Produce Prescription Program

At Rochester Clinic, we believe food is medicine. Many chronic diseases can be prevented, managed, or even reversed with the right nutrition. Our Produce Prescription Program helps patients use food to heal, starting with simple steps and progressing to targeted, personalized “food-as-medicine” care.

🥦 Level 1 – Increase Produce Consumption

Goal: Build a strong foundation by eating more fruits and vegetables every day.

  • Patients receive a produce prescription flyer that highlights the benefits of fruits and vegetables.
  • Focus is on increasing daily servings and enjoying a colorful variety, with a goal of at least 30 different plant foods every week.
  • Example: “Eat at least 2 cups of leafy greens daily for better energy, sleep, and digestion.”

🍇 Level 2 – Condition-Specific Prescriptions

Goal: Match food to medical needs.

  • Patients receive a Produce Prescription Pad with targeted recommendations for conditions such as:
    • Blood Pressure & Circulation → beets, leafy greens, potassium-rich fruits
    • Diabetes / Metabolic Health → legumes, cinnamon, low-GI fruits
    • Brain Health → walnuts, flaxseed, turmeric, fermented foods
    • Microbiome Health → fiber diversity, fermented foods
  • Looks and feels like a doctor’s prescription pad, making nutrition advice concrete and actionable.

🍲 Level 3 – Medical Recipes

Goal: Provide ready-to-use recipes that function as medical prescriptions.

  • Patients receive specific recipe cards written like prescriptions.
  • Each recipe includes:
    • Ingredients & directions
    • Suggested “dosage” (how often to eat it)
    • Benefits (“side effects” like lower blood pressure, improved microbiome, or better mood)
  • Example:
    Rx: Ajvar – Serbian Roasted Red Pepper Sauce

    • Take 2 tablespoons daily as a spread or dip
    • Supports heart and microbiome health

🔗 How It Works

  1. Start at Level 1 – Build a produce habit.
  2. Advance to Level 2 – Get a prescription tailored to your condition.
  3. Graduate to Level 3 – Use medical recipes to put food into daily practice.