{"title":"HealthyLink-Integrating Food Is Medicine (FIM) Into Inpatient Discharge Process.","authors":"Jing Li, Derek Hashimoto, Allison Primo, Doneisha Bohannon, Angela Schubert, Angie Soltysiak, Rob Hackleman, Kelli Zenner, Elaine Hardin","doi":"10.1097/PHH.0000000000002241","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Hospitalized food-insecure patients face a critical 72-hour gap in food support post-discharge, impacting recovery. HealthyLink aimed to design and pilot-test a contextually attuned model for patients in need.</p><p><strong>Methods: </strong>The HealthyLink model leveraged the infrastructure of a research-health care system-regional grocery partnership. The project has 3 phases: co-design, implementation, and evaluation. During co-design, participatory processes assessed the needs of patients, community partners, and frontline workers. The pilot, guided by the Plan-Do-Study-Act method, tested iterative changes. Post-delivery surveys gathered feedback, and evaluation compared cost-related medication underuse, self-reported health, and program satisfaction. Intervention costs were tracked.</p><p><strong>Results: </strong>A strategic partnership among Washington University, BJC HealthCare, and Schnucks (grocery chain) was fostered. HealthyLink was integrated into the hospital social worker referral platform, streamlining patient identification, enrollment, and food delivery. A heart-healthy list was curated with fresh, frozen, and shelf-stable nutrient-dense foods. Home delivery was chosen to overcome infrastructure constraints and transportation issues. Implementation lasted for 6 months with 90 patients/families receiving food delivery. Fifty-nine patients responded to the post-delivery survey, with satisfaction ratings ranging from 86.4% to 98.3%, and healing assistance ratings ranging from 88.1% to 98.3%. The self-reported physical and mental health improved, with fewer individuals reporting fair or poor health (69.5%-42.2%, 47.5%-25.4%). The average food cost per delivery was $108. The combined service fee, delivery fee, and tip amounted to $17.</p><p><strong>Conclusion: </strong>Incorporating co-design principles into the Food is Medicine program helps identify barriers and obstacles that may not be immediately apparent. While delivery offers a valuable solution for reaching hard-to-access populations, associated costs must be considered to ensure scalability and sustainability.</p>","PeriodicalId":47855,"journal":{"name":"Journal of Public Health Management and Practice","volume":" ","pages":""},"PeriodicalIF":1.9000,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Public Health Management and Practice","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1097/PHH.0000000000002241","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}
引用次数: 0
Abstract
Background: Hospitalized food-insecure patients face a critical 72-hour gap in food support post-discharge, impacting recovery. HealthyLink aimed to design and pilot-test a contextually attuned model for patients in need.
Methods: The HealthyLink model leveraged the infrastructure of a research-health care system-regional grocery partnership. The project has 3 phases: co-design, implementation, and evaluation. During co-design, participatory processes assessed the needs of patients, community partners, and frontline workers. The pilot, guided by the Plan-Do-Study-Act method, tested iterative changes. Post-delivery surveys gathered feedback, and evaluation compared cost-related medication underuse, self-reported health, and program satisfaction. Intervention costs were tracked.
Results: A strategic partnership among Washington University, BJC HealthCare, and Schnucks (grocery chain) was fostered. HealthyLink was integrated into the hospital social worker referral platform, streamlining patient identification, enrollment, and food delivery. A heart-healthy list was curated with fresh, frozen, and shelf-stable nutrient-dense foods. Home delivery was chosen to overcome infrastructure constraints and transportation issues. Implementation lasted for 6 months with 90 patients/families receiving food delivery. Fifty-nine patients responded to the post-delivery survey, with satisfaction ratings ranging from 86.4% to 98.3%, and healing assistance ratings ranging from 88.1% to 98.3%. The self-reported physical and mental health improved, with fewer individuals reporting fair or poor health (69.5%-42.2%, 47.5%-25.4%). The average food cost per delivery was $108. The combined service fee, delivery fee, and tip amounted to $17.
Conclusion: Incorporating co-design principles into the Food is Medicine program helps identify barriers and obstacles that may not be immediately apparent. While delivery offers a valuable solution for reaching hard-to-access populations, associated costs must be considered to ensure scalability and sustainability.
期刊介绍：
Journal of Public Health Management and Practice publishes articles which focus on evidence based public health practice and research. The journal is a bi-monthly peer-reviewed publication guided by a multidisciplinary editorial board of administrators, practitioners and scientists. Journal of Public Health Management and Practice publishes in a wide range of population health topics including research to practice; emergency preparedness; bioterrorism; infectious disease surveillance; environmental health; community health assessment, chronic disease prevention and health promotion, and academic-practice linkages.
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