This report has been created to illustrate the current state of the USD Campus canteen as well as any required recommendations for the change that may be implemented. The canteen is in poor shape and does not have enough food to satisfy the needs of those who frequent it.Therefore, the state of the canteen is a significant issue for the entire college, and in recent months, everyone has been concerned about raising its quality to the maximum. In order to prevent the consumption of unhealthy food, the atmosphere in the canteen must be improved immediately. The students might suffer long-term health issues due to eating poorly prepared or cooked food. For example, the amount of money students have at their disposal for spending while on campus is limited and cannot guarantee them food from hotels. Learning institutions are the source of the chefs and health officers. When a working environment within the place of study is maintained clean and the required standards applied, the students will aim to become the same when they complete the courses. Despite students being seasonal clients to the cafeteria owners, the quality of food must be maintained and observed as required.
Table of Contents
Summary ii
Cafeteria Food 1
Introduction 1
The Issues and Problems of Cafeteria Food 1
Unhealthy Food 2
Cause and Effects 2
Less Variety of Food 3
Prison Food Vender 4
The Cost of Incarceration 4
Prison Privatization 5
The Quality of the Food 6
Food Presentation 6
Existing Condition 7
Complains 7
Prison Industries and Inmate Labor 8
Recommendations 9
Conclusions 9
Appendix A: Title of Appendix A 10
Appendix B: Title of Appendix B 10
References 12
Cafeteria Food
Introduction
Implementation of health has the objective to achieve the ability of healthy life for every human being. Their ability to live a healthy life is a major requirement for achieving optimal health status, which in turn produce quality human resources. On campus, a person that includes a group of people who was eighteen to twenty-one years is a particularly vulnerable group that is in its infancy. A study towards the establishment of a healthy lifestyle is an important. First, the health coaching needs to be implemented by us who preparing or serving the food. The growth and development of learners are influenced by the presentation of a healthy diet. Presentation of healthy foods needs to be considered well that people are not enabled to do that. However, in our schools still do not pay attention to healthy foods for students. It can be seen from unhealthy foods that we have in the school. Students can only judge and like the food from the outside shape such as colors are so tempting and large sizes at the same cost. As a result, the student becomes susceptible to disease because these foods. Furthermore, is not just a cause of disease, it caused ineffective for students to focus on study (Shannon, Story, Fulkerson, & French, 2002). Second, the variety of MUC food is not much choice. Students get tired of eating the same food every day. The reality of the need for taking action from the school. One of them serves the functioning of the teacher's role in a healthy diet. With that growth and development of learners is not neglected.
The Issues and Problems of Cafeteria Food
Cafeteria food is cooked in recipes that are followed by the type of food listed on the menu. However, the whole process does not favor everyone who orders the food. Some of the spices and other ingredients used are not used by all the people. The effects of the spices used are the causes of some diseases like cancer (Cohen, Richardson, Parker, Catalano, & Rimm, 2014). Also, the major problem with cafeteria food in cleanliness of the utensils and the hygiene of the cooks. The water used for rinsing utensil can be recycled hence the cause of germs.
Unhealthy Food
Edible substances can turn to be unhealthy when the process of preparation is not good or the additives used are harmful. For example, most of the fast foods are prepared with less time, the ingredients contain a lot of cooing oil, and the effect in the body is the increase in weight. However, obesity attacks the people who like junk food (Niebylski, Redburn, Duhaney, & Campbell, 2015). Unhealthy food is the result of cutting shortcuts into the preparation of food or the use of food in the wrong state. For example, some of the ingredients need to be cooked for specific temperatures and at regulating heat. However, if a person cooks food that requires a certain quantity of heat using the wrong heat quantity and the wrong temperatures, the food served will not be up to the standards hence may cause problems with the health of the consumer.
