Microsoft Word - Word attempt for theme meal.docx



Passover theme meal

In 2009, the Maryland Department of Public Safety and Correctional Services (DPSCS) started serving kosher meals due to Governor O’Malley believing that “In America, people of every faith are entitled to practice that faith to the fullest extent possible, even in a correctional setting”.1 Because of this, a Passover menu is also required in correctional institutions. As part of my theme meal, I decided to rework the current Passover menu. Because it is a government institution, the menu options are very limited and the cost per day is very low. This really limited the variety for the menu. In looking at the menu for the previous year, it appeared that the inmates were eating the same food every other day. I wanted to create a menu that at least attempted to space out the menu offerings, even if they are the same foods as the menu last year. This menu will serve 183 inmates in 5 facilities; Maryland Correctional Institution-Hagerstown, Roxbury Correctional Institution, North Branch Correctional Institution, Western Correctional Institution and Maryland Correctional Training Center. Inmates must sign up several months in advance to ensure that adequate amounts of food are ordered. The other inmates will eat a regular diet or their prescribed medical diet. Passover runs from April 14th through April 21st this year. The analysis provided in this project looks at only one week of the menu since many food items are repeated.

For the meal, another element that was supposed to be incorporated was a way to reduce waste or protect the environment. Currently, the institutions actually do recycle boxes and cans. They used to garden but, due to budget constraints and difficulties with inmates, this practice has been eliminated and the land is leased out. A recommendation to help reduce environmental impact would be fixing the somat machines that each facility has. The facilities have remote pulpers, which work by mixing food waste, compostable disposables, cardboard and other paper types and non-compostable waste such as plastics, polystyrene and aluminum foil with water to form a slurry and then pumping the slurry to the

hydra-extractor.2 This extractor then removes the water leaving a semi-dry pulp,

which is discharged into a new container for disposal.2 The pulp takes up much less space in a dumpster, so trash does not need to be hauled as frequently. The water that is removed is returned to the pulping tank so it can be re-used, which significantly reduces water waste.2 For more information on somat, please visit

Please see the next pages for the Passover menu and the standard facility cycle menu. A pdf of the menus has also been uploaded to Moodle.

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Currently, the DPSCS does not have any pork on their menu and does serve kosher foods.3 During Passover, the menu and theme meal must be composed of foods that are kosher for Passover. These foods must also follow the Dietary Reference Intakes (DRIs) for ages 19-50 years old and above. The USDA MyPlate recommendations for fruit and vegetable intake are also followed.3

The approximate composition of the DPSCS regular diet is:

Calories: 2,800-3,0003

Protein: 89-97 grams3

Fat: 92-105 grams3

Carbohydrates: 386-492 grams3 Dietary fiber: 20-25 grams3

These menus must serve both the men’s and women’s facilities. There is a separate requirement for pregnant females, which increases all of the macronutrients and also provides a vitamin and mineral supplementation. The main difference is that they receive two pints of milk a day and evening nourishment, while a regular diet does not.

The revised menu for Passover does meet the facility guidelines for nutritional adequacy including the requirements for calories, protein, carbohydrates. The requirement for fat is not met, but is very close. On average, the daily fat intake is 82 g and the requirement is 92-105 g. This should not be a problem since lower levels of fat are healthy. It is very feasible to produce this menu because both breakfast and lunch are cold meals, which is what the chief of food services requires during Passover. All of the foods that will be provided are kosher for Passover foods, which is a requirement for Passover. In most facilities, there is a fair amount of inmate labor to ensure that everything is done on time. In facilities that are on lockdown and may have less inmates in the kitchen, the correctional dietary officers (CDO) and sometimes people from other departments, will step in to make sure meals are prepared on time. The breakfast is mainly fresh fruit and cold cereals, which makes it easy to prepare. Lunch is a variety of cold protein sources such as tuna or cottage cheese, which just need to be removed from containers beforehand and portioned out during tray lines. One of the interesting things about the dinners, and something that really reduces variety, is that they are prepackaged dinners. Part of the reason for this is due to the limited space to prepare these foods. Each kitchen has a kosher section, but it is not very large. The dinner must be a hot item so to ensure that the food is truly kosher and there will be space to prepare it, prepackaged dinners are used. The matzo provided at each meal is also prepackaged, which saves time rather than baking it in the facility.

