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Medically Tailored Meals
Fresh Food Farmacy
Produce Prescription
Teaching Kitchen
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Search Area
Filter By Program Type
Show All
Medically Tailored Meals
Fresh Food Farmacy
Produce Prescription
Teaching Kitchen
Apply to Add Your FIM Program To The Map
Add Your FIM Program To The Map
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Program Type
Medically Tailored Meals
Fresh Food Farmacy
Produce Prescription
Teaching Kitchen
Organization Name
Website
Address
General Organization Contact Email
General Organization Contact Phone Number
Contact Name
Title
Phone
Email
Type Of Organization
Select Option
501c3 nonprofit
For profit
Other
Number Of Meals Provided Annually
Geographic Area Covered
RDN On Staff
Yes
No
Meals Made From Scratch In Your Own Kitchen
Yes
No
Client Referrals Via Medical Referral Form
All
Some
No
Nutritional Assessment By RDN
All
Some
No
Medical diagnoses served
HIV/AIDS
Cancer
Congestive Heart Failure
Hypertension/Stroke
Diabetes
Chronic kidney Disease
Rental Failure
COPD
Other
HIPPA Compliant
Yes
No
Your logo (paste image URL)
You can add up to 5 extra photos (paste image URL)
Organization Name
Website
Address
General Organization Contact Email
General Organization Contact Phone Number
Contact Name
Title
Phone
Email
Type Of Organization
Select Option
501(C)(3) CBO
501(C)(3) intermediary
Healthcare system
Insurance Co
Integrated delivery system
Other
Implementing Partners
FQHC
Community Health Center
Hospital (public/private)
Department of Health
Insurance Co
Retail Food supplier
Non profit food bank/pantry
Schools
Other
Index Patient Screening Questions
Food insecurity - please confirm how you are identifying
SDOH Assessment – please confirm the tool you are using
Current Produce consumption
Current assessment of healthy eating (rating scale)
Number of household members
Insurance
SNAP
SSDI
Insurance type(s) accepted
Medicare
Medicaid
Commercial/Employer sponsored plan
No insurance
Require established primary care provider
Yes
No
Metrics collected on patient/recipient
HbA1c
Height and Weight
BMI
Blood pressure
Blood glucose (ongoing)
Triglycerides
LDL
Tobacco use
Other
Qualitative Metrics collected on patient/recipient(check all that apply)
Satisfaction
Fruit and veg consumption
Personal well being
Physical activity
Overall household health
Other
Metrics collected from provider – utilization(check all that apply)
Emergency room usage
Admissions/Readmission rates
Care gap compliance (compliance with preventive care exams)
Overall utilization
Other
Program criteria
Food insecurity
Established Provider Required
Income documentation
Established patient
Targeted conditions
Other
Nutrition education
Select Option
Offered
Highly encouraged
Mandatory/required for participation
Type of education available
Meal Planning/Budget planning
Healthy Weight Goals
Cooking demonstrations/classes
Exercise/physical activity
Registered dietician or CDE support
Evidence based chronic condition management programming
Other
Clinical oversight of the program and education
Medical provider
RD
RN
Health Coach
Other
Clinical oversight provided on site or in conjunction with a clinical partner
Yes
No
Education Delivery (check all that apply)
In person
Virtual
Telephonic
Hybrid
Average length of time people are in the program
Select Option
6-month
9-month
12-month
Other
Average number of clinical visits during intervention
Food distribution
Select Option
Weekly
Biweekly
Monthly
Other
Food provision per distribution (per person in the household)
Pounds
OR
Servings
Redemption (Check all)
Food Retailer
Farmers Market
CSA
Food Bank
Online Delivery
Other
Food type (check all)
Premade meals
Grocery/prep needed
Produce offerings (check all that apply)
Fresh
Frozen
Canned-unadulterated
How much produce is provided (Percent of total per person)
Additional foods offered
If additional foods offered, do you consistently follow ADA/AHA criteria
Yes
No
Documented clinical improvements
