Through the Microscope is a recurring Helix column that poses questions to members of the RFU community. We asked Nancy Farrell Allen, MS ’11, how to promote healthy eating and food security at a community/population level.
The United Nations estimates the world population will reach 9.7 billion in 2050 — a staggering number of people to care for and nourish. In the United States, it is currently estimated that 35 million Americans are food insecure, including 10 million children.
As a registered dietitian nutritionist (RDN), I have seen the power of food in healthcare outcomes. Food nourishes and heals; it can and should be used to prevent or decrease use of some typical medical strategies. Yet, nutrition education in the medical system for allied healthcare providers is notoriously lacking. This underscores the importance of RFU’s renowned nutrition programs in the College of Health Professions.
Working collaboratively with RDNs can improve patient food security, health compliance and outcomes. The system works best, patients benefit and healthcare costs are decreased when we work jointly and proactively in our treatment methods.
Nutrition security provides “consistent access, availability and affordability of foods and beverages that promote well-being and prevent and, if needed, treat disease,” according to the U.S. Department of Agriculture Economic Research Service. But many food-security measurement systems focus on food quantity (calories) rather than on providing quality, nourishing foods.
Food and nutritional insecurity places people in harm’s way. Providing sustainable food sources is essential to feed a growing population. Food production begins at the farm, from animal or seed, to the harvest, processing and delivery to the consumer. Factors such as soil and seed quality, animal welfare, climate, natural disasters and government embargoes, and food waste can hamper this process and affect food systems, causing individuals with low food access to suffer greatly. In fact, low-income communities see a 35%–46% increased risk of developing chronic kidney disease (CKD), as well as an increase in hospital admissions among diabetic adults.
It has been estimated that, throughout any given day, we make an average of 120 decisions regarding food and nutrition. Food and the nutrients it provides are vital to health care. I would ask my healthcare colleagues to embark on a campaign of food and nutrition as preventive medicine and work upstream to make a difference. Address food and nutrition policies, food deserts, food swamps and community systems, and redefine our food environment and relationship with food.
Success is possible with coalitions of key stakeholders, legislators, business leaders and healthcare providers collaborating on shared goals, such as:
- Initiating a healthcare “Produce Prescription” program with participating retail locations.
- Supporting farmers and local food crops. Youth groups might earn volunteer hours.
- Starting a “Where does our food come from?” campaign in local schools, with “taste tests” or “bake-offs” of farm-fresh foods.
- Encouraging community gardens that cultivate connections with local citizens.
- Donating food to needy local organizations.
- Providing education on home gardening to reduce grocery bills and improve health.
- Helping restaurants minimize their environmental footprint.
- Developing strategies to minimize food waste at multiple levels.
Through combined efforts, we can start treating food as preventive medicine, promote healthy eating and enhance food security to foster improved health outcomes.
Nancy Z. Farrell Allen, MS, RDN, FAND, is an assistant professor of nutrition in the College of Health Professions.
Perspectives expressed in “Through the Microscope” columns are solely those of the authors and are not intended to represent those of Rosalind Franklin University.