August 2016 RLS - Food is Health

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Food is Health Amy Headings, PhD, RD, LD Director of Nutrition Mid-Ohio Foodbank


Overview • About Mid-Ohio Foodbank • Food is Health – Where we have been – Where we are now – Future strategy

• Discussion


Mid-Ohio Foodbank • • • •

20 county service area 10,000 square miles 650+ partner agencies 525,000 unique individuals/year

– 36% - household member with diabetes – 60% - household member with hypertension – 67% - choose between food and medicine or medical care

• FY 2016

– 30 million pounds of fresh produce


Food is Health • Where we have been – – – –

Bristol Myers Squibb Foundation ‘Together on Diabetes’ ~200 patients Fresh and shelf stable food 2x/month for up to 3 years Results


Food is Health • Where we are now – Healthcare partners o Identifying food insecurity in patient population

o Connecting with fresh, healthy foods  Referral card  Produce Rx  Produce markets at provider locations

o Much interest and well received  Fairfield County  Delaware County  Franklin County


Food Insecurity and Chronic Disease


Food Is Health - Strategy • Purpose

– To measurably improve the health status of vulnerable people with diabetes by providing access to affordable, fresh and healthy food o Vulnerable people = individuals with incomes ≤200% of the Federal Poverty Level o Measurement = diabetes and depression improvement


Food is Health - Strategy • Service Description

1. Access to a network that provides affordable, fresh and healthy foods 2. Accountable care coordination with our partners and the vulnerable people they serve 3. Outcome measurement of collective impact


Food is Health - Strategy • Value Proposition

1. Good for vulnerable people = better health status 2. Good for partners = better value for funds invested in health improvement activity 3. Good for Mid-Ohio Foodbank = enables expansion of Food is Health service capacity


Food is Health - Discussion • Initial thoughts – What is at the top of your mind in response to this strategy? – Do you see value? – If yes, what is the value you see? – If no, what would you need to help you see value?


Contacts • Amy Headings, PhD, RD, LD – Director of Nutrition – aheadings@midohiofoodbank.org – 614.317.9469

• Kim Dorniden – Executive Vice President – kdorniden@midohiofoodbank.org – 614.317.9468


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