A mixed methods pilot evaluation of shipping medically tailored meals.
A compilation of Implementation Strategies Applied in Communities (ISAC).
To pilot test implementation strategies designed to support Montana State University Extension Agents with implementing built environment approaches.
A Food Bank Grant and Evaluation Program of the Center for Nutrition & Health Impact.
The New Jersey Food Security Initiative (NJFSI) is a three-year cross-sector, collaborative, community-centered effort to increase good nutrition in New Jersey.
The WSPI Grant funded projects led by State and/or local WIC agencies to develop, implement and evaluate interventions that aim to improve customer service in WIC clinics and to enhance the WIC certification process.
The study explored how the changes in the WIC cash value benefit (CVB), or fruit and vegetable money, during the pandemic impacted the WIC program and participant access to fruits and vegetables.
Our partnership with Builders Initiative and Walton Family Foundation.
Developing a comprehensive household food security tool to examine the experience of food insecurity in both countries
This guide provides tools to assist coalitions in promoting healthy nutrition and physical activity through long-term solutions resulting in improved quality of life among cancer survivors, improved treatment and early detection, and reduced cancer risk.
Exploring the food and water response to the spring 2019 Nebraska floods.
Measuring the impact that intervention components had on improving ECE programs’ healthy eating and active living-based practices and policies.
Designing and building the most comprehensive surveys, utilizing items from national and state-based datasets.
Interviews with FINI grant program stakeholders detail benefits, challenges and opportunities of the FINI grant program.
Preventing Childhood Obesity Community Grants
Evaluating mobile health technology to help users make positive dietary changes.
Developing a toolkit to measure access to healthy foods at urban and rural corner stores.
Finding a higher level generalization of Michigan’s statewide trends in food access.
Proving that the healthy choice can be the easy choice.
Think scratch cooking can’t happen in schools anymore?
