Nutritional interventions in prison settings: a scoping review.

Area of Science:

• Public Health
• Nutritional Science
• Criminology

Background:

• Incarceration is linked to adverse health outcomes and increased risk of noncommunicable diseases (NCDs).
• Diet quality is a key determinant of NCD risk, with dietary changes being a primary prevention strategy.

Purpose of the Study:

• To review evidence on inmate diet quality.
• To assess the impact of nutritional interventions within prison systems.
• To identify literature gaps and future research directions.

Main Methods:

• Systematic search of PubMed and Web of Science databases.
• Hand-searching reference lists for additional publications.
• Screening studies using the PICo framework and PRISMA-ScR guidelines.

Main Results:

• Prison menus were generally adequate but high in energy, saturated fats, sodium, cholesterol, and sugar.
• Low intake of fiber, certain vitamins, and omega-3 fatty acids was reported.
• Nutritional interventions (workshops, materials) showed high participation but no significant dietary changes.

Conclusions:

• Inmates may need targeted prevention interventions to mitigate cardiometabolic disease risk.
• Interventions must be adapted to prison environments and inmate characteristics for better adherence.