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Correctional Service Service correctionnel hi Canada Canada
RELIGIOUS DIETS GENERAL GUIDELINES
FUTURA RECIPERE
1998-09-01
HV 8849 .C2 R4 1998 Canacr3 Religious Diets General Guidelines TABLE OF CONTENTS ti TABLE OF CONTENTS
ACKNOWLEDGEMENTS IV /9
PREFACE V
INTRODUCTION 6 LEGAL SUPPORT AND MANDATE 6 GUIDING PRINCIPLES 7 ROLES AND RESPONSIBILITIES 7 RELATED ISSUES 8 SPECIALIZED INFORMATION AND RESOURCES 9 OMS 9 DEFINITIONS 11 GUIDELINES FOR FAITH COMMUNITIES 12 ABORIGINAL/ FIRST NATIONS SPIRITUALITY 12 BAHA7 12 BUDDHISM 13 CHURCH OF CHRIST, SCIENTIST (CHRISTIAN SCIENCE) 13 CHRISTIAN -17'Y (MAINLINE CHURCHES) 13 DOUKHOBOR 14 HARE KRISHNA 14 HINDUISM 15 ISLAM 16 JAINISM 17 JEHOVAH'S WITNESSES 17 JUDAISM 18 MENNONITES 19 METROPOLITAN COMMUNITY CHURCH 20 MORMONS (CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS) 20 PHILADELPHIA CHURCH OF GOD 20 RASTAFARIANISM 21 RELIGIOUS SOCIETY OF FRIENDS (QUAKERS) 21 ROSICRUSCL4NISM 21 CHURCH OF SCIENTOLOGY 22 SEVENTH DAY ADVENT'ISM 22 SIDDHA YOGA 22 SIKHISM 23 SUFISM 24 TAOISM 24 TRANSCENDENTAL MEDITATION 25 UNIFICATION CHURCH (MOONIES), ALSO KNOWN AS THE HOLY SPIRIT ASSOCIATION FOR THE UNIFICATION OF WORLD CHRISTIA1VITY 25 UNITARIANISM 25 WICCA 25 WORLDWIDE CHURCH OF GOD 26 ZOROASTRIANISM 26 BIBLIOGRAPHY 27
APPENDIX A «V'," 4 le RELIGIOUS DIET REQUISITION Snteen e I 28
AZ 1 9 1999 SOWCITEUR, Caen Wee OTTAWA' pule) MIA t*3 f Religious Diets General Guidelines TABLE OF CONTENTS
APPENDIX B 30 REGIONAL INSTRUCTION 702 30 APPENDIX C 36 KOSHER DIET 36 APPENDIX D 40 VEGETARIANISM 40 TABLE 1- PROTEIN COMPLEMENTATION 41 TABLE 2- VEGETARIAN FOOD GUIDE 42 TABLE 3- SAMPLE MENU - SEMI-VEGETARIAN DIET- NO RED MEAT 43 TABLE 4- SAMPLE MENU SEMI-VEGETARIAN DIET- NO RED MEAT/ NO POULTRY 44 TABLE 5- SAMPLE MENU - LACTO-OVO VEGETARIAN DIET 45 TABLE 6- SAMPLE MENU LACTO VEGETARIAN DIET 46 TABLE 7- SAMPLE MENU - VEGAN DIET 47 TABLE 8- DIETARY SOURCES OF IRON — (for vegans) 48 TABLE 9- DIETARY SOURCES OF VITAMIN C — (for vegans) 49 TABLE 10- DIETARY SOURCES OF CALCIUM (for vegans) 49 TABLE 11 - FOOD SOURCES OF RIBOFLAVIN ( for vegans) 50 TABLE 12- DIETARY SOURCES OF ZINC ( for vegans) 51 TABLE 13- LACTO-OVO AND LACTO VEGETARIAN FOOD SUPPLY LIST 52 APPENDIX E 53 MACROBIOTIC DIET 53 TABLE 1 - SAUPLE MENU - MACROBIOTIC DIET 54
For further information regarding these General Guidelines, please contact the Chaplaincy Division, and Food Services at National Headquarters.
Chaplaincy Division Food Services 340 Laurier Ave West 340 Laurier Ave West Ottawa, ON Ottawa, ON KlA OP9 KlA OP9 Tel.: (613) 996-9580 Tel.: (613) 947-3913 Fax: (613) 952-8464 Fax: (613) 996-9421 Religious Diets General Guidelines ACKNOWLEDGEMENTS
ACKNOWLEDGEMENTS
The Correctional Service of Canada gratefully acknowledges the following organizations for permission to translate and reproduce part of their materials: the Ontario Dietetic Association and Ontario Hospital Association (ODA-OHA) and the Ontario Multifaith Council on Spiritual and Religious Care. Thanks go out as well to the Interfaith Committee on Chaplaincy in the Correctional Service of Canada, NHQ Food Services, the Food Service Chiefs, the Regional Chaplains and Legal Services for their assistance.
IV Religious Diets General Guidelines PREFACE
PREFACE
This resource book gathers together information regarding religious diets. It draws on the experience and wisdom of the field as shared by Food Chiefs and Chaplains. It reflects the increasing cultural and religious diversity of Canada.
Honouring the religious rights of incarcerated persons as guaranteed by the Canadian Charter of Rights and Freedoms is a challenge that is supported by the Corrections and Conditional Release Act and the Corrections and Conditional Release Regulations as well as the CSC Mission. It is our hope that this resource will serve as a working document to inform and guide decisions at the local level.
May the collaboration it encourages, as well as the respect for the individual that it supports, help facilitate the growth of all those who seek to abide by their religious diet.
Rev. Pierre Allard Mr. IVINe- Jonckheere Director General, Chaplaincy A/DirecItor General, Technical Services
Date: September 1 st, 1998 Religious Diets General Guidelines INTRODUCTION
INTRODUCTION
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The provision of religious diets to inmates is mandated by the following legislation:
The Canadian Charter of Rights and Freedoms: Section 2 of the Canadian Charter of Rights and Freedoms provides for the "freedom of conscience and religion". The Universal Declaration of Human Rights (1948) Article 18 states that: "Everyone has the right to freedom of thought, conscience and religion.."
The Corrections and Conditional Release Act (CCRA): The CCRA states that: "An inmate is entitled to reasonable opportunities to freely and openly participate in, and express, religion or spirituality, subject to such reasonable limits as are proscribed for protecting the security of the penitentiary or the safety of persons". (Section 75);
Regulations (CCRR): The CCRR adds, "The Service shall ensure that, where practicable, the necessities that are not contraband and that are reasonably required by an inmate for the inmate's religion or spirituality are made available to the inmate, including.., a special diet as required by the inmate's spiritual or religious tenets..." (Section 101).
The Canadian Human Rights Commission (CHRC):
During a joint consultation held by Chaplaincy, Legal Services and Food Services (January 8, 1995), the Canadian Human Rights Commission expressed the view that
• the religious diet must compare in quality and variety to meals served to the general population, and be served according to a meal plan that is balanced and nutritionally adequate. This may necessitate the involvement of a dietitian. If the CHRC were to intervene in a grievance regarding religious diets, they would probably request, for comparison reasons, information on the meals supplied to the general population.
The Mission Statement of the Correctional Service of Canada reflects the principles outlined in the legislation when it states:
• "...we will accommodate, within the boundaries of the law, the cultural and religious needs of individuals and minority groups, provided the rights of others are not impinged upon" (Guiding Principles, Core Value 1).
• [The Service is to] "respect the social, cultural and religious differences of individual offenders" (Strategic Objective 1.7) , and
• -show "special commilment and understanding by staff at all levels of the Service". This is especially important in the new and sometimes complex situations created by requests for religious diets. (Introduction to the CSC Mission)
Page 6 Religious Diets General Guidelines INTRODUCTION
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The following principles should be followed to help resolve religious diet issues and problems:
• The faith community is the final authority on any diet, not the inmate. Although the Chaplain may be knowledgeable about one or more diets, he or she is not the religious authority on the diet in and of itself. The relevant faith community, the source of the diet, has the responsibility for providing any information concerning community dietary practices.
• VVithin a given faith tradition, there may be different branches which have different dietary teachings and requirements. It is important to consult the appropriate faith community to obtain diet information which is relevant and accurate. (For example, an Orthodox Jew will usually be very intent on following a strict kosher diet whereas a Reformed Jew may often be content with simply following a non-kosher, pork-free diet.)
• VVithin the context of the penitentiary, chaplains and food services personnel need to work together with the faith group to determine specific dietary requirements. The specifics of the diet need only be consistent with what is accessible to the average person of any particular faith (faith community practice). This is an important benchmark and can provide support in the face of inmate demands.
• Because religious practice often has cultural and ethnic correlates, it can be difficult at times to separate what is cultural and what is religious. Consultation with the faith community will help to determine usual dietary practice.
• The Mission calls for the resolution of problems at the lowest possible level (Guiding Principles of Core Value 1).
In the spirit of the Mission, CSC employees are invited to intervene with "special commitment and understanding". The challenge and complexity of providing religious diets require respectful dialogue, communication and information sharing in order to establish and, if need be, resolve issues around religious diets. In some instances, it may be appropriate to have a joint meeting with food services personnel, religious authorities, the Chaplain and the inmate(s) to discuss specific needs. Drawing on the religious authorities from faith communities is central to the process of providing religious diets.
Responding to a request by an inmate for a religious diet can involve several partners, who are responsible as follows:
1. The inmate: • Upon admission, indicates his/her religious affiliation. This information is entered in the Offender Management System (OMS). • Requests an appropriate religious- diet from the Chaplain. This request should not include lists of foods. • Signs the requisition, thereby committing to follow the diet.
2. The Faith Community: • Is involved in teaching, pastoral care, counseling inmates (which may lead to conversion). • May attest to the membership of an inmate. • Defines the nature and quality of the diet.
Page 7 Religious Diets General Guidelines INTRODUCTION
3. The Chaplain: • Communicates with the faith community should questions arise. • Counsels the inmate on his/her responsibilities prior to diet authorization and in cases of inmate non- compliance as reported by Food Services. • Documents changes in religious affiliation in the Offender Management System (OMS).
4. The Food Services Personnel: • Provide food in sufficient quantity and appropriate quality and variety, according to the guidelines. • Advise the Chaplain and Warden in cases where an inmate is not complying with the religious diet and a decision has been made to suspend the diet.
5. The Warden: • Ensures that the guiding principles related to the provision of religious diets are upheld.
E DSSi • • .,--e—,..iào.àdark -
Chaplains who are asked by inmates to authorize a religious diet will: —consult the Offender Management System (SEE OMS SECTION) as the primary indicator of religious affiliation at the time of admission.
If there has been a change in affiliation not documented in OMS, yet evidenced by the inmate's request, then the Chaplain will: —consult with the religious authority with whom the inmate is in relationship. This person is an important partner in the authorization process.
Changing one's Religion: Changing religions is an important decision that necessitates the involvement of religious leaders for teaching, pastoral counseling and guidance. Chaplaincy Management recommends that at least three (3) months be allowed for this process. Decisions about provision of religious diets during this process rest with the spiritual leader. The Chaplain is responsible for documenting changes in religious affiliation in the Offender Management System (OMS).
