Quick, Easy Ways to Fuel for Better Sleep and Performance

Timing and type of nutrients consumed before exercise and competition matter, and for those of us just trying to get through the grueling workday as well! Perform better in all your busy work and life days by following this sports nutrition fueling guide and adapting as needed for your individual nutrient needs. Book a session if you need individual modifications (our specialty). You may also find great tips on the MAJOR LEAGUE NUTRITION™

podcast here: MAJOR LEAGUE NUTRITION™ SHOW on Spotify, Apple and More!


Sign up for our popular Nutrition and Sleep course waiting list here!



See more great posts from Madison MacFarland and our other amazing interns here! 





Worksite wellness and corporate wellness presentations and consulting upon request.

Please fill out contact form here and we will get back to you as soon as possible to schedule your individualized performance requests today!





Supplement Red Flags


Supplements 101

Have you ever wondered about which supplements you should take, or how to know which supplement companies are trustworthy? Well, like the relationship status people sometimes admit on Facebook… it’s complicated!

First of all, supplements should never be taken in place of a healthy diet, or “just in case.”

Some dietary supplements can be harmful and hinder performance when too much is taken, or if it’s taken at the wrong time.

Supplement Safety

Supplements are no longer regulated by the Food & Drug Administration (FDA), meaning the FDA is not funded or backed to provide assurance for purity, safety, or effectiveness.

3 of Dr. Oz’s Biggest Weight Loss Lies Debunked YouTube Video

The next time you hear someone tell you a product will: “Blast your belly fat” has “Targeted fat loss” or will “Kill your cravings”…throw your red flag in the air and hold on to your wallet, cowboy!

Here are some more red flags to be aware of when shopping for your supplements (or when those infomercials come on and you’re feeling desperate):


Listen to the Supplement Red Flags podcast episode here 

As many as 1 in 10 supplements can be contaminated with ingredients prohibited in sports and, according the findings by the USFDA, approximately 75% of supplement contamination issues come from drugs not banned in sports, leaving the general consumer at risk.

These labs do the following & more to keep you safe:
•Verify that products do not contain unsafe levels of contaminants, prohibited substances, or masking agents
•Assure the ingredients on the label match the ingredients in the product
•Confirm the products are manufactured at a Good Manufacturing Practice (GMP) registered facility


FDA Pic showing an example of a supplement scam

Learn more about supplement safety & legitimacy here:
NSF Certified Sport:
Informed Sport:
Banned Substances Control Group:
Consumer Lab:


Be aware that just because one product is certified safe within a company, it doesn’t mean all of their products are certified safe (wicked

frustrating, we know!).

While dietary supplements can be useful for some people, we should always aim to take the food first approach because in most cases the best way for our bodies to metabolize nutrients efficiently is in their original package (not an extract or a synthetic version).

Save this instagram post as a reference for general suggestions on proper fueling before exercise to get the most bang for your buck & perform better!

#protip #supplement #supplementfacts #nutrition #sportsnutrition #fitness #athlete #nutritionfacts #redflags #healthydiet #healthyliving #registereddietitian #RD #RDtips

Post & graphic design created by Madison MacFarland for Major League Nutrition as a part of her Beth Israel Deaconess Medical Center Dietetic Internship sports nutrition rotation. Originally created for instagram, edited for article format by Nicole Chenard, MS, RD, LDN.

2 Truths About Thanksgiving that Will Turn Your Traditions Upside Down!

Every year, as the last Thursday in November approaches, most people don’t think twice about what to put on the table: Turkey. But why?

New England Turkeys in the Back Yard by M. Budd

According to culinary historians, “Much of the Thanksgiving meal consisted of seafood, which is often absent from today’s menus. Mussels in particular were abundant in New England and could be easily harvested because they clung to rocks along the shoreline.”  Well, this makes a lot of sense…but where did the whole turkey deal come from? Turkey meat is cheap and can typically feed a whole family. The big bird is also native to North America. Fun fact: President Abraham Lincoln declared Thanksgiving a national holiday in 1863 as an expression of gratitude for the Union victory at Gettysburg.

