FIM programs can take different forms depending on the health care setting, payer and line of business, and needs of the patients being served. The following table outlines some of the most common types of interventions used to treat and manage diet-related disease. For each of these programs, eligible patients are identified and referred in partnership with healthcare personnel.
FIM Program Model
Definition
FIM Program Models
Medically Tailored Meals (MTMs) are fully prepared meals for patients with severe, complex, or chronic conditions based on therapeutic, evidence-based dietary recommendations. Meal plans are tailored and assigned based on an assessment of the individual’s nutritional needs by a Registered Dietitian Nutritionist (RDN).
Medically Tailored Groceries (MTGs) are healthy, curated grocery items (perishable or nonperishable) that aim to treat specific diet-sensitive conditions and support health. An RDN or other medical professional identifies appropriate foods to treat the patient’s medical conditions. The specific items may be assembled in a prepackaged box/bag, or self-selected by the patient from among a curated list of eligible food categories using a restricted debit card or online shopping solution. The foods require additional preparation before consumption.
Produce Prescriptions (PRx) provide fruits and vegetables, often fresh but also sometimes frozen or canned with little added salt, sugar, or fat, to individuals with specific nutritional needs. Prescriptions are fulfilled through food retailers, farmers markets, community-based organizations, food hubs, or on-site food pantries, often using vouchers or restricted debit cards.
Nutrition Counseling
Nutrition counseling in FIM is critical to help participants build lasting skills and healthy habits. Simply providing access to nutritious food does not guarantee a behavior change, either during the program or especially once it has ended.
Different approaches to nutrition counseling depend on the available programming and clinical needs of the patient. Options can range from one-on-one or group medical nutrition therapy (MNT) provided by an RDN, to nutrition education provided by community health workers or in shared medical appointments, to printed or digital nutritional information, recipes, and cooking videos, to hands-on culinary education in teaching kitchens.
Medical Nutrition Therapy
Learn more about the evidence for MNT for patients with diabetes. 
Learn more about the evidence for MNT for patients with prediabetes.
Nutrition Education
Nutrition education sessions—which are often led by community health workers, health coaches, or other nutrition professionals in individual or shared medical appointments—empower patients to make informed food choices that align with their health conditions and cultural preferences. Patients gain practical strategies to adopt healthful eating patterns, improve food literacy, and plan meals within their budget.
Print or Digital Education
Print and digital nutrition education materials may help reinforce and sustain healthy behavior change. Materials may include guides for reading nutrition labels, visual explanations of dietary guidelines, healthy recipes, practical cooking instructions, culturally-tailored grocery lists, and more. Resources are often available in a variety of formats—handouts, videos, app-based programs, and text messages—and are delivered to patients based on their individual needs and goals.
Culinary Medicine
Culinary medicine is a form of treatment that combines the art of cooking with the science of medicine. Culinary medicine classes guide practical, hands-on food preparation and offer scientific information about how nutrition and dietary patterns affect health. These classes are often taught by medical doctors, chefs, and/or RDNs. RDNs may offer nutrition education to help patients manage chronic conditions outside the classroom.
Teaching kitchens support culinary medicine instruction, often alongside lessons in physical activity, mindfulness, and behavior change. In addition to serving as learning environments, teaching kitchens can also provide a space for nutritious food distribution programs that are accessible to diverse populations.
◀ What is FIM?