Big Picture

Chronic disease:

  • Food is the #2 cause behind tobacco

  • Dietary patterns accumulate over decades

  • Widespread and burdensome

  • Expensive: 90% of our nation’s medical care costs

Produce prescriptions aim to help people shift their dietary patterns by increasing fruit & vegetable intake

Lost River Market and Nutrition Prescriptions

Lost River Market saw an opportunity to fulfill its mission to promote economic prosperity, community well-being, and self-reliance through cooperation. Through Nutrition Prescription and other Lost River Local Initiatives.....

  • Lost River is able to connect and enhance our local food system through community partnerships

  • Aggregate, distribute and sell more locally grown produce

  • Educate our community on making budget friendly, healthy food choices

  • Address food insecurity through local food access

Community Partnerships

Community wide initiatives require building strong community relationships. Have a vision and share it with others! Community partnerships are critical to community-wide projects.

Lost River Market Community Partners:

Orange County Community Foundation Inc.

Southern Indiana Community Health Care IU Center for Rural Engagement

First Presbyterian Church of Paoli

Throop Elementary

Orange County Health Coalition

Purdue Extension

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Nutrition Prescription Program

Participants were referred into the program from Southern Indiana Community Health Care​

  • Each person took an initial bio-metrics and pre-course survey

  • 55 participants were then placed in one of two groups

Food Choice Group or Food Box Group

  • Food Box Group: 12 weeks of food boxes with instructions, access to cooking and nutrition videos, and access to the online Nutrition Prescription Facebook group

  • Food Choice Group: Receive a $60 gift card to Lost River Market and Deli 

Group Post program biometrics and surveys were conducted to test the effectiveness of the program

Satisfied Participants

Excited by the results: “Look at the difference in us in 3 months’ time. My sugar has gone from 165 in the morning down to 86. After-meal sugars have gone down from 300 to 104. We eat a lot more fruits and vegetables. We're more conscious of what we eat. We drink much more water than anything else. It's really made a big difference.”

Fitting cooking into a busy day: “Just being in the rut. We’ve always ate out. I’m a nurse, so I work long hours. I work crazy shifts at the dialysis center. I get up at 3am and I’m there 10 to 12 hours, and I never know what time I’m going to get off, so by the time you’ve worked a long shift, you just want to come home, eat and go to bed. This pushed me to cook more.”

Trying new foods & making changes: “The fresh vegetables – the other night I made a meatloaf, and instead of putting onions, I put mushrooms and other things we’d never put in before. It brings so much more to the food. I was never a mushroom eater, and now I eat them. He loves the eggplant and especially the green beans. It’s really changed the way we eat – away from sugary/starchy and more into the vegetables and fruits. We eat more whole grain pasta. We’ve changed potatoes. We’ll have rice and cauliflower, and make those like mashed potatoes. We drink a lot more water, less soda.”

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