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March 12, 2013 | Journal Article
Requiring a minimum number of fruits and vegetables in school lunch programs increases overall consumption, especially among teens who do not have regular access to those foods at home.
November 1, 2012 | Journal Article
A restaurant nutrition-labeling regulation was accompanied by some, but not uniform, improvements in two counties—one regulated and one nonregulated.
September 27, 2012 | Evaluation
In 2007, Robert Wood Johnson Foundation awarded Nemours Health and Prevention Services a grant to monitor implementation of healthy eating and physical activity policies and practices in schools and child-care settings.
July 1, 2012 | Report
A Fresh Approach to Strengthening the Supplemental Nutrition Assistance Program
August 1, 2011 | Journal Article
An assessment of local wellness policies in six school districts' found that they were only partially implemented—food quality had improved, but not opportunities for physical activity.
June 1, 2011 | Journal Article
Chaloupka and colleagues take exception with a few points in this issue's commentary by the Fletcher research team.
December 7, 2009 | Program Result Report
Healthy Eating Research at the University of Minnesota assisted the National Cancer Institute in organizing a workshop - "Measurement of the Food and Built Environments: Enhancing Research Relevant to Policy on Diet, Physical Activity and Weight."
July 1, 2009 | Journal Article
This commentary outlines numerous opportunities to advance public health through food system policies. The authors suggest that regional, city or county food policy councils be developed to initiate comprehensive food system policy enhancements that improve health.
January 1, 2009 | Program Result Report
Healthy Eating by Design increased access to healthy foods for children in low-income communities and schools from 2005 to 2007.
October 1, 2008 | Journal Article
This review of published literature examined six studies that observed the effects of providing consumers with point-of-purchase calorie content information. Making calorie and nutritional information available at restaurants and cafeterias may result in consumers making healthier choices.