Myth buster: Many people discuss a sleepy feeling after eating a Thanksgiving meal & turkey often takes the blame! Why? It contains tryptophan, an amino acid that aids in the uptake of serotonin, which is a neurotransmitter that allows us to feel calm, relaxed, and sleepy.

However,  research shows it’s the carbohydrate-rich sides, excessive portion sizes and drinks and desserts that actually cause that “couch call”. In other words, eating turkey without the “extras” could prevent that post-Thanksgiving energy (and a walk around the block won’t hurt, either!).

From the folks of History.com, “The colonists occasionally served mussels with curds, a dairy product with a similar consistency to cottage cheese. Lobster, bass, clams and oysters might also have been part of the feast. ”

More Thanksgiving History Here!


For protein-packed, delicious seafood dishes this Thanksgiving, check out the Seafood Nutrition Partnership’s latest article, “10 Thanksgiving Seafood Dishes You Need on the Table”


10 Thanksgiving Seafood Dishes You Need on the Table

P.S. I’m thankful for you 🙂

Nicole Chenard, MS, RD, LDN

Our Nation’s Biggest Budget & Defense Weakness: Completely Preventable Diet-Related Disease & Death

What Every Physician Needs to Know Now
For way too long in this country, we have treated a person’s health and person’s diet as separate. Don’t take my word for it. Look at the data. In the United States, medical schools devote an average of 19 hours to nutrition education over 4 years. Let me repeat that. Medical schools devote an average of 19 hours to nutrition education over 4 years.  With little of that related to diet and common health conditions. You heard that right. The American people are paying the price.
In 2018, more than 20% of American adults were obese and more than 1 in 10 adults suffered from diabetes. Food is Medicine. All too often it is underutilized as an intervention for addressing diet-related diseases. Instead of prescribing drugs to cure these diseases, there are places where food can help alleviate suffering and address the underlying conditions. These are chronic health problems that cost programs like Medicare and Medicaid millions and millions and millions of dollars and the federal government is doing next to nothing to prevent them at a systemic level and give those on the front lines, our healthcare providers, the tools needed to help people eat healthier.
We cannot continue to ignore the direct connection between a person’s diet and their health, and this starts with making sure our medical providers are equipped with the knowledge and tools to help their patients. We also must note that as we introduce this legislation this week, the COVID19 pandemic continues to impact all of our lives.
Study after study shows us that COVID19-related food insecurity puts more Americans at risk for obesity and that having obesity may triple the risk of hospitalization due to COVID-19. Nutrition, food access, and a person’s health are not only directly connected to each other, they are directly connected to our progress as a nation, and it’s time we treat them as such.  This new bipartisan resolution takes an important step in that direction so that our medical students and physicians are given the training they need to improve nutrition among patients.” – Congressman Jim McGovern
Congressman McGovern, Dr. Walter Willett, Dr. Stephen Devries, and Emily Broad Leib couldn’t have stated the facts better in last week’s #pressconfrence regarding the new #bipartisan bill to start educating America’s doctors about nutrition #nutrition so that they can actually help prevent and manage our nation’s biggest budget and defense weakness: completely preventable diet-related disease and death, including COVID-19. Americans are spending 50% more on healthcare than any other nation, the bills have only been increasing, and our nation’s health has been declining. We are WAY behind: 47th in the world. This is a no-brainer.
McGovern Nutrition Education Press Conference
“Obesity, type-2 diabetes, heart disease, cancer, and stroke are among the leading causes of death and disability nationwide and are inextricably linked to diet. The costs related to diabetes and obesity alone exceed $500 BILLION every year.
Now get this: despite the clear benefits nutrition education would provide, med students get an average of only 19 hours of nutrition education over 4 years. After med school? Competency requirements in nutrition are completely absent from key medical specialties.
So this week, I’m introducing a bipartisan resolution alongside Congressman Michael Burgess, M.D. (R-TX) calling on med schools, residency programs, and fellowships to start including robust nutrition education so America’s physicians have the tools needed to combat diet-related conditions.” – Congressman McGovern
“If we step back, our systems of medical education are failing. They deserve a big fat F. America spends vastly more that any other country on healthcare, about 50% more, and what do we get for this? Life expectancy has declined 3 out of the last 4 years before the pandemic, and now it’s taken another huge dive, in part, due to poor survival of people with nutrition-related conditions who develop COVID-19…
Poor diets are the most important underlying cause of death and suffering in this co

