I find the health literacy level of patients to be a tough barrier when working with those who have a lower understanding of the importance of making healthful food choices. Any ideas how to get beyond this barrier to help patients understand food labels?


I'm interested in what other providers have experienced, but I'm really loving the new food label. In particular, having 'added sugars' has been so great. It's also nice to have more nutrients like vitamin D and potassium - especially for those with renal issues. 

Virginia Hultin replied on