Aesthetically, the meals may not be very exciting. Breakfast may not be terrible because some of the cereal is colorful and the fresh fruit will also provide a splash of color. Lunch has a larger variety of fresh vegetables so the plate may be more colorful. Also, since the vegetables provided at this time are all fresh and raw, they will retain their color and be brighter. Dinner does not seem like it will be as colorful either. I have not seen the prepackaged meals, so I am not sure what they will look like. Another reason they may not look as appealing is because of the trays they are served on. Since it would be very expensive to keep a separate set of kosher trays and a kosher dishwasher, all kosher meals, including Passover, are served on Styrofoam. All of the dining utensils are plastic, too. This reduces the aesthetic quality of the meal, but unfortunately there is nothing that can be done to improve this.

Do phase

Nutrient analysis

a. To conduct the nutrient analysis, I used the program MyDietAnalysis from Pearson Education. When available, actual nutrition content from the frozen dinners was used. Unfortunately, the company never sent all of the nutritional information, so some of the foods are approximations. Please see next pages for nutritional analysis for each day

Day 1

|Meal |Kcal |Protein (g) |CHO |Sugar (g) |Sat. Fat (g) |Sodium (mg) |Fiber (g) |

| | | |(g) | | | | |

|Breakfast: |1,107 |41 |187 |83 |8 |716 |16 |

|Fresh fruit Boiled egg Crunch | | | | | | | |

|fruit cereal Matzo | | | | | | | |

|Jelly Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |774 |20 |90 |68 |7.6 |1,357 |8 |

|Fresh Fruit Cottage Cheese Broccoli | | | | | | | |

|Lettuce Italian Dressing Carrot | | | | | | | |

|sticks Margarine Matzo | | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |1,366 |36 |207 |83 |10.92 |662 |16 |

|Filet of sole | | | | | | | |

|Whipped potatoes and carrots Matzo | | | | | | | |

|Grape Juice Choc. Chip Muffin | | | | | | | |

|TOTALS |3247 |97 |484 |234 |26.52 |2,735 |40 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |962 |34 |182 |68 |5.25 |612 |20 |

|Fresh fruit Honey rings Matzo Jelly | | | | | | | |

|Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |843 |39 |149 |63 |2.16 |608 |18 |

|Fresh Fruit Tuna Broccoli Lettuce Celery | | | | | | | |

|sticks | | | | | | | |

|French Dressing Matzo | | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |719 |35 |73 |32 |8.4 |70 |6 |

|Poached Salmon | | | | | | | |

|Diced potatoes and carrots Matzo | | | | | | | |

|Coffee Grape Juice Sugar cookies | | | | | | | |

|TOTALS |2,524 |108 |404 |163 |15.8 |1,290 |44 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |1,045 |44 |191 |90 |6.22 |1,064 |18 |

|Fresh fruit Cottage cheese Cocoa Rings Matzo | | | | | | | |

|Jelly Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |1,144 |30 |163 |73 |15.5 |1,849 |21 |

|Fresh Fruit Amer. Cheese Onion Cabbage | | | | | | | |

|Lettuce Celery sticks Italian Dressing | | | | | | | |

|Matzo | | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |1,014 |40 |170 |58 |3.4 |779 |21 |

|Sardines Baked potato Carrots Tomatoes | | | | | | | |

|Margarine Matzo Grape Juice | | | | | | | |

|Apple cinn. Muffin | | | | | | | |

|TOTALS |3203 |114 |524 |221 |25.1 |3,692 |60 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |1,107 |41 |187 |83 |8 |716 |16 |

|Fresh fruit Boiled egg Crunch fruit | | | | | | | |

|cereal Matzo | | | | | | | |

|Jelly Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |1,126 |37 |179 |82 |5.7 |1235 |25 |

|Fresh Fruit Cottage Cheese Broccoli Lettuce | | | | | | | |

|French Dressing Carrot sticks Margarine Matzo| | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |1,061 |41 |173 |49 |6.8 |836 |18 |

