FARMacyWV

Provision of fresh produce for multiple FQHCs, hospitals, and private physician practices for 15 weeks at $25/patient /week purchased from local farmers, growers and aggregators. The produce distribution was set up in a farmers market style which allowed the participants to select their own produce and interact with the farmers supplying the produce as well as health facility staff present at the pick up. An educational class (nutrition and culinary skills) was provided directly after the produce pickup for 45 minutes weekly for the first 9 weeks of the program. Laboratory data, HgA1c and lipid profiles were collected pre and post program as well as surveys meant to elicit how the patient progressed over the course of the program. Such information such as food insecurities in the home, knowledge of produce consumption, preparation, and changes in eating habits were elicited via these surveys. An estimated 750 patients were served via this program in 2024.

Statewide data collection from all participating health facilities. This was accomplished by contracting with the WVU School of Public Health, Office of Health Services Research for use of the RedCap Software as well as for total IT support of all participating sites, including data entry and training.

Each participating health care facility received a marketing package consisting of materials geared toward standardizing the look of the program. The marketing package included FARMacy WV prescription pads, large vinyl banners for produce pickup display, pens, button, produce display bins with mini-chalkboards for labeling produce weekly, bifold brochures with program description for patient and provider recruitment, large program description posters for display in exam rooms and waiting rooms, and all printed forms(6 separate forms) required for each participating patient ( pre and post survey, patient evaluation survey, attendance form, data form, medical release form), and reusable produce bags.