healthylink -将食物即药物(FIM)融入住院出院流程。

IF 1.9 4区 医学 Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Jing Li, Derek Hashimoto, Allison Primo, Doneisha Bohannon, Angela Schubert, Angie Soltysiak, Rob Hackleman, Kelli Zenner, Elaine Hardin
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引用次数: 0

摘要

背景:住院的食物不安全患者在出院后面临72小时的食物支持缺口,影响康复。HealthyLink旨在为有需要的患者设计和试点一种与环境相适应的模式。方法:HealthyLink模型利用了研究卫生保健系统的基础设施-区域杂货店合作伙伴关系。该项目有三个阶段:共同设计、实施和评估。在共同设计期间,参与性过程评估了患者、社区合作伙伴和一线工作人员的需求。在计划-执行-研究-行动方法的指导下,试点测试了迭代变化。产后调查收集了反馈,评估比较了与费用相关的药物使用不足、自我报告的健康状况和项目满意度。对干预成本进行了跟踪。结果:华盛顿大学、BJC医疗保健和Schnucks(连锁杂货店)之间建立了战略合作伙伴关系。HealthyLink被整合到医院社工转诊平台中,简化了患者识别、登记和食品配送。一份有益心脏健康的食物清单包含新鲜的、冷冻的、营养丰富的食物。选择送货上门是为了克服基础设施限制和运输问题。实施时间为6个月,共有90名患者/家庭接受送餐。59例患者接受了产后调查,满意度从86.4%到98.3%不等,康复辅助评分从88.1%到98.3%不等。自我报告的身心健康状况有所改善,报告健康状况一般或不佳的人数减少(69.5%-42.2%,47.5%-25.4%)。每次送餐的平均成本为108美元。服务费、送货费和小费加起来一共是17美元。结论:将共同设计原则纳入食品即药物项目有助于识别可能不会立即显现的障碍和障碍。虽然交付为接触难以接触的人群提供了有价值的解决方案,但必须考虑相关成本,以确保可扩展性和可持续性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
HealthyLink-Integrating Food Is Medicine (FIM) Into Inpatient Discharge Process.

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.

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来源期刊
Journal of Public Health Management and Practice
Journal of Public Health Management and Practice PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
3.40
自引率
9.10%
发文量
287
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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