Medical staff do not have the time or training to manage food/nutrition issues. What to do when patients provide information on allergies, request additional food and extra protein, and need nutrition education? This presentation will describe the role of the correctional registered dietitian and how having such a position at the facility will allow medical staff to do what they do best. The session will include an explanation of the nutrition assessment process for educating individuals needing therapeutic diets, food allergies, double portions, and protein drinks. The assessment will be used to develop sample menus for food services. Finally, participants will examine real life scenarios demonstrating how correctional registered dietitians are the missing link in correctional health care.

Educational Objectives

• Describe a correctional dietitian

• Differentiate between the role of correctional medical staff and correctional dietitians

• Evaluate nutrition-related scenarios common at correctional facilities

Presenter:

Jennifer Jackson, EdD, RDN, has been a registered and licensed dietitian for over 20 years, working as a correctional dietitian for nine of these years, for her company, Keystone Nutrition. She provides nutrition assessments to address the need for protein drinks, double portions, and food allergies, provides nutrition education for medical conditions, develops and analyzes menus, and teaches sanitation classes for people incarcerated in prisons, jails, and juvenile detention facilities. In addition, she is an adjunct instructor, teaching nutrition courses at the University of Louisiana at Lafayette and Baton Rouge Community College. Dr. Jackson holds a Doctorate in Educational Leadership from the University of Phoenix, Master of Science in Foods and Nutrition from Marywood University, and a Bachelor of Science in Dietetics from the University of Louisiana at Lafayette.

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