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Background:Health care in prisons is one of the neglected health areas in our country. Looking into the health problems of prisons will show us a way for the approach in providing the heath care for prisoners.Objectives:To assess the health status of convicted inmates of prison and to study their sociodemographic profile.Materials and Methods:A cross-sectional study was conducted among the inmates of central prison over a period of 1 year. Study population comprised of 300 convicted life-term prisoners. The inmates were interviewed using predesigned and pretested proforma. Sociodemographic data were analyzed by frequencies and percentages along with 95% confidence interval using statistical package SPSS18.Results:In health status, 29 (9.6%) inmates suffered from acute upper respiratory tract infections and 15 (5%) from acute lower respiratory tract infections. A total of 54 (18%) inmates had ascariasis. Diseases of musculoskeletal system and connective tissue contributed to 26 (8.7%) of inmates. A total of 252 (84%) prisoners had anemia. In sociodemographic profile, it was found that rural people, unmarried, illiterates, lower socioeconomic status people were more likely to have committed the crime resulting in the conviction for life.Conclusions:As there is an increase in number of prisoners and morbidities among them, there is an urgent need for prison health care services in developing countries like India and provide training to the health care providers to manage the commonly existing health problems among prisoners in the prisons.

INTRODUCTION Food which is defined as an early article manufactured, sold or represented for the use as food or drink for human consumption or any item that enters into or is used in composition, preparation or preservation of any food or drink , is an important basic necessity , it's procurement, preparation and consumption are vital for sustenance of life. 1 Food handler is defined as a person in food trade or someone professionally associated with it, such as an inspector, who in his routine work comes into direct contact with food in the course of production, processing, packaging or distribution. 1

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