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Food systems in correctional settings : a literature review and case study / by Amy B. Smoyer and Linda Kjær Minke

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Publication details: Copenhagen : WHO Regional Office for Europe, 2015.Description: 20 pagesContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789289051156

Subject(s):

Online resources:

Click here to access online

Abstract: Food is a central component of life in correctional institutions and plays a critical role in the physical and mental health of incarcerated people and the construction of prisoners’ identities and relationships. An understanding of the role of food in correctional settings and effective management of food systems may improve outcomes for incarcerated people and help correctional administrators to maximize the health and safety of individuals in these institutions. This report summarizes existing research about food systems in correctional settings and provides examples of food programmes in prison and remand facilities, including a case study of food-related innovation in the Danish correctional system. Specific conclusions are offered for policy-makers, administrators of correctional institutions and prison food services professionals, and ideas for future research are proposed.

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	DOH Central Library WHO Publication Section				WA 695 SMO 2015 (Browse shelf(Opens below))					Available			D0001B003548

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Previous	WA 689 THO 2007 Chemical safety of drinking water :	WA 695 BRY C1992 Hazard analysis critical control point evaluations :	WA 695 DIE 2003 Diet, food supply and obesity in the Pacific	WA 695 SMO 2015 Food systems in correctional settings :	WA 695 WHO 2002 WHO global strategy for food safety :	WA 695.200 COD 1989 Codex Alimentarius Commission	WA 695.200 COD 1997 Codex Alimentarius Commission	Next

Food is a central component of life in correctional institutions and plays a critical role in the physical and mental health of incarcerated people and the construction of prisoners’ identities and relationships. An understanding of the role of food in correctional settings and effective management of food systems may improve outcomes for incarcerated people and help correctional administrators to maximize the health and safety of individuals in these institutions. This report summarizes existing research about food systems in correctional settings and provides examples of food programmes in prison and remand facilities, including a case study of food-related innovation in the Danish correctional system. Specific conclusions are offered for policy-makers, administrators of correctional institutions and prison food services professionals, and ideas for future research are proposed.

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