Participation in the Georgia Food for Health program and cardiovascular disease risk factors: A longitudinal observational study

Top Things to Know

The GF4H program was a six-month produce prescription (PRx) intervention aimed at improving food access, nutrition education, and chronic disease management among food-insecure patients. The intervention included vouchers for fresh produce, hands-on cooking classes, and monthly nutrition education sessions.

The study found that each additional cooking and nutrition education session beyond four visits led to significant reductions in BMI (-0.06 kg/m², p = 0.02), waist circumference (-0.37 inches, p < 0.001), systolic blood pressure (-1.01 mmHg, p < 0.001), and diastolic blood pressure (-0.43 mmHg, p = 0.001).

This study provides strong evidence that integrating produce prescriptions into healthcare settings can lead to sustained improvements in diet-related health outcomes.

Summary of Conclusion/Findings

This study assessed the impact of the Georgia Food for Health (GF4H) programme on cardiovascular disease (CVD) risk factors. The programme included six monthly nutrition education sessions, six weekly cooking classes, and weekly produce vouchers. Participants who attended at least four of the six sessions showed significant reductions in BMI, waist circumference, and blood pressure. The study found that each additional session attended beyond the graduation threshold was associated with further improvements in these health indicators. The results suggest that increased engagement in the programme's educational components leads to better health outcomes.