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WELL Building Standard Features > GSSG - Nourishment > Flashcards

GSSG - Nourishment Flashcards

1
Q

Body Mass Index (BMI) of ___-___ indicates “overweight” and BMI over ___ is obese.

A
  • 25-29.9

- 30

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2
Q

High consumption of Sugar-sweetened beverages (SSBs) has been linked to ___, ___, ___, ___, ___ and even___.

A

-Diabetes, metabolic syndrome, obesity, hypertension, dental cavities, and depression.

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3
Q

High intake of red and processed meat is associated with ___, ___, ____, and ___ & ____ ___.

A

-Heart failure, hypertension, coronary heart disease, and colorectal and breast cancers.

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4
Q

Low fruit and vegetable consumption is associated with a higher rate of ___, ___, as well as ___ and ___ cancers.

A

-Type 2 diabetes, cardiovascular mortality, breast and gastrointestinal cancers

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5
Q

The World Health Organization (WHO) reports that___ deaths worldwide are attributed to insufficient __and ___ intake, making it one of the top ___ risk factors contributing to global mortality.

A

2.7 million
fruit and vegetable
top 10

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6
Q

FRUIT AND VEGETABLE VARIETY
If foods are sold or provided on a daily basis on the premises by (or under contract with) the project owner, then the selection includes at least one of the following:

A
  • At least 2 varieties of fruits (containing no added sugar) and at least 2 varieties of non-fried vegetables.
  • At least 50% of available options are fruits (containing no added sugar) and/or non-fried vegetables.
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7
Q

FRUIT AND VEGETABLE PROMOTION

Cafeterias operated or contracted by the project owner, if present, include the following design interventions:

A

-Salad bar or similar salad-providing section, positioned in a visible and accessible location.
-Fruits and vegetables are visually apparent, either through display or through color photographs
on the menu.
-Vegetable dishes are placed at the beginning of the food service line.
-Fruits or fruit dishes are placed in a bowl or in a stand at the checkout location

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8
Q

Dietary Guidelines for Americans recommend an average consumption of at least ___ servings of fruits and ___ servings of vegetables per day.

A

4

5

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9
Q

REFINED INGREDIENT RESTRICTIONS
All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract
with) the project owner, including in vending machines, meet the following conditions:

A
  • Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement.
  • At least 50% of beverages have 1 g of sugar or less per 16 mL
  • No non-beverage food item contains more than 30 g of sugar per serving
  • In at least 50% of food offerings where a grain flour is the primary ingredient by weight, a whole grain must be the primary ingredient.
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10
Q

TRANS FAT BAN
All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract
with) the project owner, including in vending machines, do not contain:

A

-Partially-hydrogenated oil

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11
Q

The recommended limit of sugar is ___-___ teaspoons.

A

6-9

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12
Q

FOOD ALLERGY LABELING
All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following
allergens:

A
  • Peanuts
  • Fish
  • Shellfish
  • Soy
  • Milk and dairy products
  • Egg
  • Wheat
  • Tree nuts
  • Gluten.
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13
Q

HAND WASHING SUPPLIES

The following are provided, at a minimum, at all sink locations:

A
  • Fragrance-free non-antibacterial hand soap

- Disposable paper towels (air dryers are not forbidden, but are supplemented)

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14
Q

CONTAMINATION REDUCTION

One of the following is provided, at a minimum, at all sink locations:

A
  • Liquid soap in dispensers with disposable and sealed soap cartridges
  • Bar soap with a soap rack that allows for drainage
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15
Q

SINK DIMENSIONS

Bathroom and kitchen sinks meet the following requirements:

A
  • The sink column of water is at least 10 inches in length.

- The handwashing basin is at least 9 inches in width and length.

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16
Q

Using ___ to dry hands is more effective in removing bacteria than using air dryers.

A

Paper towels

17
Q

COLD STORAGE

If raw meat, fish, or poultry is prepared or stored on site, cold storage spaces contain the following:

A
  • At least one removable, cleanable drawer or container located at the bottom of the unit, designated and labeled for storing raw meat, fish and poultry.
  • A visual display of holding temperatures to ensure accurate representation of storage temperatures.
18
Q

ARTIFICIAL SUBSTANCE LABELING
All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate if they contain the following:

A
  • Artificial colors
  • Artificial flavors
  • Artificial sweeteners
  • Brominated vegetable oils
  • Potassium bromate
  • BHA (Butylated hydroxyanisole)
  • BHT (Butylated hydroxytoluene)
  • Monosodium glutamate (MSG)
  • Hydrolyzed vegetable protein (HVP)
  • Sodium nitrate and sodium nitrite
  • Sulfites
19
Q

What documentation is required for Feature 43: Artificial Ingredients?