Lack of a Community Religious Authority: In the event that no religious authority is accessible the Chaplain, as representative of the faith communities of Canada, will make the best possible professional judgement based on the information available. Normally, the inmate is responsible for providing evidènce of religious affiliation.
Non-Compliance: Because it is a personal choice to belong to a religion and to adhere to its practices, the responsibility for commitment to a religious diet rests first and foremost with the inmate. The inmate is-expected to adhere to the prescribed diet in order to maintain his/her right to receive it. The requisition form signed by the inmate states that he or she forfeits the right to special food services consideration in the case of non- compliance. A decision to suspend a religious diet must observe the duty to act fairly.
If non-compliance is observed, the inmate is notified at the time of the incident and the incident is documented by Food Services. VVhenever possible, all staff witnessing the incident should be identified. The inmate must then be advised in writing of the decision and reasons for discontinuing the diet. The inmate is to be given the opportunity to respond within 24 hours. If the inmate cannot provide a satisfactory explanation for the observed abuse, the diet is suspended. Food Services notify the Chaplain and Warden of the non-compliance by copy of a documented diet abuse report and copy of the inmate's response.
Page 8 Religious Diets General Guidelines INTRODUCTION
If the inmate chooses to have his diet reinstated, he must then take the initiative to meet with the Institutional Chaplain and, where possible, the appropriate religious authority (e.g. Rabbi or Imam).
Small Group Meal Preparation: Inmates housed in institutions where Food Services are provided through Small Group Meal Preparation may request to obtain separate cookware (pots and pans), if necessary, to meet the requirements of their faith. In such cases, a set of pots and pans should be provided for the unit where the inmate resides. This set should be economical and should only include the items that are needed for one person to prepare his/her meals.
Should the inmate wish to obtain additional cooking equipment, he/she must apply for permission to purchase these items as cell effects. This request should normally be supported, in writing, by the Chaplain.
Individual Meal Preparation: Cooking in one's cell is not allowed in order to comply with Fire Regulations and Health Standards. Although in principle, food preparation is a life skill needed by all inmates, many institutions are not equipped to make individual meal preparation possible. In institutions other than those set up for small group preparation (as above), Food Services will respond to inmates' requests to prepare their own meals on a case by case basis. VVhen personal meal preparation is a requirement of the faith (Hare Krishna, Baptized Sikh), every effort will be made to facilitate this. However, security constraints as well as inadequate facilities may make this impossible. In these cases, meals will be prepared in the kitchen.
Holidays/Feast Davs: It is the responsibility of each religious community to provide the Correctional Services of Canada with a calendar of applicable special feast days.
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Chaplains can consult the following centre for specialized information and resources:
Centre d'informations sur les nouvelles religions (New Religions Information Centre) — (bilingual services available) 90, rue Saint-Denis, Montréal, Quebec H2P 2G1 514-382-9641
Entering and Viewing Religious Affiliation:
The inmate's religious affiliation can be entered into the OMS, in the Tombstone Data category. The Tombstone Data can be accessed as follows:
1. Go to the OMS Main Menu 2. Select: 01 MAINTAIN OFFENDER FILE 3. Select: 02 TOMBSTONE DATA 4. Type in the inmate's FPS number or last and first names 5. The inmate's religious affiliation entered during intake assessment can be viewed under item 11 RELIGION. If no affiliation is present, it can be entered whenever the data is viewed. Changes in religious affiliation should be documented under ALERTS, FLAGS & NEEDS.
Page 9 Religious Diets General Guidelines INTRODUCTION
Religious Diet::
In order to facilitate the provision of diets generally, and upon transfer, the following could be documented briefly in the Description box of the Religious Diets and Other Issues category (Alerts, Flags, Needs):
• Change of religion and subsequent authorization of a religious diet; • Significant involvement of the faith community in the resolution of problems; • Significant developments in the provision of the diet, inmate changes his mind regarding prepackaged food, or problems accessing prepackaged food.
Currently, there is space for 300 characters, however, when the OMS is expanded (fall 1998), there will be space for 1000 characters.
There is a box in the system for the Chaplain to record dates beginning and ending. Doing so either activates or inactivates a file. When a file is activated, there is a flag that shows up on the header indicating the need to pay attention. If there are issues related to religious diets, the file should remain activated.
The NEEDS category is contained in the ALERTS, FLAGS AND NEEDS module. This module can be accessed in three different ways:
1. From the OMS Main Menu, select 01 MAINTAIN OFFENDER FILE. Once you have accessed this screen, select 09 ALERTS, FLAGS AND NEEDS.
2. From the OMS Main Menu, select 03 INTAKE ASSESSMENT & PLACEMENT. Once you have accessed this screen, select 12 ALERTS, FLAGS AND NEEDS.
3. From the OMS Main Menu, select 04 INSTITUTIONAL CASE MANAGEMENT AND CASE PREPARATION. Once you have accessed this screen, select 15 UTILITIES, and the 07 NEEDS.
Once you have accessed NEEDS, enter the appropriate information. The religious diet category can be found in the NEEDS table.
For any additional information on OMS, please access the CSC instructions on the InfoNet.
Page 10 Religious Diets General Guidelines INTRODUCTION
gefeertowe Diet Practice: That which is common nourishment practice among the adherents. It may be prescribed by the religion, and/or customary because of cultural practice. Diet practice may include variations.
Prohibited Foods: Foods and drink that are not allowed.
Exceptions: That which the adherent may eat and/or drink in addition to the specified religious diet type.
Regular Diet: That which has no restrictions on intake.
Additional Information: Additional guidelines that are essential in order to fulfill the requirements for the specified religious diet.
Vegetarianism: Diets which limit or omit animal products in their daily consumption of food items (see Appendix "D"). Variations in classifications are as follows:
;rem, F err „edNctupEo -_GENE -,quipEoNgp SEMI-VEGETARIAN Grain products, Canada's Food Guide for Healthy (All red meats are avoided). vegetables & fruits, Eating emphasizes high iron legumes, tofu, nuts & seeds, foods & vitamin C. milk & milk products.
Note: poultry, eggs andlor fish _ may or may not be included according to religious practice. LACTO-OVO VEGETARIAN Grain products, Vegetarian Food Guide. (All meat, poultry & fish are vegetables 8, fruits, Eggs can be added to the diet as avoided) , eggs, a complete protein source. legumes, tofu, nuts & seeds, Emphasizes adequate sources of milk & milk products. iron, vitamin C & zinc. LACTO-VEGETARIAN Grain products, * Vegetarian Food Guide. (All meat, poultry, fish & eggs are vegetables & fruits, Emphasizes adequate sources of avoided) , legumes, tofu, nuts & seeds, iron, vitamin C & zinc. milk & milk products. VEGAN Grain products, * Vegetarian Food Guide. (Strict vegetarian). vegetables 8( fruits (emphasis on Emphasizes adequate sources of dark green & leafy vegetables), calcium, iron, zinc, vitamins B12, • legumes, tofu, nuts & seeds. B2, & D.
*VEGETARIAN FOOD GUIDE: See Appendix ID" Table 2.
Page 'II Religious Diets General Guidelines GUIDELJNES FOR FAITH COMMUNI77ES
GUIDELINES FOR FAITH COMMUNITIES
io Ai # e-S11n1itteline:17" --
Diet Practice:
Follow Canada's Food Guide: no dietary restrictions.
Special Observances:
Significant traditional spiritual/cultural/social events such as a Sweat Lodge Ceremony,. Pow-wow, or Round Dance have a Traditional Feast as part of the ceremony. These require the use of certain types of food such as those listed below. (Other information on Aboriginal Traditions can be obtained in Regional Instruction # 702: TRADITIONAL NATIVE FOODS IN CSC INSTITUTIONS - Prairie Region 89-10-02, see Appendix "B".)
r,OggfA.R.FA, 'MeRgen,„PPle, ojibway Wild Rice (Eastern) Corn Strawberries Deer Meat Cree Bannock (Prairies) Soup Wild Meat Native Fruit West Coast Certain Fish
(Resource: the Native Spirituality Information Kit, Correctional Service of Canada, 1988.)
Contact:
The Elder who visits your institution, the regional aboriginal advi-sory board in your region or, the National Aboriginal Advisory Committee.
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
Contact:
National Spiritual Assembly of the Baha'is of Canada 7200 Leslie St. Thomhill, Ontario L3T 2A1 Tel.: (905) 889-8168 Fax: (905) 889-8184 email: nsacaneinterloq.com
Page 12 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
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Diet practice:
There are many variations of practice in Buddhism depending on which country the follower is associated with or the school to which the follower is faithful. The Mahayana school, the more common form of Buddhism in Canada (including Zen Buddhism), is less strict than the Thervada school, which follows a pure vegan diet. The Buddhist may fit into any of the following variations:
Pee», g. let 10 rohibited, 9,6chà :. Additiàñái..irfoflmation CANADA'S FOOD GUIDE CANADA'S FOOD GUIDE PORK SEMI-VEGETARIAN CHICKEN, PORK AND BEEF NO ADDED ANIMAL FATS LACTO-OVO VEGETARIAN NO ADDED ANIMAL FATS LACTO-VEGETARIAN NO ADDED ANIMAL FATS PURE VEGAN ( THERVADA ) NO ADDED ANIMAL FATS See Sample Menus Appendix "D" Table 3-7.
Contact:
Buddhist Association Supporting Interfaith Past President of The Buddhist Council of Canada & Services (BASIS) 3 Ardmore Road P.O. Box 5810 Wilson Avenue Toronto, Ontario Duncan, British Columbia V9L 1K4 M5P 1V4 Tel.: (416) 487-2777 Tel.: (250) 748-6028 [email protected]
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
7141egrer- D-ITE
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
Page 13 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
Special observances:
Fasting and abstinence are voluntary and optional spiritual practices that some Christians follow. For some, Ash Wednesday and the Fridays of Lent, including Good Friday, are occasions when they may choose to limit or alter their food consumption in some way. Some Christians will choose to fast and abstain every Friday of the year. "Fasting can vary from person to person, some people will be able to make a total fast, eating only bread and drinking only water; others will adopt a vegetarian diet on a day of fast; others still will take only one complete meal" (Pastoral Message of Ontario Bishops).
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Diet Practice:
Followers adhere to Lacto-ovo Vegetarian Diet (see Appendix "D" Table 5).
Contact:
The Union of Spiritual Communities of Christ P.O. Box 760 Grand Forks, British Columbia VOH 1H0 Tel.: (250) 442-8252 Fax: 250-442-3433
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Diet Practice:
There is a requirement that the food eaten by Hare Krishna devotees be Prasadam (spiritualized). In order for the food to be Prasadam it must meet the following criteria:
• It must be prepared with the utmost cleanliness including the person preparing the food, the preparation area and the utensils being used. The utensils must not have been used to cook non- lawful foods such as meat, poultry, eggs and fish. • It must be prepared and offered by a devotee according to the Krishna methods prescribed in the Holy Books. • It must consist of foods included in a strict Lacto-Vegetarian Diet:
re riena - 1 * red - I dfoo
LACTO-VEGETARIAN MADE FROM SLAUGHTERED ANIMAL (See Appendix D, Table 6). BYPRODUCTS, SUCH AS: • LARD, GELATIN, RENNET, • . SOUR CREAM, YOGURT AND CHEESE CONTAINING THESE PRODUCTS. BREADS CONTAINING LARD.
