Madeleine Hull
Prison food is often basic and prepared with the blast-chill method, which involves preparing a large number of meals and reheating them at mealtimes. While some prisons prepare their own food, many use staff from on-site catering companies. The nutritional standards of prison meals vary depending on state and local policies, with some prisons offering low-fat or low-sodium diets, while others focus on calorie minimums. Inmates may have the opportunity to purchase additional food, and those with religious dietary requirements may receive special meals. Prison diets can impact the health of inmates, and access to nutritious food and regular exercise are important for maintaining a healthy lifestyle during incarceration.
| Characteristics | Values |
|---|---|
| Food quality | Basic, cheap, and unhealthy |
| Food type | Starchy carbohydrates, greasy fats, low-sugar, low-salt, moderate calories |
| Food quantity | Inadequate portions |
| Food frequency | 2-3 meals per day |
| Food preparation | Blast-chill method |
| Food variation | Limited |
| Food supplements | Available for purchase |
| Dietary requirements | Religious and cultural requirements are considered |
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What You'll Learn
Dietary requirements in prison
In the United States, nutritional standards are governed by a combination of state laws, local policies, and court decisions. For example, a Texas law requires county jail inmates to be fed three times in 24 hours, but this does not apply to state prisoners. Some jails and prisons require low-fat or low-sodium diets, while others mandate that inmates receive a certain number of calories. All detention facilities must have a licensed dietician review their menus to be accredited by the American Correctional Association. However, budget-conscious legislators have proposed reducing the minimum number of meals to two per day, and prison officials are increasingly outsourcing food service to private contractors to cut costs.
In some cases, the relationship between food service providers and prison commissaries can create a perverse incentive, where the worse the meals are, the more prisoners are driven to spend money on additional food. This can result in a sharp decline in food quality, as seen in Ohio's Cuyahoga County Jail, where prices at the commissary were hiked.
The quality and quantity of prison meals can vary significantly, and inmates have sometimes sued, claiming they were not receiving adequate food portions. For example, in 2013, a group of inmates at the Butte-Silver Bow County jail in Montana contacted the local newspaper, stating they were not getting enough to eat. Similarly, inmates at Georgia's Gordon County jail reported losing weight due to insufficient food, claiming they received smaller portions than indicated on the menu.
Prison diets can have a significant impact on the health of inmates, and cheap jail food has been linked to various health issues. A study found that each year spent in prison translated to a two-year decline in life expectancy. Foodborne illnesses are a particular risk, with incarcerated individuals six times more likely to contract them. Prison diets can also worsen existing chronic diseases and contribute to the development of new ones. For example, meals are often packed with refined carbohydrates to meet calorie minimums artificially. Additionally, micronutrients associated with mental health, such as Vitamin D, magnesium, and omega-3s, are often deficient in prison diets, which can exacerbate bipolar disorder, anxiety, and depression.
Religious and ethical dietary requirements are considered to a certain extent in prisons. Supreme Court cases in 1987, Turner v. Safley and O'Lone v. Estate of Shabazz, established a test balancing prisoners' religious rights with the prison's rights to maintain order. While this test is still in use, it is a widely debated issue with many constitutional considerations. Jewish prisoners may be issued kosher rations, and some inmates convert to Islam or Judaism to receive a different meal plan.
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Nutritional standards in prison
Nutritional standards in correctional institutions are a complex issue. Prisons are responsible for providing adequate nutrition to prisoners, who are often vulnerable to poor health outcomes. Inconsistent use of standards and lacking regulations may lead to inappropriate or inconsistent nutrition care. While some prisons prepare their own food, many use on-site catering companies.
In the United States, there is no nationwide mandate for state and local prisons on the cost of a meal or its minimum nutritional content. States must comply with their own standards, but these may not align with dietary recommendations. The Bureau of Prisons' Food Service Manual (FSM) states that inmates should receive "nutritionally adequate meals", but does not elaborate on what this entails. The American Correctional Association (ACA) offers accreditation to correctional facilities, but the program is voluntary. To meet ACA standards, a facility must allow each inmate at least 20 minutes to eat each meal, and meals should not be spaced more than 14 hours apart. Additionally, all carceral facilities must employ a licensed dietician to review menus.
Prisons often face the challenge of balancing financial constraints with nutritional recommendations. In 2020, the Oklahoma Department of Corrections spent $2.26 a day to feed a prisoner, while the average cost to feed a 20-50-year-old male (the average incarcerated American) was $10 a day. This discrepancy may result in prisons prioritising budgetary concerns over nutritional quality.
In Canada, Correctional Service Canada (CSC) introduced a standardised menu for male inmates, which was found to be within the Dietary Reference Intakes (DRIs) range for most nutrients. Similarly, a study of a seven-day cycle menu in a US rural county jail found that it exceeded calorie and most macronutrient recommendations. However, it is important to note that nutritional needs vary within individuals, and general population dietary guidelines may not adequately address the specific needs of the incarcerated population.
To promote nutritional wellness, correctional administrators are encouraged to adopt policies that recognise access to nutritious food as a medical necessity. This includes providing diets based on national standards for nutrition, ensuring access to potable drinking water, offering a variety of healthy commissary options, and implementing wellness programs that address weight gain and food insecurity. Additionally, obtaining input from incarcerated individuals and considering their cultural and demographic preferences is crucial.
