Best Practices

The Best Practices Section of the Portal is a searchable list of chronic disease prevention and health promotion interventions which provides program planners and public health practitioners with easy and immediate access to successful public health programs, interventions and policies that have been evaluated and have the potential to be adapted and used.

Featured Best Practices

  • No Falls! No Fear! Falls Prevention Project

    Categories associated with best practice:

    • Behaviour change
    • Health communication/social marketing
    • Individual education/skill development
    • Injury Prevention
    • Older adults (age 50-69)
    • Personal health practices and coping skills
    • Physical environmental support
    • Seniors (age 70+)

    This program was a 2-year (1996-1997) health promotion project in Queensland, Australia, targeting healthy seniors living in their communities. Due to concern amongst the Queensland Health Promotion Council and the Healthy Ageing Research Unit about the lack of programs for …

  • The Ottawa Model for Smoking Cessation

    Categories associated with best practice:

    • Adults (age 35-49)
    • Behaviour change
    • Canada
    • Health Care Setting
    • Personal health practices and coping skills
    • Tobacco use
    • Young adult (age 18-34)

    The Ottawa Model for Smoking Cessation program is a hospital-based intervention intended to identify and treat tobacco users. It takes advantage of the increased receptivity to smoking cessation interventions that hospitalization may evoke in the patients. This innovative strategy was …

  • Healthy Food Environments Pricing Incentives

    Categories associated with best practice:

    • Alternative Conception Innovation
    • Behaviour change
    • Health communication/social marketing
    • Healthy Eating
    • Personal health practices and coping skills
    • Physical environmental support
    • Policy
    • Workplace

    Healthy Food Environments Pricing Incentives is a policy-based intervention which employs the use of pricing incentives for healthy foods and disincentives for unhealthy foods. It is designed to govern cafeterias, vending machines and hospital catered events. Developed by the NC …