In an ideal situation, a Hare Krishna devotee would normally prepare his own meals. However, when this is not possible due to security concerns in the federal penitentiary facility, meals will normally be provided from the kitchen.
Page 14 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
In institutions where the security and space requirements allow, a Hare Krishna inmate should be able to do his own cooking. The foods that should be made available to him are listed in Appendix D Table 13 (Lacto-Ovo and Lacto Vegetarian Food Supply List). It is noted above that food preparation requires the use of separate utensils. It has been suggested that an electric wok would be a suitable cooking utensil.
Holidays:
'Special Observances:
Hare Krishna devotees follow a system of partial fasting twice a month on the days of Ekadsi. This requires them to abstain from all grains, beans, lentils and peas. All other vegetarian foodstuffs are taken (fruits, vegetables, nuts, milk, etc.) On the two major Grand Celebrations that occur each year, all Krishna devotees observe total fasting until the evening at which time a banquet feast is served to all celebrants. This occurs after hours of prayer, chants and sacred readings.
For special holidays, some of the following items should be provided depending on availability: Chapatis, ghee (clarified butter), basmati rice, raw/demarara sugar.
Contacts:
ISKCON Temple ISKCON 1626 Boul. Pie IX 5462 SE Marine Dr. Montréal, Quebec Burnaby, British Columbia H1V 2C5 V5J 3G8 Tel.: (514) 521-1301 Tel.: (604) 433-9728 Fax: (514) 596-4485 Fax: 604-431-7251 Email: [email protected] Attn.: Guy Paquette
ISKCON Toronto ISKCON Regina 243 Ave. Road 1279 Retallack St. Toronto, Ontario Regina, Saskatchewan M5R 2J6 S4T 2H8 Tel.: (416) 922-5415 Tel.: 306 525-1640 Fax: 416-922-1021 Email: [email protected]
Diet Practice:
Dietary practices are different for Hindu followers depending on the sect to which one belongs. Some Hindu followers are pure vegans while others eat fish and some meats. If one has "dedicated" a specific fruit to God, one is forbidden to eat it for the rest of one's life. Variations in Hindu Diets are as listed:
, là . , 0 s 14.4.tiOn SEMI-VEGETARIAN BEEF, PORK SEMI-VEGETARIAN BEEF, PORK, EGGS LACTO-VEGETARIAN DO NOT MIX VEGETARIAN FOODS VVITH NON- VEGETARIAN FOODS WHEN COOKING. ee Appenaix- u- ladles 3, 4 a 6.
Page 15 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
Special Observances:
On special occasions a Hindu may fast with fruits and milk or juice. During occasions like bereavement, a combination of fruits, raw and steamed vegetables only (the latter generally once a day) is accepted with milk. Rock salt is appropriate for such occasions. (Resource: the Ontario Multifaith Information Package, prepared by Dr.S.S.Chakravarti, author of Hinduism, A Way of Life.)
Contact:
As there is so much diversity within the unity of Hinduism, each local Temple is important. There is no national organization of Hindus. However, for information, contact:
Voice of the Vedas Swami-in-charge 8640 Yonge St. Vedanta Society of Toronto Thornhill, Ontario 120 Emmett Ave. L4J 1W8 Toronto, Ontario M6M 2E6 Tel.: (416) 240-7262 Fax: (416) 245-3764 el_442_191
Diet Practice:
For a strict Muslim or Moslem, food is separated into two categories: Haram (unlawful) and Halai (lawful). Some adherents to this faith nnay only avoid pork and pork byproducts.
P'OSS111$1641'S aniià' le r .. rdhbited, _l , Foods AddltiOnal. Infoabon, CANADA'S FOOD GUIDE. PORK OR PORK HALAL MEAT IS NOT BYPRODUCTS. REQUIRED. STRICT ISLAMIC DIET PORK, ALL BEEF, FISH AND (See Appendix "D" Table 4). LARD, POULTRY MUST BE HALAL. PEPSIN*, (VEGETABLE OIL ONLY FOR GELATIN*. COOKING.) *Foods containing these ingredients are allowed if written confirmation that they are not made with pork is obtained (please note that kosher foods do not contain any pork or pork products).
Halai Meat and Poultry: That which is slaughtered according to the Islamic method of slaughtering animals and birds.
Halai Fish: Fish or seafood from unpolluted waters. --
In larger centres, Halal meat is available fresh, frozen or processed. (Resource: Dr. Mohamed Ibrahim Elmasry of the University of Waterloo as found in the Ontario Multifaith Information Package, 1991.)
Page 16 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
Special Observances:
Ramadan is a major Muslim holiday that includes many days of fasting. It is celebrated annually for a month in or around January or February. Adherents abstain from eating food each day between sunrise and sunset. Other arrangements must be made to accommodate their food requirements after these hours.
Contact:
Council of Muslim Communities in Canada Centre Islamique du Québec Apt. 603 2520, chemin Laval 4 Forest Laneway Ville Saint-Laurent, Québec North York, Ontario H4L 3A1 M2N 5X8 Tel.: (514) 333-3046 Tel.: (416) 512-2106 Fax: 514-331-8182 Fax: SAME Imam Rafik Sekkat Muin Muinuddin
Diet Practice:
Followers adhere to strict Lacto-Vegetarian Diet. (See Appendix "D" Table 6)
Contact:
Jain Society 37 Tuscarona Drive North York, Ontario M2H 2K4 Tel.: H 416491-5560 Fax 416-484-2742 Email: [email protected]
Diet Practice:
Members "avoid eating meat with blood left in it, or other foods to which blood has been added" p JE2 from The Ontario Multifaith Information Package. No other restrictions.
Contact:
Canadian Branch Office Box 4100 Halton Hills, Ontario Tel.:. Fax: (905) 451-8200
Page 17 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
Diet Practice:
VVithin Judaism there are four major branches including Conservative, Orthodox, Reformed and Reconstructionist, as well as subdivisions within each of the first three mentioned. Depending on the group to which one belongs, there may be different expectations regarding religious diet. Jewish dietary regulations indicate meat (including poultry) and dairy products cannot be cooked, served or eaten together. (Resource: Handbook of Religious Beliefs and Practices, U.S. Department of Corrections, 1987.)
Prohiitedb Foods Additional Information osSibile eiK4 ie , , „ CANADA'S FOOD GUIDE. PORK. STRICT ORTHODOX. PORK, SEAFOOD. ALL OTHER MEAT, FISH & POULTRY MUST BE KOSHER*. SEMI-VEGETARIAN ALL MEAT & POULTRY. ALL FISH MUST HAVE BOTH (See Appendix "D" Table 4). SCALES & FINS.
* Kosher: Meat— Animals are considered kosher if they chew their cud and have divided hoofs (cows, goats, sheep, etc.); the eating of meat from any animal that does not chew its cud and have divided hoofs is prohibited (pork and its derivatives).
Poultry—Kosher fowl are primarily those that are not birds of prey (chicken, ducks, geese, turkeys).
All of the above must be slaughtered and dressed in the prescribed manner to be considered kosher.
Fish— Fish are considered kosher if they have both scales and fins (carp, salmon, whitefish, tuna, etc.). Unlike meat, they do not have to be slaughtered or dressed in any prescribed manner. Furthermore, fish may be eaten with dairy products if prepared with a non-meat shortening or broiled.
Utensils used for the preparation and serving of non-kosher food may not be used for kosher food or vegetables.
VVhen a person wishes to strictly observe the Jewish dietary regulations (Orthodox Jews) and there are no facilities for kosher meat, it is advisable to serve a protein substitute diet (i.e. milk and milk products, eggs, kosher fish, fruits, vegetables, in place of meat), or to obtain kosher TV dinners.
Festivals: For the major Jewish festivals, kosher wine (in an emergency, kosher grape jùice) should be available.
Special Observances:
During the eight days of Passover, leavened products are not eaten. These include bread, cake, cereal, macaroni, spaghetti, noodles, and foods containing starch. Legumes, according to the custom of European Jewry, are also forbidden. Soups should be of a clear broth base; fresh fruit and salads should be predominant on the menu. All manufactured products require rabbinical supervision.
For the special communal meal on the first two nights of Passover, special foods are required. These include: unleavened bread (matzoth), one jar of horseradish, a fresh green vegetable —(parsley, celery, lettuce, etc.), a bit of salted water, a mixture of apples, chopped walnuts or almonds, and kosher grape juice or wine. These foods should be "Kosher for Passover".
Page 18 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
It is requested that each Jewish inmate be provided with the following foods for the Passover observance:
ITEM PER INMATE
Salami 5 lb. Matzoh biscuits 2 lb. Cookies (if certified "Kosher for Passover") assorted 1 lb. size 1 lb. TV dinners ("Kosher for Passover") 1 each day for supper Chickens (kosher) 4 lb. each
Days of fasting:
There are 6 days of fasting in Judaism:
Yom Kippur, the great Day of Atonement The fast of Gedaliah: the day after Rosh Hashanah The 10th of Tevet (January) The fast of Esther: the day before Purim The 17th of Tamouz (mid-July) The 9th of Av (end of July or beginning of August).
During these days of fasting, the inmate will not eat or drink from sunset on the previous day to sunset on the day of fasting. The fast is normally ended with a light meal made of milk products. The Chaplain is to provide the dates for these fasts to Food Services.
For more detailed information, see The Ontario Multifaith Information Package, 1991, p. JU5-8, prepared by Rabbi Sheldon Steinberg, Toronto Jewish Congress, and/or the ODA-OHA Nutritional Care Manual, 1989, P. 7-9, as found in Appendix "C".
Contact:
Atlantic Jewish Council Fédération des services Canadian Jewish Congress Lord Nelson Hotel communautaires juifs de 4600 Bathurst St. 11515 South Park St. Montréal/ Federation of Jewish Willowdale, Ontario Suite 305 Community Services of . M2R 3V2 Halifax, N.S. Montreal B3J 3L2 5151, chemin De la Côte Ste- Tel.: (416) 638-7800 Ext. 212 Catherine Fax: (416) 638-7943 Tel.: (902) 422-7491 Montréal, Quebec Rabbi Ronald Weiss Fax: (902) 425-3722 H3W 1M6 [email protected] Rabbi David Ellis Email: [email protected] Tel.: (514) 345-2642 Fax: (514)===1: 735-8972 Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
Page 19 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions. rocevrow rESUSZSP rE;4777 - -7e atireANTS-_: _,
Diet Practice:
As a result of adherence to a health code included in the Doctrines and Covenants, Latter Day Saints eat meat sparingly, encourage the use of wholesome herbs, fruit, vegetables and grains in proper proportions conducive to good health.
_., - cit,• , mieffitt• iet Prôhjbied1Foads -Ad,ditarteife..,.... . . ... ffilà CANADA'S FOOD GUIDE TEA EAT MEAT SPARINGLY, COFFEE ENCOURAGE WHOLE GRAINS FRUITS AND VEGETABLES.
Contact:
LDS (Latter Day Saints) Mormon Temple Box 700 Cardston, Alberta TOK OKO Tel.: (403) 653-3552 Fax: (403) 653-2635 tee-efafDrLPHIA CHUteWbrabtr:-
Diet Practice:
Although not Jewish, adherents follow the kosher dietary laws. They are not to eat foods that contain pork or pork byproducts.