|Tuna Baked potato Tomatoes Celery sticks | | | | | | | |

|Carrot sticks Margarine Matzo Coffee Sugar| | | | | | | |

|Choc. Chip Muffin | | | | | | | |

|TOTALS |3294 |119 |539 |214 |20.5 |2,787 |59 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |948 |33 |180 |66 |5 |597 |20 |

|Fresh fruit Honey rings Matzo Jelly | | | | | | | |

|Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |1060 |40 |158 |69 |5.67 |1,149 |22 |

|Fresh Fruit Sardines Cauliflower Lettuce | | | | | | | |

|Onion | | | | | | | |

|Italian Dressing Margarine Matzo | | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |512 |11 |104 |38 |1.59 |82 |9.90 |

|Filet of sole | | | | | | | |

|Whipped potatoes and carrots Matzo | | | | | | | |

|Margarine | | | | | | | |

|Grape Juice Brownie | | | | | | | |

|TOTALS |2,520 |84 |442 |173 |12.3 |1,828 |51.9 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |1,067 |43 |189 |88 |8.83 |1,062 |18 |

|Fresh fruit Cottage cheese Cocoa fruit | | | | | | | |

|Matzo | | | | | | | |

|Jelly | | | | | | | |

|Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |674 |31 |103 |16 |5.13 |376 |18 |

|Fresh Fruit Boiled egg Spinach Matzo Grape| | | | | | | |

|Juice | | | | | | | |

|Dinner |1,101 |29 |159 |74 |15.5 |1,372 |15 |

|Amer. cheese Carrots Tomatoes Lettuce | | | | | | | |

|French Dressing Margarine Matzo | | | | | | | |

|Grape Juice Cookies | | | | | | | |

|TOTALS |2,842 |73 |451 |178 |29.5 |2,810 |51 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Breakfast: |952 |29 |186 |82 |4.88 |716 |16 |

|Fresh fruit Crunch fruit Matzo Jelly | | | | | | | |

|Margarine Milk Coffee Sugar | | | | | | | |

|Lunch: |814 |30 |125 |37 |5 |1,211 |21 |

|Fresh Fruit Cottage Cheese Tomatoes Lettuce| | | | | | | |

|Carrot sticks Onion | | | | | | | |

|Italian Dressing Margarine Matzo | | | | | | | |

|Grape Juice | | | | | | | |

|Dinner |628 |23 |104 |87 |1.91 |381 |3 |

|Filet of sole | | | | | | | |

|Whipped potatoes and carrots Matzo | | | | | | | |

|Margarine Grape Juice Apple cinn. | | | | | | | |

|Muffin | | | | | | | |

|TOTALS |2,394 |82 |415 |206 |11.8 |2,308 |40 |

|Meal |Kcal |Protein |CHO |Sugar |Sat. |Sodium |Fiber |

| | | | | | | | |

| | |(g) |(g) |(g) |Fat (g) |(mg) |(g) |

|Poached |719 |35 |73 |32 |8.4 |70 |6 |

|Salmon Diced | | | | | | | |

|potatoes and | | | | | | | |

|carrots Matzo | | | | | | | |

|Coffee Grape | | | | | | | |

|Juice Sugar | | | | | | | |

|Cookies | | | | | | | |

Overall, my theme meal has good nutritional value. The DPSCS follows the DRIs for men 19-50 years old. For protein, this is about 56 grams a day. This meal provides about half of that. The DPSCS says that the inmates should receive 89-97 grams a day, so this meal gives about 1/3 of that. The saturated fat level is a bit higher than it should be, but the salmon is providing about 6 of the grams of saturated fat. The salmon does provide mono and polyunsaturated fats though, so it has many health benefits. While the fiber in this meal is a bit lower, other meals provided this day are higher in fiber. The sugar content is also less than 10% of the total calories of the meal. The sodium content is not very high either.