untry, but education on nutrition and health is minimal in most medical schools, including at my own university, Harvard.  This is part of a huge imbalance whereby all attention is given to treatment of diseases  rather than preventing these diseases by keeping people healthy and happier.
Physicians,  86% in one survey, know they are not prepared to advise patients about nutrition, and medical students understand that they have a major gap in their education. Hopefully, leaders in medical education will heed this appeal to address the glaring lack of nutrition in their institutions. 
Otherwise, I suspect that congress may find other ways to spend the $14 Billion that we provide as a country for medical education and find more effective ways to promote the wellbeing of Americans. ”  – Dr. Walter Willett, MD, PH
Examples of critical nutrition education missing from physician education:
  • Statins are known to cause preventable Vitamin D deficiency, leading to hormone imbalances, sleep problems, and muscle dysfunction
  • 90% of adults who end up with high blood pressure can end up with an unnecessary medication when they could easily lower their blood pressure by eating foods that contain phytochemicals and anthocyanins, like blueberries, which relax the blood vessels, allowing them to increase in size and promote easier blood flow
  • Consuming potassium-containing foods like fruits and vegetables, naturally negates the effects of excessive sodium (salt) intake. Increasing your intake of strawberries, bananas, jicama, spinach, and Swiss chard are easy ways to avoid yet another unnecessary medication and expense

Supplement Safety for Athletes

Major League Nutrition is happy to begin offering the updated “Supplement Safety for Athletes” presentation online and in person beginning this November 2021!

Request to Book Presentation

What will you/your athletes gain from this 1 hr presentation with Q &A?

Everything you and your athletes need to know to get the cutting edge with supplements!

Legal definitions
Regulation of supplements
Safety, effectiveness, and potency
Issues to be aware of/contamination concerns
Banned substances in sport
How to spot phony “professionals”& more!

Request to Book Presentation


Listen to the Major League Nutrition Show for FREE on Apple Podcasts!

Not an Apple user? Listen on Spotify for FREE here!





The Certified for Sport® certification is the only independent third-party certification program recognized by the United States Anti-Doping Agency (USADA), Major League Baseball, the National Hockey League and the Canadian Football League. Certified for Sport® is also recommended by the NFL, NBA, PGA, LPGA, CCES, CPSDA, iNADO, Ironman, NASCAR, Taylor Hooton Foundation and many other organizations seeking to mitigate the risks of contaminated dietary supplements.

MLB logo“MLB Clubs are permitted to only provide and recommend products that are Certified for Sport®, and players are urged to only use these products. NSF has expanded their program to meet the growing needs of our athletes and developed valuable resources to help guide them through the dietary supplement industry.”

– Jon Coyles, Vice President, Drug, Health & Safety Programs, MLB


Many people, especially athletes, in the United States take one or more vitamins or other dietary supplements. Supplements can contain vitamins, minerals like iron, herbs or other botanicals like ashwagandha, amino acids, digestive enzymes like lipase, and many other ingredients.

NSF International Certified for Sport®

Dietary supplements come in a variety of forms, including tablets, capsules, gummies, and powders, as well as drinks and energy bars. Popular supplements include vitamins D and B12; minerals like calcium and iron; herbs such as echinacea and garlic; and products like glucosamine, probiotics, and fish oils.

Request to Book Presentation



New Episode Coming Soon to the Major League Nutrition Show!