Ptqladelehia Church o , rcibibi oo J.Additional Information
_„,„,-,, ,:à -4 . KOSHER DIET PORK, SEAFOOD ALL OTHER MEAT, FISH & POULTRY MUST BE KOSHER.
Contact:
Philadelphia Church of God PO Box 61541 Fennel Postal Outlet Hamilton, ON L8T 5A1 Tel.: (905) 385-1308 Fax: (905) 385-8460
Page 20 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES reielaFeek N eel
Diet Practice:
Rastafarians are primarily lacto-vegetarians who also eat certain fish. The diet will vary slightly depending on geographical area.
Ts - Isoleduer Rime— .--jt - Ardditjea oteetisqd' ,.. SEMI- VEGETARIAN. MEAT, POULTRY AND EGGS FISH WITH FINS AND SCALES PROCESSED CHEESES ARE ALLOWED. SEAFOOD. PROCESSED CHEESES FREQUENTLY USED FOODS: LACTO-VEGETARIAN (See Appendix "D" Table 6) CONDENSED MILK, ROOT VEGETABLES.
Special Observances:
For special feast days, some of the following items should be provided depending on availability:
Yams (of different varieties) Green bananas Dasheen/dasheen leaves Green and ripe plantains Callalio Yampie Chocho/christophine Coco Basmati rice
Contact:
National Council of Jamaicans and Supportive Organizations in Canada Inc. 398 O'Connor St. #218/220 Ottawa, Ontario K2P 1W3 Tel.: (613) 236-6102 Fax: (613) 236-8170
RED-MU8SM- ate, e A', res Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
gageiTt:NISI- -Tr
Diet Practice:
Members follow Lacto-ovo Vegetarian Diet. (See Appendix "D" Table 5.)
Page 21 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
efitiRCH •
Diet Practice: .
Follow Canada's Food Guide; no dietary restrictions.
Contact:
Director of Special Affairs Church of Scientology Church of Scientology of Montreal 696 Yonge Street 4489, Papineau Toronto, Ontario Montréal, Quebec M4T 2A7 H2H 117 Tel.: (416) 925-2145 Tel.: (514) 527-9908 DATrADVEM
Diet Practice:
Members adhere to a balanced vegetarian diet, preferably Lacto-ovo Vegetarian Diet. Their way of life stresses total health. If meat and/or fish are taken, they must be kosher. Therefore, restrictions apply as in the case of Judaism.
Serèntb eà veritist Pi-ohibité.ditional ,Ci 0 S , _ . Information
LACTO-OVO VEGETARIAN COFFEE, TEA, COLAS, MEAT AND FISH MAY BE (see Appendix "D" Table 5.) CHOCOLATE. CONSUMED IF KOSHER (See Judaism) .
Contact:
The Seventh Day Adventist Church in Canada National Headquarters 1148 King St. East Oshawa, Ontario L1H 1H8 Tel.: (905) 433-0011 Fax: (905) 433-0982
IDORYipef
Diet Practice:
The Spiritual Path of Siddha Yoga recommends a Lacto-Vegetarian Diet (see Appendix "D" Table 6) within the Ashram. Outside of the Ashram, the adherents are encouraged to follow a vegetarian diet in as much as that is possible considering their environment.
Page 22 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNMES
Contact:
Siddha Meditation Prison Project SYDA Foundation 371 Brickman Rd. P.O. Box 600 South Fallsburg N.Y. 12779-0600 Tel.: (914) 434-2000 Ext. 1775 Fax: (914) 436-2139
Diet Practice:
The dietary practices of the Sikhs vary. Some are vegetarian, others eat meat, though usually not beef. It is incumbent upon Baptized Sikhs to do their own cooking. Their dietary requirements are listed below. Other variations in diet are as follows:
.1. :eel eL ,-„, 4 ; dd,t*k lflfjmäiLcfl - CANADA'S FOOD GUIDE SEMI-VEGETARIAN Table 2 Appendix "D" LACTO-OVO VEGETARIAN Table 5 Appendix "D" LACTO VEGETARIAN Table 6 Appendix "D"
Baptized Sikhs:
Baptized Sikhs normally do their own cooking. However, when this is not possible due to security constraints and inadequate facilities for individual meal preparation in the federal penitentiary facility, meals will normally be provided from the kitchen. In the event that an inmate can do his/her own cooking, the following utensils would facilitate the preparation of meals: a Tava (iron plate about 8" in diameter), a rolling pin, and an electric wok.
In institutions where the security and space requirements allow, a Baptized Sikh inmate should be able to do his/her own cooking. If the inmate is lacto-vegetarian, the foods that should be made available are listed in Appendix D Table 13 (Lacto-Ovo and Lacto Vegetarian Food Supply List).
Special Observances:
Holidays: Festival food to be prepared by inmate—Karah Parshad (sacred food, like a pudding). Ingredients required include flour, unsalted butter, sugar, and water.
For holidays, some of the following items should be provided depending on availability:
Chapatis, ghee (clarified butter), graham flour (besan), basmati rice, lentils, chili powder, turmeric, sugar, yogurt, milk, seasonal vegetables, potatoes, carrots.
A feast is held after worship in the presence of the Guru Granth Sahib. This feast consists of lacto vegetarian foods.
Fasting is not required but may be undertaken for reasons of health or personal discipline.
Page 23 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
Contact:
Federation of Sikh Societies of Canada Sikh Institute of Canada PO Box 91, Station B Amarjit Singh Ottawa, Ontario 1261 Mariposa Ave. K1P 6C3 Victoria, B.C. Ottawa: Gurchuran Singh V8Z 6T5
Tel.: (613) 737-7296 Tel.:. (250) 727-2758 Vancouver: Tel.: (604) 543-9662
Diet Practice:
Vegetarianism is common as part of religious practice but not required.
Contact:
The Sufi Order P.O. Box 396, New Lebanon, N.Y. 2125 MOT»
Diet Practice:
Nutritional balance is encouraged; follow Canada's Food Guide. The diet, as taught by the Master of the Taoist Tai Chi Society, has no restrictions but does discourage excesses. One sect, the Monastic Sect of Taoism (Quanzhen), although rarely encountered, prescribes a Macrobiotic Diet (see Appendix "El' for details).
Contact:
Taoist Temple Fung Loy Kok Taoist Tai Chi Society of Canada D'Arcy Street 1376 Bathurst Street Toronto, Ontario Toronto, Ontario M5R 3J1 Tel.: Ida Tong (416) 595-5291
Tel.: (416) 656-2110 Fax: (416) 654-3937
Taoist Temple Calgary, Alberta Tel.: (403) 266-4244
Page 24 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
- rrRA • • 12— feemoreTrimemie4 —
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
UNIFICAITIONZIWROWTKOWITÉe WarfiereVICAs -TReFicergeter -r- IASSQ.ClATitiAtece tHE;i1MF:ICA; CHRIeTIAMITY
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
WITA1141« I511/1
Diet Practice:
Follow Canada's Food Guide; no dietary restrictions.
Diet Practices:
The dietary practice of VViccans varies depending on traditions by which a coven identifies itself and individual conscience. For example, some covens practice belief in a divinity that protects animals and so they would observe a vegetarian diet.
Special Observances:
VViccans participate in ceremonies that require ritual foods and feast foods. Ritual foods generally consist of cake or bread, with carbonated fruit juice or wine. These would preferably be prepared by VViccans, as preparation is a sacred act of offering. Feasting is a sharing of food potluck style, after the body of the ceremony which is more spiritual in nature. Feast Foods vary according to the availability, season, and beliefs and teachings as expressed in the specific tradition.
Contact:
The VViccan Church of Canada Pagan Federation/Fédération patenne - Canada 109 Vaughan Road (umbrella organization) Toronto, Ontario P.O. Box 32, Station "Bn M6C 2L9 Ottawa, Ontario K1P 6C3 Tel.: (416) 656-6564 Email: [email protected]
Page 25 Religious Diets General Guidelines GUIDELINES FOR FAITH COMMUNITIES
getilitrEitc7F1UReeDraCe7 _
Diet Practice:
Pork and shellfish are not allowed. There are no other restrictions.
MPTC):tifigiW1
Diet Practice:
Many Zoroastrians follow a semi-vegetarian diet without beef, pork and poultry by choice (see Appendix "D" Table 4), but this is not required.
Contact:
Zoroastrian Society of Ontario 3590 Bayview Ave. Willowdale, Ontario M2M 3S6 Tel.: (416) 733-4586 Diet: Mr. Yezed Andia (416) 497-5679
Page 26 Religious Diets General Guidelines BIBLIOGRAPHY
BIBLIOGRAPHY
Directory of Religious Practices, Chaplaincy Division, The Correctional Service of Canada, 1985.
Handbook of Religious Beliefs and Practices, U.S. Department of Corrections, 1987.
Multifaith Information Package 1991, Ontario Provincial Interfaith Committee on Chaplaincy, Chaplaincy Services.
Ontario Dietetic Association-Ontario Hospital Association Nutritional Care Manual, 1989, 150 Ferrand Dr., Don Mills, ON, M3C 1H6
Brandon, S.G.F., Editor, A Dictionary of Comparative Religion, Weidenfeld and Nicholson, London, 1971.
Eliade, Mircea, Editor in Chief, The Encyclopedia of Religion, MacMillan Publishing Co., N.Y., 1987.
Ellwood Jr., Robert, Religious and Spiritual Groups in Modern America, from the Encyclopedia of American Religions, Ed. J. Gordon Melton, McGrath Publishing Co., Wilmington, N.C.
Lamontagne, Danielle, Vegetarian Food Guide.
Religious Holidays and Calendars, An Encyclopedia Handbook, 2nd Edition, Edited by Karen Bellenir, Omnigraphics, Inc., Detroit, 1998.
Page 27 Religious Diets General Guidelines APPENDIX A
APPEND.TX A reELIGIÎ
This form (CSC/SCC 662) is available on the InfoNet.
Page 28
Religious Diets General Guidelines APPENDIX A
Correctional Service Service correctionnel PROTECTED A B 1-1 ONCE CO + 1 Canada Canada PROTÉGÉE In Li UNE FOIS PERSONAL INFORMATION BANK - FICHIER DE RENSEIGNEMENTS PERSO
RELIGIOUS DIET DEMANDE DE RÉGIME ALIMENTAIRE PUT AWAY ON FILE IN White copy = Inmate CM file REQUISTION POUR MOTIF RELIGIEUX CLASSER AU DOSSIER Copie blanche Dossier GC du
NOTE: Reference document NOTA: Document de référence FPS number C.D. 880. DC 880. Numéro SED
Completing operational unit - Unité opérationnelle ayant rédigé le rapport Family name Nom de famille
Current institution or address - Adresse ou établissement actuel Given neme(s) Prénom(s) z
Religious affiliation - Affiliation religieuse Date of birth Date de naissance
Dietary requirements - Exigences alimentaires
Remarks - Observations
Y-A M D-J Authorized by: Autorisé par: Chaplain - Signature - Aumônier Date I understand that I must adhere to my dietary laws or forfeit the Je m'engage à suivre les exigences alimentaires de privilege of special food services consideration. religieuse, à défaut de quoi le régime alimentaire spéci être suspendu. Y-A M D-J
Inmate - Signature - Détenu Date CSC/SCC 662 (R-94-06) Original = A.W./Soc. Copy = F.S.S. Copy = Chaplain Copy = Inmate 7530-21-897-5368 'DISTRIBUTION 41‘ ■81 Original = D.A. Soc. Copie = S.S.A. Copie = Aumônier Copie = Déten
Page 29 Religious Diets General Guidelines APPENDIX B
APPENDIX 8
ONAO NiteTWOWITe-
Traditional Aboriginal and Inuit Foods in CSC Institutions
Please note: This is a reproduction of the original Regional Instruction document.
