The waiting room in the basement of Boston Medical Center looks like any other. But when patients here are called in ... they're welcomed into the Preventive Food Pantry. Over the next few minutes, staff members tailor a grocery cart to each patient's needs. Someone with a renal condition won't get foods high in potassium, like oranges or potatoes. If they're diabetic, they'll get whole-grain pasta and brown rice. And everyone leaves with vegetables, fruit and other fresh ingredients. The pantry opened in 2001 after doctors raised the alarm that many of their patients reported not having enough food for their families. Setting up on hospital premises, the pantry was an early pioneer in incorporating access to nutritious food directly into the medical system. The pantry was initially expected to serve 500 people a month. Today, it serves more than 6,200. Addressing hunger isn't just a question of quantity of food, but also quality. Healthy produce, fresh meat and dairy products tend to be more expensive, so for families trying to stretch their dollar, those foods are harder to afford. Faced with high costs of treating conditions linked to food insecurity, medical systems, health insurers and government programs have become more interested in ways to support nutrition access. A [Greater Boston Food Bank] survey found that among people who were screened for food insecurity in a medical setting, 87 percent followed up on recommended resources.