Interview with:

Laura Hartung MAHE, RDN, LLC, ASCM-CPT, AFFA Group Exercise Instructor, Registered Dietitian, Licensed Dietitian, Certified Personal Trainer and Group Exercise Instructor, Corporate Wellness Educator, Entrepreneur and World Traveler.

Laura Hartung

The Major League Nutrition Show Podcast

Book a Virtual or In-Person Sports Nutrition Team Presentation

The Major League Nutrition Show Podcast

Listen here for free now!

Listen for free on any app or platform that supports podcasts!


New Episode Coming Soon to the Major League Nutrition Show!

Book a Virtual or In-Person Sports Nutrition Team Presentation

Drug-induced Nutrient Depletion: Are Your Medications Ruining Your Energy?

Drug-induced nutrient depletions are often overlooked as the root cause of side effects and medical conditions. It is important that physicians, specialists, dentists, dietitians and pharmacists pay close attention to a patient’s full medication list and explain nutrient depletion side effects of each medication the patient is taking or is considering taking. This includes prescription and over the counter drugs and supplements (Examples: Benadryl/diphenhydramine, green tea,  Alpha pills, multivitamins, injections, steroids, melatonin). Patients should be educated and aware of symptoms of nutrient deficiencies.

Some common symptoms of nutrient deficiencies:
• Fatigue
• Weakness
• Change of color of skin (ex: more yellow, more pale)
• Trouble breathing
• Depression, anxiety, brain fog and inability to think or remember things, words, and directions
• Tingling or numbness
• Changes in appetite, nausea, constipation, diarrhea

Common diabetes medication that causes nutrient depletions:

Category of medication: Biguanides (Metformin)

Biguanides are oral antihyperglycemic drugs responsible for improving glucose tolerance in those who suffer from type 2 diabetes. These drugs inhibit glucose production, decrease intestinal absorption of glucose, and improve insulin sensitivity. The most common example is Metformin.

Nutrients Depleted:

Metformin reduces the absorption of vitamin B12, which in turn reduces associated vitamins and minerals such as calcium
Chromium deficiency may occur and contribute to insulin resistance (opposite intended effect of the drug)
Magnesium depletion has also been reported

Vitamin B12 (Cobalamin) is necessary for energy metabolism, nervous system and mental health
Food sources: Meat, fish, yogurt, cheese, eggs, soybeans, spinach

Chromium is necessary for glucose metabolism and increases the effectiveness of insulin (the way your body pulls sugar into cells to be used for energy), fatty acid and cholesterol synthesis
Food sources: Salt, soy sauce, brewers yeast, whole grain cereals

Magnesium is necessary for bone mineralization, enzyme action, nerve function and muscle relaxation
Food sources: Nuts, leafy green vegetables, seafood, whole grains, dark chocolate

It is important to know that there is a healthy range of nutrient levels and exceeding these levels can also cause adverse health effects. You can find healthy levels of nutrient intake by age and gender at https://ods.od.nih.gov/Health_Information/Dietary_Reference_Intakes.aspx

Click here for more info and examples


This site provides general educational information and discussion about medicine, health and related subjects. The words and other content provided in the site and any linked materials are not intended and should not be construed as medical advice. Information provided here is not meant to be a substitute for professional medical advice, diagnosis, or treatment. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

