Food

History

Traditionally, food was used in prisons as a means of reward and punishment. In the 19th century, for example, incoming prisoners were often served bread and water until they had earned the right for such luxuries as meat or cheese. In the Eastern State Penitentiary in Philadelphia, breakfast was sparse and monotonous, consisting of coffee, cocoa, or green tea, and a mix of bread and Indian mush. The primary meal at midday consisted of substantial portions of boiled pork or beef, soup, potatoes or rice, sauerkraut, and tea. Indian mush and tea constituted the evening meal.

Under the medical model of rehabilitation that emerged in the early 20th century, prison food became linked to scientific notions of nutrition. Prison diets were examined for the calorific content rather than used primarily as a means of control. Healthy prisoners, it was believed, would be productive workers and, ultimately, reformed citizens. Even so, some institutions, such as Alcatraz, deliberately offered a daily total of at least 5,000 calories, combined with minimal exercise, to make prisoners more lethargic and less likely to engage in violent behavior.

In recent decades, the science of nutrition has remained crucial to the provision of food in most prisons. Usually, diets are carefully planned and standardized. Some facilities post the weekly menu, including nutritional analyses of each meal listing caloric, fat, cholesterol, and sodium content of each prepared item. In addition, all federal prisons are meant to have a salad bar and offer a “heart healthy” version of the main meal. Fried and baked chicken, for example, or french fries and baked potatoes may be served at the same meal.

State prison systems, however, vary dramatically, in part because contracting food services out to the private sector is becoming increasingly common. As a result, many do not match the federal standards. However, because of both formal and informal pressures, such as prison reform efforts, prisoner litigation challenges conditions, and the nationwide influence of the American Correctional Association in providing minimal standards before individual prisons receive accreditation, prison food has improved dramatically.

Special Meals

In most systems, prisoners with medical conditions, such as diabetes, HIV/AIDS, pregnancy, or heart problems, may request special meals. They may also be allowed special snacks, if examined and authorized by a dietician. Similarly, vegans, who eat no animal products, are increasingly becoming recognized as a legitimate group with special dietary needs.

Religious prisoners form another group who require and are usually entitled to special meals. While some prisons provide different meals for each faith group, others, such as the Federal Bureau of Prisons, offer one uniform option known as “common fare” that tries to satisfy the dietary requirements of all religions. In this system, the meat is kosher, pork and its derivatives are never used, and vegetarian options are meant always to be available. To avoid contamination with nonkosher or Halal food, common fare meals are [Page 331]usually served with disposable plates and cutlery. Certain other religiousbased food requirements are usually honored throughout the year. Muslims may eat breakfast before dawn and eat dinner after sunset during Ramadan. All Jewish prisoners who submit a request in writing to the chaplain are entitled to kosher food for Passover. Christians will be offered a meatless meal on the mainline menu during Ash Wednesday and on all Fridays of Lent.

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