|Meal |Passover |Regular |

|Calories |719 |1353 |

|Protein (g) |35 |39 |

|CHO (g) |73 |251 |

|Sugar (g) |32 |83 |

|Sat. Fat (g) |8.4 |5.93 |

|Sodium (mg) |70 |1,222 |

|Fiber (g) |6 |16 |

During the week of Passover, inmates who are not Jewish eat a regular meal. In comparing the regular meal to the Passover meal, there are some very big differences. The Passover meal provides a lot less calories, carbohydrates, sugar and sodium than the regular meal. The two biggest benefits of the Passover menu are the decreases in sodium and sugar. The regular meal provides almost the total daily-recommended amount of sodium while the Passover meal provides about 17 times less sodium. It also provides about 2.5 times less sugar. The two meals provide approximately the same amount of protein, both providing an appropriate amount according to the DRI, but also according to the DPSCS meal requirements. The regular meal has two positive nutritional aspects to it. It has less saturated fat than the Passover meal. It also has a lot more fiber. The regular meal provides about 65% of the inmates’ needed fiber, but the Passover meal only provides 19%.

The theme meal does fit most of the DPSCS requirements for meals. Per day, the inmates are required to have 2,800-3,000 calories. This averages out to about 967 calories a meal. This meal is a little low in calories and on the day of the theme meal, the number of calories needed is actually not met. Daily carbohydrates should be around 146 grams a meal and this meal only provides 73 grams, but during the rest of the meals the carbohydrate levels are higher and the DPSCS requirements are met. Protein provided per meal should be around 31 grams and this meal provides 35 grams. Fat should be no more than 92-105 grams a day, or approximately 65 grams a meal. This meal only provides 32 grams of fat. It does have

salmon, which provides healthy fats. The fiber requirements are 20-25 grams a day. This meal provides 6 grams of fiber, which is low. But overall, the inmates will still receive about 44 grams of fiber that day, which is higher than the DRI suggests.

Question 5c: comparison of Passover

Theme meal and regular meal Comparison Report

Compare two Profiles side by side. You can also compare individual days or even meals.

Profile Info

Personal: Passover 2014 Male 38 yrs 5 ft 6 in 150 lb Day(s): Day 2 (Dinner)

Activity Level: Sedentary Strive for an Active activity level.

Weight Change: None Best not to exceed 2 lbs per week.

BMI: 24.2 Normal is 18.5 to 25. Clinically Obese is 30 or higher.

Personal: Regular diet Male 34 yrs 5 ft 6 in 150 lb Day(s): Day 2 (Dinner)

Activity Level: Sedentary Strive for an Active activity level.

Weight Change: None Best not to exceed 2 lbs per week.

BMI: 24.2 Normal is 18.5 to 25. Clinically Obese is 30 or higher.

Calories

Fat (g)

Vitamins

Vitamin A - RAE (mcg) Beta-carotene (mcg) Vitamin B1 - Thiamin (mg)

Vitamin B2 - Riboflavin (mg)

Vitamin B3 - Niacin (mg) Vitamin B6 (mg)

Vitamin B12 (mcg) Vitamin C (mg) Vitamin D - mcg (mcg)

Vitamin E - Alpha Toc. (mg)

Folate (mcg)

Minerals

Calcium (mg) Iron (mg) Magnesium (mg) Phosphorus (mg) Potassium (mg) Selenium (mcg) Sodium (mg) Zinc (mg)

Omega-3 (g) Omega-6 (g) Alcohol (g) Caffeine (mg)

Other

MyPlate Values

MyPlate - Fruits MyPlate - Dairy MyPlate - Grains MyPlate - Vegetables MyPlate - Protein Foods

Exchange Values

Exchange - Fruit Exchange - Meat

Exchange - Very Lean Meat

Exchange - Milk

Exchange - Other Carbs 0.31

6.86

Exchange - Starch

Exchange - Vegetables

7.15

3.13

Exchange - Fat 1.49

2.23

The aspect that I think should be incorporated into the theme meal to reduce waste and environmental impact was fixing the somat machines in the facilities. This has many challenges because I know for a fact that 3 facilities have broken machines. It would cost thousands of dollars to fix these machines which is something the state does not have the budget to do. Also, in speaking with many of the CDOs, they actually do not like using the somat machines. They find it inconvenient because the remote locations where food waste is disposed of tend to be further away from the actual food preparation areas. This poor design in the kitchens is not something that could be easily fixed, short of tearing up the entire facility, which is obviously not a feasible solution. Unfortunately, even if the somat machines were fixed, I am not sure they would be utilized that often. Because each broken somat has something different wrong with it, the actual cost to fix each one is currently unknown. DPSCS has not had anyone come out to give an estimate on repair costs. I am not sure how much money would be saved if the machines were repaired and actually used, but I think the reduced waste would have a big environmental impact. These facilities serve a large population, so a lot of waste is produced each day.

