Takeaway
When patients have living situations that affect nutrition—like unstable housing or limited access to fresh produce—screen for food insecurity. Learn about available resources in your clinic and community, and refer patients as needed.
Lifelong learning in clinical excellence | April 6, 2026 | 2 min read
By Mallory Carteaux, MS, Johns Hopkins All Children’s Hospital
A single parent timidly came into the hospital-based food pantry for fresh produce and pantry staples, stocking up for this weekend. His provider referred him after discovering he works long hours, lives in a hotel, and struggles to always put food on the table. After that initial visit, he came back whenever he was on campus, but now comes for more than food. He’s built connections with the other market patrons as well as the staff. They bond over a shared love of healthy food, often discussing creative preparations for things like kale and butternut squash. The hospital market has become more than a pantry—it’s both a community resource and social gathering place, like a big communal table.
Stories like these aren’t unusual in my work as a community wellness program coordinator with the “Eat to Thrive Program” at Johns Hopkins All Children’s Hospital. “Food is Medicine” programs such as this are becoming more common in hospitals and clinics around the country.
“Food is Medicine” programs
“Let food by thy medicine” is the dictum attributed to Hippocrates in 400 BC, yet over the past few decades the food we eat has become a public health problem. Americans are overfed, yet often chronically undernourished. Some hospitals have “Food is Medicine” programs and interventions that recognize that proper nutrition isn’t just a helpful lifestyle recommendation—it’s a critical component of the prevention and treatment of disease and the foundation of long-term wellness. By utilizing and integrating resources like hospital-based food pantries, produce prescriptions (PRx), and medically tailored groceries into their practice, providers can help support the well-being of patients and families.
Everyone must eat and therefore “Food is Medicine” programs have a place in nearly every clinical specialty. Consistent access to nutritious food supports better health outcomes and can be an integral part of care plans—from a cardiologist managing hypertension, an endocrinologist treating diabetes, to an OB/GYN counseling during pregnancy. Pediatricians are in the unique position to use food to prevent chronic conditions before they arise. Behavioral health providers can see the positive benefits a healthy diet has on energy and mood. Surgeons, PTs, and other rehab specialists experience the vital role proper nourishment plays in healing and recovery. All healthcare professionals have the opportunity to reinforce the value of food as a cornerstone of health.
Advocating at your workplace
Clinicians are the key voice in advancing many “Food is Medicine” programs within healthcare institutions. They can collaborate with dietitians, community educators, and social work teams to screen for food and nutrition insecurity and connect patients to these programs. A strong bridge between clinical care and community programming is vital to the successful implementation of “Food is Medicine” efforts, as well as positive health outcomes for patients.
Even if you don’t have a “Food is Medicine” program at your workplace, you can still support the nutritional needs of patients by doing the following:
1. Screen for food insecurity.
Short two-question screens, like “The Hunger Vital Sign,” can provide valuable insight about barriers to food security.
2. Normalize the conversation.
Discuss nutrition as part of routine appointments.
3. Educate yourself about local resources.
Familiarize yourself with the food programs within your organization and community and utilize them when indicated.
This piece expresses the views solely of the author. It does not necessarily represent the views of any organization, including Johns Hopkins Medicine.