Integrative medicine delivery models
Secondary Topic: Interprofessional education
Tertiary Topic: Natural products/botanicals/supplements
FOODCARE: Developing evidence-based clean foods for health and disease prevention in pediatric patients
Maria Mascarenhas, MBBS, , Philadelphia, PA, United States; Maria Hanna, MS, RD, LDN; Amy Dean, MPH, RD, The Children's Hospital of Philadelphia, Philadelphia, PA, United States; Alexandra Zeitz, BS; Ben Fulton, BS, Drexel University, Philadelphia, PA, United States; Jessi Erlichman, MPH, , Philadelphia, PA, United States; Jonathan Deutsch, PhD, Drexel University, Philadelphia, PA, United States
Late Breaker: No
Nutrition plays an important role in health and disease with increasing evidence linking eating patterns to chronic disease. Pediatrics provides a unique opportunity for disease prevention through nutrition education and provision of "clean" or whole foods (natural, organic, non-GMO, locally grown, nutrient rich, preservative and pesticide free) from an early age. Food product development is typically based on market opportunites related to taste, convenience, cost, preparation time, shelf life, cultural preferences and nutrition. There is a growing demand from the public for whole foods with low environmental impact. At the Children's Hospital of Philadelphia (CHOP) we take a "food as medicine" approach in an effort to prevent and manage chronic conditions. We have requests from families for affordable whole foods that involve simple meal preparation and have partnered with the Food Lab at Drexel University's Center for Food and Hospitality Management for recipe development.
After discussion, based on patient, parent and clinician requests, food ideas are ranked. The Drexel team then develops the recipe and tests it in their Food Lab. Taste testing occurs at Drexel and by registered dietitians at CHOP. Based on feedback the finalized recipe is developed for dissemination. Initial recipes include a clean rehydration solution that can be made at home, as well as, a series of recipes that can be used for patients with constipation. The recipes are platform agnostic in that they can be provided as education to parents, produced by healthcare food service providers on patient trays or in cafeterias, used in clinical research, or manufactured by start-ups or established food companies.
Innovative partnership between clinicians and food science experts results in the production of evidence-based, healthy, easy to use food recipes for clinical use.
FOODCare creates clinically needed evidence-based food recipes by working backwards through the typical food product development cycle.