Cause and Effects
The causes of unhealthy food include:
Poor handling procedures
Poor storage facilities and storage in poor conditions
Incorrect cooking procedure
The use of too much of certain ingredients due to lack of knowledge or desire to get a desired taste
Lack of knowledge in the preparation of food that result to wrong results of the food
The effects of unhealthy food
Unhealthy food results into many complications to the body of the consumer. Many students supper from stomach upsets, diarrhea, headache, and allergies. Students suffer from rashes due to the consumption of the food served at the cafeteria. The chefs ignore the rules that should be followed while preparing the meals. For example, utensils are rinsed using dirty water. The dirty water is due to the use while in a packet or basin that has set water rather than using water from a running tap. The measures of minimizing the cost of water results in the spread of disease causing germs to students through using utensils those are not clean.
Unhealthy food causes restlessness to the students, hence lowers concentration in lessons. For example, a student with a stomachache or headache cannot pay attention in class due to the feeling. However, the unhealthy food causes a lack of concentration that leads to failure in exams. The failure is the result of not paying attention due to health issues caused by the food consumed.
Less Variety of Food
The variety of food served at campus cafeteria is of less variety. The variety is chosen according to the cooking time it takes and the cost of the ingredients. However, diet is not very much considered due to the people running the cafes are profit oriented. In fact, some of the people who own the cafeteria do not eat the food they sell, some carry packed food while they sell food. The reason for doing so is because the food served is not in line with the dietary regulations and most of it is junk food. For example, crisps and fried chicken everyday leads to people becoming obese.
Some of the beverages served in the cafeteria are soda and blended juice that is not fully processed to make it smooth. The students have to buy regardless of the quality due to the bargaining power of the less money. Apart from the less cash, the students have at their disposal for buying food; most of them do prefer eating from the cafes to cooking. The facilities are provided that accommodate cooking in the hostels, but the time taken to prepare meals and wash utensils makes students lazy hence opting for read food.
Prison Food Vender
Prison food vendors are contracted agencies that offer food services to prisons. However, the services have encouraged to the privatization of prisons to incorporate shelter and clothing services. The major aim of contracting agencies to offer the services is the congestion in public prisons. For example, Aramark Corporation is one of the best companies contracted by the government to offer the services to prisoners. The food vendors have opened the way to privatizing prisons and helping the government to cut the incarceration costs.
The Cost of Incarceration
The cost of operating and running prisons was on a steady rise in the year 1988 – 2008. In many states, over 10% of the tax revenue was spent on confinement. Much of the money was used in the daily operations of the prisons. As a result, the wages of the staff working in the prisons was not factored in the 10% tax dollars spent to the prisons. In evaluating the cost of running the prisons and maintaining the required standards, the United States government decided to lease cheap labor that can work in the prisons. The sourced labor is poorly remunerated, and the working conditions are not considered much as they would have treated the White prison waders.
According to statistics, only sixteen states spent an average of 5% or less in the maintenance of prisons, the rest of the other states were spending 5-7% of the tax dollars to the prisons. As much as the tax money was used in running the operations in the prisons, the consideration of inflation was not calculated hence the revenue collected ended up not being enough for the government running needs. In curbing the high cost of the prisons, the people convicted of crimes are expected to work under the rules and requirements of the set prison. The participation of community work and other in house chores are meant to reduce the wages cost as the inmates will need not to be paid in return for the work done. The work, the prisoners, are required to do is assumed part of the punishment.
Basing on research that was done in 2007 in comparison with the figures obtained from the year 2004, the cost of ensuring that the incarcerated individuals are up to date was $23 billion compared to a lower expense on catering for the younger inmates who cost $10 billion. When a government spends a lot on projects that d not pay back, the economy is expected to decline and experience deficits in the national budget as a whole. Calls by citizens and other leaders have been to release the elderly inmates because of the long served terms or the age limit (Watts, 1990). For example, a person that has been imprisoned for more than 20 years and the person is aged above 50 years should be released and checked upon to ensure that the crime mentality evaded from the individual. The idea of not retaining elderly inmates is to decongest the prisons and lower the maintenance costs that are taking a large portion of the state and government revenues that could be used to finance development projects. The idea of privatizing prison is to cut the cost and ensure that the required basics are met.
