Food as Medicine in the Specialty Pharmacy Span of Care

Tuesday, October 11
8:30 AM – 9:30 AM (Eastern Time)
CE: 1.0
Level 2 (intermediate knowledge/experience)
Activity Code: 170777


Many may not be aware of the differences and opportunities that specialty pharmacies create for their patients. Registered dietitians can be key stakeholders within the specialty pharmacy space, as specialty pharmacies differ from retail pharmacies. This offers a unique opportunity to provide tailored nutritional resources for patients with specialty conditions like Crohn’s disease, rheumatoid arthritis, multiple sclerosis and HIV.

This session will explore the differences between retail and specialty pharmacies, and how registered dietitians can be a unique differentiator to improve the disease outcomes of specialty pharmacy patients in conjunction with pharmacists. This session will also discuss the process of meeting the nutritional needs of those with specialty health conditions, including the creation of tools, resources and recipes. Finally, a cooking demonstration will be provided, highlighting the various ways that recipes and cooking tools can be adapted for specific audiences.

Learning Objectives:

  • Explain the specialty pharmacy service model and how incorporating nutrition services adds value and improves outcomes
  • Describe common symptoms or side effects that affect the nutritional intake of the targeted patient population and create or identify appropriate nutrition resources
  • Describe methods for adapting recipes, identifying appropriate cooking tools and modifying cooking techniques for the targeted patient population

Performance Indicators:

  • 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
  • 8.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.
  • 2.2.3 Delivers accurate and credible messaging.