Establish a break from the school day, typically before lunch, that involves planned, inclusive, actively supervised games or activities; also called semi-structured, or structured recess
Support acquisition of job-specific skills through education, certification programs, or on-the-job training, often with personal development resources and other supports
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
Encourage methods of soil cultivation that keep at least one-third of cultivated soil covered with the previous year’s crop residue (e.g., mulch till, ridge till, strip till, or no-till)
Increase health care providers’ skills and knowledge to understand and respond to cultural differences, value diversity, etc. via factual information, skills training, and other efforts
Modify the school lunch food environment or school lunch schedules by increasing the convenience of healthy foods, providing healthy options, or ensuring students have enough time to eat