Want to learn more about the type of work Fresh Advantage does? Read this article to get a peek into a plan that was put together for addressing food insecurity at an urban Community Mental Health Center.
Marydale DeBor and Fresh Advantage was featured on CivilEats.com on April 6, 2016 in the article ‘This Visionary is Helping Hospitals Take Food Seriously‘ by Larissa Zimberoff. Check it out!
The Yale Daily News, the nation’s oldest college daily newsletter recently featured an article on Fresh Advantage and their work with Connecticut Mental Health Center (CMHC). “Food for Thought” discusses the work of Marydale Debor, Chef Ann Gallagher, and Francine Blinten with the vulnerable populations served by CMHC.
On October 14, Fresh Advantage’s Managing Director Marydale DeBor, partner Chef Anne Gallagher, and Fresh Advantage affiliate nutritionist Francine Blinten enjoyed “Tea” (a longstanding Yale tradition) with the next crop of eager healthy-food champions on campus at Pierson College. This Fresh Advantage trio was delighted to be the first special guests in the Yale Sustainable Food Program’s 2015–16 speaker series “Women of Food.” The afternoon’s theme was “Women Addressing Food in Healthcare.”
“Nonprofit hospitals, which make up about 60 percent of American hospitals, have historically justified their tax exemptions from federal and state government by offering charitable services in communities where they operate. Community health clinics and free and discounted care for poor patients have been among their tactics. But most nonprofit hospitals have not been required to report in detail exactly what they are doing to help people in need. Measures to prevent disease have not been required. Many hospitals have aggressively collected overdue payments from low-income patients, a practice that is discordant with being deemed charities.
Food insecurity is increasing in the United States, and—not surprisingly—evidence shows that hunger should be considered as a health issue. Researchers have documented that economically vulnerable patients must sometimes choose between buying food and buying medication, and low-income individuals with diabetes have higher rates of hospital admissions for hypoglycemia at the end of the month when they are running out of food.
We were pleased to see this report from the Center for Health Law & Policy Innovation of the Harvard Law School. Food Is Medicine: Opportunities in Public and Private Health Care for Supporting Nutritional Counseling and Medically Tailored, Home-Delivered Meals discusses the significance of nutrition for patients with acute and chronic illnesses. The report also offers suggestions for how providers of medically tailored nutrition intervention services can work with public and private insurance systems. The authors note that “people with acute and chronic illnesses often have difficulty obtaining and preparing adequate food. Malnourished patients are twice as likely to be readmitted to a hospital within 15 days of discharge and have a much higher risk of death than patients who are well-nourished.”
As part of Community Health Improvement Week in New Haven, the Connecticut Mental Health Center (CMHC) is hosting Hunger As a Health Issue: Community Food Needs Assessment and Solutions. This special “lunch and learn” event is co-hosted by four community-based organizations committed to promoting sustainable local food systems and addressing food insecurity. Fresh Advantage founder Marydale DeBor coordinated this event as part of her ongoing advisory role for CMHC’s “Food Transformation” initiative. CMHC, Connecticut’s leading mental health agency for the Greater New Haven area, is managed by the Yale School of Medicine, where Marydale is a lecturer in the Department of Psychiatry.
VIDEO & PODCAST LIBRARY
Recovery is Cooking
From Connecticut Mental Health Center
Plow to Plate
Before Fresh Advantage, Marydale co-founded Plow to Plate. Hear about their successes on All Things Connecticut
Prescribing Food, Part 1: Making Hospitals Healthier
From Heritage Radio Network
Women Addressing Food In Healthcare
From the Yale Sustainable Food Project Podcast