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NYS FAM Research
Resource Guide

Qualitative Analysis of a Home-Delivered Produce Prescription Intervention to Improve Food and Nutrition Security

This study explores the experiences of families with young children participating in a 12-month home-delivered produce prescription program aimed at addressing food insecurity and diet-related chronic diseases. Conducted through semi-structured interviews with 15 African American female caregivers, the research identified three main themes:​ Financial Relief and Increased Produce Consumption, Enhanced Nutrition Knowledge and Cooking Practices, and Barriers to Engagement. The study concludes that home-delivered produce prescription programs can support families in mitigating food insecurity and fostering healthier eating habits, offering insights for future program development and policy considerations.

Caraballo, G., Muleta, H., Parmar, A., Kim, N., Ali, Q., Fischer, L., & Essel, K. (2024). Qualitative Analysis of a Home-Delivered Produce Prescription Intervention to Improve Food and Nutrition Security. Nutrients, 16(23):e234010. https://doi.org/10.3390/nu16234010

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Food as Medicine Research

2024

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Public Health Law Center - FoodRx Programs for Clinics

​This document provides an overview of FoodRx programs—also known as produce prescription programs—which allow healthcare providers to prescribe fresh produce and other healthy foods to patients with diet-related health conditions or food insecurity. These programs operate through collaborations between healthcare providers, food retailers, and public health organizations, offering patients coupons, vouchers, or reloadable cards to access healthy foods at reduced or no cost. The guide outlines the benefits of FoodRx programs, including increased consumption of fresh produce, enhanced food security, and improvements in health indicators such as blood pressure. It also discusses the critical roles clinics play in designing and implementing these programs, as well as various funding mechanisms, including private foundations, government programs like the Gus Schumacher Nutrition Incentives Program (GusNIP), and state Medicaid programs.

Public Health Law Center. (2024, October). FoodRX Programs for Clinics - An Introductory Guide. Mitchell Hamline School of Law. https://www.publichealthlawcenter.org/sites/default/files/resources/PHLC-FoodRx-Programs-for-Clinics.pdf

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Food as Medicine Research

2024

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Community Engaged Co-design and Piloting of the FOOD4MOMS Produce Prescription program for Pregnant Latina Women - ScienceDirect

This study focuses on developing and testing the feasibility of the FOOD4MOMS Produce Prescription (PRx) program. This initiative was co-designed with community involvement to support low-income Hispanic pregnant women by providing access to fresh produce. The pilot study assessed the program's acceptability and practicality within this demographic. Findings suggest that such community-engaged approaches can effectively promote healthier eating habits among low-income Hispanic pregnant women.

Segura-Perez, S., Urrutia, A.T., He, A., Hromi-Fielder, A., Gionteris, K., Duffany, K.O., Rhodes, E.C., Perez-Escamilla, R. (2025, March). Community-Engaged Codesign and Piloting f the FOOD$MOMS Produce Prescription Program for Pregnant Latina Women. Science Direct. 9(3):e104572. https://doi.org/10.1016/j.cdnut.2025.104572

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Food as Medicine Research

2025

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A prescription for produce improves health, new research finds - Scope

The Stanford Medicine Scope blog article discusses a study on the "Food as Medicine" approach, which provides fresh produce and nutrition education to individuals experiencing food insecurity and chronic diseases. Researchers found that participants who received produce prescriptions showed improvements in diet quality, blood sugar control, and overall health outcomes. The study highlights the potential for integrating food-based interventions into healthcare to prevent and manage chronic illnesses. These findings support broader policy efforts to address food insecurity as a social determinant of health.

Savchuk, K. (2025, March 4). A prescription for produce improves health new research finds. Stanford Medicine - News Center, Insights: Nutrition. https://med.stanford.edu/news/insights/2025/03/food-as-medicine-produce-education-chronic-disease.html

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Food as Medicine Research

2025

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Cornell Cooperative Extension of Nassau County's NY Fresh Rx program delivers its 1,000th box of fresh produce

This article describes the NY Fresh Rx program, a produce prescription initiative in Nassau County, NY, that provides fresh food to individuals facing food insecurity and diet-related health conditions. Run by the Cornell Cooperative Extension of Nassau County in partnership with Harmony Healthcare Long Island and Hofstra University, the program aims to improve participants’ health through regular produce deliveries, nutrition education, and cooking classes. Despite concerns over federal funding due to political uncertainty, the program remains operational and hopes to expand its reach from 80 to 150 participants. By partnering with Project DASH, the initiative also addresses transportation barriers, ensuring that fresh, locally sourced food is accessible to those in need.

Cusaac-Smith, T. (2025, February 12). Cornell Cooperative Extension of Nassau County's NY Fresh RX program delivers its 1000th box of fresh produce. archive. Today, Long Island/Nassau. https://archive.is/Fk9et

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Food as Medicine Research

2025

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Gus Schumacher Nutrition Incentive Program - Produce Prescription (GusNIP-PPR)

​The Gus Schumacher Nutrition Incentive Program's Produce Prescription Program (GusNIP-PPR) is a federal initiative aimed at improving dietary health by increasing fruit and vegetable consumption, reducing food insecurity, and lowering healthcare utilization and costs. It provides funding opportunities for projects that integrate produce prescriptions into healthcare settings, targeting individuals at risk of diet-related health conditions. The program emphasizes collaboration among healthcare providers, community organizations, and food retailers to implement these interventions effectively.

U.S. Department of Agriculture (USDA). (2025, August 4). Gus Schumacher Nutrition Incentive Program - Produce Prescription (GusNIP-PPR). National Institute of Food and Agriculture. https://www.nifa.usda.gov/gusnip-request-applications-resources-ppr

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Food as Medicine Research

2025

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Gus Schumacher Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center (GusNIP NTAE): Impact Findings Year 1

The GusNIP NTAE Year 1 Impact Findings report details the initial accomplishments of the Nutrition Incentive Training, Technical Assistance, Evaluation, and Information Center (NTAE) from September 1, 2019, to August 31, 2020. Established by the Gretchen Swanson Center for Nutrition, the NTAE provided support to GusNIP grantees, adapting rapidly during the COVID-19 pandemic to address increased food insecurity. Key achievements include the creation of the Nutrition Incentive Hub, development of a public website offering resources, and the establishment of core minimum datasets for nutrition incentive and produce prescription projects.

Gretchen Swanson Center for Nutrition GusNIP NTAE Center Project Lead. (n.d.). Gus Shumacher Nutrition Incentive Program Training, Technical Assistance Evaluation and Information Center (GusNIP NTAE): Impact Finding Year 1: September 1, 2019 to August 31, 2020. Nutrition Incentive Hub. https://nutritionincentivehub.org/media/euvdpb0q/gusnip-ntae-impact-findings_year-1.pdf

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Food as Medicine Research

2020

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Gus Schumacher Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center (GusNIP NTAE): Impact Findings Year 2

​In Year 2 (Y2) of the Gus Schumacher Nutrition Incentive Program (GusNIP), from September 1, 2020, to August 31, 2021, significant progress was made in enhancing access to fruits and vegetables for low-income communities. GusNIP grantees expanded the program by adding 1,615 new locations where Supplemental Nutrition Assistance Program (SNAP) participants could redeem fruit and vegetable incentives. This expansion led to 66.5% redemption of available incentives, totaling over $20 million, and generating an economic impact of approximately $39.9 million for farmers and local economies. Additionally, participants engaged in nutrition incentive projects for six months or more showed increased fruit and vegetable consumption, with those at farmers markets and farm stands consuming an additional 0.21 cups daily, and those at grocery stores or convenience stores consuming an extra 0.43 cups per day compared to first-time participants.

Gretchen Swanson Center for Nutrition GusNIP NTAE Center Project Lead. (n.d.). Gus Shumacher Nutrition Incentive Program Training, Technical Assistance Evaluation and Information Center (GusNIP NTAE): Impact Finding Year 2: September 1, 2020 to August 31, 2021. Nutrition Incentive Hub. https://nutritionincentivehub.org/media/cbhaixln/gusnip-ntae-impact-findings-year-2.pdf

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Food as Medicine Research

2021

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Gus Schumacher Nutrition Incentive Program (GusNIP): Year 3 Impact Findings

​In Year 3 (Y3) of the Gus Schumacher Nutrition Incentive Program (GusNIP), from September 1, 2021, to August 31, 2022, significant progress was made in enhancing food and nutrition security among low-income communities. A total of $41.8 million in federal grant funding was utilized, with 73% ($30.5 million) allocated as incentives for fruits and vegetables. Participants redeemed $41.6 million in incentives during Y3, marking a substantial increase from previous years. The program also reported positive health outcomes, including increased access to healthcare services and a reduction in emergency department visits.

Gretchen Swanson Center for Nutrition in collaboration with Fair Food Network and U.S. Department of Agriculture, National Institute of Food and Agriculture. (n.d.). Gus Shumacher Nutrition Incentive Program Training, Technical Assistance Evaluation and Information Center (GusNIP NTAE): Impact Finding Year 3: September 1, 2021 to August 31, 2022. Nutrition Incentive Hub. https://nutritionincentivehub.org/media/2uwlf3ch/gusnip-y3-impact-findings-report.pdf

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Food as Medicine Research

2022

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GusNIP NTAE Center: Year 3 Role & Impact

​In Year 3 (September 1, 2021 – August 31, 2022) of the Gus Schumacher Nutrition Incentive Program (GusNIP), the Nutrition Incentive Hub, managed by the Gretchen Swanson Center for Nutrition in partnership with Fair Food Network, provided extensive support to grantees. They assisted over 1,000 individuals through technical assistance, invested $1.4 million in 33 projects via the Capacity Building and Innovation Fund (CBIF), and co-hosted a mini-convening with the Mid-America Regional Council to discuss rural nutrition incentive program expansion. Additionally, the Hub hosted the 2022 Nutrition Incentive Hub Annual Convening with over 1,000 virtual attendees and facilitated five communities of practice and three learning cohorts to promote peer-to-peer learning.

Yaroch, A. PhD, Parker, H. MPP (2023, June). GusNIP NTAE Center: Year 3 Role & Impact, September 1, 2021 - August 31, 2022. Nutrition Incentive Hub. https://nutritionincentivehub.org/media/hayfmpv5/y3-ta-impact_amy-holly_cbif_060623.pdf

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Food as Medicine Research

2022

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GusNIP Year 4 Impact Findings

​In Year 4 (September 1, 2022 – August 31, 2023) of the Gus Schumacher Nutrition Incentive Program (GusNIP), the U.S. Department of Agriculture's National Institute of Food and Agriculture (USDA NIFA) invested $82.1 million to support nutrition incentive and produce prescription projects. These initiatives aimed to enhance food and nutrition security among low-income communities, stimulate local economies, and strengthen food and healthcare systems. The program's comprehensive evaluation, conducted by the Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center (NTAE), provides detailed insights into its impact and effectiveness.

Gretchen Swanson Center for Nutrition in collaboration with Fair Food Network and U.S. Department of Agriculture, National Institute of Food and Agriculture. (n.d.). Gus Shumacher Nutrition Incentive Program (GusNIP): Year 4 Impact Findings: September 1, 2022 to August 31, 2023. Nutrition Incentive Hub. https://www.nutritionincentivehub.org/media/ev5aet4n/year-4-gusnip-impact-findings-report-2024.pdf

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Food as Medicine Research

2023

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SNAP - Education Improves Nutrition-Related Behaviors

The study evaluates the impact of the Supplemental Nutrition Assistance Program – Education (SNAP-Ed) on nutrition-related behaviors in eight southeastern U.S. states. Using data from 25 implementing agencies in the 2017 fiscal year, researchers found that SNAP-Ed participants increased their daily fruit and vegetable consumption and benefited from approximately 701 policy, systems, and environmental changes supporting nutrition. The findings suggest that SNAP-Ed’s direct education is linked to positive dietary behavior changes, highlighting its effectiveness in improving nutrition among low-income populations. The study also provides a methodology for aggregating data across different SNAP-Ed programs to assess collective impact.

Ryan-Ibarra, S., et al. (2020). The US Supplemental Nutrition Assistance Program - Education improves nutrition-related behaviors. Journal of Nutritional Science. 9(e44), p.1-8. doi:10.1017/jns.2020.37

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Food as Medicine Research

2020

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Culinary Medicine in Type 2 Diabetes Management: Co-designing the Cook2DIAbeat Training Program

This study explores the role of culinary medicine in managing type 2 diabetes by developing the Cook2DIAbeat training program, a nutrition education initiative designed for diabetes patients. Conducted in Spain, Belgium, Greece, and Cyprus, the research used a co-design approach involving patients, family members, and healthcare professionals to identify barriers to dietary habit changes. Key challenges included limited access to reliable nutrition information, lack of time, emotional and psychological difficulties, and insufficient social support. The findings emphasize the need for diabetes nutrition programs to provide credible information, address psychosocial factors, and be tailored to patients' age and socioeconomic backgrounds.

Kouvari, M., Dalma, A., Zota, D., Zioga, E., Goni, L., Acilu, A., Chang, B., Arrizabalaga-López, M., Patsea, M., & Ruiz-Canela, M. (2024). Culinary medicine in type 2 diabetes management: co-designing the Cook2DIAbeat training program. The European Journal of Public Health, 34(Suppl 3), ckae144.1517. https://doi.org/10.1093/eurpub/ckae144.1517

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Food as Medicine Research

2024

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Abstract 4144549: Proof of Concept of a Novel Culinary Medicine Service Line to Address Diet-Related Cardiovascular Disease Risk Factors | Circulation

This study presents a proof-of-concept for a novel culinary medicine service designed to address diet-related cardiovascular disease risk factors. The initiative combines medical care with hands-on cooking education to help patients make healthier dietary choices and improve long-term health outcomes. Researchers outline the development and implementation of this service, highlighting its potential to reduce cardiovascular risk through patient-centered nutrition interventions. The findings suggest that integrating culinary medicine into healthcare settings could be an effective strategy for improving diet quality and reducing chronic disease burden.

Wong, W., Agrawal, A., Khine, T., Siler, M., Albun, J. (024, November 11). 14459: Proof of Concept f a Novel Culinary Medicine Service Option to Address Diet-Related Cardiovascular Disease Risk Factors. AHA | ASA Journals. 150(Nbr Suppl 1), https://doi.org/10.1161/circ.150.suppl_1.4144549

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Food as Medicine Research

2024

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Future Physicians Get a Taste for Nutrition Through Culinary Medicine Pilot Program

This article discusses a pilot program at Touro College of Osteopathic Medicine (COM) aimed at enhancing medical students' nutrition education. Recognizing that physicians typically receive fewer than 20 hours of nutrition training during their extensive medical education, the program introduces future doctors to practical culinary skills and nutritional knowledge. By integrating hands-on cooking experiences with clinical education, the initiative seeks to better equip physicians to address diet-related health issues in their patients. The article underscores the importance of incorporating comprehensive nutrition education into medical training to improve public health outcomes.

Fitzpatrick, T. (2025, March 6). Future physicians get a taste of nutrition from pilot Farm to Clinician teaching program. FoodService Director. https://www.foodservicedirector.com/hospital-healthcare/future-physicians-get-a-taste-of-nutrition-with-pilot-farm-to-clinician-teaching-program

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Food as Medicine Research

2025

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