Food is Medicine in MA

Click to access CS_CHLPI+Testimony+SB+2453.pdf

January 22, 2020
Senator Joanne M. Comerford
Senate Chair, Joint Committee on Public
Massachusetts State House, Room 413-C
Boston, MA 02133
Senator Nick Collins
Senate Vice Chair, Joint Committee on
Public Health
Massachusetts State House, Room 312-D
Boston, MA 02133
Representative John J. Mahoney
House Chair, Joint Committee on Public
Massachusetts State House, Room 130
Boston, MA 02133
Representative Chynah Tyler
House Vice Chair, Joint Committee on
Public Health
Massachusetts State House, Room 155
Boston, MA 02133
Re: An Act Relative to Establishing and Implementing a Food and Health Pilot Program
(S. 2453)
Dear Senate Chair Comerford, Senate Vice Chair Collins, House Chair Mahoney, and House
Vice Chair Tyler,
On behalf of the Center for Health Law & Policy Innovation of Harvard Law School (CHLPI),
Community Servings, and the undersigned organizations and individuals, we are grateful for the
opportunity to express our support for Senate Bill 2453, An Act Relative to Establishing and
Implementing a Food and Health Pilot Program.
CHLPI advocates for legal, regulatory, and policy reforms to improve the health of underserved
populations with a focus on the needs of low-income people living with chronic illnesses.
Community Servings is a not-for-profit food and nutrition program with the mission to actively engage the community to provide medically tailored, nutritious, scratch-made meals to
chronically and critically ill individuals and their families.
In June 2019, CHLPI and Community Servings published the Massachusetts Food is Medicine
State Plan. The State Plan is the product of a two-year, community-driven initiative that engaged
over 400 individuals from across the state to identify health and food system reforms to improve
access to critical nutrition interventions and change the culture and practices of the health
system, so that it is equipped to respond to individual and community-level nutrition needs.
Following the release of the State Plan, CHLPI and Community Servings launched Food is
Medicine Massachusetts (FIMMA), a multi-sector coalition comprised of over 50 organizations
representing nutrition programs, patient advocacy groups, health care providers, health insurers,
academics, and professional associations, all committed to implementing the goals of the State
Thanks to the innovative work of our state legislators and agencies, Massachusetts has long been
a national leader in health care policy. We have led the way in ensuring universal access to
health insurance coverage, and we continue to be at the forefront of innovative reforms such as
implementing value-based payment. However, we continue to struggle with two issues that play a fundamental role in driving health outcomes and health care costs: food insecurity and dietrelated disease.
Across Massachusetts the diet-related diseases of cancer, diabetes, chronic lower respiratory
disease, stroke, and cardiovascular disease “contribute to 56% of all mortality . . . and 53% of all
health care expenditures.”1 Underlying these troubling trends is the fundamental issue of access
to adequate nutrition. Food insecurity, or the lack of consistent access to enough food for an
active, healthy life, impacts one out of every ten households in Massachusetts,2
and results in
$1.9 billion in avoidable health care costs each year.3

