Strategies

Provide prescriptions with healthy eating goals for patients and families, often accompanied by progress checks at office visits; can include partnerships with local farmers markets via FVRx programs

Place motivational signs on posters, front of package labels, or shelf labels near fruits, vegetables, and other items that encourage individuals to purchase healthier food options

Engage practice coaches or facilitators to work with primary care clinic staff to redesign clinical practices, organize quality improvement efforts, improve communication, share best practices, etc.

Make clinician, hospital, clinic, long-term care facility, and insurance plan performance on health care quality measures publicly available via report cards, reporting websites, or similar tools

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

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

Shift the way health care organizations approach trauma by adopting universal trauma precautions and providing trauma-specific care

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