GSSG - Nourishment Flashcards
Body Mass Index (BMI) of ___-___ indicates “overweight” and BMI over ___ is obese.
- 25-29.9
- 30
High consumption of Sugar-sweetened beverages (SSBs) has been linked to ___, ___, ___, ___, ___ and even___.
-Diabetes, metabolic syndrome, obesity, hypertension, dental cavities, and depression.
High intake of red and processed meat is associated with ___, ___, ____, and ___ & ____ ___.
-Heart failure, hypertension, coronary heart disease, and colorectal and breast cancers.
Low fruit and vegetable consumption is associated with a higher rate of ___, ___, as well as ___ and ___ cancers.
-Type 2 diabetes, cardiovascular mortality, breast and gastrointestinal cancers
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.
2.7 million
fruit and vegetable
top 10
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:
- 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.
FRUIT AND VEGETABLE PROMOTION
Cafeterias operated or contracted by the project owner, if present, include the following design interventions:
-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
Dietary Guidelines for Americans recommend an average consumption of at least ___ servings of fruits and ___ servings of vegetables per day.
4
5
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:
- 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.
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:
-Partially-hydrogenated oil
The recommended limit of sugar is ___-___ teaspoons.
6-9
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:
- Peanuts
- Fish
- Shellfish
- Soy
- Milk and dairy products
- Egg
- Wheat
- Tree nuts
- Gluten.
HAND WASHING SUPPLIES
The following are provided, at a minimum, at all sink locations:
- Fragrance-free non-antibacterial hand soap
- Disposable paper towels (air dryers are not forbidden, but are supplemented)
CONTAMINATION REDUCTION
One of the following is provided, at a minimum, at all sink locations:
- Liquid soap in dispensers with disposable and sealed soap cartridges
- Bar soap with a soap rack that allows for drainage
SINK DIMENSIONS
Bathroom and kitchen sinks meet the following requirements:
- The sink column of water is at least 10 inches in length.
- The handwashing basin is at least 9 inches in width and length.
Using ___ to dry hands is more effective in removing bacteria than using air dryers.
Paper towels
COLD STORAGE
If raw meat, fish, or poultry is prepared or stored on site, cold storage spaces contain the following:
- 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.
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:
- 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
What documentation is required for Feature 43: Artificial Ingredients?
Operations Schedule (Annotated Document) On-site Spot Check
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:
- 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.
ADVERTISING AND ENVIRONMENTAL CUES
The following requirement is met:
-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.
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:
- Encourage the consumption of whole, natural foods and cuisines
- Discourage the consumption of sugary or processed foods and beverages
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:
- 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.
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:
- Marble
- Plastic
- Glass
- Pyroceramic
- Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil.
