Evaluation of a Produce Prescription (PRx) Program With Food Literacy and Culinary Medicine Education for Rural, Uninsured Patients With Type-2 Diabetes.

This article focuses on evaluating the implementation, acceptability, and effectiveness of food-centered nutrition education integrated within a Produce Prescription (PRx) program for rural, uninsured patients with type-2 diabetes. The 20-week Fresh Start Produce Prescription (FSPRx) intervention combined telephone health coaching, nine biweekly group classes emphasizing food literacy and culinary skills, and direct provision of fresh fruits and vegetables. Results showed significant improvements in participants' food literacy, diet quality—including increased consumption of fruits, vegetables, and whole grains—and healthy food purchasing behaviors, with taste testing identified as the most influential component driving dietary changes. Attendance at food-centered group classes was positively associated with higher post-intervention food literacy scores, while health coaching participation was not. The study suggests that integrating culinary-focused nutrition education with PRx programs may enhance and sustain healthy dietary behaviors among medically underserved rural populations, though further research is needed to assess long-term impacts.