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Nutrition-related health disparities plague prisons in the United States. Unregulated and inadequate prison menus may contribute to noncommunicable chronic health conditions in this vulnerable population. The purpose of this research was to assess nutrition offerings provided by prison menus. Researchers requested the most current version of all master menus and associated nutrition analyses for gendered and age-centric (pediatric vs geriatric) menus. Menu and nutrient data were extracted and entered into a spreadsheet for analysis. Prisons serve gendered or nongendered menus to the general population, and 52.9% of prisons offer nongendered menus where males and females receive the same meals. This approach provides excess calories and saturated fat to females. Sodium was served in excess to both males and females. Fruit and vegetable servings on all gendered menus fell short of recommendations. The average prison menu inappropriately offers calories, sodium, and fruit and vegetable servings in a one-size-fits-all menu development method without considering gender, age, and physical activity. Interpretation and application of Dietary Guidelines for Americans are inconsistent. Nutrition guidelines recommending appropriate nutrients and food groups should be developed and available to corrections systems and dietitians. Current prison menu development practices yield inappropriate nutrition for prison populations. [ABSTRACT FROM AUTHOR]

Improvement in nutritional care in correctional institutions may reduce the burden of related chronic health conditions. Even when nutritional standards are used, inconsistent use of standards and lacking regulations may be leading to inappropriate or inconsistent nutrition care in corrections. Midwestern state department of corrections' menus revealed excessive calorie offerings and low offerings of vegetables on male and female menus, and low fruit and dietary fiber offerings on male menus. A majority of vitamin and mineral offerings met recommendations when reported; however, they were inconsistently underreported across states. When reported, potassium and vitamin E were offered at less than recommended levels while sodium was excessively offered. Consistency in use and increased accountability in meeting nutrition standards may improve nutrition care within corrections. [ABSTRACT FROM AUTHOR]