Marketing for my theme meal could not take place in the actual institution due to strict regulations. Instead, I created hypothetical marketing, including table tents and flyers that could be hung up. The table tents feature the menu on one side and Passover trivia on the other side, with the answers on the inside of the tent. Please see the next pages for marketing samples. If I were able to decorate the dining rooms, I would use a blue and white theme since those are the colors of the Israeli flag. Tables could alternate between blue tablecloths with white napkins and white tablecloths with blue napkins.

Passover is a Jewish festival that celebrates the Israelites’ exodus from Egyptian Slavery?

Come celebrate Passover with us from April 14th through April 22nd

Learn more about the history of Passover. Enjoy Kosher foods such as matzo throughout the entire week

Please see uploaded pdf for a larger view of this image.

8. The budget for the DPSCS is $3.25 a day per inmate. The Passover meal never meets the budget requirements because the foods must be kosher for Passover and these foods tend to be much more expensive. The Passover meal will be serving 183 inmates. The regular meals serve the remaining population. Some inmates may be on medical diets, the lacto-ovo diet or may not attend the meal at all. For budgeting purposes, the number of inmates in the five facilities were added up and 183 were subtracted for the Passover meal. The total number used for budgeting the regular meal was 8,800 inmates. The budget for the regular meal was $10,837.30 with a per-person cost of $1.24. The Passover theme meal budget was lower at $2,130, but the per-person cost is higher at $11.64. The recipe cost to serve 8,800 inmates for the regular meal was $8,814.92, which works out to about $1 a person. For the Passover theme meal, the recipe cost was

$2,015.70 with a per-person cost of $11.01. The costs for the budget and the meal were similar because of the items used. For the regular meal, the meat sauce and the pudding are premade cook-chill items that the facilities receive. The Passover theme meal uses frozen meals, so recipe costs are also not broken down. Neither of the menus really have “recipes” to analyze the cost for. Providing a Passover menu is very expensive for the region, but since it is a requirement for correctional institutions, the increase in cost cannot be avoided. Please see next pages for equipment order, budget charts and recipe cost charts.

Question 8: Equipment order

|Kosher oven available in kitchen supply |

|Styrofoam tray available in kitchen supply |

|Plastic utensils available in kitchen supply |

Budget for theme meal

Question #8

Food/Ingredients Specifications Market unit size Quantity needed Market unit cost Total cost (price per amt used)

|Poached salmon meal |with diced potato/carrots |12/12 oz |16 |$75.96 |$1,215.36 |

|Margarine |single serve cup |600 ct |1 |$24.12 |$24.12 |

|matzoh |kosher for PSVR |30/1 lb |2 |$52.88 |$105.76 |

|Coffee |kosher for PSVR |1000 ct |1 |$129.50 |$129.50 |

|Sugar |packets |1000 ct |1 |$25.50 |$25.50 |

|Cookies |wrapped jelly cookies |24/ea |16 |$39.36 |$629.76 |

| | | | | | |

| | | | |Total |$2,130.00 |

| | | | |Cost per person |$11.64 |

Budget for regular meal

Question #8

Food/Ingredients Specifications Market unit size Qty. needed Market unit cost Total cost (price per amt used)

|Spaghetti |8 oz. |20# |220 |$12.86 |2829.2 |

|Meat sauce |CapKold 4 oz. |256 oz bag |275 |$9.93 |2730.75 |

|Tossed salad | | | | | |

|lettuce |3 oz. |42-50#/cs. |48 |$18 |864 |

|onion |0.5 |50#/cs. |7 |26 |182 |

|tomato |0.5 |25#/cs. |13 |$19 |247 |

|Dressing |1 oz |4/1 gal |18 |$17.93 |322.74 |

|Pudding |CapKold 4 oz. |256 oz bag |275 |$7.68 |2112 |

|Bread |3 slices |1 loaf |1100 |$0.96 |1056 |

|Margarine |1 T |30# |10 |$16.01 |160.1 |

| | |5 gal (dilutes to | | | |

|Tea with sugar |8 oz. |5760 oz) |12.23 |$27.27 |333.5121 |

| | | | | | |

| | | | |Total |10837.3021 |

| | | | |Cost per person |1.24 |

Recipe cost for theme meal

question #8

Ingredient/food Amount Purchase size Case cost Unit cost= Case cost/amt in case Total cost= amt x unit cost

