Meals Heal

The facts

Women who experience hypertension, or high blood pressure, before or during pregnancy don’t just face a temporary complication. Later in life, they face a significantly higher risk of developing chronic hypertension, a serious condition that can lead 
to stroke, heart attack or kidney disease.

This elevated risk is often tied to deeper, systemic factors that people in the community face. Social drivers of health, like where someone lives, their access to education and their financial stability, influence their health over time. Lifestyle risks, including tobacco use or alcohol consumption, can compound these challenges. Together, these pressures leave some women more vulnerable and create conditions where early intervention and equitable care can make all the difference.

The idea

Determined to change this reality, Oluwatosin Goje, MD, Medical Director of the Cleveland Clinic Center for Infant and Maternal Health, launched a healthy cooking class for postpartum, at-risk patients in the community. With Shannon Walker, PhD, MEd, by her side and supported by a Catalyst Grant, Dr. Goje created a family‑centered, group‑based Food Is Medicine program designed to give women the skills, knowledge and support they need to take control of their long‑term health.

The program blends nutrition education, health coaching and culinary medicine. Participants gain practical skills, from learning how to cook balanced meals and understand nutrition labels to managing stress and checking their own blood pressure to self-monitor at home. These lessons benefit not only the patients, but their families as well. 

The impact

other week for four months in the teaching kitchen at the Cleveland Clinic Stephanie Tubbs Jones Health Center. There, patients cooked alongside Cleveland Clinic chefs as well as culinary experts from around Northeast Ohio, gaining hands-on experience preparing affordable and healthy meals. Community Health Workers guided group conversations where the women shared experiences and built connections with one another.

Twenty patients were part of the first cohort. The program was intentionally designed to honor cultural traditions while addressing social needs, helping participants rethink their relationship with food and embrace healthier habits. They also discovered new spices and flavors, building confidence in the kitchen and bringing healthier meals home to their families.