TITLE

IN STATEWIDE EFFORT: California prison system adopts healthy menus

AUTHOR(S)
Riell, Howard
PUB. DATE
October 2001
SOURCE
FoodService Director;10/15/2001, Vol. 14 Issue 10, p41
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on the adoption of standardized menus that are low in fat and sodium by the state prison system in California in 2001. Challenges for the development of nutritious menus; Information on the menu reformulation process; Reasons for the adoption of healthy menus.
ACCESSION #
5482041

 

Related Articles

  • Feeding inmates in the Big Easy.  // Food Management;Oct98, Vol. 33 Issue 10, p16 

    Presents statistics on the amount of foods prepared by the Orleans Parish Criminal Sheriff's (OPCS) Food Services Division (FSD) for inmates in New Orleans, Louisiana.

  • Lining up for food-service privatization. Ryan, Frances // Caribbean Business;5/2/1996, Vol. 24 Issue 17, p2 

    Reports that the Puerto Rico Corrections Administration (CA) is considering enlarging the privatization of food services to all or the majority of its 10,000 inmates and 7,000 employees. Others governmental agencies likely to follow the Corrections Administration; Benefits of the possible...

  • How prison F/S is performing.  // FoodService Director;10/15/97, Vol. 10 Issue 10, p79 

    Looks at food service in the prison system of the United States. Increases in prison populations; Information on cost cutting efforts as they relate to the provision of food for prisoners; Current status of food service budgets. INSET: 1996 prison foodservice trends..

  • Privatization, more foreigners to pace growth. Weisberg, Karen // FoodService Director;10/15/97, Vol. 10 Issue 10, p80 

    Looks at the impact of privatization on food service in the United States' prison system. Information on company's which offer foodservice contracting; Increase in the population of illegal aliens among prison inmates.

  • For inmate workers, too: Training is mandatory.  // FoodService Director;10/15/97, Vol. 10 Issue 10, p84 

    Comments on the need for training for food service employees in American prisons. Efforts to make such training mandatory.

  • In Oregon: Overhaul in food purchases saves $300,000. Riell, Howard // FoodService Director;10/15/97, Vol. 10 Issue 10, p84 

    Reports that by using `opportunity buys,' the Oregon State prison system managed to save an estimated $300,000 since 1994. Number of inmates and facilities in the system; Centralization of the purchasing and distribution functions of the prisons; Construction of two additional facilities;...

  • Savings: Mississippi processes new rice crop.  // FoodService Director;10/15/97, Vol. 10 Issue 10, p88 

    Focuses on the food-service operations of the Mississippi Department of Corrections. Changes which are impacting of the prison demographics; Utilization of a self-operating and contract system; Comments from Gene Rowzee, director of state foodservices; Number of inmates in the system; Farm...

  • THE PROS & CONS OF: Religious diets in prison. Althaus, Christine Berndt // FoodService Director;9/15/2002, Vol. 15 Issue 9, p64 

    Discusses the implications for food service operators of the practice of food-related religious customs in U.S. prisons. Reasons behind the need for food service operators to accommodate religious requests; Background on laws that support the religious requests of criminals; Information on the...

  • Side dishes. King, Paul // Nation's Restaurant News;02/21/2000, Vol. 34 Issue 8, p38 

    Opinion. Presents global updates related to food service industry. Includes the opposition of cabinet member Myron Thompson on the party celebration of prisoners at Matsqui Institution; Features of Juliett, a Russian submarine operating as restaurant; Brewed Awakenings Restaurant in Wisconsin...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics