Delaware County prison dietitians adapt meals to meet medical needs of incarcerated population
January 02, 2025 | Delaware County, Pennsylvania
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The Delaware County Jail Oversight Board meeting held on January 2, 2025, focused on several key topics related to dietary services and vocational training for incarcerated individuals. The meeting featured presentations from dietitians and representatives from Aramark, the food service provider for the facility.
The main discussion centered around the dietary needs of inmates. The lead dietitian explained the process of creating specialized medical diets tailored to the health conditions of the incarcerated population, such as heart disease and diabetes. These diets are based on a general menu, with specific alterations made to ensure nutritional requirements are met. The dietitian emphasized that while they provide dietary guidance, the actual prescription of medical diets is the responsibility of the medical team on-site.
Matt Geiler, a representative from Aramark, highlighted the company's commitment to vocational training through their "End of Work" program. This initiative offers classes in kitchen basics and food service management, culminating in a nationally recognized ServSafe certification. Graduates of the program are provided with job placement assistance and scholarship opportunities for further education, which can extend beyond food service.
The meeting also addressed the commissary system, where incarcerated individuals can order items such as snacks and clothing. Geiler noted that the ordering process is designed to ensure security and efficiency, with deliveries made weekly. However, concerns were raised about the availability of certain items, prompting discussions about a menu revision to better meet the needs of the population.
Board members expressed interest in the recent acquisition of kitchen equipment from closed hospitals, which is expected to enhance meal preparation capabilities. The food service director will work with the warden to assess additional equipment needs to improve service delivery.
Overall, the meeting underscored the importance of addressing dietary needs and providing vocational training to support the rehabilitation of incarcerated individuals. The board looks forward to future updates on menu revisions and the impact of new kitchen equipment on meal services.
The main discussion centered around the dietary needs of inmates. The lead dietitian explained the process of creating specialized medical diets tailored to the health conditions of the incarcerated population, such as heart disease and diabetes. These diets are based on a general menu, with specific alterations made to ensure nutritional requirements are met. The dietitian emphasized that while they provide dietary guidance, the actual prescription of medical diets is the responsibility of the medical team on-site.
Matt Geiler, a representative from Aramark, highlighted the company's commitment to vocational training through their "End of Work" program. This initiative offers classes in kitchen basics and food service management, culminating in a nationally recognized ServSafe certification. Graduates of the program are provided with job placement assistance and scholarship opportunities for further education, which can extend beyond food service.
The meeting also addressed the commissary system, where incarcerated individuals can order items such as snacks and clothing. Geiler noted that the ordering process is designed to ensure security and efficiency, with deliveries made weekly. However, concerns were raised about the availability of certain items, prompting discussions about a menu revision to better meet the needs of the population.
Board members expressed interest in the recent acquisition of kitchen equipment from closed hospitals, which is expected to enhance meal preparation capabilities. The food service director will work with the warden to assess additional equipment needs to improve service delivery.
Overall, the meeting underscored the importance of addressing dietary needs and providing vocational training to support the rehabilitation of incarcerated individuals. The board looks forward to future updates on menu revisions and the impact of new kitchen equipment on meal services.
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