For many households, improving basic access to nutritious foods through programs like SNAP
may be sufficient to improve health. However, for individuals living with or at risk for serious
health conditions affected by diet, these strategies do not go far enough. These individuals not
only need access to nutritious foods, but equitable access to Food is Medicine interventions—
foods specifically tailored to address the impacts of their health conditions.
A growing body of evidence indicates that connecting these individuals to Food is Medicine
interventions may be an effective, low-cost strategy to improve health outcomes, decrease use of
expensive health care services, and improve patient quality of life. Studies show, for example,
that medically tailored meals are associated with reductions in Emergency Department visits,
inpatient admissions, emergency transports, admissions into skilled nursing facilities, and total
health care costs,
4,5 while interventions such as medically tailored food packages can strengthen
patients’ ability to manage complex diet-related diseases such as diabetes.6
Unfortunately, despite the evidence, access to Food is Medicine interventions remains limited.
Pioneering programs exist, but structural and institutional barriers—lack of integration into
health care referral systems, gaps in research, and lack of sustainable funding—have historically
limited the ability of these programs to scale up to meet the growing need of communities across
the state.
CHLPI and Community Servings support Senate Bill 2453, as we believe it would help
overcome these barriers, further cementing Massachusetts’s role as a leader in access to care.
Specifically, we believe that, if enacted, Senate Bill 2453 will:
 Add to the body of evidence supporting Food is Medicine and provide valuable data
on the impact of Food is Medicine interventions on health care costs and outcomes;
 Enhance the ability of the Massachusetts health care system to provide appropriate
nutrition services based on patient need; and
 Expand access to Food is Medicine interventions in the state.
Senate Bill 2453 Will Add to the Body of Evidence Supporting Food is Medicine and
Provide Valuable Data on the Impact of Food is Medicine Interventions on Health Care
Costs and Outcomes
In developing the State Plan, we had the opportunity to take a deep dive into current research on
the relationship between food and health. This research clearly establishes food insecurity’s role
as a key driver of poor health outcomes and rising health care costs. It shows that:
 Total health care costs, including inpatient care, emergency care, surgeries, and drug
costs, increase as food insecurity severity increases;7, 8
 Food-insecure individuals often have lower quality diets, including lower intake of
produce, than their food secure counterparts, contributing to poorer health outcomes;9
 To mitigate limited financial resources, food insecure individuals often adopt coping
strategies that may be harmful to health such as delaying or forgoing medical care;10, 11
engaging in cost-related medication underuse;12, 13, 14 choosing between food and other
basic needs such as utilities;15, 16 opting to consume low-cost, energy-dense foods;17, 18, 19
and/or forgoing food needed for special medical diets.20
In contrast, as noted above, research has shown that connecting individuals with diet-related
disease to Food is Medicine interventions can improve health outcomes while controlling costs.
For example, a 2019 Massachusetts-based study found that receipt of medically tailored meals
was associated with 49% fewer inpatient admissions, 72% fewer admissions into skilled nursing
facilities, and a 16% reduction in total health care costs.21 Similarly, pilot studies of medically
tailored food package and nutritious food referral programs have found improvements in key
health indicators such as HbA1c for individuals living with diabetes,22, 23 fruit and vegetable
intake,24 self-efficacy, 25 and medication adherence.26
Although this initial data is compelling, notable research gaps continue to limit our
understanding of how Food is Medicine interventions can most effectively and efficiently be
implemented in the Massachusetts health care system. First, current research focuses on the
impact of single interventions (e.g., medically tailored meals or medically tailored food packages
or nutritious food referrals) on health care outcomes and costs. While these focused studies are a
useful starting point, they do not fully capture the lived experience of patients navigating the
health care system. Every day, health care providers see patients with a range of nutritional
