Nutrition Services Delivery and Payment

Policy and Advocacy

Public Health and Wellness

FNCE 2018

390. Innovations in Nutrition Delivery: Payment Beyond Four Walls

Tuesday, October 23
12:00 PM - 1:30 PM
CE: 1.5

Session Level 2 - Intermediate

Person-center care is taking providers outside the confines of four walls into the community. With growing evidence linking social determinants of health and environmental factors outside the health care delivery system to an individual's health and well-being, many healthcare organizations and practitioners are developing innovative population management programs linking community supportive services with clinical care for targeted patient populations. This session will highlight innovative population management programs that include RDN services as a core component and are designed to improve all aspects of care beyond typical boundaries. Speaker will explain how their food focused programs combined with RDN intervention gained success and recognition in population management transformation, and provide their perspective on ways to utilize the RDN and leverage data for pay-for-performance approaches that bridge gaps in service delivery.

Planned with the Nutrition Services Payment Committee

Learning Objectives:

Learning Need Codes:

  • 7170 - Reimbursement, coverage
  • 4010 - Community intervention, monitoring, evaluation
  • 7010 - Business plan development

Natalie Stephens, RDN, LD, FAND

Natalie Stephens RDN, LD, FAND is Lead Dietitian at The Ohio State University Wexner Medical Center in Columbus, Ohio and Chair of the Nutrition Service Payment Committee for the Academy of Nutrition and Dietetics. Natalie brings 11 years of clinical practice and 15 years our outpatient counseling experience to the NSPC as well as an understanding of alternative payment models, private practice and a passion for nutrition policy and grassroots advocacy.


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Mara Bujnowski, MAEd, RD



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Stacy Coolbaugh, MBA, RD, LDN

Stacy A Coolbaugh, MBA, RDN, LDN is Director of Outpatient Clinical Nutrition at Geisinger in Pennsylvania. She received her Bachelors of Science in Nutrition and Master’s in Business Administration from Marywood University in Scranton, Pennsylvania. With over 15 years of diverse experiences, Stacy is currently working with the ‘Fresh Food Farmacy’ program. This program helps participants with social determinants of health close the food gap by providing healthy food, nutrition and diabetes education classes, MNT and DSMT. Along with a care team, they serve a targeted population with uncontrolled diabetes living in an identified area. Strong partnering with the Central Pennsylvania food bank, Geisinger internal medicine physicians, and our clinical program champion, the team has been successful to show improved quality and patient outcomes, while reducing patient care costs and improving quality of our participants lives. Stacy has been interviewed and has spoken about the innovative program and role of the care team approach includling the RDN team.


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Mark A. Ryle, LCSW

My grandmother describes me as “A social worker with a head for business”. After business school, I worked for 20+ years in corporate finance, ran a large manufacturing company and founded a private equity firm. And instilled in me by my west Texas dirt farming, service-minded roots is the importance of helping others. In2006 I returned to my true calling and after earning my LCSW and working several years as an adolescent therapist and clinic director, I stepped up to help lead this fierce, scrappy, iconic San Francisco nonprofit, Project Open Hand. Our work is both simple and terribly complex. We meet our very vulnerable clients’ medical nutrition needs and through this improve engagement and health.


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390. Innovations in Nutrition Delivery: Payment Beyond Four Walls

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