More and more, health insurance providers are integrating strategies to address the social determinants of health. Studies show that improving access to better nutrition, especially for those with chronic conditions, is an effective way to reduce medical costs and improve overall health.
In addition, the Centers for Medicare & Medicaid Services (CMS) has recently announced intent to expand availability of Special Supplemental Benefits for the Chronically Ill (SSBCI), including condition-appropriate home-delivered meals, to Medicare Advantage (MA) beneficiaries with chronic diseases beginning in plan year 2020.
According to the Department of Health and Human Services (HHS), more than one in four Americans have two or more chronic conditions, ranging from diabetes and high blood pressure to COPD and mental illness. Ensuring healthy nutrition in these populations is particularly critical; one recent study found, for example, that Medicare beneficiaries with diabetes and malnutrition had a 69 percent increased likelihood of death and a 74 percent higher cost of care compared to beneficiaries with diabetes alone. (Ahmed N, et al. BMJ Open Diabetes Res Care. 2018;doi:10.1136/bmjdrc-2017-000471)
Catherine Macpherson, MS RDN
VP Product Strategy and Development and Chief Nutrition Officer
Mom’s Meals NourishCare
Catherine is a senior leader in healthcare product strategy and product management. She is a product innovation leader who has launched successful multi-channel, consumer-focused, technology-enabled health, wellness and condition management products at leading healthcare companies and organizations.
Catherine is the VP of Product Strategy and Development and Chief Nutrition Officer for Mom’s Meals NourishCare the leading national provider of home-delivered meals that allow people to recover and age at home. She also served as Vice President over the Medication Adherence and Immunizations businesses at Walgreens, led Healthcare Product Strategy at WebMD and managed health and wellness products and programs for Ceridian, the National Institutes of Health and the American Institute for Cancer Research.
Catherine earned her Masters of Science degree in Human Nutrition from the University of Minnesota and her BA from the University of Michigan. She is a Registered Dietitian and has training and expertise in product management, behavior change, weight management, tobacco cessation, medication adherence, health coaching, disease management and culinary arts.