Page 30 Pesp. Correctional Service Service correctionnel Number numéro: Date 1663_0446 Cconctir Canada Canada - Centre de 1 REGIONAL INSTRUCTION 702 Page: 1 of/de 3 601 INSTRUCTION RÉGIONALE
TRADITIONAL ABORIGINAL AND INUIT FOODS ALIMENTS TRADITIONNELS AUTOCHTONES IN CSC INSTITUTIONS DANS LES ÉTABLISSEMENTS DU SCC
POLICY OBJECTIVE OBJECTIF DE LA POLITIQUE
1. To provide institutions with direction regarding 1. Énoncer des directives visant à aider les requests for traditional Aboriginal and Inuit foods établissements à traiter les demandes that have not been government inspected, and to d'aliments traditionnels autochtones qui n'ont provide guidance in determining the validity of peut-être pas été inspectés par un organisme requests for foods for the pursuit of traditional gouvernemental et à déterminer la pertinence social, cultural, and spiritual programs. de ces demandes dans le cadre de programmes traditionnels sociaux, culturels et spirituels. DEFINITIONS DÉFINITIONS 2. Traditional Feast: a meal following a significant spiritual/cultural event, such as: Sweat Lodge 2. Festin traditionnel : repas suivant un Ceremony, fasting, Round Dance, Pow-wow etc. événement spirituel ou culturel d'importance, The meal might consist of vegetables, cooked, notamment : cérémonie de l'étuve, jeûne, danse uncooked or dried meats, fruit(s), and a ronde, pow-wow, etc. Le repas peut beverage. These foods may or may not be comprendre des légumes, de la viande cuite, government inspected. non cuite ou séchée, des fruits et une boisson. Ces aliments peuvent être de la viande ou des végétaux sauvages et n'ont pas à subir une inspection du gouvernement.
3. Round Dance: a social/cultural dance 3. Danse ronde : danse sociale ou culturelle ayant accompanied by the drum. Couples dance lieu au son d'un tam-tam. Les couples dansent forming a circle, following the preceding couple. en formant un cercle et en suivant le couple qui se trouve devant eux.
4. Pow-wow: a social/cultural dance that may 4. Pow-wow : danse sociale ou culturelle qui peut include a contest of specific groups of dancers, donner lieu à un concours entre certains i.e. fancy, traditional dancing, etc. A Pow-wow groupes de danseurs (p. ex. danse artistique, may include exhibition dances such as the Hoop traditionnelle, etc.). Un pow-wow peut Dance. Pow-wows in institutions are primarily également comprendre diverses danses de exhibitions where traditional dress is démonstration telles que la danse du cerceau. encouraged, combined with colourful dance Au sein des établissements, les pow-wow garments. constituent principalement des démonstrations au cours desquelles les participants peuvent porter leurs vêtements traditionnels et exécuter des danses fort expressives.
5. Hoop Dance: an Aboriginal exhibition dance 5. Danse du cerceau : danse autochtone de where the dancer uses various numbers of démonstration dans laquelle le danseur utilise hoops to interpret/act out legend imagery. une variété de cerceaux afin d'interpréter ou de e mimer une légende. Correctional Service Service correctionnel RESP. CENTER Canada Canada NUMBER - NUMÉRO: DATE 1993-04-16 CODE 11411 CENTRE DE RESP. 702 PAGE: 3 OF/DE 3 501
6. Traditional Aboriginal Foods: oods that have 6. Aliments traditionnels autochtones : ce sont been obtained by Aboriginal or Inuit people and des aliments obtenus par les autochtones ou which may not have been inspected by a inuits et qui n'ont peut-être pas été inspectés government agency/department. These foods par un organisme gouvernemental ou un usually include wild meat, fruit, berries and ministère. Il s'agit habituellement de viande vegetables. Wild foods may be requested by the sauvage, de fruits ou de baies et de légumes. Elder for use at the ceremony. Annex "A" L'aîné peut demander que l'on utilise certains outlines some of the more common foods. autres aliments communs au cours de la cérémonie (voir annexe "A").
7. Non CSC purchased foods: foods that have 7. Aliments n'ayant pas été achetés par le SCC: been donated to the incarcerated sponsoring aliments donnés aux groupes organisateurs par group by outside interests to assist in feeding all des groupes de l'extérieur afin de nourrir group participants at a social, cultural or l'ensemble des participants à un événement traditional Aboriginal or Inuit function. social, culturel ou traditionnel.
PROCEDURES DIRECTIVES 8. Written requests received from inmates for provision of traditional foods for social, cultural 8. Les demandes écrites de la part des détenus qui and spiritual program purposes shall be referred désirent obtenir des aliments traditionnels dans to the Institutional Elder. The Elder shall review le cadre d'un programme social, culturel et the request for the appropriateness of foods and spirituel doivent être transmises à l'aîné make recommendations to the Institutional Head autochtone de l'établissement. Ce dernier se through the Native Liaison Officer. The charge d'étudier la demande et de juger de la Institutional Head shall retain the right to prohibit pertinence des aliments demandés. Il transmet foods that are contrary to the safety and security ensuite ses recommendations au chef de of the institution. l'établissement qui peut interdire certaines denrées s'il estime qu'elles constituent un risque pour la sécurité ou le bon ordre au sein de l'établissement.
9. Subsequent to the approval of the proposed 9. Quand le chef de l'établissement a approuvé la event by the Institutional Head, all persons tenue d'un événement, les personnes qui wishing to participate in the feast shall sign a souhaitent y participer doivent signer une waiver absolving CSC of responsibility in the formule dégageant le SCC de toute event of illness stemming from participation in the responsabilité en cas de maladie par suite de feast, Annex "B". leur participation.
10. Non-CSC purchased foods, which have been 10. Il revient au chef de l'établissement de décider si donated by local community interests or les aliments offerts par un groupe departments (the Department of Natural communautaire local ou un ministère (p. ex. le Resoùrces or Aboriginal/Inuit group), may be ministère des Ressources naturelles ou un allowed into the institution at the discretron of the groupe autochtone) peuvent être acceptés au Institutional Head provided that: sein de l'établissement, s'ils répondent aux conditions suivantes:
a) the foods have been previously made ready a) les aliments devront être préparés à for consumption and sliced to facilitate l'avance pour consommation et tranchés security inspections; au besoin pour faciliter une inspection de sécurité; Correctional Service Service correctionnel RESP. CENTER Canada Canada NUMBER - NUMÉRO: DATE 1993-04-16 CODE 1+1 CENTRE DE RESP. 702 PAGE: 3 OF/DE 3 501
b) the foods are not stored or passed through b) les aliments ne peuvent être traités ou the food service area of the institution; conservés au service d'alimentation de l'établissement;
C) institutional eating utensils such as flatware c) les ustensiles de l'établissement, c.-à.d. les and holloware are not used in the service of plats de service et la coutellerie, ne sont these foods to anyone except Aboriginal utilisés pour consommer ces aliments que offenders participating in the Private Family par les détenus autochtones qui participent Visiting Program;, au programme de visites familiales ;
d) all foods brought into the institution for d) l'agent de liaison ou l'aîné autochtone doit Aboriginal or Inuit events shall be être présent lorsqu'on accepte des accompanied by the Native Liaison Officer or aliments au sein de l'établissement dans le Native Elder. At the institution entrance the cadre de l'événement des autochtones. foods will be subject to a normal security Les aliments font l'objet d'une inspection inspection; and normale de sécurité à l'entrée de l'établissement;
e) security-inspected foods shall go directly to e) les aliments doivent être acheminés the event. directement à l'endroit où se déroule l'événement en question.
1. All food deemed surplus following feasts shall be 11. Il faut donner tous les restes des repas à l'aîné, given to the Native Elder or Liaison persons for à l'agent de liaison autochtone ou au personnel removal from the institution. It shall be discarded du SCC, qui se charge de les sortir de only as a last resort. l'établissement. Ces restes ne sont jetés qu'en tout dernier recours.
Le Sous-commissaire, Bureau principal régional des Prairies
Original signed by/Original signé par
Pieter de Vink
Deputy Conunissioner, Regional Headquarters, Prairies
■■■■ Correctional Service Service correctionnel RESP. CENTER Canada Canada NUMBER - NUMÉRO: DATE 1993-04-16 CODE CENTRE DE RESP. 702 PAGE: /OF/DE 1 501
REGIONAL INSTRUCTION 702 INSTRUCTION RÉGIONALE 702 TRADITIONAL ABORIGINAL AND INUIT ALIMENTS TRADITIONNELS AUTOCHTONES FOODS (Non-exclusive List of Common Foods) (liste non exhaustive d'aliments courants)
ANNEX "A" ANNEXE A
EATS VIANDE
Moose Rabbit Duck Orignal Lapin Canard Elk Squirre! Geese Wapiti Écureuil Oie ntelope Beaver Prairie Antilope Castor Poulet des Chicken Prairies Pemmican Deer Grouse Pemmican Cerf Grouse reaserrallow Muskrat Caribou Graisse ou suif Rat musqué Caribou heep Dried Meats Bear Mouton Viande séchée Ours eal Powdered Meat Phoque Viande en poudre
ERRIES FRUITS
ild Plum Choke Cherries Prunes sauvages Cerises de Virginie 13lueberries Pin Cherries Bleuets Petites merises spberries Strawberries Framboises Fraises eskatoon Petites poires VARIETY FRESHWATER FISH POISSONS D'EAU DOUCE
Smoked Mullet Couette fumée Smoked Goldeye Laquaiche aux yeux d'or fumée Turtle Tortue Arctic Char Omble chevalier
GREENS & VEGETABLES ALIMENTS VÉGÉTAUX
JVild Rice Turnip (wild) Riz sauvage Navet (sauvage) Mid Mint VVild Tea (Muskage) Menthe sauvage Thé sauvage (muskage) corn (Indian) Squash Maïs (indien) Courge Macle Sugar Leeks Sucre d'érable Poireaux
BREADS PAIN
3annock Corn Bread Bannock Pain de maïs Correctional Service Service correctionnel RESP. CENTER Canada Canada NUMBER - NUMÉRO: DATE 1993-04-16 CODE I fi CENTRE DE RESP. • 702 PAGE: /OF/DE 1 501 REGIONAL INSTRUCTION 702 INSTRUCTION RÉGIONALE 702 ANNEX "B" ANNEXE B WAIVER EXONÉRATION DES RESPONSABILITÉS
Je, soussigné, (Participant) décharge entièrement, par les présentes, Sa (Participant) do hereby release and forever discharge Her Majesté la Reine du chef du Canada ainsi que ses fVlajesty the Queen in right of Canada and her employees préposés et ses employés de toute obligation relative au and servants from all manner of claims, actions or réclamations, aux actions ou aux demandes éventuelles, de quelque nature que ce soit, y compris toute demands of whatever kind, including claims arising out of réclamation résultant d'une négligence, qui peuvent negligence, that I may have as a result of my découler de ma consommation, dans le cadre d'une fête consumption, as part of an Aboriginal or Inuit feast, of autochtone, d'aliments qui n'ont pas fait l'objet d'une inspection officielle. food which has not been officially inspected.
