Diet of Worms: Quality of Catering in Kenyan Prisons

List of Tables

List of Tables 2.1 Prison menus, Worcestershire, 2008....................................27 2.2 Prisoners Diet (Monday to Sunday), 2008...........................29 2.3: Recommended intake of some typical nutrients ..................32 4.1: Personal information of prisoners in prisons, 2009.............62 4.2: Type of food in prisons, 2009............................................64 4.3: Food increased for sexual favours in prisons, 2009.............70 4.4: Gender, prison and food for sex cross tabulation in prisons, 2009...................................................................71 4.5: Food preparation, selected prisons, 2009...........................77 4.6: Conditions under which food was prepared in prisons, 2009...............................................................80 4.7: Food service in prisons, 2009...........................................88 4.8: Temperature of food served in prisons, 2009.....................92 4.9: Temperature of food taken at intervals in prisons, 2009...............................................................93 4.10:Prisoners level of satisfaction with quality of catering in prisons, 2009................................................111 4.11:Warders level of satisfaction with quality of catering in prisons, 2009.................................................112 4.12:Correlations in prisons, 2009..........................................115 4.13: Coefficients...................................................................116 4.14: Model summary.............................................................117 4.15: ANOVAresults for food preparation in male andfemale prisons, 2009.................................................123 4.16: Independent samples t-test comparing actual diet and Prisons Act diet, 2009........................................125 xii 4.17: Prisoners diet (Monday to Sunday), PrisonsAct Cap 90, 2008..................................................................126 4.18: Frequency of food items consumed by prisoners in prisons, 2009..............................................................127 4.19: Tabulated frequency of food on a 5 point likert scale in prisons, 2009..............................................................128 List of Figures 1.1 The conceptual framework...................................................16 2.1 Food guide pyramid.............................................................19 4.1: Prisoners’ views on nutritive value of food in prisons, 2009................................................................67 4.2: Aesthetic value of food in prisons, 2009..............................73 4.3: Persons cooking food in prisons, 2009................................78 4.4: Selection of persons to cook and serve food in prisons, 2009........................................................82 4.5: Views of quantity of food served in prisons, 2009.................89 4.6: Time food is served in prisons, 2009..................................94 4.7: Percentage satisfaction of prisoners and prison warders with quality of catering in prisons, 2009..................113 5.1: Proposed Model for Quality of Catering .........................137 xiii ...