UH Food for Life Markets: Addressing Food Insecurity and Related Chronic Illnesses Through Nutrition Programming


Food insecurity, defined by the USDA Economic Research Service as the disruption of food intake or eating patterns because of lack of money and other resources, is increasingly recognized as a substantial threat to the health and well-being of patients with or without chronic conditions. Embedded within a regionally-integrated healthcare system, the University Hospitals Food for Life Market (FFLM) is a program designed to both provide food and leverage dietitians’ expertise to ensure that the food provided meets patients’ medical needs. In this session, leaders from FFLM will present a series of case studies illustrating the influence of food insecurity on nutrition needs and goals for patients representing a variety of clinical scenarios; outline strategies to address these needs that are amenable to implementation in healthcare settings; and detail key measures that speak to dietitians’ effectiveness in identifying and addressing food-insecure patients’ nutrition and related resource and service needs.

Learning Objectives

Describe the influence of food insecurity on nutrition goals for patients with chronic illness

Identify intervention strategies to meet the needs of food insecure patients with chronic illness

Define process and outcome measures that speak to the needs of patients experiencing food insecurity

Performance Indicators

3.3 Advocates for nutrition and dietetics services and resources for clients and populations

4.2 Exercises critical thinking when faced with opportunities and challenges

10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient goals


Celina Cunanan

Chief Diversity, Equity & Belonging Officer

University Hospitals

Anne Leach

Director, Clinical and Community Nutrition

Sodexo Healthcare at University Hospitals


Cordialis Msora-Kasago

Client Executive


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