needs. To date, though, no studies have assessed the impact of tackling that reality by offering a
range of Food is Medicine services tailored to individual patient needs. Senate Bill 2453
proposes to do exactly this. We therefore support Senate Bill 2453 because of its potential to
provide holistic models of nutrition care services as well as data on this critical point.
Additionally, we believe that with small changes, Senate Bill 2453 could go even further in
filling gaps in our current knowledge. For example, there is currently little research into the
impact of serving a patient’s entire household rather than just the individual patient. Nutrition
service providers across Massachusetts often provide services at the household level, when they
have the resources to do so through philanthropy or grant funding. They take this approach
because they know that in a food-insecure household, a parent or caretaker will share the food
that they receive to lessen the suffering of their dependents, children, or partner. As a result, if
the household is only receiving enough food for a single person, the individual patient will not
receive the nutrition they truly need. However, we currently lack research on this point, making
it difficult to make the case for new policies and programs to serve clients at the household level.
To fill this gap, we propose that Senate Bill 2453 be amended to clarify that the Pilot may test
the provision of services at the household level.
Senate Bill 2453 Will Enhance the Ability of the Massachusetts Health Care System to
Provide Appropriate Nutrition Services Based on Patient Need
Senate Bill 2453 also presents a valuable opportunity to build upon existing programs to better
meet the full range of patient nutritional needs. Just this month, MassHealth began to implement
its Flexible Services program. Under the program, MassHealth Accountable Care Organizations
(ACOs) receive funding that can be used to meet the housing and/or nutrition needs of certain
patients. This innovative program represents an incredible leap forward in Massachusetts’s
ability to address the needs of some of its most vulnerable residents. However, it does face
certain limitations. First the program is limited to MassHealth ACOs, leaving health care
providers outside of the ACO system without funding to address the nutrition needs of their
patients. Second, the Flexible Services program places particular emphasis on serving
individuals with existing, significant illness, with little ability to include a focus on prevention.
And third, Flexible Services dollars are limited to meeting the needs of individual eligible
patients; they cannot be used to provide broader support to the patient’s household.
If enacted, Senate Bill 2453 would give Massachusetts the opportunity to build upon the Flexible
Services program, testing the impact of a comprehensive approach that fills these gaps. For
example, pilot participants could include health care entities that do not currently participate in
an ACO. Additionally, ACOs could use pilot funds to build upon their Flexible Services efforts,
expanding the range of nutrition services provided and populations served to meet the
requirements of the Food and Health Pilot. Finally, with the amendment described above, the
Pilot could go further in building upon the Flexible Services program by testing the impact of
providing services at the household level.
Building upon the Flexible Services program in this way would provide valuable data that could
be used to refine the Flexible Services program as it moves forward. This data will be critical as
the state works toward its upcoming renewal of its Medicaid Section 1115 Demonstration
Senate Bill 2453 Will Expand Access to Food is Medicine Interventions
Finally, if enacted, Senate Bill 2453 will provide both funding and data that can be used to
support the fundamental goal of the State Plan—expanding access to Food is Medicine services
so that all Massachusetts residents have access to the foods they need to heal and thrive. Across
the Commonwealth, many communities lack access to any Food is Medicine interventions.
Funding remains a critical barrier to scaling Food is Medicine interventions to meet current need.
In surveys conducted to develop the State Plan, almost half of responding nutrition service
organizations identified lack of funding as a barrier to providing Food is Medicine interventions.
Furthermore, only 18% of these respondents said they received any funding through contracts
with health insurers or health care partners, leaving the vast majority of these organizations
reliant on donations and grants to support their Food is Medicine programs.

