Michigan Research Strengthens Case for Food as Medicine in Healthcare Transformation and a Drop in Food Insecurity Rates
New research evaluating a Food is Medicine (FIM) intervention at a Federally Qualified Health Center (FQHC) demonstrates significant improvements in patient health outcomes, food security, and dietary behaviors. Published in the Journal of Nutrition Education and Behavior and authored by National Opinion Research Center (NORC) at the University of Chicago and the Food Bank Council of Michigan (FBCM), the evaluation found that medically tailored grocery programs paired with nutrition coaching led to better A1C control, lower BMI, increased fruit and vegetable intake, and a dramatic drop in food insecurity rates.