Nutrition & Chronic Care for Medicare Advantage (SSBCI)

  • March 12, 2020
  • 1:00 PM – 2:00 PM ET
  • online

Medicare Advantage leaders must design a benefit package that will not only energize brokers and attract and retain members, but also drive clinical outcomes, improve quality of the plan and control costs — all within the desired premium. How are innovative product leaders prioritizing new benefits? Including home-delivered meals in the benefit package can impact both clinical measures AND member satisfaction. Filing a meals benefit as a special supplemental benefit for the chronically ill (SSBCI) allows for unprecedented flexibility in program design, including member identification. Several questions emerge, however, including what conditions to target, benefit duration, projected utilization for pricing, and impact measurement.

Mom’s Meals is a nationwide provider of refrigerated, condition-appropriate home-delivered meals that works with health insurance providers across the country and will discuss trends, best practices in supplemental benefit design and measurement, and provide examples of innovation in caring for members with chronic conditions.

Attendees will learn: 

  • Why move from a uniform benefit to SSBCI
  • What chronic conditions to target
  • How to keep your costs reasonable
  • How to determine benefit duration
  • How to project utilization for pricing and impact measurement


Catherine Macpherson, MS, RDN
Vice President of Product Strategy and Development, Chief Nutrition Officer
Mom’s Meals

Catherine joined Mom’s Meals in 2017 as Vice President, Product Strategy and Development and Chief Nutrition Officer. She is responsible for ensuring the company’s nutrition solutions meet the needs of its partners by designing clinical programs that meet their strategic objectives. Previously, Macpherson served as Vice President of Medication Adherence and Immunizations at Walgreens, led Healthcare Product Strategy at WebMD, and managed health and wellness programs for Ceridian, the National Institute of Health and the American Institute for Cancer Research.

Catherine is a Registered Dietitian, a healthcare innovator, and a frequent speaker on the importance of nutrition to the aging population, care transitions and those managing chronic conditions. She earned her Masters of Science degree in Nutrition from the University of Minnesota and her BA from the University of Michigan.

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