|Poached salmon w/diced pot/carro |183 |12/12 oz |$75.96 |$6.33 |1158.39 |

|margarine (2 cups) |366 |600 ct |$24.12 |$0.40 |147.132 |

| | |30/1 lb (approx 13 | | | |

| | |slices per 1 lb, 390 | | | |

|Matzoh (3 slices) |549 |slices in 30 lb) |$52.88 |$0.14 |76.86 |

|Coffee |183 |1000 ct |$129.50 |$0.13 |23.6985 |

|sugar packets (2) |366 |1000 ct |$25.50 |$0.03 |9.333 |

|Wrapped cookies (2) |366 |24 each |$39.36 |$1.64 |600.24 |

| | | | | | |

| | | | |Total recipe cost |2015.6535 |

| | | | |Total recipe cost/person |11.0145 |

Recipe cost for regular meal

question #8

Ingredient/food Amount Purchase size Case cost Unit cost= Case cost/amt in case Total cost= amt x unit cost

|Spaghetti |70,400 oz |20# |12.86/20# |$0.04 |$2,816 |

| | | |(20#=320 | | |

| | | |oz) | | |

|Meat Sauce |35,200 oz |256 oz |$9.93 |$0.04 |$1,365.38 |

|Tossed Salad | | | | | |

| | | | | | |

|Lettuce |26,400 oz |42-50#/cs. (EP: |$18 |$0.03 |$849.54 |

| | |559.36 oz) | | | |

|Onion |4,400 oz |50# (EP:704 oz) |$26 |$0.03 |$176 |

|Tomato |4,400 oz |25# (EP: 344 oz) |$19 |$0.06 |$264 |

|Dressing |8,800 oz |4/1 gal (512 oz) |$17.93 |$0.04 |$352 |

|Pudding |35,200 oz |256 oz |$7.68 |$0.03 |$1,056 |

|Bread |6,400 slice |1 loaf (24 slices) |$0.96 |$0.04 |$1,056 |

|Margarine |8,800 T |30# (960 T) |$16.01 |$0.02 |$176 |

| | |5 gal (dilutes to | | | |

|Tea with sugar |70400 oz |5760 oz) |$27.27 |$0.01 |$704.00 |

| | | | | | |

| | | | |Total recipe cost |$8,814.92 |

| | | | |Total recipe cost/person |$1.00 |

9. Due to the nature of the facility, I was unable to do all of the scheduling myself. I was able to spend time creating the schedule with the lieutenants for both the inmates and the other officers at both Maryland Correctional Institution- Hagerstown and the Roxbury Correctional Institution. The officer’s responsibility in the kitchen is to oversee inmate production and collect any raw food items or utensils that the inmates may need and bring them to the inmates. The officers pretty much follow the same schedule every week. The inmates have the responsibility of cooking, serving and cleaning. The inmates schedule does not change that often either, but one concern with their schedule is knowing other inmates in the kitchen. Care has to be taken to try to limit interactions between inmates who are known to not get along, belong to rival gangs, etc. This can lead to difficulties with scheduling so it is best left to the lieutenant who knows the inmates well. I have attached copies of the officer schedules for two of the facilities to show the differences in the way they complete their schedule (next pages). For privacy reasons, I am unable to attach the inmate schedule.

jl c -r Question 9: scheduling

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Question 9: scheduling

Month of APRIL 2014

DATE: 1 2 3 4 5 6 7 8

EMPLOYEE'S WORK SCHEDULE

9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Of Week: APRIL 2014 TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED T. HULL COM 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7

H. WORGUL CDS

10 10 10 10 7

10 10 10 10 7

10 10 10 10 7 10 10 10 10 co 10

L. SLEASTER COO II 3 3 3

3 H 3 3 3 3

3 3 3 3 3

3 3 3 3

|A. CACCIOLA COO I | | |11 |11 |11 |

| | | | | | |

|Diced potatoes and carrots |1 |2 |3 |4 |5 |

| | | | | | |

|Matzo |1 |2 |3 |4 |5 |

| | | | | | |

|Cookies |1 |2 |3 |4 |5 |

• What changes, if any, would you like to see on the Passover menu?

