Traditionally, healthcare in the United States has been a fee-for-service model incentivizing the number of services provided. For example, the more procedures, labs, or visits performed (and the higher the cost of each service), the greater financial benefit to healthcare providers and institutions. Things are starting to shift with the 2010 Affordable Care Act working to move toward a value-based type of system. But what is it, and how is foodservice involved?
A new model
Value-based healthcare is coming into focus and implementing across many scopes of practice. This healthcare model works to incentivize health outcomes and emphasizes quality over quantity. It also creates an environment that highlights prevention and the coordination of care across different healthcare fields. For example, a patient with chest pains seen by a value-based healthcare provider may see a cardiologist but also a dietitian and an exercise physiologist. These providers take a collaborative care approach and use specific metrics to determine the improvements and benchmarks patients need to achieve in order to move them toward positive health outcomes.
Value-based food and nutrition services
So, where does healthcare foodservice come into the holistic and coordinated care effort? Some health needs are greatly affected by food choices. For example, patients with diabetes, cystic fibrosis, heart disease, chronic kidney disease, phenylketonuria, or even some seizure disorders (to name just a few) can be affected by what foods they eat. One value-based approach is for the food and nutrition department to coordinate with a dietitian (who has already coordinated with the patient’s doctor) to help create a food budget and varied meal plans for the patient. Providing convenient and pre-planned options at an affordable price can help patients stick with the foods their team of professionals recommend (and their bodies need).
Meal-plan coaching
Another way that foodservice can get in on the value-based health needs of patients is to check in on patients who have an active meal plan in place and see if they’re meeting their goals and how the process is going. If patients are struggling, meal-plan coaching is a personalized way for a trained health coach or dietitian to incorporate different strategies or foods to help provide successful outcomes. And sometimes, just a friendly voice cheering patients on in their health journey is the extra boost that’s needed. Foodservice professionals can fill the role of cheerleader, but they can also powwow with the meal-plan team to discuss other ways they can support the patient in their journey.
Pregnancy-related food services
Women, Infants and Children (WIC) is an organization dedicated to helping pregnant women, parents and their children succeed by providing nutrition education and food vouchers (now via a convenient card). But, not everyone qualifies for the income-based service like WIC, and with maternal and infant health outcomes in the United States lower than any other industrialized nation, it’s important to look at all areas that can improve these statistics (no matter a new parent’s socioeconomic status). Providing nutrition and other food-related support for all pregnant women and new mothers is one way hospital foodservice can help collaborate with value-based care and improve maternal and infant health.
Meal delivery services
Currently, patients who are part of Home and Community Based Services (HCBS) can benefit from having meals delivered to their homes. This type of model can be expanded into hospital-made and delivery meals for patients who have a medical condition where food is a factor in their health outcome. For example, providing delivered, physician-ordered meals (always guided and overseen by a dietitian) is one way foodservice professionals can help. Whether a dietitian orders a DASH diet for patients with cardiovascular needs, a high-calorie, high-nutrient diet for cystic fibrosis patients, or even carb-balanced meals for people with diabetes — foodservice teams play a role in collaborative disease management. By providing these value-based meal services, along with other holistic options, foodservice professionals can help patients meet their healthcare goals.
An important role.
Hospital foodservice has an important role to play in providing the best coordinated, holistic and value-based care for a variety of patients. Looking at more ways to make your foodservice operation thrive while focusing on your customer’s health? Check out our blog post, Foodservice Equipment That Supports the Customer’s Focus On Health.
