Schools (and institutions)

This database includes smaple school district policies and information on physical activity.

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 comprehensive toolkit has been designed to assist citizens in initiating, customizing and implementing a Safe Routes to School program. It discusses the 4E's model of Encouragement, Education, Engineering and Enforcement.

NCPC is the nation's focal point for crime prevention information. Its mission is to enable people to create safer and more caring communities by addressing the causes of crime and violence and reducing the opportunities for crime to occur.

This guidebook helps communities plan and implement a year-long walk-to-school initiative. Guidebook contents include safety tips walking, biking, school bus safety and stranger danger tips, along with ideas on how to make walking to school an exciting part of a child's day.

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).

The School Health Index is designed for use at both the elementary and middle/high school levels. It was developed to provide schools with a tool to assess their policies and programs in relation to the recommendations of CDC school health guidelines. The School Health Index can help schools: (1) identify strengths and weaknesses; (2) prioritize actions for improvement; and (3) develop a team approach to implementing school guidelines recommendations.

This paper identifies and describes school-based interventions to promote consumption of fruit and vegetables among students in school settings that primarily consisted of multi-component interventions that sometimes included an environmental intervention component. Results of these interventions have been positive, especially in their effects on fruit intake. The results of shorter term environmental interventions that used lower prices or increased availability as strategies to increase fruit and vegetable intake have been positive. Several new approaches currently being piloted in schools include school gardening programs, salad bars using fresh produce from local farmers' markets, and in-school, free fruit and vegetable distribution programs. The authors discuss the economics of competitive foods and the role that financial profitability plays in decisions about food availability and sales in the school setting.