Dietitian-led Food as Medicine Program in the Food Retail Setting: Impact and Findings from a Feasibility Study
Thursday, October 24, 2024 | 12:30 – 1:30 p.m. CT
Did you know that the COVID-19 pandemic accelerated companies’ digital offerings by seven years? According to a 2020 survey of executives, this presents an exciting opportunity for food retailers to capitalize on e-commerce trends, including integration with telehealth to expand access to nutrition care.
On Thursday, October 24, 2024, from 12:30 – 1:30 pm (Central Time), join us for a free webinar to hear from RDNs who launched a feasibility study with a major food retailer to evaluate the impact of an RDN-led Food as Medicine e-commerce program on nutrition-related health outcomes of participants.
Speakers will share the results of the feasibility study, changes in nutrition-related health outcomes, barriers and facilitators to implementing the program, and provide recommendations on next steps to implementing food as medicine programs led by RDNs, especially scalable programs to produce a positive return on investment, including improving health outcomes.
This webinar awards 1.0 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. Free registration is available to Academy members and non-members. Register today by clicking the link below.
Objectives:
Determine the impact of a Food as Medicine program on customer dietary patterns and nutrition-related outcomes.
Assess the barriers and facilitators of implementing a Food as Medicine program within the food retail setting.
Recommended Performance Indicators:
7.1.1 – Identifies gaps in evidence to determine research priorities
12.1.1 – Conducts feasibility studies to determine validity of and need for products or services.
13.1.1 – Advocates for and promotes food and nutrition programs and resources to address issues of food security, nutritional health, and overall health and wellness.
Speakers:
Julie M. Long, MS, MPH, RDN
Allison Yoder, MA, RDN, LD
Constantina Papoutsakis, PhD, RD
Moderator: Marcy Kyle, RDN, LD, CDCES, FAND
Commercial support has been provided by an educational grant from the General Mills Bell Institute of Health and Nutrition.