Preventive Health Services Program
Preventive Health and Health Services Block Grant
This federal grant provides flexible funding for Maryland to address state-specific priorities in accordance with Healthy People 2010 Objectives. Maryland uses these funds to address chronic disease prevention, injury prevention, and dental carries prevention.
Maryland Diabetes Prevention and Control Program (DPCP)
The mission of the Maryland Diabetes Prevention and Control Program is to reduce the medical, financial, and personal impact of diabetes on the citizens of Maryland by working through a model of influence with other organizations and professionals. The DPCP does not provide direct patient care services.
Nutrition and Physical Activity/Obesity Prevention Program (NPAO)
The Nutrition and Physical Activity/Obesity Prevention Program works in collaboration with partners from across the State to reduce the burden of overweight, obesity, and chronic disease. The Maryland Nutrition and Physical Activity Plan, released in 2006, provides strategies and action steps to encourage and enable the citizens of Maryland to adopt and maintain healthy eating habits and lead physically active lifestyles. The NPAO Program monitors and assists in the evaluation of Maryland Plan program efforts.
Maryland Heart Disease and Stroke Prevention Program (HDSP)
The Maryland Heart Disease and Stroke Prevention Program is funded through a cooperative agreement with the Centers for Disease Control and Prevention to address risk factors heart disease and stroke, increase awareness of signs and symptoms of heart disease and stroke, and to address systems of care.
Maryland Fruit and Vegetable Nutrition Education Program
The Maryland Fruit and Vegetable Nutrition Program promotes activities and partnerships to increase the daily consumption of fruits and vegetables by Maryland residents. The Program provides technical assistance to increase awareness of the importance of eating fruits and vegetables for better health and promotes increased availability of fruits and vegetables at home, school, work, and other places where food is served.