USING ENACT
RESOURCES
STRATEGIES
REPORTS
SIGN IN
Index of ENACT Strategies
CHILD CARE
FOOD AND ACTIVITY
Physical Activity:
Provide regular opportunities for physical activity and play
Food Policy:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing to ensure meals, snacks and beverages include healthy and sustainable choices
Variety:
Use mealtimes to introduce a variety of different healthy food options
Mealtimes:
Adopt policies establishing mealtime as part of the preschool curriculum
Positive Imagery:
Adopt educational materials (e.g. storybooks, coloring books) that contain positive references to healthy food and avoid educational/play materials that endorse products such as fast food or cookies
Staff Training:
Provide training to staff to lead activity sessions, prepare healthy food options and model positive eating and activity behaviors
Water:
Serve water to drink; have clean sources of tap water and/or working water fountains
Gardens:
Establish gardens to expose students to fresh produce while teaching them about how food is grown
SCHOOL
ACTIVITY
Playgrounds:
Provide equipment and playground facilities for active play
Time for Recess:
Provide daily recess breaks for unstructured play
Physical Education:
Meet or exceed requirements for minimum minutes of physical education
P.E. Teachers:
Recruit the expertise of trained physical educators, or provide training to teachers, to lead high quality physical activity sessions
Diverse Activity:
Provide various physical activity options that reflect the interests and diversity of program attendees (from team sports to dancing and in-between)
Joint Use:
Open school facilities before and after school for use by students, staff and neighborhood
FOOD
Quality Meals:
Improve the nutritional quality and appeal of school meals
Food Policy:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing to ensure meals, snacks, vending machines, and a la carte food and beverages include healthy and sustainable choices
Staff Training:
Provide training and support to foodservice and other relevant staff to meet nutrition standards and prepare healthier meals
Beverage Contracts:
Eliminate exclusive beverage contracts that require the marketing of unhealthy beverages
Fundraising:
Institute guidelines for fundraising that promote healthy foods or non-food methods
Farm to School:
Institute a farm-to-school program to incorporate fresh, local produce and other foods into school meals while teaching children about local agriculture
Water:
Serve water to drink; have clean sources of tap water and/or working water fountains
Eliminate Marketing:
Eliminate marketing of unhealthy foods on school grounds
Relaxed Mealtimes:
Provide enough time and space to eat in a relaxed environment
Gardens:
Establish school gardens to expose students to fresh produce while teaching them about how food is grown
AFTER-SCHOOL
FOOD AND ACTIVITY
Physical Activity:
Provide time to engage in a variety of physical activity options
Food Policy:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing to ensure meals, snacks and beverages include healthy and sustainable choices
Nutrition Education:
Use snack/mealtimes to introduce a variety of different healthy food options
Marketing:
Eliminate marketing of unhealthy foods on site, including through vending machines, posters and other print materials
Staff Training:
Provide training to staff to lead activity sessions, select healthy foods and model positive eating and activity behaviors
Water:
Serve water to drink; have clean sources of tap water and/or working water fountains
Gardens:
Establish gardens to expose students to fresh produce while teaching them about how food is grown
COMMUNITY
ACTIVITY
Complete Streets:
Complete the sidewalks and streets to support walking and biking in all neighborhoods
Transit Oriented Design:
Decrease car dependence while promoting community revitalization by investing in local shops, services, parks and trails as attractive destinations for pedestrians, cyclists and public transit users
Safe Routes to School:
Institute a
Safe Routes to School
Program to improve safety and promote walking and biking to school
Active Recreation:
Maintain and develop programming and facilities (including park programs) for active play and recreation
Safe Communities:
Promote overall community aesthetic and atmosphere of safety to encourage outdoor physical activity and recreation
FOOD
Attract Grocery Stores:
Attract grocery stores to underserved areas through financial and regulatory incentives
Incentives:
Provide training and incentives to small store owners in underserved areas to carry healthier food items, such as fresh produce
Store Displays:
Work with neighborhood food stores and supermarkets to adopt family-friendly policies limiting displays of unhealthy foods aimed at children
Transportation:
Improve transportation options to supermarkets and other large food outlets
