Abstract
ABSTRACT Inconsistencies in the quantity of food provided by food prescription programs have contributed to variability in health outcomes. This study aimed to quantify the servings provided in a food prescription program and compare results with dietary guideline recommendations. A retrospective descriptive analysis was conducted to examine the number of servings provided. An average of 0.66 (SD ± 0.21) and 1.47 (SD ± 0.62) cups per day of fruit and vegetables were provided, respectively. The results indicate the program was able to provide enough produce to supplement at least four to five meals per week as intended.
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