Sodium content of menu and commissary provisions in rural jail exceeds heart-healthy dietary recommendations

Bonnie Kuss, Nanette V. Lopez, Shakia T. Hardy, Ary Spilkin, Julianne Brauer, Rachelle Phillips, Gabrielle Delio, Ricky Camplain

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


Purpose: This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary Approaches to Stop Hypertension (DASH) recommendations for sodium. Design/methodology/approach: A seven-day cycle menu and commissary items were used to determine sodium content for each meal and commissary pack. Estimates for the menu and commissary packs paired with the menu (commissary scenarios) were converted to a daily average of sodium and compared to DRI and DASH recommendations. Findings: Menu provisions provided 167% of daily DRI sodium recommendations and 256% of daily DASH sodium recommendations. The sodium content for individual commissary scenarios averaged 218% of DRI and 334% of DASH recommendations. Commissary items are notably high in sodium and if eaten can significantly exceed dietary recommendations. Originality/value: Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations.

Original languageEnglish (US)
Pages (from-to)384-393
Number of pages10
JournalInternational Journal of Prisoner Health
Issue number4
StatePublished - Nov 24 2022


  • Cardiovascular disease
  • Correctional health care
  • Criminal justice system
  • Health equity
  • Health in prison
  • Health policy
  • Health promotion
  • Hypertension
  • Incarcerated population
  • Jail diet
  • Nutrition
  • Public health
  • Sodium

ASJC Scopus subject areas

  • Health Professions (miscellaneous)


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