Farmer's Markets:
Establish accessible Farmers' Markets or farm stand programs in underserved areas
Community Gardens:
Establish community gardening and agriculture initiatives
Fast Food:
Reduce the negative impact of fast food restaurant chains on community health
Food Marketing:
Restrict the ability of food and beverage companies to market unhealthy food
Local Food System:
Support local and regional food systems by preserving farmland, creating regional infrastructure for processing and distribution, and investing in new and existing farmers
Local Food to Retail:
Connect locally grown food to local retail establishments
WORKPLACE
FOOD AND ACTIVITY
Reimburse Prevention:
Reimburse employees for preventive health and wellness activities
Support Breastfeeding:
Support ability to breastfeed at work by providing a comfortable, private space to do so for employees without private offices
Healthy Options:
Provide healthy food options for employees during the workday and at all meetings
Food Policy:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing to ensure cafeteria meals, refreshments, and vending machines include healthy and sustainable choices
Activity Breaks:
Implement activity breaks for meetings that are longer than one hour
Encourage Stair Use:
Encourage employees and visitors to use the stairs
Water:
Provide water to drink; have clean sources of tap water and/or working water fountains
Farmer's Markets:
Enhance staff and community access to fresh produce by establishing accessible Farmers' Markets or farm stand programs
Farm-to-Workplace:
Institute a farm-to-institution program to incorporate fresh, local produce and other foods into cafeteria meals
HEALTHCARE
INFLUENCING PATIENT BEHAVIOR
Physician Communications:
Encourage regular physician communication and brief counseling regarding physical activity, eating habits and breastfeeding
Health Screenings:
Adopt standards of practice that include routine screening of all patients regarding physical activity and eating behavior
Cultural Sensitivity:
Provide training to providers to conduct screening and counseling in both a culturally appropriate and sensitive manner
Referral Systems:
Develop a referral system to help patients access further nutrition and physical activity resources
INFLUENCING POLICY
Provider Health:
Promote high standards of nutrition and physical activity practice to healthcare and provider associations
Advocate:
Participate in the public policy process to highlight the need for community changes to improve eating and activity habits
Editorials:
Respond to news stories providing a health care provider perspective
Coalition Building:
Work with insurance companies to offer coverage for preventative services including nutritionists
Partner With Strategic Alliance:
Join/partner with the Strategic Alliance and local coalitions
FOOD AND ACTIVITY
Role Models:
Serve as role models. Health providers who “walk the talk“ by making changes themselves will feel more comfortable advocating healthy behaviors with their patients
Healthy Foods:
Invest in making healthy foods available to staff, patients and surrounding community
Food Policy:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing to ensure cafeteria meals, patient meals, and vending machines include healthy and sustainable choices
Activity Breaks:
Implement activity breaks for meetings that are longer than one hour
Baby Friendly Hospitals:
Promote baby-friendly hospital policies to increase the rates of mothers who initiate and continue to breastfeed their infants
Stairs:
Encourage employees and visitors to use the stairs
Water:
Provide water to drink; have clean sources of tap water and/or working water fountains
Eliminate Fast Food:
Eliminate the co-location of fast food restaurants at hospitals and other health care facilities
Farmer's Markets:
Enhance staff and community access to fresh produce by establishing accessible Farmers' Markets or farm stand programs
Farm-to-Hospital:
Institute a farm-to-institution program to incorporate fresh, local produce and other foods into cafeteria or patient meals
GOVERNMENT
PRACTICES
Workplace Health:
Adopt worksite policies for healthy food and physical activity environments
(connects to workplace strategies)
Neighborhood Health:
Adopt policies, develop regulatory incentives, and provide funding to support healthy eating and activity environments
(connects to community strategies)
Government Training:
Provide training on factors that impact eating and activity to
a. Internal health/public health staff
b. Key government agencies and elected officials
c. Community based organizations
:
Utilize media sources (print, radio and television) to highlight environmental factors impacting healthy eating and activity
Pass Food Policies:
Adopt a comprehensive food policy that develops nutrition, health, and environmental guidelines for purchasing
