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Purpose of ReviewThe aim of this review is to critically evaluate recent literature on the use of telepsychiatry in emergency departments (EDTP) and synthesize the evidence on telepsychiatry during public health emergencies. We also report on experiences and success stories from a state-wide EDTP program in South Carolina during the COVID-19 pandemic. Recent Findings We identified 12 peer-reviewed articles published between January 2019 and February 2021 that evaluated EDTP interventions and their impact on patient outcomes. The recent evidence on EDTP shows a significant association between EDTP implementation or use and decreased patients' wait time in emergency department (ED), shorter length of stay in certain settings, reduced ED revisit rates, improved ED patient disposition (e.g., more discharge to home, less observational stays, and decreased inpatient admissions), and reduced follow-up encounters involving self-harm diagnosis. Summary The EDTP virtual delivery model can help healthcare systems reduce burden of public health emergencies on providers, staff, and patients alike. While a disruption of magnitude seen by COVID-19 may be infrequent, strategies used during the pandemic may be implemented to enhance care in rural settings, and/or enhance preparedness of communities and healthcare systems during more commonly occurring natural disasters.

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The average US child consumes no vegetables and less than half a cup of fruit per day. Children that participate in school meals eat slightly more vegetables and fruit (FV) than children who do not. Given the number and types of FV available in school meals programs based on School Meals Initiative Guidance, children have the opportunity to eat many more FV at school each day. The purpose of this study was to examine what factors in a school cafeteria might explain low FV consumption. We conducted a photographic plate waste study at a SC elementary school and used ethnographic notes to document the cafeteria environment. Photos were taken of 183 trays at the time of payment and at the disposal of the uneaten portion. Photos were compared and food consumption data of FV, entrées, and a la carte items (ALC) were recorded as none, bite, ¼, ½, 3/4, or whole. Bi‐variate analysis was conducted using STATA 12. The data revealed the influence of offer versus serve and a la carte snacks in an otherwise excellent cafeteria environment. Fruits were offered while vegetables were served and the percentage of students who had at least a bite was greater for vegetables (54.1%) than fruit (31.2%). ALC negatively influenced the amount of FV children consumed (mean FV servings= 0.63 in no ALC and 0.25 in ALC, p<0.05) For new guidance on school meals to positively influence diet, other supportive policies are also needed.Grant Funding Source : RIDGE Center for Targeted Studies through the Southern Rural Development Center.