• Please provide an overall impression of the meal

• Additional comments

Your feedback is appreciated.

10. A Passover menu is very important in corrections and having a menu that provides the inmates with some variety is preferable. There were still not a lot of item choices of to put on the menu, but the items that are used could at least be spaced out so the inmates are not eating the same thing every day. Menu items had to be kosher for Passover, and they had to be easy to prepare because the preparation areas for the kosher diet are very small in all of the facilities. For this reason, lunch and breakfast were cold meals and the dinner meal was just a frozen meal that was heated in a kosher over. Overall, the menu for Passover is nutritive and meets the guidelines for the DPSCS menus. In some ways it was better than the regular menu, especially since it had lower sodium and sugar and more fresh fruits and vegetables for the lunch meal.

There was not a true theme meal because of the very strict requirements for menus, budgets and safety, so I decided to observe the meal for April 15th, the second day of Passover. Only 12 inmates participated in the facility where I observed the meal. For this meal, the participants ate around 4:00 P.M., which is earlier than the other inmates. The entree for the meal was poached salmon with a side of diced potatoes and carrots. This meal was actually well received. According to some of the inmates, the frozen meals are better than the regular meals. The cookies were not as well liked because the kosher for Passover desserts do not have much flavor and are very dry. One of the dietary officers told me that the desserts are never stolen, which is a bad sign because everything in the kitchen gets stolen. I did overhear the inmates thanking the food service manager for providing a Passover meal. It is nice to know that some of the inmates actually appreciate it because some inmates sign up for the Passover meals and by the end of Passover they have stopped showing up. This shows that they do not take it seriously.

I learned a lot while working on the Passover menu and meal. Starting with menu development, I learned that there are very strict parameters that must be followed for the religious diets, especially for Passover, and these really limit the options for the menu. I also learned that when it comes to Passover, the budget for food no longer matters. Because it is required to have the Passover menu, the facilities must pay the costs, no matter how high they get. Companies charge more for kosher for Passover items, too. Cheese that is kosher may be $22 for a block, but may be around $30 for the same amount of kosher for Passover cheese. This frustrates a lot of people who work in the facilities and also people who work in headquarters. I think that they may be less frustrated if the inmates actually showed up to these meals and took it seriously, but a lot do not and the food goes to waste. Managers get frustrated when a dish that costs $5-$6 is wasted.

I also learned how much work goes into preparing a truly kosher for Passover meal. The rabbi had to re-kosherize each religious diet prep area. For facilities with much smaller areas, this took about 30 minutes, but some of the facilities had larger prep areas and took as long as an hour and a half. Inmates must also be properly trained to ensure there is no contamination. I think one of the biggest things I learned is that no matter how much you prepare, it is very easy for things to go wrong. My preceptor and I spent a lot of time ensuring the proper amounts of food were ordered and each facility got what they needed. Yet, the week before, one manager called saying that they had not received enough sardines for one of the meals. In looking through the warehouse records, the proper number was sent out. There was not enough in stock in the warehouse to send more to them, so a different kosher for Passover menu item was sent. This meant that the menu variation was no longer present and that all of the facilities were not making the same meal. It also means there was a large quantity of food that had gone missing, leading to a higher food cost. My preceptor thinks inmates stole the food since everything on the distribution end showed the sardines going to the facility, which is something that can happen frequently. Being able to handle last minute changes is important for a manager and a good manager will not let that bother them too much.

I wish that for my theme meal I could have actually helped with more of the preparation and serving, but due to security reasons I was unable to do this. Even though I couldn’t be as involved as I would have liked, being in the central kitchen and warehouse and being able to help distribute food to the 5 facilities and work through their problems was a very good experience.

References:

1) Fingerhut, Eric. Kosher meals come to Md. Prisons. Jewish Telegraphic Agency. April 3, 2009.

