Menu Presentation for Prisoners San Quentin State Prison

Introduction The purpose of this presentation is to explore the current menu for the

Health/Unhealthy Meal Sample San Quentin State Prison ADX Florence State Prison Breakfast-k Lunch Dinner

Appropriate Nutritional Requirements for the Prisoners The following are the nutritional requirement for the

Cultural and regional food practices The two facilities are located in the South and

Cultural menu selections and healthy choices Most menus of the Hispanics although important to

Getting the RDA in all nutritional aspects of each meal Every age group has

Traditions and customs usually observed with regard to mealtime in this culture The traditions

Inclusion of the traditions and customs in the current menu The traditions are reflected

Are these traditions and customs healthy influences The identified traditions and customs are not

How the traditions and customs could be made healthy Despite the fact that the

One‐day replacement sample menu of meals San Quentin State Prison ADX Florence State Prison

Age considerations and potential health concerns There are various age and health considerations that

Cultural influences, and regional patterns concerns The way people eat, what they eat and

Comparing the corresponding replacement menu with the original one The new corresponding replacement menu

Nutritional benefits being achieved by the age group The following nutritional benefits are to

Three barriers that may prevent the provision of optimally healthy meals The following barriers

Summary of the presentation This presentation has covered on the current menu of the

Reference List Hunt, K. (2018). Everything You Never Wanted To Know About Prison Food,

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Menu Presentation for Prisoners (San Quentin State Prison and ADX Florence State Prison) Evans Arisa JKUAT June 2018

Introduction The purpose of this presentation is to explore the current menu for the offenders in the two prisons. Both prisons are for men The focus will be on how cultural and age concentrations influence the menu being served in the two facilities

Health/Unhealthy Meal Sample San Quentin State Prison ADX Florence State Prison Breakfast-k Lunch Dinner Breakfast Lunch Dinner Fresh orange I Pkg Bologna Vegetable stuffed cabbage Fresh orange Beans and franks Spagheti Pkg Oatmeal Pkg potato chips Tomato sauce Pkg Bran cereal Potatoes Tomato sauce 3 slices of bread 1 vegetable juice Pasley potatos 3 Slices of bread 2 Mustard Sweet peas 2 cups of skim milk 3 slices of bread Mixed vegetable 2 Cups of Skim Milk 3 slices of bread Fresh Apple 2 Pkg jelly 2 Salad dressing 3 Slices of bread 2 Pkg jelly 2 Margarine Kosher Beverage 2 Margarine 2 Mustard and fresh Apple 2 Margarine and fresh apple 2 Margarine Fresh Apple

Appropriate Nutritional Requirements for the Prisoners The following are the nutritional requirement for the men: Nutrient Required Amount Energy (kcal) 2500 Protein (g) 55 Carbohydrates (g) 300 Sugar (g) 120 Fat (g) 95 Saturates (g) 30 Salt (g) 6

Cultural and regional food practices The two facilities are located in the South and Mid-west parts of the country The region is dominated by the Latinos also known as Hispanics It is a group that is widely known because of its culture and more especially their traditional foods. The most menus of this group of people entail Salsa Cruda, Cuban beans, rice, fried plantains, bananas, guacamole, Mexican fried ice cream, gazpacho and Cuban avocado among others.

Cultural menu selections and healthy choices Most menus of the Hispanics although important to them, they lack most important components that can make them considered a balanced diet. Mostly they contain large quantities of fat and energy nutrients. This means that if their menus are adopted in the prisons, the inmates will not get enough nutrients.

Getting the RDA in all nutritional aspects of each meal Every age group has a Recommended Dietary Allowance (RDI) For one to remain health, he or she must meet the nutritional requirements of 97 and 98 percent. This means adequate intake of various types of food to meet the required levels of nutrients in the body. What this implies is that, there is need to plan and asses the nutrient intake by the prisoners to ensure the minimum requirements are met However, looking at the menus that have been set for this age, the RDA standard is yet to be met.

