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Food Behind Bars: When Food Safety Isn’t Enough

  • Incarcerated people are more likely to have foodborne illness that is related to an outbreak than non-incarcerated people. Their diets also tend to lack foods with lots of nutrients, such as fruits and vegetables.
  • The current system of outsourcing food service for inmates encourages spending less on food, which could lead to the purchase of poor quality food.
  • Adding more nutritious foods to the menu or providing supplemental nutrients during incarceration can improve the diet quality for inmates.

Quote from the Disease Detective

“Eating a healthy diet helps prevent chronic diseases such as diabetes and heart disease. Public health officials should work to ensure that everybody —regardless of whether they are incarcerated or not—has access to safe, adequate, and nutritious food.”

-Sarah Luna, PhD, EIS Class of 2016

View abstract

Contact Information

CDC Media Relations
(404) 639-3286
media@cdc.gov

Conference Information

Spokesperson

Sarah Luna, PhD, EIS Class of 2016

 

Sarah Luna, PhD, EIS Class of 2016
CDC’s National Center for Emerging Zoonotic Infectious Diseases
Division of Foodborne, Waterborne, and Environmental Diseases

Education: PhD: Cornell University, 2015; BS: Texas A&M University, College Station, 2010; BS: Texas A&M University, College Station, 2010

Work Experience: Temporary Service Professional, Cornell University, Ithaca, NY, 2015-Present; Consult, PATH, Seattle, WA, 2015-2016; Graduate Research Assistant, HarvestPlus, Washington, DC, 2013- 2015; Graduate Research Assistant, Cornell University Bronfenbrenner Center for Translational Research, Ithaca, NY, 2012-2013; Graduate Teaching Assistant, Cornell University, Ithaca, NY, 2010-2011; Group Exercise Institute, Texas A&M University, College Station, TX, 2009-2010; FITLIFE Instructor, TX A&M University, College Station, TX, 2009- 2010

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