Assign higher costs to non-nutritious foods than nutritious foods via incentives, subsidies, or price discounts for healthy foods and beverages or disincentives or price increases for unhealthy choices
Provide patients with prescriptions for exercise plans, often accompanied by progress checks at office visits, counseling, activity logs, and exercise testing
Use educational, environmental, and behavioral strategies to improve food choices and physical activity opportunities in worksite settings, also called workplace health programs