Key |
| Policy that encourages the establishment of new healthy retail outlets |
| Policy that encourages the establishment of new food distribution sites, food banks, food pantries, etc. |
| Menus/recipes (variety, quality, etc.) |
| Child feeding practices (e.g. served family style, adults role model healthy behaviors, staff sit with children, children decide when they are full, etc.) |
| Implementation of guidelines for healthier snack options |
| Implementation of guidelines for healthier competitive foods options |
| Healthy beverage options |
| Implementation of guidelines on use of food as rewards or during celebrations |
| Free water access, taste, quality, smell, or temperature |
| Kitchen/food preparation facilities that allow for healthier or more appealing options or nutrition education (e.g. refrigeration, appliances that allow for scratch cooking or cooking classes, etc.) |
| Food programs (CACFP, TEFAP, summer meals, emergency food, NSLBP, etc.) including improvements in referral and enrollment procedures |
| Acceptance and use of SNAP/EBT/WIC |
| Food purchasing/donation specifications or vendor agreements towards healthier food(s)/beverages |
| Opportunities for unstructured physical activity time/free play |
| Incorporation of physical activity into the school day or during classroom-based instruction (not recess/free play or PE) |
| Physical activity facilities, equipment, structures, or outdoor space |
| Elimination of or reduction in amount of competitive foods/beverages |
| Cafeteria/dining/serving areas or facilities |
| Salad bar |
| Practice that encourages meal service staff to prompt healthy choices |
| Quality of PE (physical education) (e.g. activities that increase time moving, evidence-based or standards-based PE, etc.) |
| Opportunities for physical activity during recess |
| Access or safety of walking or bicycling paths |
| Addition of bike racks/storage |
| Healthy check out areas |
| Increased space/amount/variety of healthy options (includes shelf space, number of booths, options on menus) |
| Decreased space/amount/variety of unhealthy options (includes shelf space, number of booths, options on menus) |
| New or improved standards for healthier eating across the organization |
| Use of standardized, healthy recipes |
| Initiation, improvement, expansion, reinvigoration or maintenance of edible gardens |
| Dedicated lactation space and other environmental supports (e.g. refrigerations, electrical outlet, sink, chair) |
| Healthier vending machine initiatives (e.g. access to healthier foods and beverages) |
| Access to or appeal of stairwells |
| Access to exercise or recreation facilities |
| Mechanism for distributing produce to families or communities (e.g. gardens, or farmer’s markets) |
| Farm-to-table/use of fresh or local produce |
| Onsite garden produce for meals/snacks provided onsite |
| Use of the garden for nutrition education |
| Ongoing, point-of-decision prompts to make physical activity choices (could include signage and other interactive educational displays to prompt physical activity such as walking, stairs, or bicycle paths) |
| Opportunities for structured physical activity |
| Incorporated physical activity/reduced sitting during usual, on-going site activities and functions |
| Limits on marketing/promotion of less healthy options |
| Food system transportation options (to increase food access opportunities) |
| Collection or gleaning of excess healthy foods for distribution to clients, needy individuals, or charitable organizations |
| Access to physical activity facilities for after-hours recreation or shared use |
| Price manipulation/coupons/discounts to encourage healthy food choices (including fruit & vegetable prescriptions with cost-offset) |
| Healthy food/beverage defaults (whole wheat bread, salad, or fruit instead of fries, water instead of soda, etc.) |
| Policy to reduce portion sizes of foods/beverages sold or served |
| Appeal, layout or display of snack or competitive foods to encourage healthier selections |
| Restrictions on use of physical activity as punishment |
| Playground markings/stencils to encourage physical activity |
| Quality of structured physical activity (non-PE) (e.g. activities that increase time moving, evidence-based interventions, etc.) |
| Flavor station with healthy seasonings or low-fat dip added to the lunchroom |
| Novel distribution systems to reach high-risk populations, such as home delivery for the elderly, backpack programs, etc. |
| Nutrition standards for foods distributed (at food pantries) |
| Regular (e.g. annual) fundraisers or events involving healthy food or decreasing unhealthy food |
| Ongoing, point-of-decision prompts to make a healthy eating behavior choice (could include signage, taste tests, and other interactive displays) |
| New food bank, food pantry, or emergency food distribution site |
| New healthy retail outlet |
| Appeal, layout or display of meal food/beverages to encourage healthy and discourage unhealthy selections |
| Policy for increasing or improving nutrition education or cooking activities |
| Opportunities for parents/students/community to access fruits and vegetables from the garden |
| Opportunities for parents/students/community to work in the garden |
| Opportunities for parents or youth to participate in decision making through a wellness committee or other process |
| Clients have the opportunity to choose at least some foods they would like to take from food pantries, food banks, or soup kitchens (i.e. a client-choice model) |
| Breastfeeding support policy |
| Policy restrictions on physical activity as a punishment |
| Food/beverage or nutrition related policy (childcare wellness, school wellness, workplace wellness, etc.) |
| Physical activity policy (childcare wellness, school wellness, workplace wellness, etc.) |
| Policy limiting screen time (e.g. limiting, not using as reward, not during meal times, etc.) |
| Policy limiting unhealthy foods |
| Policy increasing healthy foods and beverages |
| Policy to improve hours of operation of food distribution site, food bank, retail, cafeteria, etc. to improve convenience of/access to healthy food |
| Policy to increase time spent doing physical activity |
| Policy restrictions on using food as a punishment |
| Policy to provide incentive to increase time spent doing physical activity |
| Facility shared use agreement for physical activity |
| Zoning policy for food/beverage outlets (e.g. stores, community gardens, farmers markets, food distribution sites, etc.) |
| Strategies to decrease screen time |
| Use of a clinical screening tool for food insecurity and/or a referral system to nutrition or healthy food access resources (e.g. direct education, food bag, resource list, produce prescription, etc.) |
| Storage for fresh produce and other perishable foods |
| Complete streets policy (e.g. bike/pedestrian plan, transportation agency scoring criteria modified, ordinance, etc.) |
| Complete streets systems change (e.g. street design manual, transit system improvements, active transportation prioritized in city budget, etc.) |
| Complete streets environmental change (e.g. street trees, accessibility, buffer/barrier between sidewalk and street, crosswalks, intersection improvements) |
| Professional development opportunities on nutrition (e.g. nutrition standards, gardening, breastfeeding, etc.) |
| Professional development opportunities on physical activity |
| Policy to improve hours of operation of physical activity facilities to improve access/convenience |
| Partners adopt or improve use of a system to monitor implementation of food/beverage or wellness related policy |
| Partners adopt or improve use of a system to monitor implementation of physical activity policies |
| Zoning policy for physical activity facilities |
| Integrate culturally relevant, healthy, traditional foods at food service or distribution sites |
| Physical activities to incorporate more culturally relevant practices |
| Increased quantity (minutes) of physical education (PE) |
| Mechanism for distributing seedlings and/or other materials to families or communities for home gardening |
| Food safety practices |
| Food safety policy |
| Improvements in hours of operation for food distribution site, food bank, retail, cafeteria, etc. to improve convenience of/access to healthy food |
| Nutrient labeling (e.g. calories, fat, sodium, added sugar counts, traffic light color-coding) on menus, vending machines, etc. |
| Regular (e.g., annual) physical activity related fundraisers (e.g. Walk-a-thon) or events |
| Breastfeeding/lactation community support services |
| Policy related to improved child feeding practices (e.g. served family style, adults role model healthy behaviors, staff sit with children, children decide when they are full, etc.) |
| Food system/policy council |
| Policy related to edible gardens |