels. Protein, fibre, vitamins A, C, thiamin, riboflavin, calcium, iron and zinc were more than adequate, and the percentage energy from fat is close to or meets national recommendations.
Focus groups identified 16 themes, including meal quality, food available at ‘buy-ups’, cooking facilities, and concerns about possible food safety risks associated with inmates storing food in cells. Many complaints were about factors not under the control of the foodservice manager.
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|Item Type:||Journal Article|
|Keywords:||Prison Foodservice, Prison Meals|
|Subjects:||Australian and New Zealand Standard Research Classification > COMMERCE MANAGEMENT TOURISM AND SERVICES (150000) > COMMERCIAL SERVICES (150400) > Food and Hospitality Services (150401)|
Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > NUTRITION AND DIETETICS (111100) > Nutrition and Dietetics not elsewhere classified (111199)
|Divisions:||Current > QUT Faculties and Divisions > Faculty of Health|
Current > Schools > School of Public Health & Social Work
|Copyright Owner:||Copyright 2009 Wiley Periodicals, Inc.|
|Deposited On:||01 Mar 2010 11:07|
|Last Modified:||01 Mar 2012 00:07|
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