The planning team received a Federal grant to upgrade the food services at the jail and, in conjunction with the medical staff, to institute a special diet for inmates with medical problems. This was in response to a 1980 Federal court order to upgrade prison facilities in the county. The planning team's proposal called for the hiring of a nutritionist with a strong background in food service administration. The nutritionist was charged with the task of developing a set of formal written policies and procedures for food and nutrition services. Standards set by the American Correctional Association were used as a guide, but where more stringent standards existed, an attempt was made to conform to these as well. A multidisciplinary team was formed to oversee implementation of the program. The first step involved the review of standards and the development of guidelines against which the current food and nutrition practices of the jail could be assessed. Guidelines were developed in the areas of nutrition, meal preparation and service, special diets, sanitary and safe food service, and facilities. Food service activities were monitored using a daily food service record sheet, and a standard weekly ordering sheet was developed to simplify the ordering of food and supplies. Also, a procedure was developed to eliminate menu items particularly disliked by the inmates and to evaluate a new item in the menu cycle. Attention was given to the hiring of qualified staff for the food service department, and procedures were developed for self-inspection and the development of special diets. A 1981 evaluation by an independent group found the jail to be in compliance with 35 food and nutrition-related standards, including all standards related to nutrition, dietary consultation and management, food preparation and service, and sanitary and safe food service. Forms used are provided, along with tabular data from the evaluation. Twenty-one references are listed.