Photographs by Jodi Hilton for The New York Times, except top left by Tim Sloan/Agence France-Presse — Getty Images. The Full Yield, a start-up, aims to help employers cut health care costs via better food choices, from salads to yogurt parfaits. Its board includes Gary Hirshberg, right, C.E.O. of Stonyfield Farm.

“Health Care Savings Could Start in the Cafeteria”

a start-up company called the Full Yield is undertaking its own version of health care reform by using a simple, low-tech premise: Eat healthier food and you’ll become healthier.

The idea is to help companies move their employees to better diets that, the logic goes, will ultimately reduce their visits to the doctor’s office and the operating room — thus cutting costs.

“We need to put food back in the heart of health care,” says Zoe Finch Totten, Full Yield’s chief executive. “It’s the cheapest way to deal with health and the simplest, and definitely the most pleasurable.”

Dr John Ellis MD

Board-certified anesthesiologist, with expertise in cardiovascular anesthesia and the implications of obesity and sleep apnea in anesthesia. See vascularanesthesia.com for professional information. Dr. Ellis has used the strategies in here to: (1) lose 120 lbs over 18 months, (2) stop all antihypertensive medicines, and (3) no longer need CPAP treatment for sleep apnea.

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