Recommendations Relevant to Reducing Obesity from the Guide to Community Preventive Services through March 2006
Intervention | Finding |
---|---|
I. Recommendations to promote physical activity | |
Informational approaches to increasing physical activity | |
Community-wide campaigns | Recommended (Strong Evidence) |
"Point-of-decision" prompts | Recommended (Sufficient Evidence) |
Classroom-based health education focused on information provision | Insufficient Evidence to determine effectiveness |
Mass media campaigns | Insufficient Evidence to determine effectiveness |
Behavioral and social approaches to increasing physical activity | |
Individually-adopted health behavior change | Recommended (Strong Evidence) |
School-based physical education | Recommended (Strong Evidence) |
Non-family social support | Recommended (Strong Evidence) |
Health education with TV/Video game turnoff component | Insufficient Evidence to determine effectiveness |
College-age physical education/health education | Insufficient Evidence to determine effectiveness |
Family-based social support | Insufficient Evidence to determine effectiveness |
Environmental and policy approaches to increasing physical activity | |
Creation and/or enhanced access to places for PA combined with informational outreach activities | Recommended (Strong Evidence) |
Transportation and infrastructure changes promote non-motorized transit | Insufficient Evidence to determine effectiveness |
Urban planning approaches - zoning and land use-community scale interventions | Recommended (Sufficient Evidence) |
Urban planning approaches - zoning and land use-street scale interventions | Recommended (Sufficient Evidence) |
II. Recommendations to promote healthy nutrition (http://www.thecommunityguide.org) | |
Multicomponent School-based nutrition programs | In progress |
Community approaches to increase fruit & vegetable intake | In progress |
Food and beverage advertising to children | In progress |
Food & beverage availability, price, portion size, and labeling in restaurants | In progress |
Current as of: November 2013