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Reducing Hospital Readmissions: Addressing the Impact of Food Security and Nutrition.
J Law Med Ethics
March 2017
Mathew Swinburne, J.D., is a Senior Staff Attorney for the Network for Public Health Law. He received a J.D. from the University of Maryland Francis King Carey School of Law, Baltimore, MD and a B.S. from Tufts University, Medford, MA. Katie Garfield, J.D., M.Phil., is a Staff Attorney at the Center for Health Law and Policy Innovation of Harvard Law School. She received a J.D. from Harvard Law School, Cambridge, MA; MPhil from the University of Cambridge, Cambridge, UK; and B.A. from Yale University, New Haven, CT. Aliza R. Wasserman, M.P.H., was at the time of submission the Policy & Advocacy Manager for Wholesome Wave in Washington, DC. She received an M.S. and M.P.H. from Tufts University, Medford, MA and a B.S. from Cornell University, Ithaca, NY.
Food insecurity in the United States is a profound public health challenge that hospitals are uniquely situated to address. Through the enactment of the Hospital Readmission Reduction Program, the Affordable Care Act provides a strong economic incentive for hospitals to actively confront food insecurity within the communities they serve. While there is a spectrum of nutrition interventions that hospitals can look to when engaging in these efforts, healthy food prescriptions and medically tailored meals are two particularly innovative and promising approaches that could help hospitals reduce readmissions by addressing the nutritional needs of vulnerable patients.
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