Evaluation of the Nutritional Quality of Commissary Foods Offered in American Women’s Prisons

Research output: Contribution to journalArticle

Abstract

Weight gain and obesity among female prisoners is of public health concern. This study analyzed the nutritional quality of commissary food and recipes cooked within eight women’s prisons in the United States. Food items from commissary lists were categorized into the MyPlate food groups. Nutrition Data System for Research was used to analyze the nutritional content of recipes (N = 175). Mean nutrient content, percent Daily Values, and food group servings were calculated. Recipes were generally high in sodium, saturated fat, added sugars, and calories but low in vitamin D. Commissary items and recipes were both low in fruits, vegetables, and whole grains and excessive in refined grains. Additional research is needed to inform policies that ensure commissary offerings better reflect dietary recommendations.

Original languageEnglish (US)
Pages (from-to)264-275
Number of pages12
JournalJournal of Correctional Health Care
Volume24
Issue number3
DOIs
StatePublished - Jul 1 2018

Fingerprint

Prisons
Nutritive Value
Food
Prisoners
Research
Information Systems
Vitamin D
Vegetables
Weight Gain
Fruit
Public Health
Obesity
Sodium
Fats

Keywords

  • commissary
  • food access
  • incarcerated women
  • nutrition
  • obesity

PubMed: MeSH publication types

  • Journal Article

Cite this

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abstract = "Weight gain and obesity among female prisoners is of public health concern. This study analyzed the nutritional quality of commissary food and recipes cooked within eight women’s prisons in the United States. Food items from commissary lists were categorized into the MyPlate food groups. Nutrition Data System for Research was used to analyze the nutritional content of recipes (N = 175). Mean nutrient content, percent Daily Values, and food group servings were calculated. Recipes were generally high in sodium, saturated fat, added sugars, and calories but low in vitamin D. Commissary items and recipes were both low in fruits, vegetables, and whole grains and excessive in refined grains. Additional research is needed to inform policies that ensure commissary offerings better reflect dietary recommendations.",
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