VVITNESS WHEREOF, I have hereunto set my hand EN FOI DE QUOI j'ai signé les présentes day of 19_ le 19
(WITNESS) (SIGNATURE OF (TÉMOIN) (SIGNATURE DU PARTICIPANT) PARTICIPANT)
Nota : L'usage du genre masculin pour indiquer à la fois les hommes et les femmes ne sert ici qu'à alléger le texte. Religious Diets General Guidelines APPENDIX C
1 APPENDIX C 1
Rationale
1. To promote a better understanding of the Jewish dietary laws and practices, known as Kashruth.
2. To make a kosher diet available to those who desire to observe Jewish dietary laws in a non- kosher facility.
Nutritional Adequacy
VVith proper selections following Canada's Food Guide and Kashruth laws, this diet provides adequate nutrition for the promotion of optimum health and well-being.
General Description
1. The Hebrew word "KOSHER" means fit or proper to eat. It refers to foods and their preparation as "permitted according to Jewish Law".
2. These rules are very important, as Kashruth, or keeping Kosher, is a way of life. The level of observance of these laws may vary depending upon one's requirements. Consult with the person involved and a Rabbi for advice.
3. ALL packaged and processed food products must be certified kosher. READ LABELS CAREFULLY or check with the manufacturer for the Kosher symbol and/or certification. Examples of copyrighted symbols:
PACKAGED PRODUCTS.
Jewish Community Council of Montreal, Montréal, Quebec.
Union of Orthodox Jewish Congregations of America, USA.
4. Dairy and meat products ARE NOT to be eaten, served or cooked together. Depending on individual Custom, a waiting period of one to six hours is required before dairy foods may be eaten after meat. Meat foods may be eaten shortly (1/2 hour) after dairy foods.
5. "Pareve" foods are neutral foods (categorized as neither meat nor dairy) and may be eaten or prepared with either meat or dairy foods: These include fruits, vegetables, grains, eggs, Kosher fish, coffee and tea. However, after pareve foods are placed or cooked with either meat or dairy, they are classified as either meat or dairy.
Guidelines for Planning a Kosher Diet in a Non-kosher Facility.
ACCEPTABLE KOSHER FOODS (as outlined in Food Groupings chart):
1. Must be prepared and served using disposable dishes and utensils;
page 36 Religious Diets General Guidelines APPENDIX C
2. Must be heated and/or cooked using disposable containers and/or double-wrapped in kosher aluminium foil and served unopened;
3. Individually-packaged or single service containers should be served unopened in their original containers (e.g., certified yoghurt);
4. READ LABELS CAREFULLY. Check for kosher symbol or certification.
.:C.Mrp,c-1.1, 7 • "eleeter. ,, . „ , erzyzii• '1. _ . - . ..‘ ,..,‘ MILK & MILK Fluid milk, sour cream and yoghurt All when meat is served. PRODUCTS. with certification. BREADS & CEREALS. Bread: Kosher matzoh, ready-baked Bread made with milk/butter not products (e.g., bread, crackers) from to be served with meat; baked a kosher facility, products containing lard; products baked on non-kosher premises; french toast; pancakes or waffles.
Cereals: Instant packages; dry Cereals cooked on non-kosher cereals, baby cereals. premises; dry cereals containing glycerine, stearates, monoglycerides and diglycerides, vegetable shortening and gelatin. Pastas/Rice: Only those cooked in disposable dishware in microwave. Pasta products and rice cooked on non-kosher premises. MEAT AND Meat and Poultry: Only kosher packs Pork and all porkt products; all ALTERNATES. or kosher TV dinners from kosher non-kosher meats; kosher meat caterer or food service facility, prepared on non-kosher Important: Meat and poultry must premises. Meat not to be be properly slaughtered in the served with dairy products. manner outlined by kosher dietary laws. Shellfish (e.g. crabs, clams, Fish: Kosher fish with fins, scales lobster), non-kosher fish (e.g., (e.g., whitefish, haddock, halibut); , turbot, sturgeon, catfish). canned salmon, tuna or sardines; -- canned gefilte fish. Raw eggs, eggnog, pan- Ems: Soft or hard-cooked only, prepared eggs. served in their shells; eggs cooked in microwave. All other cheese. Cheese not to Cheese: Certified cheeses only. be served with a meat meal. FRUITS AND All plain, fresh, dried and canned Uncertified grape juice; VEGETABLES, fruits; fruit and vegetables; raw uncertified tomato cocktail and yegetablesisalads; baked vegetables tomato juice products; fruit (e.g., potato, squash) vegetables desserts prepared on non- enclosed in kosher TV dinner or kosher premises. cooked on disposable dishware in microwave.
page 37 Religious Diets General Guidelines APPENDIX C
7 • of es ° ' ° — ' - <;;i..à «Li (4;`.-. , ...*''igreire . ,; . ,... - , SOUPS Kosher bouillon cubes; kosher soup All others. mixes. FATS AND OILS Butter (with dairy meal only), Lard, shortenings with animal margarine, mayonnaise, non-dairy fat. creamers (pareve); salad dressing, pure vegetable oils, kosher peanut butter. DESSERTS Certified cakes, cookies, puddings, Any desserts mixed and/or ice creams or sherbets (with dairy baked on non-kosher premises; meal only); "gelatin" made from agar gelatin and gelatin-containing and/or carrageenan base only. products; marshmallows. MISCELLANEOUS Coffee, tea, carbonated beverages, Dark beer. BEVERAGES drink crystals, kosher wine, certified alcohol, beer. SWEETS Honey, sugar, certified jam, jellies, Uncertified grape jam or jelly. syrup, certified chocolate and candies, sugar substitutes and diet spreads. OTHER Certified commercial enteral products and infant formulae.
Special Consideration
1. Different dietary practices may occur during some Jewish holidays.
During Passover all foods (processed, packaged, etc.) used must be certified "Kosher for Passover".
Kosher for Passover as well as all year round.
Several holidays (e.g., Yom Kippur) require fasting. This may be contraindicated in certain medical conditions (e.g., diabetes and pregnancy). Consult and discuss with physician and Rabbi.
2. The required koshering of meat/poultry increases the sodium content. For people on low-sodium content diets, soaking the meat in water one hour will decrease the sodium content significantly.
3. Use of non-kosher food products by an extremely ill person is permissible if considered essential for treatment by medical opinion. A Rabbi should be consulted.
4. Microwave ovens may be used for cooking and heating kosher foods. Microwave must be thoroughly wiped and cleaned before use. Kosher food item must be cooked and/or heated using disposable dishware and sealed in plastic wrap.
References
1. Meador, R., and Montalbano, B. Practical applications of kosher food service in a non-kosher residential health care facility. J. Nutr. Elder. 2(1):61-69, 1982.
2. Natow, A.B., and Heslin, J. Understanding the cultural food practices of elderly observant Jews. J. Nutr. Elder. 2(1):49-50, 1982.
page 38 Religious Diets General Guidelines APPENDIX C
3. Natow, A.B., Heslin, J., et al. Integrating the Jewish dietary laws into a dietetics program. J. Am. Diet Assoc. 67:13-16, 1975.
4. Burns, E.R., and Neubort, S. Sodium content of koshered meat. J.A.M.A. 252(21):2960, 1984.
5. Spillman, D.M. Some practical considerations of the Jewish dietary laws. J. Nutr. Elder. 5(1):47- 56, 1985.
6. Barer-Stein, T. You Eat VVhat You Are. McClelland and Steward Ltd., Toronto, p.286-310, 1979.
7. Kashruth Directory 1987 - Supervised Retail and Commercial Products and Services (single copies available free). Kashruth Council - Orthodox Division. Toronto Jewish Congress. 1986.
Resources
1. Canadian Jewish Congress - Ontario Region, 4600 Bathurst Street, VVillowdale, Ontario M2R 3V2 Kosher Information Service (416) 635-9550. Call to obtain a copy of the Kashruth Directory - a comprehensive listing of kosher products. Chaplaincy Services (416) 638-7800.
2. Baycrest Centre for Geriatric Care, 3560 Bathurst Street, North York, Ontario M6A 2E1 (416) 789-5131 ext. 2243.
3. Mount Sinai Hospital, 600 University Avenue, Toronto, Ontario M5G 1X5 (416) 586-5024.
Note: Kosher diet has been reviewed and approved by the Canadian Jewish Congress, Toronto Jewish Congress, Orthodox Division, Kashruth Council.
Committee
Laurie McCaul, R.P.Dt., Baycrest Centre for Geriatric Care, Toronto, Chairman.
Ruth Carswell, R.P.Dt., Mount Sinai Hospital.
Elaine Posluns, R.P.Dt., Sunnybrook Medical Centre, Toronto.
We gratefully acknowledge the contribution of:
Rabbi M. Levin, Assistant Executive Director, Canadian Jewish Congress, Orthodox Division and rabbinical Vaad Hakashruth; Rabbi S. Steinberg, Director, Chaplaincy Services, Canadian Jewish Congress; and, All others for their assistance.
page 39 Religious Diets General Guidelines APPENDIX D
APPENDIX D
7)1'
The following section provides information on the various types of vegetarian diets and the nutritional considerations that need to be taken into account when planning vegetarian menus. It is very important to interview persons requesting a vegetarian diet. Understanding their motivations and commitments are essential to planning an appropriate diet.
Vegetarian diets may limit or exclude any one or all of the following foods of animal origin: meat, poultry, fish, eggs and dairy products. When all foods of animal origin are excluded, the diet is termed a vegan diet. People choose to exclude foods of animal origin from their diet because of concerns relating to religion, health, the environment or animal rights.
When properly planned, vegetarian diets can be healthful and nutritionally adequate. However it stands to reason that it is more difficult to balance vegan or strict vegetarian diets due to the important contribution of animal products toward meeting requirements for Calcium, Vitamin D, Iron, and Zinc. Semi vegetarian diets allow requirements for these nutrients to be more easily met. Since vitamin B12 can only be found in foods of animal origin, strict vegans should be encouraged to take a vitamin B12 supplement regularly. KtelediM'étaliàfilt
1. Provide a minimum of three meals per day.
2. Provide servings of food from the food guide in sufficient quantity to meet the energy needs of the individual. Grain products are good sources of food energy and should be included in each meal.
3. The addition of nuts, seeds and vegetable oils will provide extra calories. Total provision of fat from all sources should constitute no more than 30% of total calories.
4. A well-balanced vegetarian diet should include good sources of dietary fibre including whole grain breads and cereals, vegetables and fruits and legumes (beans, lentils and peas).
5. Strict vegan diets (where no meat, fish, chicken, dairy products or eggs are consumed) must include carefully combined plant foods to provide complete proteins. A wide variety of plant foods in sufficient quantities must be included to ensure that a sufficient intake of protein can be provided. See Table 1.
