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dc.contributor.advisorLewis, Rhonda K.
dc.contributor.authorCanare, Rosalind H.
dc.date.accessioned2021-05-04T12:03:14Z
dc.date.available2021-05-04T12:03:14Z
dc.date.issued2021-04-02
dc.identifier.citationCanare, R. H. 2021. Just desserts: Perceptions of food quality in correctional facilities requirements -- In Proceedings: 17th Annual Symposium on Graduate Research and Scholarly Projects. Wichita, KS: Wichita State University
dc.identifier.urihttps://soar.wichita.edu/handle/10057/19920
dc.description2nd place award winner in the poster presentations at the 17th Annual Symposium on Graduate Research and Scholarly Projects (GRASP) held online, Wichita State University, April 2, 2021.
dc.descriptionResearch completed in the Department of Psychology, Fairmount College of Liberal Arts and Sciences
dc.description.abstractGiven that the United States corrections system serves over five million meals each day, one would assume that more attention would be given to what is being served to the 2.3 million individuals in the system. This study sought to explore the quality of food and the perceived quality of food, in addition to personal factors (punitive attitudes, level of empathy, demographics, etc.) that may inform these opinions. Using a survey instrument, individuals (N=354) who have and have not consumed a meal in a correctional facility were asked about their perceptions and experiences. It was found that participants who had consumed a meal in a correctional facility rated their experiences higher than those who have never had such a meal. This may be due to several factors, such as the intervening time since they last consumed a meal, and normalization of food quality/experiences in the correctional facility. This finding was contrary to expectations and requires more nuance and future studies to fully explore.
dc.description.sponsorshipGraduate School, Academic Affairs, University Libraries
dc.language.isoen_US
dc.publisherWichita State University
dc.relation.ispartofseriesGRASP
dc.relation.ispartofseriesv. 17
dc.titleJust desserts: Perceptions of food quality in correctional facilities requirements
dc.typeAbstract
dc.rights.holderWichita State University


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