2) Somat. Waste Reduction Technology. . Accessed March 13, 2014.

3) Department of Public Safety and Correctional Services. Medical Diet Manual. July 5, 2012.

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|Nutrient| |Value |Goal 0 |50 |100 |150 |

| | | | | | | |

| |Basic Components | | | | | |

| | |718.59 |31 % | | | |

| | |1,352.96 |58 % | | | |

|Calories|from Fat |283.74 |44 % | | | |

| | |229.48 |35 % | | | |

|Calories|from SatFat |75.72 |37 % | | | |

| | |53.40 |26 % | | | |

|Protein |g) |35.01 |64 % | | | |

|( | | | | | | |

| | |39.06 |72 % | | | |

|Carbohy |drates (g) |72.66 |23 % | | | |

| | |250.77 |78 % | | | |

|Sugar (g|) |31.59 | | | | |

| | |82.80 | | | | |

|Dietary |Fiber (g) |6.00 |19 % | | | |

| | |15.76 |48 % | | | |

|Soluble |Fiber (g) |0.00 | | | | |

| | |1.86 | | | | |

|InSolubl|e Fiber (g) |0.00 | | | | |

| | |2.20 | | | | |

| | |31.53 |44 % | | | |

| | |25.50 |35 % | | | |

|Saturate|d Fat (g) |8.41 |37 % | | | |

| | |5.93 |26 % | | | |

|Trans Fat (g) |1.39 | | | | |

| | |2.08 | | | | |

|Mono F |at (g) |3.63 |14 % | | | |

| | |6.58 |25 % | | | |

|Poly Fat|(g) |2.27 |10 % | | | |

| | |4.38 |19 % | | | |

|Cholesterol (mg) |100.00 |33 % | | | |

| | |78.97 |26 % | | | |

|Water (g|) |1.54 |0 % | | | |

| | |384.34 |10 % | | | |

|76.44 |8 % |

|182.05 |20 % |

|56.93 | |

|862.02 | |

|0.00 |0 % |

|1.03 |86 % |

|0.00 |0 % |

|0.72 |55 % |

|0.00 |0 % |

|8.96 |56 % |

|0.00 |0 % |

|0.33 |25 % |

|0.01 |0 % |

|0.01 |0 % |

|18.01 |20 % |

|15.73 |17 % |

|0.00 |0 % |

|0.00 |0 % |

|0.84 |6 % |

|4.63 |31 % |

|0.09 |0 % |

|284.86 |71 % |

| | |

|100.34 |10 % |

|248.19 |25 % |

|3.73 |47 % |

|10.72 |134 % |

|0.28 |0 % |

|157.67 |38 % |

|0.47 |0 % |

|311.58 |45 % |

|1.79 |0 % |

|1,223.85 |26 % |

|0.03 | |

|63.88 | |

|70.15 |5 % |

|1,222.31 |81 % |

|0.00 |0 % |

|2.75 |25 % |

| | |

|0.19 | |

|0.37 | |

|2.07 | |

|3.99 | |

|0.00 | |

|0.00 | |

|0.00 | |

|17.47 | |

| | |

|0.00 |0 % |

|0.00 |0 % |

|0.00 |0 % |

|0.20 |7 % |

|0.00 |0 % |

|6.24 |78 % |

|0.00 |0 % |

|1.48 |49 % |

|0.00 |0 % |

|0.00 |0 % |

V. HAWKINS CDOII |330 |330 |330 |330 |330 | |330 |330 |330 |330 |330 | |330 |330 |330 | |v | |PL |

H |

330 | |

v | | |M. MORRIS COO II | |330 |3 |3 |330 |H | |s |3 |3 |3 |330 | |330 |3 |3 |330 |330 | |330 |3 |3 |330 |330 | |

D. HAWBAKER COO II |330 |330 |H |1230 |330 |330 |330 |1230 |330 |330 |330 |330 |330 |330 |330 |330 |330 |330 |330 |330 |330 |330 | |D. KRINER COO II |1230 |1230 |1230 | | | | |v |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 |1230 | |

-----------------------

Section 5a: Nutrient analysis

Section 5a: Nutrient analysis

Day 7

b.

c.

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