| Food environment |
N |
Nutrition label standards and regulations on use of claims and implied claims on food |
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|
| O |
Offer healthy food and set standards in public institutions and other specific settings |
Fruit and vegetable initiatives in schools Mandatory standards for food available in schools including restrictions on unhealthy food Voluntary guidelines for food available in schools Choice architecture |
Food standards or policy implementation Implementation of voluntary policy or guideline initiatives Implementation of updated policy or national guidelines Presentation—improvements to the physical environment (e.g., dining room layout including wall decor, table arrangement) or presentation of food (e.g., attractive containers for healthy food, garnish on meals) Accessibility—placement, convenience (includes pre-sliced fruit/veg) |
| U |
Use economic tools to address food affordability and purchase incentives |
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|
| R |
Restrict food advertising and other forms of commercial promotion |
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|
| I |
Improve nutritional quality of the whole food supply |
Voluntary reformulation of food products Voluntary commitments to reduce portion sizes Limits on availability of high-fat meat products and high-sugar food products and beverages |
Reformulation of recipes or menu to enhance nutritional quality; includes engagement of professional chef or dietitian Acceptability—taste-testing to inform changes; seasoning or sauces to enhance palatability Limits on fat and sugar in meals, and restrict portion sizes |
| S |
Set incentives and rules to create a healthy retail and food service environment |
Initiatives to increase the availability of healthier food in stores and out-of-home venues Incentives and rules to offer healthy food options as a default in food service outlets Incentives and rules to reduce salt in food service outlets |
Changes to food service operations such as modifications to the point of service or service lines Availability—increased variety or expand healthy options (includes offering pre-sliced fruit in addition to whole fruit); reduced availability of less healthy food and beverages |
| Food system |
H |
Harness food supply chain and actions across sectors to ensure coherence with health |
Working with food suppliers to provide healthier ingredients Public procurement through ‘short-chains’ (e.g., local farmers) Community food production Governance structures; multi-sector/stakeholder engagement |
Stakeholder engagement—student, school staff or food service staff engaged to participate in program development or implementation Sourcing healthier ingredients from food suppliers Using school garden produce in meal preparation |
| Behaviour change communication |
I |
Inform people about food and nutrition through public awareness |
Public awareness, mass media and informational campaigns and social marketing on healthy eating, fruit and vegetables, unhealthy food and beverages, or concerning salt
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Promotion and marketing—student sampling, posters, table tents, food naming, school announcements or food service staff prompts
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| N |
Nutrition advice and counselling in health care settings |
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|
| G |
Give nutrition education and skills |
Nutrition education on curricula Community-based nutrition education Cooking skills Initiatives to train school children on growing food Training for caterers and food service providers |
Food service staff training School garden initiatives with students and food service staff Student education or skills training related to modifications to the meal service |
