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.
We are pleased to announce that Community Servings, along with our Food Is Medicine research partners at Massachusetts General Hospital and the UNC School of Medicine, has received a $2.9 million grant from the National Institutes of Health (NIH) to expand the study of medically tailored meal delivery as an effective health care intervention.
The five-year “R01” grant will support a randomized clinical trial involving 200 individuals with type 2 diabetes and food insecurity in Massachusetts.
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.
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Newly expanded Jamaica Plain headquarters allows for more food production, doubling in programs
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