Driving Value Through Partnerships on Social Determinants of Health

Presenters:
Audrey Sefakis, RN, BSN, CCM
Director of Care Management, Commercial Products at Tufts Health Plan
Caroline Carney, MS, RDN,
Vice President, Business Development at Good Measures

The growing prevalence of food-related medical conditions and chronic disease represents a tremendous and increasing cost to our society. Chronic diseases related to poor nutrition cost the United States over $1.7 trillion dollars each year through direct and indirect medical expenditures. Tufts Health Plan and Good Measures have partnered to create a population health based food-as-medicine solution that aims to reduce these conditions and curb the burden on the system.

Audience participants will:

  • Learn about population health at Tufts Health Plan & Good Measures
  • Understand how these two organizations’ four-year collaboration has brought a unique and effective solution to addressing social determinants of health related to food
  • Discuss learnings from this collaboration that your organizations can leverage for your communities

About the presenters:

Audrey Sefakis is the Director of Case Management for Commercial Products at Tufts Health Plan in Massachusetts. She has been in the CM field for 22 years with expertise in contracting, utilization management, hospital, physician-based, post-acute, and insurance case management. Her nursing experience is in acute rehabilitation, pediatrics, community health, hospice, and leadership. Audrey currently serves on the Board of Case Management Society of New England as the MA Extension Chair.

Caroline Carney is a registered dietitian dedicated to helping people feel their best through good food by creating tools and environments that promote healthy living. Before joining Good Measures where she serves as Vice President of Business Development, Caroline worked in customer experience strategy at Forrester Research and web analytics at the online advertising agency, Digitas. Her time with The Full Yield included collaborating with pioneers in the food-based wellness space. Caroline holds a BA from Brown University and a Master’s degree in nutrition communication from Tufts University. She completed her training in nutrition at Massachusetts General Hospital.

Presenters:
Audrey Sefakis, RN, BSN, CCM
Director of Care Management, Commercial Products at Tufts Health Plan
Caroline Carney, MS, RDN,
Vice President, Business Development at Good Measures

The growing prevalence of food-related medical conditions and chronic disease represents a tremendous and increasing cost to our society. Chronic diseases related to poor nutrition cost the United States over $1.7 trillion dollars each year through direct and indirect medical expenditures. Tufts Health Plan and Good Measures have partnered to create a population health based food-as-medicine solution that aims to reduce these conditions and curb the burden on the system.

Audience participants will:

About the presenters:

Audrey Sefakis is the Director of Case Management for Commercial Products at Tufts Health Plan in Massachusetts. She has been in the CM field for 22 years with expertise in contracting, utilization management, hospital, physician-based, post-acute, and insurance case management. Her nursing experience is in acute rehabilitation, pediatrics, community health, hospice, and leadership. Audrey currently serves on the Board of Case Management Society of New England as the MA Extension Chair.

Caroline Carney is a registered dietitian dedicated to helping people feel their best through good food by creating tools and environments that promote healthy living. Before joining Good Measures where she serves as Vice President of Business Development, Caroline worked in customer experience strategy at Forrester Research and web analytics at the online advertising agency, Digitas. Her time with The Full Yield included collaborating with pioneers in the food-based wellness space. Caroline holds a BA from Brown University and a Master’s degree in nutrition communication from Tufts University. She completed her training in nutrition at Massachusetts General Hospital.