Access to healthy food

$33 Million Investment is Foundation’s Largest Investment in Community-Based Solutions to Prevent Childhood Obesity

These documents highlight the work, accomplishments and lessons learned from 12 partnerships across the country that worked to identify and implement promising healthy eating strategies for children in low-income community or school settings. These case studies include innovative strategies, valuable lessons learned and resources from the portfolio of Healthy Eating by Design pilot projects.

This document details the comprehensive school nutrition policy for the School District of Philadelphia. This coordinated school nutrition policy provides the framework for ensuring that students attending schools in Philadelphia receive nutrition education messages that are reinforced throughout the school environment.

This paper prepared by the Prevention Institute identifies community-level environmental factors that discourage physical activity and healthy eating, especially among children and potential issues that can be considered as targets for action or mobilization.

The CFP Evaluation Handbook provides a comprehensive guide to developing and implementing outcome based program evaluation specific to community food security projects. The CFP Evaluation Toolkit includes evaluation protocols and template surveys for program satisfaction, farmers' markets, community gardens, community support agriculture projects and farm-to-school projects.

In CDC's National Center for Chronic Disease Prevention and Health Promotion, the Division of Nutrition and Physical Activity provides science-based activities for children and adults that address the role of nutrition and physical activity in health promotion and the prevention and control of chronic diseases.

This document addresses foods and beverages found in traditional cafeteria meals as well as a la carte items, vending machines drinks and snacks, and foods and beverages served in after school programs and at school functions. Three state agencies--the North Carolina Division of Public Health, the North Carolina Department of Public Instruction and the North Carolina Cooperative Extension Service--collaborated to create this document. Local education agencies are encouraged to use the Eat Smart School Standards to craft food policies that will contribute to students' nutritional well-being and health.

This document summarizes strategies most likely to be effective in promoting healthy eating among school-age youths and provides nutrition education guidelines for a comprehensive school health program. Guidelines are based on a review of research, theory, and current practice, and they were developed by the CDC in collaboration with experts from universities and from national, federal, and voluntary agencies.

This tells the stories of 32 schools and school districts from across the United States that are making changes that make healthy choices the easy choice for students. The stories include K-12 schools, reflecting broad diversity in geographical location and demographics, and document innovative approaches to improve the nutritional quality of foods and beverages sold outside of federal meal programs. Making It Happen is a joint project of Team Nutrition of the Food and Nutrition Service, the United States Department of Agriculture (USDA) and the Division of Adolescent and School Health of the Centers for Disease Control and Prevention, Department of Health and Human Services (DHHS) and is supported by the United States Department of Education (ED).