Less paperwork, less preparation time, fewer food items, and less expensive food items all contribute to cost savings resulting from a broad application of a heart-healthy menu versus a series of therapeutic diets. Clinically speaking, the inmates have what they need if they choose wisely. When necessary, heart-healthy alternatives are offered at each meal. Recently, no-flesh alternatives, such as soy products, have joined the fare. Nutrition cards on the serving line for each item identify the calories, fat, sodium and cholesterol content of the products.
Training is done during admissions and orientation.
In some facilities, it may be ongoing or more detailed due to the availability of and access to a registered dietitian. Such an approach is in keeping with the overall mission of most correctional facilities-to prepare inmates to return to society. Furthermore, when everyone has the same food from which to select, there is a real opportunity for inmates to become a positive influence for one another. Hill notes that once admitted to the facility, inmates become more interested in what they are eating-and eating well. So, what turns out to be a sound health approach for the inmates is a sound management choice as well.