Nourishment Flashcards
Nourishment
Food Production =
Climate Change
*Food production remains one of the largest contributors to global environmental change.
Nourishment Preconditions
NO1: Fruits and Vegetables
Intent: Promote the consumption of ——— and ——- by increasing ———- and —————.
NO1: Fruits and Vegetables
FRUITS VEGETABLES AVAILABILITY ACCESSIBILITY
Intent: Promote the consumption of fruits and vegetables by increasing availability and accessibility
Nourishment Preconditions
NO1: Fruits and Vegetables Issue
Most individuals worldwide do not meet the daily recommended —– servings.
NO1: Fruits and Vegetables Issue
5 SERVINGS/DAY
Most individuals worldwide do not meet the daily recommended 5 servings.
Nourishment Preconditions
NO1: Fruits and Vegetables Issue
Insufficient fruit/vegetable intake is attributed to:
—–million deaths worldwide
NO1: Fruits and Vegetables Issue
5.2 million deaths worldwide
Insufficient fruit/vegetable intake is attributed to 5.2 million deaths worldwide.
Nourishment Preconditions
NO1: Fruits and Vegetables Issue
5.2 million deaths worldwide from insufficient intake:
- —- cancer deaths
- —- heart disease deaths
- —- deaths
NO1: Fruits and Vegetables Issue
GASTROINTESTINAL CANCER
ISCHEMIC HEART DISEASE
STROKE
*5.2 million deaths worldwide due to insufficient intake
Nourishment Preconditions
NO1: Fruits and Vegetables Solution
Greater consumption of fruits/vegetables is associated with a reduced risk of: ----- disease ----- type ----- diabetes ----- certain -----
NO1: Fruits and Vegetables Solution
CARDIOVASCULAR DISEASE OBESITY TYPE 2 DIABETES STROKE CERTAIN CANCERS
Nourishment Preconditions NO1, Part 1
NO1: Fruits and Vegetables
PART 1: Provide Fruits and Vegetables, ALL SPACES EXCEPT COMMERCIAL DINING
- At least —– varieties of fruits (no added sugar) and at least —– varieties of non-fried vegetables.
- At least —–% of available food options are fruit (no added sugar) and/or non-fried vegetables.
NO1: Fruits and Vegetables
PART 1: Provide Fruits and Vegetables, ALL SPACES EXCEPT COMMERCIAL DINING
2 VARIETIES FRUITS, 2 VARIETIES NON-FRIED VEGETABLES
50% AVAILABLE FOOD OPTIONS FRUIT (NO ADDED SUGAR) AND/OR NON-FRIED-VEGETABLE
Nourishment Preconditions NO1, Part 1
NO1: Fruits and Vegetables
PART 1: Provide Fruits and Vegetables, FOR COMMERCIAL DINING SPACES
*At least —– varieties of fruits (no added sugar) and at least —– varieties of non-fried vegetables.
NO1: Fruits and Vegetables
PART 1: Provide Fruits and Vegetables, FOR COMMERCIAL DINING SPACES
4 VARIETIES OF FRUITS (NO ADDED SUGAR) AND 4 VARIETIES OF NON-FRIED VEGETABLES
Nourishment Preconditions NO1, Part 2
NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility, FOR ALL SPACES
Fruit and Vegetable Promotion
Placed at —– or just below —–.
Placed at point-of—— or point-of——
NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility, FOR ALL SPACES
Fruit and Vegetable Promotion
EYE-LEVEL
POINT-OF-SALE, PONT-OF-PURCHASE
Placed at eye-level, or just below eye-level. Placed at point-of-sale or point-of-purchase.
Nourishment Preconditions NO1, Part 2
NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility, COMMERCIAL DINING SPACES
Healthy Menu Design
—– descriptions
highlighted through icons, —– colors or —–
—– in each menu section
listed in —– areas of the menu (top, bottom, corners)
NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility
Healthy Menu Design
APPEALING descriptions
highlighted through ICONS, DIFFERENT COLORS or BOLDING
FIRST in each menu section
listed in the PROMINENT AREAS of the menu
Nourishment
Poor nutrition contributes to global burden of disease, accounting for more than
one in every —– deaths globally.
ONE IN EVERY 5 DEATHS
Nourishment
Most individuals around the world do not meet the daily recommended —– servings of fruits and vegetables.
5 SERVINGS
Nourishment
Insufficient fruit and vegetable intake is attributed to —— million deaths worldwide. (2013)
5.2 MILLION DEATHS WORLDWIDE
Nourishment Preconditions NO2
NO2: Nutritional Transparency Intent
Intent: Help individuals make —– food choices through —– labeling and —– information.
NO2: Nutritional Transparency
INFORMED food choices, NUTRITIONAL labeling, ALLERGY information
Nourishment
Serious food allergy reaction =
ANAPHYLAXIS
Nourishment Preconditions NO2, Part 1
NO2: Nutritional Transparency
PART 1: Provide Nutritional Information on point-of—— on packaging or —– signage.
