Nutrients · 2026
Developing a Community-Driven, Locally Sourced Medically Tailored Meal Model: A Pilot Linking Healthcare, Farmers, and Patients.
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Brown Julie, Potter Ashton, Forman Leandra, Rossi Jairus, Cason Anna, Mayfield Christa, Gustafson Alison
Аннотация
BACKGROUND: Food is Medicine (FIM) programs improve health outcomes by integrating nutrition interventions into healthcare delivery, yet gaps remain in community partner capacity and local food system integration. This program aimed to build community capacity to develop a locally sourced, medically tailored meal (MTM) model connecting farmers, healthcare providers, and patients.
METHODS: Meals were developed by a registered dietitian following American Heart Association (AHA) Heart-Check and MyPlate nutrition standards. Recipes were adapted for freezing, scaled for production, and sourced from 26 central Kentucky farms. Eligible participants with hypertension or type 2 diabetes (T2D) were referred through the Food as Health Program at the UK healthcare screening hub and received 10 meals weekly for 12 weeks.
RESULTS: Twenty-five participants enrolled (76% female, mean age 52). Of the 25 that participated, n = 12 had complete pre- and post-clinical measures. There was a significant mean decrease in systolic blood pressure from 137.5 to 128.1 mmHg (-9.4 mmHg). There was no significant change in diastolic blood pressure, which went from 79.8 to 70.2 mmHg (-9.2 mmHg), and BMI, which went from 37.59 to 37.93 kg/m2 (0.33 BMI). Over 80% of ingredients were locally sourced, generating $10,686 in farm sales. Participant satisfaction and engagement were high.
CONCLUSIONS: A community-based FIM model using locally sourced, medically tailored meals improved health outcomes and generated measurable economic benefits for local farmers. Strengthening community capacity and integrating such programs into healthcare payment systems are critical next steps for scale and sustainability.
METHODS: Meals were developed by a registered dietitian following American Heart Association (AHA) Heart-Check and MyPlate nutrition standards. Recipes were adapted for freezing, scaled for production, and sourced from 26 central Kentucky farms. Eligible participants with hypertension or type 2 diabetes (T2D) were referred through the Food as Health Program at the UK healthcare screening hub and received 10 meals weekly for 12 weeks.
RESULTS: Twenty-five participants enrolled (76% female, mean age 52). Of the 25 that participated, n = 12 had complete pre- and post-clinical measures. There was a significant mean decrease in systolic blood pressure from 137.5 to 128.1 mmHg (-9.4 mmHg). There was no significant change in diastolic blood pressure, which went from 79.8 to 70.2 mmHg (-9.2 mmHg), and BMI, which went from 37.59 to 37.93 kg/m2 (0.33 BMI). Over 80% of ingredients were locally sourced, generating $10,686 in farm sales. Participant satisfaction and engagement were high.
CONCLUSIONS: A community-based FIM model using locally sourced, medically tailored meals improved health outcomes and generated measurable economic benefits for local farmers. Strengthening community capacity and integrating such programs into healthcare payment systems are critical next steps for scale and sustainability.