Menus and Nutrition

Introduction

The Minnesota Department of Corrections (DOC) Food Program provides three meals a day to thousands of incarcerated people in eleven state-corrections facilities, as well as accommodates medical diet versions, nutritional supplementation when required, religious-appropriate options, and meal service flexibility during facility operational adjustments. Meals are produced onsite using a combination of foods from popular convenience products to homestyle cooking. The Food Program strives to utilize its full funding to provide satisfying and balanced meals for a diverse group of people.

Food Services

The Food Service workforce consists of employed residents led by qualified staff, who train, coordinate meal activities for meal timing and adequate quantities, and ensure that food is safe, good quality, and in proper portions. All adult men’s facilities run the same menu. The women’s facility, the juvenile facility, and the boot-camp facilities have their own versions of this menu. The current menu item selections depend on nutritional goals, regional preference, seasonality, production capability, availability, and affordability. Holiday menus for the eleven state-observed holidays are designed as two large meals (brunch/dinner) versus three regular meals (breakfast/lunch/dinner) at most facilities.

Food Funding Level

The DOC’s food budget is a set amount per facility based on the population size and meal service style. Current funding allows for an average daily meals provision totaling $5.20 per person. The Food Program seeks out affordable opportunities on foods through volume discounts, the manufacturer secondary market, and non-branded supply chains to purchase the large quantities required to feed adults a palatable and nutritious diet. Menus utilize as much scratch cooking as possible to take advantage of cost-effective healthy ingredients like poultry, cheese, dried beans, peanut butter, eggs, potatoes, tomato sauce, rice, oatmeal and seasonal or frozen produce. Onsite gardens are small and without direct funding but can offer minor quantities of staple vegetables and fresh herb enhancements with an outdoor opportunity for those residents tending the plants.

Menus

The DOC offers a pro-nutrition approach to meals, balanced with the popular and comfort foods that are always requested. At the standard adult male and female facilities, residents can choose between two menu options on a meal-by-meal basis. The first choice is called the Regular menu which serves common American and ethnic dishes and provides 2,600-2,800 calories per day for the men; 2,000-2,200 calories for women; and is structured after current Dietary Guidelines for Americans levels*. Typical entrees include blended dishes such as stir-fry and stroganoff, beef burritos, spaghetti, BBQ, pizza, soups/stews, hot and cold sandwiches, Chef’s salad, roast turkey, and breaded fish. Calories are generous on the regular menus so that the majority of residents can meet their core nutritional needs, even if personal choices are made by some to not consume everything that is served.

• Adult Male Menu
• Alternative Adult Male Menu
• Adult Female Menu
• Alternative Adult Female Menu
• Nutritional Analysis

DOC’s General Menu Plan Parameters:

	Adult Men	Adult Women
Average weekly calorie range	2,600-2,800 kcal	2,000-2,200 kcal
Daily calorie minimums	2,400 kcal	1,800 kcal
Sodium sources and Trans-fat free margarine	Free-form salt removed from recipes; most condiments on side	Same as for men
Fruit/Vegetable servings	6 or more per day	Same as for men
Whole grain servings	Offer 2 or more per day	Same as for men
Protein goal per meal	>25 grams/meal	Same as for men
Milk servings	2 fluid milk servings/day	3 fluid milk servings/day
Dessert usage	Limited to once per day	Same as for men
Sweetened cereal frequency	Limited to twice per week	Same as for men

Compared to established* daily needs:

	Men of moderate activity	Women of low-med activity
Daily national calorie goal	2,000-2,600 kcal	1,600-2,000 kcal
Daily national protein minimum	56 grams	46 grams

*Dietary Guidelines for Americans 2020-2025, 9^th ed. developed by the U.S. Dept of Health and Human Services in conjunction with the USDA.

DOC’s Alternative Menu Plan Parameters:

The second menu option available to adult residents at all mealtimes, called the Alternative menu, offers ovo-lacto vegetarian-based meals and is considered the “healthier choice” menu because of the lower fat and sodium content, as well as offering 400 fewer calories and limited carbohydrates but with greater fiber levels. These meals are a good option for diabetes, cardiac disease, weight control, food variety, and navigating around food aversions, allergens or religious dietary concerns. Typical meals include beans & rice, egg dishes, veggie pizza, topped baked potatoes, soy tacos, peanut butter noodles, Greek yogurt and plenty of fruits, vegetables, whole grains and seeds. This menu does not offer sweetened cereal or desserts and utilizes sugar-free breakfast condiments as well.

Dietetic Services

Registered Dietitians (RDs) are on duty at the Central Office and support the agency’s health goal of proper nutritional care as a collaboration of both medical and food services. Dietitians co-write and review all menus based on institutional dietary standards and offer education and consulting for a variety of nutrition-related health concerns. The RD’s create specific menus when necessary for significant medical conditions, such as chewing difficulties, chronic kidney disease, cancer, or significant food allergies, as well as strict religious requirements. In addition, they are a source of professional advice on current dietary concerns and food trends in the national consciousness, food safety processes, and advocate for resident nutritional education and diet-related self-management skills.

Personal Selection of Food

By offering two menu selections, residents can learn to navigate community situations involving food availability and choices, individual taste preferences, and their personal health needs. The DOC’s menus utilize many healthy foods and control the quantities served. Residents may make choices to avoid certain foods, skip meals or buy snack-type food items from the internal prison store (Canteen) or vending machines. When and where possible, strategies are in action to encourage a balance between food intakes and physical activity and improve the nutritional knowledge and decisions of residents who source their foods from within this system.

Supporting Future Skills