A 
Operations Schedule (Annotated Document)
On-site Spot Check
20
Q

DETAILED NUTRITIONAL INFORMATION
For foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage:

A
  • Total calories
  • Macronutrient content (total protein, total fat and total carbohydrate) in weight and as a percent of the estimated daily requirements (daily values)
  • Total sugar content.
21
Q

ADVERTISING AND ENVIRONMENTAL CUES

The following requirement is met:

A

-Advertisements for any food or beverage items that do not conform to the requirements set forth in the Processed Foods feature are not displayed on the premises.

22
Q

NUTRITIONAL MESSAGING
Using prominent displays such as educational posters, brochures or other visual media, designated eating areas or common areas contain at least 3 different instances of messaging per project intended to achieve either or both of the following requirements:

A
  • Encourage the consumption of whole, natural foods and cuisines
  • Discourage the consumption of sugary or processed foods and beverages
23
Q

COOKING MATERIAL
Pots, pans, dishware and other cooking tools used to prepare food (except cutting boards) are made entirely of one or more of the following inert materials:

A
  • Ceramics, except those containing lead
  • Cast iron
  • Stainless steel
  • Glass
  • Coated aluminum
  • Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
24
Q

CUTTING SURFACES
All cutting boards are made from the following materials, and are replaced when they become excessively worn
or have deep grooves from cutting:

A
  • Marble
  • Plastic
  • Glass
  • Pyroceramic
  • Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
25
Q

Bisphenol-A (BPA) is a phenolic-based chemical that is used in products ranging from baby bottles and plastic foodware to water bottles and food can linings. While generally stable, BPA can be released when products containing BPA are exposed to___ or ___, and may have negative effects on human health.

A

Heat or UV light

26
Q

MEAL SIZES
If food is sold or provided on a daily basis by (or under contract with) the project owner and is prepared to order, the following is available and listed on the menu for at least half of all available main course options:

A

A version or portion of the main course that is 650 Cal or less and at a lower cost compared to the larger, regular version

27
Q

DISHWARE
If food is sold or provided on a daily basis on the premises by (or under contract with) the project owner, is selfserve, and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable):

A
  • Circular plates: the diameter of a plate is no larger than 10 in
  • Non-circular plates: the total surface area of a plate does not exceed 79 in²
  • Bowls are no larger than 16 oz
  • Cups are no larger than 16 oz
28
Q

FOOD ALTERNATIVES
Meals or catering provided by (or under contract with) the project owner include at least one main course option for each of the following criteria (as necessary, by request):

A
  • Peanut-free
  • Gluten-free
  • Lactose-free
  • Egg-free
  • Vegan (Contains no animal, seafood or dairy products)
  • Vegetarian (Contains no animal or seafood products, except for eggs and dairy)
29
Q

SUSTAINABLE AGRICULTURE
Produce is sold or provided on the premises on a daily basis by (or under contract with) the project owner that
meets the following criteria:

A

-Federally Certified Organic labeling

30
Q

HUMANE AGRICULTURE
If meat, egg or dairy products are sold or provided on the premises on a daily basis by (or under contract with)
the project owner, they meet the following criteria for the humane treatment of livestock:

A
  • Certified Humane™ labeling

- Federally Certified Organic labeling

31
Q

STORAGE CAPACITY

The space provides cold storage that meets one of the following requirements:

A
  • Total volume of at least 20 L per occupant (no more than 7,000 L of combined space is required).
  • Evidence that the volume provided exceeds occupant demand by at least 20%.
32
Q

GARDENING SPACE
A space of at least 0.1 m² [1 ft²] per occupant (no more than 70 m² [754 ft²] maximum is required) is accessible
and located within 0.8 km [0.5 mi] of the project boundary for one or a combination of the following:

A
  • A garden with food-bearing plants.
  • A greenhouse with food-bearing plants.
  • Edible landscaping (e.g., fruit trees, herbs).
33
Q

PLANTING SUPPORT
Adequate quantities of the following supplies are provided to grow and maintain vegetables, herbs or other edible plants in the Gardening Space provided:

A
  • Planting medium
  • Irrigation
  • Lighting (interior spaces only)
  • Plants
  • Gardening tools
34
Q

EATING SPACES

Eating spaces for occupants adhere to the following requirements:

A

-Contain tables and chairs to accommodate at least 25% of total occupants at a given time.

35
Q

BREAK AREA FURNISHINGS

Eating spaces for occupants contain all of the following:

A
  • Refrigerator, device for reheating food (such as microwave or toaster oven), and sink
  • Amenities for dish washing
  • At least one cabinet or storage unit available for occupant use
  • Eating utensils, including spoons, forks, knives and microwave-safe plates and cups

WELL Building Standard Features (41 decks)

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