Strategies

Make pricing for hospital procedures and other health care services publicly available, often via websites, online databases, report cards, or similar tools

Make health care facilities’ health care-associated or hospital-acquired infection (HAI) rates readily available to patients and providers

Provide nutrition information on menus and signboards at restaurants and other food outlets

Conduct individual assessments that gauge older adults’ risk of falling and develop personalized approaches to help prevent falls

Regulate the quality of food that can be sold to students through the National School Lunch Program (NSLP), à la carte options, vending machines, etc.

Address nutrition in schools via educational (e.g., classroom or curricula-wide efforts, peer training, etc.), environmental (e.g., school menus, classroom snacks, etc.), and other approaches

Establish state level regulations that require nursing homes to employ at least a set number of licensed and non-licensed nursing staff, often set in terms of staff hours per resident day

Create financial incentives or remove financial disincentives to affect consumer choices and incentivize provision of cost efficient health care services

Use the purchasing power of employers and groups of insured individuals to create incentives and disincentives for health care providers to deliver high quality, high value care

Support breastfeeding via private, well-equipped lactation spaces in workplaces, along with breastfeeding breaks, flexible schedules, professional lactation support, etc.