Strategies

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

Provide industry-focused education and job training based on the needs of regional employers within specific sectors

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

Provide short-term employment opportunities for youth, especially those from disadvantaged backgrounds

Establish time-limited, subsidized, paid jobs to help individuals with barriers to employment transition to unsubsidized employment

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