Researchers found that a national implementation of these meals for patients with diet-sensitive conditions and other factors could help avoid trips to the hospital and save $13.6 billion annually.
Read More Quincy’s Dianna MacPhee, 60, became executive chef of Community Servings in January. The Jamaica Plain-based organization provides medically tailored meals to critically ill people who can’t easily get out to grocery shop. They prepare more than 1 million meals every year. It’s a busy job, but MacPhee is used to it. As a child growing up in South Boston, she visited her mom at work at Anthony’s Pier 4. She went on to work under James Beard award-winners Lydia Shire, as a sous chef at Biba, and Vitaly Paley in Portland, Ore., before becoming chef at Quincy House at Harvard University and Café Bon Appétit at MIT.
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Community Servings, a nonprofit provider of medically tailored meals and nutrition services, and a leader in “food is medicine” research, advocacy and policy, announced the appointment of Dianna MacPhee as its new executive chef.
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