Traditions and customs usually observed with regard to mealtime in this culture The traditions and customs observed among the Hispanics during the mealtime include: v Food to recall some memories v Food as a means of socialization v Food for communal identity v Sitting with a stranger when eating v Meals for generations

Inclusion of the traditions and customs in the current menu The traditions are reflected in the current menu for the group in several ways: 1. Preparing menus that could help one remember certain important events 2. Preparing meals to define one’s individuality and affiliation in the society 3. Taking certain types of meals to create communal identify from the rest 4. Serving and eating with kins on same table 5. Planning menus that meet the desires of various generations

Are these traditions and customs healthy influences The identified traditions and customs are not health influences because: i. They do not real take into consideration the nutrient values of the food they serve to the members. ii. They are also random and cannot sustain a certain criteria of ensuring health eating. iii. They mostly regard traditional foods without considering if they have the required body nutrients

How the traditions and customs could be made healthy Despite the fact that the Hispanics may wish to maintain their traditions and customs during mealtime, the following ways can be used to improve them: ü Increase the use of fruits and reduce on consuming high-fat products ü Try to take every family meal all the time ü Buy and refer recipe books ü Incorporate the traditions with new meals planning methods

One‐day replacement sample menu of meals San Quentin State Prison ADX Florence State Prison Breakfast Lunch Dinner 2 Eggs (proteins) Chicken patty (Protein) Fried fish (Protein) Fresh orange juice (Vitamin) Peanut butter (Fats) Red hot fusilli pasta (Protein) Grains (Minerals) Cuban avocado (Fat Fried plantains and vitamins) (Energy) 2 cups of skim milk (Protein) 1 cup of low-fat milk (Proteins) Apple cinnamon bar (Vitamins and minerals) 2 Sausage links (Fats) 2 Margarine (Protein) Margarine (Fats) 10 cucumber slices (Vitamins) Beef meatloaf (Protein) Cuban beans and rice (Minerals, protein and energy) Fried plantains (Energy) Cuban avocado (Fat and vitamins) Coffee (Energy) Fresh apple (vitamins) Green beans (Proteins and Minerals) 1 Cup of green beans (Minerals) 1 Slice whole-wheat Fresh orange juice toast (Energy and (Vitamins) minerals) 1 White roll (Energy) I cup apple juice (Vitamins) Beverage (water, coffee or tea) Nuts (Minerals and fats) Banana bread (Energy) Chicken salad (Protein)

Age considerations and potential health concerns There are various age and health considerations that were taken into consideration in developing the new menus and they include: v The nutritional needs of the infants and young children v Young people v Elderly persons in care homes v People with some health conditions and cannot consume certain types of foods.

Cultural influences, and regional patterns concerns The way people eat, what they eat and when to eat is determined by a number of factors. The factors identified and were important in the analysis and development of the new menu sample include: Ø Race Ø Economic status Ø Traditions Ø Environment (Surrounding) Ø Tastes and preferences

Comparing the corresponding replacement menu with the original one The new corresponding replacement menu is better because of the following: It incorporates protein foods Also, foods that are reach in minerals have been included Further, the preferences of the local people have been included in the menu

Nutritional benefits being achieved by the age group The following nutritional benefits are to be enjoyed by the group: ü Low fat in the body ü Protection against bone problems ü Physical activeness and fitness ü Protection against illnesses

Three barriers that may prevent the provision of optimally healthy meals The following barriers will limit the provision of optimally healthy foods the this age group: Health issues Social factors Unavailability of a variety of foods

Summary of the presentation This presentation has covered on the current menu of the two prisons: San Quentin State Prison and ADX Florence State Prison. From the analysis, it is evident that the menus served in the two facilities not adequately meet the RQA. The menus are mostly vitamins and fat The other important nutrients like protein, minerals and energy are very scarce. One factor that has also been influencing the menu is the customs and traditions of the Latinos who are the majority even though they do not meet the RQA The inclusion of various foods like Cuban beans, Cuban avocado, Fried fish, beef meatloaf and nuts in the new menus will help the inmates in both prisons to get the required nutrients.

Reference List Hunt, K. (2018). Everything You Never Wanted To Know About Prison Food, Retrieved from https: //www. thrillist. com/eat/nation/prison-food-menueverything-you-neverwanted-to-know-about-prison-food National Institute of Health (2018). Nutrient Recommendations: Dietary Reference Intakes (DRI), Retrieved from https: //ods. od. nih. gov/Health_Information/Dietary_Reference_Intake s. aspx Perez, D. (2010). Sobremesa: An Analysis of Food & Culture In Hispanic Communities, Penn Libraries, University of Pennsylvania. Reddy, S. and Anitha, M. (2015). Culture and its Influence on Nutrition and Health. Biomedical and Pharmacology Journal 8, Santo, A. and Iaboni, L. (2018). What’s in a Prison Meal? Retrieved from https: //www. themarshallproject. org/2015/07/07/what-s-in-a-prison-meal Torrens, K. (2018). A balanced diet for men, Retrieved from https: //www. bbcgoodfood. com/howto/guide/balanced-diet-men Oral