For many patients, the right food may be the best medicine. On the kitchen counter in her Leimert Park apartment in Los Angeles, Diane Henry lays out her meals for the week. They’re frozen, in equal-size containers: Florentine tart, noodles with carrots, oven-fried chicken with brown rice and carrots, and Moroccan chicken.
Too often, nutrition counseling at the doctor’s office has consisted of little more than advice to eat less and move more — followed by a physician offering a stern look and higher dose of insulin at the next visit. But that’s starting to change amid mounting evidence that crafting the right diet for patients can improve outcomes and reduce costs.Read More
Newly expanded Jamaica Plain headquarters allows for more food production, doubling in programsRead More