Food-As-Medicine in Practice: A Pilot Evaluation of a Clinic-Based Produce Prescription Program

PurposeTo evaluate short-term outcomes of a six-month clinic-based produce prescription program on food security, dietary behaviors, and health indicators.DesignNon-experimental pre-post pilot evaluation using quantitative methods.SettingClinic-based food pharmacy.Sample62 adults enrolled between June 2024 and April 2025; all identified as food insecure and diagnosed with at least one diet-related chronic condition.InterventionParticipants received biweekly free produce for six-months.MeasuresUSDA 6-item food security module, self-reported daily fruit/vegetable servings, self-reported health status, and continuous BMI.AnalysisGeneralized estimating equations, adjusted for demographic characteristics, were used to assess changes over time.ResultsFood security improved significantly; participation was associated with greater odds of improved food security (aOR = 0.484, P = 0.005). Fruit intake increased by 0.65 servings/day (β = 0.645, P < 0.001) and vegetable intake by 0.60 servings/day (β = 0.597, P < 0.001). Odds of reporting better health status also rose (OR = 1.85, P = 0.020). BMI change was nonsignificant (P = 0.239).ConclusionClinic-based produce prescriptions may reduce food insecurity and improve diet and perceived health in high-risk patients. Limitations include a small sample size, a single site, self-reported data, and the absence of a control group.