About the Podcast: 

Allison Hess is in charge of health innovations at Geisinger Hospital. She plays a leading role in the nationally recognized program, Fresh Food Farmacy. It’s a gold standard of diabetes care, providing nutrition education and healthy food to people who are food insecure.

Listen:

Her #1 tip to improve access to healthy food:

Patient’s trust is essential for patient engagement.

About Allison Hess: 

Allison is the Vice President of Health Innovations at Geisinger Hospital. She’s demonstrated history of working in the hospital & health care industry. Most recently, she’s worked on Geisinger Hospital’s Fresh Food Farmacy. This program is a gold standard of diabetes care, providing nutrition education and healthy food to people who are food insecure. She holds a master’s in business administration, bachelors in Health Education and minor in psychology from Bloomsburg University of Pennsylvania.

Discussion Takeaways:

  • The Fresh Food Farmacy (FFF) takes into consideration the health of the entire household, not just the patient
  • The FFF program has a 20% increase in preventative care because they focus the whole person and reducing their barriers to success.
  • If you jump into nutrition education without asking if someone has access to food, the patient or client might feel defeated and not return.
  • When patients are engaged, they become champions of programs like the Fresh Food Farmacy.
  • Patient engagement requires a foundation of trust.
  • Allowing food pantry guests to pick out their own food provides dignity, reduces food waste, decreases volunteer hours, and makes everyone happy!
  • Food insecurity is one of several barriers and issues people are dealing with in life. Breaking down barriers to food access improves the success of patient care.
  • As people become more engaged in their health, people want more programming. That is when we are able to explore the root cause of the disease.
  • Our patients, employees, and community members are considered the Geisinger Family.

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