Interview with Suzy Dymond-White, Governor (2015-2021), HMP Eastwood Park
“On so many levels the benefits are obvious and make such a difference to how people feel and live.”
— Suzy Dymond-White, Governor (2015-2021), HMP Eastwood Park
Why are you passionate about nutrition?
I take part in sport such as ultra distance running and know first hand just how much good nutrition can impact on performance at all levels. If you don’t have the right fuel it soon shows up in how your body and brain deliver what you need.
What’s your favourite meal?
That’s a tough one! I love food but it has to be good quality and full of flavour. I try to avoid anything too processed. A ‘go to’ favourite for any time of day would be live natural yoghurt with mixed nuts, blueberries, rolled oats and honey. My favourite hot meal would be a Thai curry – the spicier the better!
How does the food system work in UK prisons?
Central contracts dictate much of what is on offer which gets the best price. There are nutritional guidelines but each prison can vary what is on the menu. Prison kitchens are run by catering staff but prisoners are the majority of the daily workforce. This gives them an opportunity to learn skills that they can take home with them or into the workplace post release.
How important is food to people in prison?
Meal times are certainly part of the routine that punctuates the day. There is an opportunity to choose from selected options but it isn’t the same variety you would have outside. Menus are cyclical so the options are predictable.
What made you want to initiate this pilot?
I felt that the women at Eastwood Park would benefit from having more input into designing the menu and it would be interesting to see what changes they experienced from having a lower carb, high nutrient diet.
What was the hardest part?
It did entail increased work for the caterers as they needed to run this programme alongside the normal provision of food. Also, it took a little persuading to get some women to try unfamiliar menu items.
What was the best part?
Getting feedback from the women themselves. There were inevitably some who dropped out but most were so excited to be involved in the decisions about what they ate and how it made them feel.
What were the outcomes?
The pilot supported the women who took part to improve their brain health and delivered additional benefits. These include:
› The development of positive social connections and relationships.
› Improved concentration, mental wellbeing, cognitive function, and ability to achieve goals.
› Increased sociability, feelings of self-worth, improved knowledge and skills that support wider career opportunities.
› Required weight loss or gain, improved sleep, hair and skin in better condition and higher energy levels.
What happened after?
Menus at Eastwood Park included more variety of food that had increased flavour and nutritional information.
From your perspective, what’s the value of investing in the right nutrition?
It comes as no surprise to me that changes happen so quickly with regards to health and wellbeing. On so many levels the benefits are obvious and make such a difference to how people feel and live.
What would be your message to any Governors considering commissioning a piece of work like this?
Ensure there is an educational element. People will benefit in the longer term if they understand what food offers their brain and bodies and they can take that information back to their families with the skills to provide healthy low cost meals.
What do you believe is needed to improve nutritional intake for prisoners at a large scale/systems level?
We should remember that cheap doesn’t equate to value. Also, where prisons have opportunity they should be encouraged to grow some of their own food. It doesn’t take much space or expertise to grow herbs that could enhance existing dishes considerably and the fresher the food the better the nutritional value.