| 000 | 01761nam a2200277 4500 | ||
|---|---|---|---|
| 001 | D0001B003548 | ||
| 003 | DOH | ||
| 005 | 20210226123506.0 | ||
| 008 | 210226b ||||| |||| 00| 0 eng d | ||
| 020 | _a9789289051156 | ||
| 040 | _erda | ||
| 245 | 0 | 0 |
_aFood systems in correctional settings : _ba literature review and case study / _cby Amy B. Smoyer and Linda Kjær Minke |
| 260 |
_aCopenhagen : _bWHO Regional Office for Europe, _c2015. |
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| 300 | _a20 pages. | ||
| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarier _avolume |
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| 520 | 3 | _aFood 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. | |
| 650 | 2 | _aFood Services | |
| 650 | 2 | _aPrisoners | |
| 650 | 2 | _aPrisons | |
| 700 | 1 | _aSmoyer, Amy B. | |
| 700 | 1 | _aMinke, Linda Kjaer | |
| 856 | _uhttps://apps.who.int/iris/bitstream/handle/10665/326323/9789289051156-eng.pdf?sequence=1&isAllowed=y | ||
| 942 |
_2nlm _cBK |
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| 999 |
_c3093 _d3093 |
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