We know that health care providers and health care payers across the state are increasingly
interested in addressing the role that food insecurity and diet play in the lives of their patient
populations. But in order to take real action and create real partnerships to meet these needs, the
health care sector continues to ask for data—proof that providing these services will accomplish
their goals of cost-effectively improving patient health. While initial studies have been helpful in
this regard, a large comprehensive study like the one outlined in Senate Bill 2453 would go
significantly farther in making this case.
We therefore support Senate Bill 2453 because it stands to provide opportunities to improve
access to Food is Medicine interventions in both the short and long-term. First, it will provide
concrete, direct funds that can be used to expand current programs to new populations and
geographies under the Pilot itself. But second, and perhaps more importantly, it will provide
critical data that can be used as the foundation for policies and partnerships that support
expansion on a much broader scale.

The Harvard Law School Center for Health Law & Policy Innovation and Community Servings
thank you for the opportunity to provide comment on Senate Bill 2453. For all of the reasons
included here, we stand in strong support of this important legislation and the Food and Health
Pilot it describes.

Should you have any questions, please contact Katie Garfield at
kgarfield@law.harvard.edu or Jean Terranova at JTerranova@servings.org.

Thank you for your time and consideration.



Center for Health Law and Policy Innovation
Katie Garfield JD, Clinical Instructor
Community Servings
David Waters, CEO
About Fresh
Adam Shyevitch, Chief Program Officer
Massachusetts Academy of Nutrition and
Dietetics (MAND)
Melanie M. Mott, PhD, RD, President
Children’s HealthWatch at Boston Medical
Rich Sheward, Director of Innovative Programs
Massachusetts Food Systems Collaborative
Winton Pitcoff, Director
Delicious Living Nutrition
Dianna Carpentieri MS, RD, LDN
Nicole Cormier, RD, LDN
Massachusetts Medical Society
Maryanne Bombaugh, MD, MSc, MBA, FACOG
Kathryn Brodowski, MD, MPH, Vice Chair,
MMS Committee on Nutrition and Physical
Elder Services of the Merrimack Valley
Jennifer Raymond, Chief Strategy Officer
Franklin County Food Council
Jessica O’Neill, Chair
Project Bread
Jen Lemmerman, Director of Government Affairs
Hill Nutrition Consulting, LLC
Joan C. Hill, RDN, DCES, LDN, Founder/CEO
Sustainable CAPE- Center for Agricultural
Preservation & Education
Francie Randolph, Founding Director
Island Grown Initiative
Noli Taylor, Community Food Education Director
Victory Programs, Inc.
Meg von Lossnitzer, Director of Victory
Just Roots
Jessica O’Neill, Executive Director
Sarah Andrus MS, RD, LDN
Public Policy Coordinator, Massachusetts
Academy of Nutrition and Dietetics (MAND)
Alan Balsam PhD, MPH
Public Health and Community Medicine
Tufts Medical School
Alexis Babaian
MA/MS Candidate, Friedman School of Nutrition
Science and Policy, Tufts University
Renee Barrile, RD, PhD
Associate Teaching Professor
University of Massachusetts Lowell
Mandilyn Beck
Sustainability Director, Sodexo at Partners Health
Tracy Mangini Sylven, CHHC, MCHES
Director, Community Health and Wellness,
Brigham and Women’s Faulkner Hospital
Nicole Chenard MS, RD, LDN Elizabeth Metallinos-Katsaras PhD, RD
Department of Nutrition, College of Natural
Behavioral and Health Sciences
Simmons University
Meredith Goff CNM, MS
Sustainable CAPE
Leslie Parsons-Shuqom RN, BSN, CCM
Senior Clinical Consultant
Tufts Health Plan
Matt Haffenreffer
Process, Data, and Analytics Consultant
About Fresh
Rosanne Prim
Clean Plate Law
Liz Hatzenbuehler, RDN Susan L Richards, RDN, LDN, MS
Health and Wellness Consultant, SL Richards
Nutrition Consulting
Eliza Howlett, MS
Research and Evaluation Coordinator, ACO
Research Team, BMC
Jennifer Stiff
Nutrition Program Director
Minuteman Senior Services
Catalina Lopez-Ospina
Director, Mayor’s Office of Food Access, City of
Anna Tourkakis NDTR, MPA/H
Founder, Eating from Within Nutrition
Samantha Tweedie
MS/MPH Candidate
Friedman School of Nutrition Science and Policy,
Tufts University

1 Massachusetts Dep’t of Public Health, Chronic Disease Data, https://www.mass.gov/chronic-disease-data (last
visited Sept. 10, 2019).
John T. Cook et al., An Avoidable $2.4 Billion Cost: The Estimated Health-Related Costs of Food Insecurity and
Note that we have excluded special education costs in our calculation of $1.9 billion based on our focus on the
health care system.
John T. Cook et al., An Avoidable $2.4 Billion Cost: The Estimated Health-Related Costs of Food Insecurity and
Note that we have excluded special education costs in our calculation of $1.9 billion based on our focus on the
health care system.
4 Seth A. Berkowitz et al., Association Between Receipt of a Medically Tailored Meal Program and Health Care
Use, JAMA Internal Medicine, (2019).
5 Seth A. Berkowitz et al, Meal Delivery Programs Reduce the Use Of Costly Health Care In Dually Eligible
Medicare And Medicaid Beneficiaries, HEATLH AFFAIRS, (2018).


6 Hilary Seligman et al, A Pilot Food Bank Intervention Featuring Diabetes-Appropriate Food Improved Glycemic
Control Among Clients in Three States, HEALTH AFFAIRS, (2015).
7 Valerie Tarasuk et al., Association Between Household Food Insecurity and Annual Health Care Costs. CAN
MED ASSOC J, (2015).
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Interpreting Food Container Date Info During Covid-19 “Stay at Home” Order

Hello Fellow Quaranteeners!
Confused about how long your food will actually last? You’re not alone!
Since we’re all avoiding going food shopping, and my mom keeps asking how long her hummus will last, this information can be VERY helpful! “Use By” on a food container does not mean “throw out by this date” It means, “this is when the product will taste the best”
More info on Food Product Dating:
“Sell by April 14” is a type of information you might find on a meat or poultry product.
Are dates required on food products?
Does it mean the product will be unsafe to use after that date?
Here is some background informationwhich answers these and other questions about product dating.
Source: USDA Food Safety and Inspection Services Website
***Images coming soon!
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