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Health risks of prison food
Prison food is a public health problem. Incarcerated people are at an increased risk of chronic diseases, but instead of using Food Services to help control health problems and the costs of medical treatment, prisons exacerbate illnesses by serving and selling unhealthy food. A study found that each year spent in prison translated to a two-year decline in life expectancy. Foodborne illnesses are among the most immediate and universal risks for incarcerated people—research findings indicate that prisoners are six times more likely to contract them. Prison diets could also have a cumulative impact, worsening issues for people with existing chronic diseases and helping to cause them in others. According to the United States Department of Justice (DOJ), 44% of people incarcerated in state or federal prisons reported having a chronic illness, compared to 31% of the general population.
The quality of food served in correctional facilities has a meaningful impact on the long-term health of a large segment of the population, especially those with lengthy sentences. Incarcerated people are dependent on correctional facilities to meet all of their nutritional needs. A healthy diet is linked to a lower risk of diabetes, heart disease, some cancers, and other chronic diseases, whereas a poor diet can lead to lower quality of life, premature deaths, and higher healthcare costs over time.
The current system prioritizes the lowest cost over the health and dignity of people in custody—states spend between $1.00 and $4.50 per day to feed each person in prison. With these financial constraints, it is not surprising that correctional facilities often fall short of providing a healthy dietary pattern—for example, with insufficient servings of fruits and vegetables and excessive sodium. In some cases, the worse the meals, the greater the need to spend at the commissary shop, which is hardly an optimal solution as it is notorious for its lack of healthy options, mainly offering expensive, shelf-stable snacks and beverages high in saturated fat, added sugar, and salt.
The status quo is also inequitable, as those without financial resources don’t even have the option to choose the unspoiled, tastier commissary offerings. The negative effects of the unhealthy prison diet fall disproportionately on African Americans, who are more likely to suffer from hypertension and diabetes. Research points to the disproportionate incarceration of African American men as a cause of these health disparities. By ignoring the negative effects of the unhealthy prison diet on this vulnerable population, states are willingly putting them at greater risk for premature death.
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Exercise in prison
Prisoners can perform bodyweight exercises anywhere with space. A bed, chair, or bars can be used to add more variety to the workout. The main limitations are strength and creativity. Prisoners can build workouts around exercises they know, and each bodyweight exercise has variations that can be tailored to their needs and access to equipment. For example, a workout can be designed to target endurance, strength, or body transformation.
Prisoners with specific goals can tailor their workouts accordingly. For instance, to increase strength, they can incorporate more rest between sets and focus on harder variations. To burn fat, they can increase the number of reps, perform exercises at a faster pace, and maximize the amount of time they spend breaking a sweat. Additionally, prisoners can consume specific diets to complement their workout goals. For instance, eating more carbohydrates and vegetables can help with building the body, while eating less carbs and sugars and consuming more protein can aid in weight loss.
Prison workouts are versatile and effective, allowing prisoners to get into great shape during their incarceration. They can be adapted to suit different fitness levels and goals, and the intense nature of these workouts can lead to significant gains in muscle mass and strength.
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Food preparation in prison
Prison food varies depending on the country and the specific prison in question. While some prisons prepare their own meals, many use staff from on-site catering companies or private civilian contractors, who are responsible for all aspects of food preparation, including training, recipe adherence, food safety, theft prevention, and portion control.
In the United States, most prison food is prepared with the blast-chill method, which allows a large number of meals to be prepared and then reheated at mealtimes. This technique was first used by the New Jersey correctional system in 1982. Federal prisons in the US have offered vegan options for breakfast, lunch, and dinner since 2016.
In terms of the food served, prison meals tend to be basic and are designed to be low-sugar, low-salt, and to contain a moderate amount of calories. For lunch, prisoners are typically served dishes such as cold pieces of boiled meat, eggs, skinny chicken bones, white rice, and vegetable soup. Dinner often consists of foods like ful medames (an Egyptian dish of fava beans, vegetable oil, and cumin) with stale bread made from mixed flours. Each prison usually has a canteen or commissary where prisoners can buy additional food such as meat, vegetables, and fruits to supplement their diet. Prisoners can also create "spreads", or communal meals, with items purchased from the prison store.
In some cases, prison food has been criticized for being inadequate in terms of quantity and nutritional value. For example, in 2020, jails in Orange County, California, suspended hot meals as a pandemic safety measure, leading to illness among those who couldn't afford to buy extra provisions. Similarly, inmates at Butte-Silver Bow County jail in Montana claimed they weren't getting enough to eat after the jail switched to a new menu in 2013. Inmates at Cuyahoga County Jail in Ohio also experienced a decline in food quality after the commissary vendor hiked prices.
On the other hand, some have argued that prisoners eat better than people on the streets. For example, meals at the Gordon County jail in Georgia averaged 2,031 calories per day, and the jail supervisor claimed that prisoners were receiving sufficient calories.
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Frequently asked questions
Being on a diet can be restrictive, much like being in jail. You may have to cut out certain foods or food groups and limit your portions. This can be challenging and may require willpower and discipline to stick to your diet plan.
Being in jail means a loss of freedom and control over your daily life, including your diet. Meals are basic and may not be nutritious or tasty. Inmates may have to supplement their diet by purchasing additional food.
Being on a diet may impact your social life, especially if it involves avoiding social events or restaurants where tempting, unhealthy foods are present. This can be isolating, but also a test of your commitment to your health goals.
Being in jail can take a toll on your mental health due to the lack of control, isolation, and stress of the environment. Similarly, an extremely restrictive diet may impact your mental health negatively if it leads to feelings of deprivation or social isolation.