Publications (max 3)
Certifications (max 5)
Awards/recognition (max 5)
Your logo (paste image URL)
You can add up to 5 extra photos (paste image URL)
Organization Name
Website
Address
General Organization Contact Email
General Organization Contact Phone Number
Contact Name
Title
Phone
Email
Type Of Organization
Select Option
501(C)(3) CBO
501(C)(3) intermediary
Clinic
Other
Funding Sources (check all that apply)
Foundation
Insurance Company (corporate)
Healthcare provider(corporate)
Municipal
GuSNIP/FINI (Federal)
Medicare (Federal)
Medicaid (Federal)
Medicaid (State)
Dept of Ag (State)
Other
Clinical/Implementing Partners (Check all that apply)
FQHC
Community Health Center
Hospital (public/private)
Department of Health
Insurance Co
None
Other
Eligibility (check all that apply)
Medicare
Medicaid/MediCal
SNAP
SSDI
Other
Data Collection Type: (check all that apply)
Demographic
Income
Index Patient Screening Questions (check all that apply)
Food insecurity
SDOH
Produce consumption
Number of household members
Biometrics
Select Option
Yes
None Yet – Need funding
None Yet – Need capacity
None – Not interested
Type of Patient/Recipient Metrics (check all that apply)
HbA1c
Height and Weight/BMI
Blood pressure
Blood glucose (ongoing)
Hypertension
Satisfaction
FV consumption
Personal well being
Overall household health
FV knowledge
Other
Type of Provider-Utilization Metrics Collected (check all that apply)
Emergency room usage
Readmittance
Overall utilization
Prescription Amount (dosage)
per day
per month
per patient
Household members included?
Yes
No
Alternative Currency (check all that apply)
Vouchers/coupons
Tokens
Card
Tech application
Other
Redemption (check all that apply)
Food Retailer
Farmers Market
CSA
Food Bank
Online Delivery
Other
Type of produce
Local
Regional
Fresh
Other foods offered
Nutrition/cooking education (check one)
Offered
Mandatory
None
Type of Nutrition Education (check all that apply)
Meal planning
Healthy weight goals
Cooking classes, live
Cooking content
Nutrition content
SNAP Ed
Other
Education provider
RDN
CBO
Third party
Duration (select one)
6-month
9-month
12-month
Other
Average number of clinical visits during intervention (per month)
Additional Factors to Consider (limit 100 characters)
Your logo (paste image URL)
You can add up to 5 extra photos (paste image URL)
Organization Name
Website Address
Address
General Organization Contact Email
General Organization Contact Phone Number
Contact Name
Title
Phone
Email
What is the principal purpose of your teaching kitchen
Student education (i.e. college, university, k-12 schools)
Improving health outcomes
Equity/social justice
Improving culinary skills (teaching cooking/baking)
Generating a profit while teaching culinary skills
Generating a profit from products sold
Reducing health care costs of trainees/employees
Other
How is your kitchen funded
Corporate sponsorship
Philanthropy
Volunteer based
Government
In-kind donations
Client paid
Insurance coverage
Type of facility
Hospital/medical center
Academic Institution (K-12 school, college, university)
Culinary School
Non-profit, Community-based program
Corporate/ For-profit program
Kitchen facilities are
Rented
Owned
In-kind space use
Physical Kitchen Structure
Pop-up
Mobile
Built in demonstration only
Built in demonstration and hands on stations for participants
Do Participants
Listen To Lectures
Watch Demos
Participate In Hands On Instruction
Teaching Fundamentals
Culinary Education
Nutrition Education
Exercise/Movement Education
Mindfulness Education
Health Coaching/Motivational Interviewing
Other
How Many Participants Do You Teach In A Month?
How Many Participants Do You Teach In A Year?
Populations Served
Adults
Children
K12 Students
Culinary Trainees (Chefs)
College or University Students
Persons with Disabilities
Clients
Patients
Employees
Retirees
Veterans
Active Military (And Families)
Other
Your logo (paste image URL)
You can add up to 5 extra photos (paste image URL)
Submit
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