Prison Privatization
Many companies are involved in privatizing of prisons in the United States of America, but only two are the major contributors that are well known. The two corporations are CCA and Geo Group. Business entities are established with the objective of making a profit. The two companies, CCA and Geo Group, realized a gross profit of approximately $3 billion in the year 2009. In the past years of the 1990s, the cost of maintaining prison operations was estimated to be $8 billion per financial year. However, over the years, the cost has risen to over $70 billion by the research done in the year 2007. Handling prison services has turned to be a great business opportunity that people are venturing into as they help state governments in the operations and control of the inmates (Morris, & Price, (n.d.). The management of food, shelter, and clothing to the prisons has opened a way for business people to get access to billions f dollars that are budgeted for the incarceration.
The Quality of the Food
The food served to prisoners has raised concern over time. The food served does not meet the standards hence audits have had to be done by private companies to establish the quality of the food. On a recent survey, a larva was found on a tray that was facilitated a maggot found in a turkey roll that was served to prisoners. Despite the maggot served food, the issue was resolved and more precautionary measures put in place to ensure the quality of the food is met based on the dietary standards (Chen, 2014).
Most kitchens contain mice, fruit flies, and spoiled food on the shelves that is used to serve inmate in prison. The clearance of such mess is recommended by Aramark Corporation and teaching the employees on better way of serving food and avoiding spoiled food stored on the shelves. Despite many strategies laid down for improving the prison sector on food and other services, the process has shown no positive progress as the inmates continue being served poor quality food that does not meet dietary standards.
Food Presentation
The settings in cafeteria and prisons are poorly managed as the utensils and other serving facilities are of poor quality. For example, campus cafeteria uses disposable utensils that turn to dirt the environment as well as causing pollution to the dumping sites as the material used to make the utensils does not decompose. However, some of the prisons serve meals on very old items that drip soup and the cups are very small that the prisoners cannot get enough food.
Generally, the food presentation is poor. To manage the issue, a set of rules should be implemented that can describe the kind of tools and equipment to be used by the people to help make the service delivery of high quality. The cooking oil/fat used in the cafeteria is recycled (Davis, Lockwood, Pantelidis, & Alcott, 2013). The recycling process contributes to contamination with disease causing germs and lead to food poisoning when the food is consumed.
Existing Condition
The existing conditions in prisons and schools are not well managed. The services provided are poor and the quality of the food is not up to standards. Some of the cafeteria managers have no cooking knowledge; they do open the cafes as they could open shops and run them locally. The people running such kind of business should be required to produce cooking classes certifications before granted the opportunity to open such businesses (Levy, Riis, Sonnenberg, Barraclough, & Thorndike, 2012). People with relevant knowledge in a certain field can help to offer quality services and correct diet.
Complains
Most of the inmates complain of less food served and poorly cooked. The food does not only make them survive but the energy required to perform assigned tasks is not enabled through the diet served. The people contracted to offer services to prisoners privately make use of free labor from the inmates and at times, the pay made to them is minimal compared to the work (Chriqui, Pickel, & Story, 2014). The complains raise the issue of prison labor and industries.
Prison Industries and Inmate Labor
Entities, companies, and corporations have ventured into the system of using cheap labor offered by the inmates in the prisons. The incarceration of inmates made people running private prisons to benefit from the high profits realized from the products made and services provided by the inmates (Price, 2002). During the 1980s, only one private prison was in operation. The inmates from the prisons were delegated duties t perform and produce products that were supplied to the market. Since the inmates were being kept waiting for the time of release or the time of their cases were heard in court, the services they provide were not well remunerated because they are commanded to do as they are required by the officials in charge (Wallis, January 01, 1999).