6. Diets for lacto-ovo vegetarians should include all recommended se rvings of milk products from the food guide. Eggs should be included in the*diet on a regular basis. Alternate protein sources using complementary protein plant foods should be included also. See table 1.
7. Legumes (beans, peas and lentils) should be included at least once in the daily menu.
8. Include at least one serving -flood source of vitamin C daily. See table 4.
9. Daily menu should include dark green, red or orange vegetables and fruits such as green peas, oranges, carrots, and tomatoes often. Vegetables and fruits are preferable to juices as they contain more dietary fibre.
10. Use the Vegetarian Food Guide Table to plan healthy balanced vegetarian meals. Refer to Table 2.
page 40 Religious Diets General Guidelines APPENDIX D
TABLE 1 - PROTEIN COMPLEMENTATION
,BINA710,0, ,')%me4g grain products and legumes • vegetarian chilli + one slice of wholewheat bread • tofu burger • chickpea and rice salad • rice and kidney bean casserole grain products + milk products • vegetarian pizza • vegetable loaf + cheese topping legumes + nuts and seeds • vegetable lentils + nuts • shepherds pie made with legumes and nuts
N.B.: It is not necessary to complement vegetable proteins within each specific meal or dish. Proteins can be complemented at the following meal or within the same day if all three meals are offered.
Eating too many raw vegetables can give a false feeling of fullness and will prevent an individual from consuming an adequate number of calories. The body's first priority is to meet its calorie or energy needs. If there are not enough energy rich high carbohydrate foods provided and consumed in the diet, the body will use proteins as a source of fuel instead of using them for maintaining and repairing body tissues.
page 41 Religious Diets General Guidelines APPENDIX D
TABLE 2- VEGETARIAN FOOD GUIDE
(FOR PERSONS 4 YEARS OF AGE AND OLDER)** %;,1E.K.74:
1 serving = 2 servings = whole grain bread: 1 slice pasta: 250 ml (1 cup) rice (whole grain or basmati), pot barley, wheat or buckwheat pancakes: 2 hamburger bun, bagel : 1 millet, buckwheat:125 ml ( 1/2 cup) cornmeal cooked: 125 ml (1/2 cup) hot cereals: oatmeal, cream of wheat: 75 m1175 ml ( 3/4 cup) muffin: 1 small ready to eat cereals: 175 ml (3/4 cup) crackers: 4-6 eN74---e LES, FeWItt 3 geRfings 1 serving = 1 serving = 1 medium size vegetable raw vegetables or salad, chopped: 250 ml (1 cup) 1 medium size fruit: banana, orange, apple vegetables, frozen, canned or fresh, cooked: 125 ml (1/2 cup) 1/2 grapefruit zucchini, tomato, spinach, carrot, cauliflower 1/4 cantaloupe broccoli, leek, potato, onion, squash, tumip, dried fruit: 75 ml (1/3 cup) pepper, corn, lettuce, green peas, cabbage melon: 1 large slice seeds or bean sprouts: 250 ml (1 cup) fruit juice: 125 ml (1 12 cup) vegetable or tomato juice: 125 ml (1/2 cup) canned fruit: 125 ml (1/2 cup)
F)5-710L1—Ç FRObiJ CT'S 'AD U LTSeküledS."1'Pn'EGWANT »IDS ía ÉRVIt;IGS
1 serving = cow's milk: 250 ml (1 cup) yogurt: 175 ml (3/4 cup) cheese: cheddar, mozzarella: 50g (2oz) pudding (made with fluid milk): 250 ml (1cup)
■ peit:LeetjME's -` • ' r -" • 2.11* pns 1,inTs
1.11/0ME14:4.6ERVING. '•"---*--ee,;-;,::p:e,e H MEN'AND NG-
1 serving = 1 serving = lentils or peas, cooked: 175 ml (3/4 cup) peanut butter: 30 ml (2 tablespoons) beans, cooked: 175 ml ( 3/4 cup) seeds: sesame: 50m1 (1/4 cup) white, kidney, soybeans, romano beans, sunflower: 50 ml (1/4cup) lima, broad fava beans: 125 ml (1/2 cup) oil: 10 ml (2 teaspoons) Tofu: 120g (1/2 cup) walnuts: 50 ml (1/4 cup)
Note: 1 or 2 eggs = 1 serving for lacto-ovo vegetarian
" Adaptation of the Vegetarian Food Guide authorized by Ms. Danielle Lamontagne, Dietitian.
page 42 Religious Diets General Guidelines APPENDIX D
TABLE 3- SAMPLE MENU - SEMI-VEGETARIAN DIET- NO RED MEAT
, SUIDe, IC XAMPLEe.MENU aemmrs-r--.-
1 fruit and vegetable serving 1/2 grapefruit 2 grain products servings 175 ml hot oatmeal 1 slice wholewheat toast 1 milk or milk product serving 250 ml 2% milk 1 meat or alternates serving 2 boiled eggs 1 other food serving 5 ml margarine
---,-7- ..- gURCR77777=' gi. H 3 fruit and vegetable servings 125 ml broccoli 250 ml tomato vegetable soup 1 orange 4 grain product servings 250 ml confetti rice 2 slices wholewheat bread 1 milk or milk product serving 250 ml 2% milk 1 meat / alternates 3 oz roast chicken 1 other food serving 5 ml margarine
PliPPEI177.-
2 fruit and vegetable servings 250 ml tossed salad 125 ml fruit salad 3 grain product servings 2 slices wholewheat bread 2 peanut butter cookies 1 milk or milk product serving 250 ml 2% milk 1 meat / alternates 125 ml tuna 1 other food serving 10m1 salad dressing -
1 fruit serving 1 banana 2 grain product servings 2 small carrot muffins - 5 ml oil or margarine 5 ml margarine spread jam
Note: Include one serving of dark green vegetables and one calcium-rich vegetable.
page 43 Religious Diets General Guidelines APPENDIX D
TABLE 4- SAMPLE MENU SEMI-VEGETARIAN DIET-
NO RED MEAT/ NO POULTRY ' :s FO'oDUlDEoIcEs EXAMPLEMENU
1 fruit and vegetable serving 1 orange 2 grain products servings 175 ml cream of wheat 1 slice wholewheat toast 1 milk or milk product serving 250 ml 2% milk 1 meat or alternates serving 30g cheddar cheese 1 other food serving 5 ml margarine - 77-7-7— 1-7- -
3 fruit and vegetable servings 125 ml green peas cooked 250 ml tomato vegetable soup 125 ml canned peaches 3 grain product servings 2 slices wholewheat bread and 1 bran muffin . 1 milk or milk product serving 250 ml 2% milk 1 meat / alternates 2 eggs vegetable omelet 1 other food serving 5 ml margarine
iiPPei--- MEEW3==
2 fruit and vegetable servings 250 ml tossed salad and 125 ml fruit salad 3 grain product servings 2 slices wholewheat bread and 2 peanut butter cookies 1 milk or milk product serving 250 ml 2% milk 1 meat / alternates 90 g broiled hake 1 other food serving 10 mi salad dressing Ineffliblatee 1 fruit serving 1 pear 2 grain product servings 12 soda crackers 1 other food serving 5 ml margarine
Note: Include one serving of dark green vegetables and one calcium-rich vegetable serving in the daily meal plan.
page 44 Religious Diets General Guidelines APPENDIX D
TABLE 5- SAMPLE MENU - LACTO-OVO VEGETARIAN DIET
EMPuMENU. .,:,. _ mt-R-MPAS17 . IIMATMZet
1 citrus fruit 1 orange 2 grain product servings 2 slices wholewheat toast 1-2 eggs or one serving peanut butter 2 eggs 1 milk product se rving 250 ml 2% milk 5 ml oil or margarine 5 ml margarine --- [[ INCH gtifitP_ ,e,...... 41adàl.. 4.. me44...... i.,....e1.-..
2 raw and/or cooked vegetable 125 ml carrot sticks and servings 125 ml kernel corn 1 serving of tofu, legumes or cheese 1 tofu veggie burger with lettuce and tomato slice 2 grain product servings 1 hamburger bun 5 ml oil or margarine 5 ml oil 1 milk product serving 175 ml yogurt 1 serving of vitamin C rich food 250 ml juice
IPn,iSU -RT: ----7-7,77:',"r".:--77777:1-7r-
2 raw and/or cooked vegetables 125 ml broccoli 1 serving of tofu, legumes or cheese 125 ml sliced tomato 250 ml lentil loaf with 2 grain product servings 125 ml cheese sauce 5 ml oil or margarine 2 slices multigrain bread 1 milk product serving 5 ml margarine 1 serving of vitamin C rich food 250 ml 2% milk 1/2 grapefruit
A,:CK. ... e. -
.11LIÈ11 - - 2 grain products servings 5 ml oil or margarine 2 small bran muffins 5 ml margarine Note: Include one serving of dark green vegetables in the daily meal plan.
page 45 Religious Diets General Guidelines APPENDIX D
TABLE 6- SAMPLE MENU — LACTO VEGETARIAN DIET
ETell'AN Mettikere.
1 citrus fruit 1 orange 2 grain product servings 175 ml hot oatmeal and 1 slice wholewheat toast 2 seeds, nuts, oils servings 20 ml peanut butter 1 milk product serving 250 ml 2% milk 5 ml oil or margarine 5 ml margarine
2 raw and/or cooked vegetable servings 125 ml green peas cooked 250 ml tomato vegetable soup 1 dry legume group serving or cheese ices wholewheat bread 2 grain product servings 125 ml pudding /125 ml 2% milk 1 milk product serving 5 ml margarine 5 ml all or margarine
isteem- , 250 ml spinach salad and 1 orange 2 fruit and vegetable servings 350 ml rice and bean casserole 1 dry legume group serving or cheese 2 slices wholewheat bread 2 grain product servings 250 ml 2% milk 1 milk product serving 5 ml margarine 5 ml oil or margarine peg« - 1 apple 1 fruit serving 2 slices wholewheat toast 2 grain product servings 5 ml margarine 5 ml oil or margarine jam spread
Note: Include one serving of dark green vegetables and one calcium-rich vegetable serving in the daily meal plan.
page 46 Religious Diets General Guidelines APPENDIX D
TABLE 7- SAMPLE MENU - VEGAN DIET
:Q. eCHOKE$ , E r8REKKFASI: . nee.1_,....„*S71;":- ...,..._., 1 citrus fruit 1/2 grapefruit 2 grain products servings 175 ml hot oatmeal / 1 bran muffin 2 seeds, nuts, oils servings 20 ml peanut butter 5 ml oil or margarine 5 ml margarine
tarNeff
3 raw and/or cooked vegetable servings 125 ml broccoli, carrots, celery 1 dry legume group serving 125 ml tofu 2 grain product servings 250 ml steamed rice 1 seeds, nuts, oils serving 50 ml sesame seeds 5 ml oil or margarine 5 ml oil 1 orange 1 serving vitamin-C rich food el f:FPS-ft ,.:,î!i. -, ; -7.
