The shared belief that "Food Is Medicine" underscores a new partnership between National University of Natural Medicine’s Food as Medicine Institute, and The Good Kitchen, according to the companies. The collaboration was created to produce a line of medically tailored meals featuring research-based nutrient guidelines for disease prevention.
Nutrient guidelines will focus on four medical conditions:
• Congestive heart failure
• Type II diabetes mellitus
• Chronic kidney disease
• Chronic obstructive pulmonary disorder
"The Good Kitchen and NUNM share the same mission – 'Food Is Medicine,'" said Dr. Andrew Erlandsen, director of NUNM's Food as Medicine Institute and Dean of the graduate and undergraduate Nutrition programs at NUNM, in a statement. "This partnership is an exciting opportunity for us as educators and researchers to provide evidence-based research that will, in turn, promote healthy eating for disease prevention."
Over the next 12-18 months, Erlandsen and his team will also evaluate nutritional values for the 130 meals currently produced by The Good Kitchen. Since 2011, The Good Kitchen has made ready-to-prepare meals featuring sustainably sourced ingredients, and that follow the Paleolithic diet and Whole30 elimination diets.
"We're equally excited to be collaborating with a leader in nutritional education for our new line of medically tailored meals," said Kris Reid, VP of culinary innovation at The Good Kitchen, in a statement. "Providing nutrient guidelines will be a gamechanger for people who have diseases that are treatable by following clinically proven diets."
In addition to the nutrient guidelines, The Good Kitchen follows a "farm to front door" ethos, working with farmers who utilize Animal Welfare standards and promote sustainability.
Subscriptions for the medically tailored meal plans will be available on a weekly or customizable basis.
Related: FDA Takes New Steps to Evaluate Additional Food Allergens; Hannaford Sets Renewable Energy Goal.