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  4. Nutrition and Healthy Eating
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Nutrition and Healthy Eating Evidence-Based Resources

  • Overview and Objectives
  • Evidence-Based Resources
  • Healthy People in Action
A pregnant mother and her young daughter look at cucumbers in the produce section of a supermarket.

Check out these evidence-based resources (EBRs) to learn about proven, science-based methods to improve health and prevent disease. Use EBRs to develop programs and policies that are informed by evidence on what's effective, replicable, scalable, and sustainable.

Evidence-based resources related to Nutrition And Healthy Eating (15)

  • Nutrition and Physical Activity: Digital Health and Telephone Interventions to Increase Healthy Eating and Physical Activity among Students at Institutions of Higher Education
  • Nutrition and Physical Activity: Worksite Digital Health and Telephone Interventions to Increase Healthy Eating and Physical Activity
  • Nutrition: Gardening Interventions to Increase Vegetable Consumption Among Children
  • Nutrition: Home-delivered and Congregate Meal Services for Older Adults
  • Eating Disorders in Adolescents and Adults: Screening
  • Obesity: Multicomponent Interventions to Increase Availability of Healthier Foods and Beverages in Schools
  • Vitamin D Deficiency in Adults: Screening
  • Health Information Technology: Comprehensive Telehealth Interventions to Improve Diet Among Patients with Chronic Diseases
  • The Role of Law and Policy in Achieving the Healthy People 2020 Nutrition and Weight Status Goals of Increased Fruit and Vegetable Intake in the United States
  • Intermittent Iron Supplementation for Improving Nutrition and Development in Children under 12 Years of Age
  • Dietary Guidelines for Americans, 2020-2025
  • Obesity: Meal or Fruit and Vegetable Snack Interventions to Increase Healthier Foods and Beverages Provided by Schools
  • National Government Initiatives to Reduce Salt Intake in Populations
  • Home Fortification of Foods with Multiple Micronutrient Powders for Health and Nutrition in Children under Two Years of Age
  • Point-of-Use Fortification of Foods with Micronutrient Powders Containing Iron in Children of Preschool and School-Age
Browse all evidence-based resources
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