2 raw and/or cooked vegetable servings 125 ml tomato juice, 125 ml potato 1.5 dry legume group serving 300 ml baked beans in tomato sauce 2 grain product servings 2 slices whole-wheat bread 1 seeds, nuts, oils serving 2 ml peanut butter 5 ml oil or margarine 5 ml margarine 1 serving vitamin C rich food 125 ml Brussels sprouts, cooked
1 fruit serving 1 banana 2 grain product servings 6 soda crackers 1 slice wholewheat bread 5 ml oil or margarine 5 ml margarine spread jam
Note: Include one serving of dark green vegetables and one calcium-rich vegetable serving in the daily meal plan.
page 47 Religious Diets General Guidelines APPENDIX D
TABLE 8- DIETARY SOURCES OF IRON — (FOR VEGANS)
..Food . Source 9 ÉV. in si» ,..., !eittelliiiffSaircès,(›s:OWM;I,recgi ar,erv ful — White beans, cooked and drained - 200 ml Soy Beans 200 ml Lentils, cooked and drained 200 ml Tofu 120g VVheat bran cereal, i.e. All Bran 200 ml
NerNeSoureirsret ar . 'I) mpq
Lima Beans 200 ml Molasses 30 ml Cream of wheat, iron-fortified 175 ml Spinach, fresh, cooked, drained 125 ml re'ffleblirmili.W, . iffefifflaffliWrMiT
Sesame seeds 30 ml Green peas, frozen, cooked and drained 125 ml Brussels sprouts, cooked and drained 125 ml Prune juice 125 ml Dried prunes 75 ml Macaroni, enriched, cooked 125 ml Currants, dried 75 ml
WTI : 4 - . L eni . inflit t4lin a TT Broccoli 125 ml Pumpkin, cooked 125 ml Spinach, frozen, cooked, drained 125 ml Spinach, raw, fresh 125 ml Brussels sprouts, frozen 125 ml Wholewheat bread 1 slice Light rye bread 1 slice Dried dates 75 ml Dried prunes 75 ml Walnuts 50 ml
Note: Include a Vitamin C rich food with each meal.
page 48 Religious Diets General Guidelines APPENDIX D
TABLE 9- DIETARY SOURCES OF VITAMIN C — (FOR VEGANS)
More than 40 mg per 1/2 cup serving 20 —40 mg per 1/2 cup serving Citrus fruits and their juices: oranges, grapefruit, lemon Cabbage, raw or cooked Broccoli, fresh or frozen, raw or cooked Potatoes, baked or boiled Brussels sprouts Turnips, cooked Peppers Tomatoes, fresh or canned Strawberries, in season Tomato juice. Vitamin C enriched juice.
TABLE 10 - DIETARY SOURCES OF CALCIUM (FOR VEGANS)
Soybeans, cooked and drained 125 ml Canned beans i.e. beans in tomato sauce 175 ml red kidney beans 300 ml white beans, cooked or canned 150 ml Tofu 100 g Broccoli, raw or frozen, cooked and drained 250 ml Brussels sprouts 250 ml Spinach, raw, chopped, 400 ml boiled and drained 100 ml frozen boiled and drained 75 ml Beans, green or waxed, boiled and drained 400 ml Oranges 2 each Currants. 200 ml
page 49 Religious Diets General Guidelines APPENDIX D
TABLE 11 - FOOD SOURCES OF RIBOFLAVIN (FOR VEGANS)
SERVI t , - FOOD F 09 ..,‘ ... , r ,eUIDE .e. ,,...- .
Excellent Sources (> 0.375 Illa per serving) Soybeans, cooked and drained 200 ml Bran or enriched cereals 200 ml
Good Sources (> 0.225 mg per serving) Mushrooms, raw 125 ml Sweet potatoes 125 ml
Other Sources (> 0.08 mg per serving)
Other legumes 200 ml Tofu 120g Sesame seeds 30 ml VVhole grain cereal and breads 1 serving Dried prunes 75 ml Raisins 75 ml 125 ml of any of the following:
Broccoli, raw, cooked Brussels sprouts, frozen, boiled and drained Green Leafy vegetables i.e. spinach green peas Corn, kernel or canned creamed Mixed vegetables, frozen, boiled and drained
NOTE: Daily riboflavin requirements for a male, 25 years and over, consuming 2500 calories per day, are 1.4 mg.
page 50 Religious Diets General Guidelines APPENDIX D
TABLE 12 - DIETARY SOURCES OF ZINC ( FOR VEGANS)
Excellent Sources (> 3.5 mg per se rving) All Bran type cereals 200 ml 100% wheat bran 200 ml
Very Good Sources (> 2.0 mg per serving) Lentils, cooked and drained 200 ml Chickpeas, cooked and drained 200 ml Tofu, firm 120 g
Good Sources (> 0.9 mg) Other whole-wheat cereals 200 ml (i.e. Bran Flakes, Shredded wheat) 200 ml Red kidney beans, cooked and drained 200 ml Split peas, cooked and drained 200 ml Sesame seeds 30 ml
Other Sources (>0.5mg per serving) Regular oatmeal 175 ml Long grain brown rice 125 ml Walnuts 50 ml
Note: Zinc requirements for a man 13 years or older are 12 mg daily. ( Resource: Nutrient content information for tables 8 to 12 taken from the Nutrient Value of Some Common Foods published by Health Canada, 1988 and from Valeur nutritive des aliments by Lahaie and Dubuc, 1993.)
This document was drafted using information contained in the Manual of Nutritional Care ( British Columbia Dietitians and Nutritionists Association), the Manuel de nutrition clinique of the Quebec Dietitians and the Vegetarian Food Guide developed by Danielle Lamontagne, Dietitian.
Originally prepared by: Chantal Archambault, Contract Dietitian, Quebec Region; Revised by: Trudy Reid and Angela Best, Consulting Dietitians, Atlantic Region.
page 51 Religious Diets General Guidelines APPENDIX D
TABLE 13- LACTO-OVO AND LACTO VEGETARIAN FOOD SUPPLY LIST
The following food list outlines suggested ingredients for individuals in a position to prepare their own meals subject to the security requirements of the institution. It includes foods that are easily obtainable by CSC institution kitchens and that would enable an offender to meet the recommendations of the vegetarian food guide as it pertains to ovo-lacto and lacto vegetarian diets. SC Food Services will determine the amounts of foods to be provided to meet daily meal preparation requirements.
- ve.em F-0,0DeLl GRAINIOODS FRUITS AND VEGETABLES Wholewheat bread / buns * Oranges Carrots White bead / buns* Prunes** Green beans** Brown (whole grain) Rice Raisins Lettuce Rolled Oats Dates Tomato paste** Soda crackers Apples Canned tomatoes** Cornmeal Bananas Celery Barley Yams Green peas** Pasta* Cabbage Green pepper Cream of wheat Potatoes Cauliflower Red River Cereal Broccoli Onions Bean sprouts Mushrooms** Cold whole grain cereals: Spinach** Bran Flakes Turnip All Bran Shredded Wheat
Wholewheat / white flour Note: Other fruits and vegetables may be consumed in season, when available. MILK PRODUCTS PROTEIKFOODS ID e,,,,,91,4' `tEEDSi D ' OTHER e' 7:enemies': Cottage cheese Baked beans in Tomato Sesame seeds Margarine Mozzarella cheese Sauce** Walnuts Vegetable Sweetened condensed Kidney beans** Sunflower Oil milk Lentils** seeds Available Yogurt (without gelatin) Chickpeas** spices*** Cheddar cheese Soybeans** Condiments Milk Peanut Butter e.g. Jam Skim milk powder Split peas Mustard Tofu Ketchup Eggs (lacto-ovo only) Chilli powder Salt, pepper Baking soda & powder * Bread and pasta made without eggs for lacto vegetarian diets. ** Note: Canned, fresh or frozen products acceptable. *** Spices available in the institution kitchen stock.
page 52
■■■ Religious Diets General Guidelines APPENDIX E
APPENDIX E
j
THIS DIET IS COMMON TO ONLY THE EASTERN MONASTIC SECT OF TAOISM. It closely resembles the strict vegan vegetarian diet regimen. Foods from the nightshade and Chenopodiaceae plant families are generally avoided because of their high oxalic acid content.
'MACROBIOTIC DIET - EXCEPTIONS / ADDITIONAL sIPROMIBITED, f CMS ikINFORMATION STRICT VEGAN. ALL MEATS and POULTRY, MAY EAT FISH IF WHITE PROCESSED MEATS, FLESHED, i.e. TUNA, MILK PRODUCTS, HADDOCK, HAKE, PERCH, EGGS, BASS, SOLE. PROCESSED and REFINED FOODS. NUTRIENT BALANCE OF DIET FOODS FROM THE NIGHTSHADE AND 50-60% WHOLEGRAINS,25- CHENOPODIACEAE 30% VEGETABLES, FAMILIES: 10-5% LEGUMES/SEAWEED, EGGPLANT, 5-10% FISH/FRUITS/SEEDS, GROUND CHERRY , CHILI PEPPERS, 5% MISO TEA, - RED PEPPERS, SPRING OR WELL WATER, CAYENNE PEPPER, PIMENTO, GRAIN-BASED TEAS AND GREEN PEPPER, COFFEES SUCH AS POTATO, TOMATO, "BANCHA" AND "MU" ARE BEETS, PERMITTED. SUGAR BEET, SWISS CHARD, -, SPINACH. -
There have been reports of many nutritional deficiencies and a few deaths due to a poor interpretation of this diet. Some advocates of macrobiotics participate in fasting activities where only rice, some condiments and some beverages are consumed. Many carry the fasts on for dangerously lengthy periods of time. This type of dietary restriction is unhealthy, dangerous and can be fatal. Macrobiotic diets should not be encouraged unless the practitioner is willing to consume a diet that matches the recommendations for a vegan diet and is also willing to allow sufficient variety in his/her diet so that all nutrient needs can be met. Fasting should be allowed only under supervision and must under no circumstances be prolonged.
Nutritional considerations: See Sample Menu for Macrobiotic Diet. Refer to the recommendations for Vegan Diets when planning additional meals.
page 53 Religious Diets General Guidelines APPENDIX E
TABLE 1 - SAMPLE MENU - MACROBIOTIC DIET
grrele 11 e LBREAKFASY
1 citrus fruit 1/2 grapefruit 3 grain products servings 125 ml hot oatmeal 2 slices wholewheat toast 2 seeds nuts and oils servings 20m1 peanut butter 5 ml oil or margarine 5 ml margarine
3 servings raw and/or cooked vegetables 125 ml broccoli, carrots, celery each 1 dry legume group serving 1 tofu veggie burger 4 grain product servings 1 hamburger bun 2 bran muffins 1 seeds, nuts, oils serving 50 ml walnuts 5 ml oil or margarine 5m1 margarine 1 Vitamin C rich food 1 orange geffe
2 raw and/or cooked vegetables 125 miml Brussels sprouts, cooked 1 serving white fish 125 ml cauliflower cooked 1 dry legume group serving 90 g perch fillets 4 grain product servings 250 ml brown rice 1 serving seeds, nuts, oil 2 slices wholewheat bread 5 ml oil or margarine 5m1 margarine 1 Vitamin C rich food 125 ml raw tumip sticks
ONXCE ':feellenk,t-..,e- ,tee-x,..Agaseimene100Wide,
1 fruit serving 1 banana 2 grain product servings 1 bran muffin and 8 soda crackers 5 ml oil or margarine 5 ml margarine
Page 54