“Sick people have no appetite, so if you bring them institutional food, they’re not going to eat it,” said Community Servings CEO David Waters. “All of our food here is made from scratch … The meal is meant to mimic what your grandmother made when you were a child.”
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A new study out this week in Health Affairs followed a group of patients with chronic health issues over a period of around two years as they received specially tailored meal plans.
Read MoreA medically tailored meal delivery service provided to homebound and critically or chronically ill individuals in Massachusetts achieved a 16 percent net reduction in health care costs, according to a new study published today in the April issue of Health Affairs. Dually eligible for Medicaid and Medicare services, these individuals are among the highest cost, highest needs patients.
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