Before You Download...
The Healthy Food Environments intervention has been carefully developed and implemented in North Carolina. In order for it to be as effective for you as it has been in NC with their community partners, it is important that you follow implementation guidelines carefully and limit adaptation to just those things that can be adapted without sacrificing the quality of the intervention.
Before you download HFE materials, please take a moment to read through the usage agreement.
Agreement for Users
Our intent is to use these materials for educational and/or research purposes.
We will provide credit to NC Prevention Partners as the developer of HFE when reproducing materials in the original or in an adapted form.
The intervention developers ask that you contact the Program Director with NC Prevention Partners if you decide to implement the program or adapt the materials for implementation in your community. Program contact information is provided within “additional information” on the intervention template.
Conceptual Model – one-pager conveying Healthy Food Environments in its entirety with all five principles: 1) provide access to healthy foods, 2) use pricing to promote healthy foods, 3) use marketing techniques to promote healthy foods, 4) use benefit design & incentives to encourage behavior change, and 5) educate staff and visitors about healthy foods
NC Map of Implementation – map illustrating varying levels of implementation of HFE in North Carolina
2008 Survey Results of Healthy Food Environments Assessment in NC Hospitals – this report summarizes the results of nearly 100 of the more than 125 acute care hospitals in the state
Nutrition Criteria – includes food item categories (e.g. beverage, fruit/vegetable) and the nutrition criteria in terms of calories, total fat, saturated fat, trans fat, sodium, etc. informed by the USDA Dietary Guidelines, FDA requirements, and other key nutrition recommendations by nationally recognized organizations
Sample Action Plan – provides example of plan of action to take to implement this policy intervention in a worksite
Sample Recipe—PDF sample from our WorkHealthy America Recipe Database; includes cooking instructions and nutrition information
Sample Promotions – PDF sample from our WorkHealthy America Nutrition Toolbox; snapshots and examples of nutrition labeling and icons in worksite cafeterias