When the federal government realized that the cheap labor in the prisons was benefiting a few people, an agreement was made between the private sector of prisons and the state prison industry. After the agreement, the private prisons sector was allowed to access cheap labor from the prison patricians and release the products to the open market in the United States of America (Million, 2000). The expansion of prisons to the hands of private investors was a way to get access to labor that could be used to produce more products to the market and increase revenue through the sales. So much was offered by the inmates apart from the provision of cheap labor. Also, professional help was offered through the prisons. “In addition, NCIA Administers the Training and Technical Assistance Project of The Private Sector/Prison Industry Enhancement Certification Program (PIECP) for the U.S. Department of Justice, Bureau of Justice Assistance. Activities under the PIECP grant program include: conducting reviews of PIECP programs and cost accounting center; providing technical support to PIECP applicants and programs via electronic means and our website.”
Recommendations
Incarcerated people and students need to be served meals of specific types. As a measure to ensure that the standards are met, the responsible authorities should follow some of the recommendations in improving the sector of cafeteria food and incarcerated people (Hanks, Just, Smith, & Wansink, 2012). The recommendations include:
Access to the food facility systems to be improved and set according to the current standards to incorporate the formal and informal systems. The environment should be kept clean and equipped with professionals.
The food choices in prisons should be selected based on gender and ethnicity. Some of the food served is best for certain gender. For example, fast food is best recommended for women where as main meals are for male.
Staff members should be rained on the recommended standards and the quality of meals to be served to the inmates and students. The learning institutions for example require food that will improve the mental activity of students.
Conclusions
The process of making change to the kind of food served in prison and cafeteria is through questioning the people served on what they eat. The nutritional landscape should be understood among the people and the hygiene standards improved to enable serving of food from clean places and cooking the right diet for the people (Cluss, Fee, Culyba, Bhat, & Owen, 2014). The people that need to be given the information regarding the quality of food served are the staff, inmates, and correctional staff in all the regions where such services are offered. The recovery plans to the sector of correctional facilities and prisons should be monitored closely to avoid poor quality meals and maintain a healthy diet structure.
Appendix A
School cafeterias food presentation
Appendix B: Title of Appendix B
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Prison records
References
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Cluss, P. A., Fee, L., Culyba, R. J., Bhat, K. B., & Owen, K. (2014). Effect of food service nutrition improvements on elementary school cafeteria lunch purchase patterns. Journal of School Health, 84(6), 355-362.
Cohen, J. F., Richardson, S., Parker, E., Catalano, P. J., & Rimm, E. B. (2014). Impact of the new US Department of Agriculture school meal standards on food selection, consumption, and waste. American journal of preventive medicine, 46(4), 388-394.
Davis, B., Lockwood, A., Pantelidis, I., & Alcott, P. (2013). Food and beverage management. R
Hanks, A. S., Just, D. R., Smith, L. E., & Wansink, B. (2012). Healthy convenience: nudging students toward healthier choices in the lunchroom. Journal of Public Health, fds003.
Levy, D. E., Riis, J., Sonnenberg, L. M., Barraclough, S. J., & Thorndike, A. N. (2012). Food choices of minority and low-income employees: a cafeteria intervention. American journal of preventive medicine, 43(3), 240-248.
Million, K. L. (2000). Prison privatization.
Morris, J. C., & Price, B. E. (n.d.). Prison Privatization. Praeger.
Niebylski, M. L., Redburn, K. A., Duhaney, T., & Campbell, N. R. (2015). Healthy food subsidies and unhealthy food taxation: A systematic review of the evidence. Nutrition, 31(6), 787-795.
Price, B. E. (2002). Economics, ideology, politics, and profits: What drives prison privatization?
Shannon, C., Story, M., Fulkerson, J. A., & French, S. A. (2002). Factors in the school cafeteria influencing food choices by high school students. Journal of School Health, 72(6), 229-234.
Wallis, V. (January 01, 1999). The US left since 1968: Decline or growth?. New Political Science, 21, 3, 365-376.