NO2: Nutritional Transparency
PART 1: Provide Nutritional Info on
POINT-OF-DECISION ON PACKAGING OR ADJACENT SIGNAGE
Nourishment Preconditions NO2, Part 1
NO2: Nutritional Transparency
PART 1: Provide Nutritional Info (point-of decision on packaging or adjacent signage) that shows:
—–calories per serving or package
—– content (total protein, total fat, total carbs)
total —– content per serving or package
NO2: Nutritional Transparency
PART 1: Provide Nutritional Info
TOTAL CALORIES
MACRONUTRIENT CONTENT
TOTAL SUGAR CONTENT
Nourishment Preconditions NO2, Part 2, 2 OPTIONS
NO2: Nutritional Transparency
PART 2: Address Food Allergens
Option 1: Food Allergy Training
Option 2: Food Allergy Signage
NO2: Nutritional Transparency,
PART 2: Address Food Allergens
Option 1: Food Allergy Training, ANNUAL TRAINING, ANAPHYLAXIS
Option 2: Food Allergy Signage, POINT-OF-DECISION SIGNAGE
Nourishment Preconditions NO2, Part 3
NO2: Nutritional Transparency
PART 3: Label Sugar Content
Standard menu items do not contain more than —–g of sugar per serving.
Standard menu items with more than —–g of sugar are identified by an — on menus.
NO2: Nutritional Transparency
PART 3: Label Sugar Content
25G OF SUGAR per serving
Identified by an ICON on menus
Nourishment Ops Intent
NO3: Refined Ingredients
Intent: Help individuals avoid highly —– foods and —– ingredients.
NO3: Refined Ingredients
highly PROCESSED foods
REFINED ingredients
Nourishment
Based on recommendations by WHO, adults should not consume more
than —– grams of added sugar per day.
no more than 25 GRAMS added sugar per day
Nourishment
What has been linked to a lower risk of heart disease, stroke, obesity, hypertension and diabetes and is associated with improved/better digestive health?
DIETARY FIBER
Nourishment Ops NO3, Part 1
NO3: Refined Ingredients
PART 1: Limit Total Sugars
Beverages do not contain more than —–g of sugar.
At least —–% of beverages contain no sugar, or drinking water is available at no cost.
No non-beverage food item (except whole fruit) contains more than —–g of sugar/serving.
NO3: Refined Ingredients
PART 1: Limit Total Sugars
25g
25%
25g
Nourishment Ops NO3, Part 2
NO3: Refined Ingredients
PART 2: Promote Whole Grains
In at least —–% of grain-based foods, a —– grain is the first ingredient.
If both WHOLE and REFINED are options, WHOLE GRAIN option DO NOT —– more.
NO3: Refined Ingredients
PART 2: Promote Whole Grains
50% of grain-based food, WHOLE GRAIN is first ingredient
WHOLE GRAIN options DO NOT COST MORE
Nourishment Ops NO4
NO4: Food Advertising
Intent: Encourage the selection and consumption of healthier food choices through —– and —–.
NO4: Food Advertising
Intent:
ADVERTISING and MESSAGING
Nourishment Ops NO4, Part 1, Option 1
NO4: Food Advertising
PART 1: Optimize Food Advertising
Option 1: Food Advertising, For All Spaces
- Sugar-sweetened beverages are not —– or —–.
- Deep-fried food options are not —– or —–.
- Deep-fried food options are not displayed under —– —–.
NO4: Food Advertising
PART 1: Optimize Food Advertising
Option 1: Food Advertising, All Spaces
Sugar-sweetened bevs - NOT ADVERTISED or PROMOTED
Deep-fried foods - NOT ADVERTISED or PROMOTED
“ “ - NOT DISPLAYED UNDER HEAT LAMPS
Nourishment Ops NO4, Part 1, Option 2
NO4: Food Advertising
PART 1: Optimize Food Advertising
Option 2: Nutritional Messaging
*All dedicated eating areas and points of sale contain at least two different instances of messaging that promote one of the following:
The consumption of —– and —–.
The consumption of drinking —–.
NO4: Food Advertising
PART 1: Optimize Food Advertising
Option 2: Nutritional Messaging
2 instances of messaging that promote-
consumption of FRUITS and VEGETABLES
consumption of DRINKING WATER
Nourishment Ops NO5
NO5: Artificial Ingredients
Intent:
Help individuals —– artificial colors, flavors, sweeteners and preservatives in foods and beverages.
NO5: Artificial Ingredients
Intent:
AVOID
Nourishment
Certain dyes used in the US may be: —–, cause —– reactions and behavioral —–.
CARCINOGENIC
CAUSE HYPERSENSITIVITY REACTIONS
BEHAVIORAL PRBLEMS
INADEQUATELY TESTED
Nourishment Ops NO5, Part 1, 2 Options
NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients
Option 1: Artificial Ingredient Phase Out
Phase out over a maximum —– years
Option 2: Artificial Ingredient Restriction
All foods and bevs sold/provided do not contain —– —–.
NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients
Options 1 + 2:
- Phase out over MAX 3 YEARS
- DO NOT CONTAIN ARTIFICIAL INGREDIENTS from list.
Nourishment Ops NO5, Part 1, Option 1
NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients
Option 1: PHASE OUT Artificial Ingredients MAX 3 YEARS
Food Colorings, Sweeteners, Preservatives, Fats and Oils from table
FOOD COLORINGS
SWEETENERS
PRESERVATIVES
FATS/OILS
Nourishment Ops NO5, Part 1, Option 2
NO5: Artificial Ingredients
Part 1: Limit Artificial Ingredients
Option 2: RESTRICTION
ARTIFICIAL FOOD COLORINGS, SWEETENERS, PRESERVATIVES, FATS/OILS RESTRICTED
Nourishment Ops NO6
NO6: Portion Size
Intent: Promote healthy portion sizes and reduce unintended —– and —– waste.
NO6: Portion Size
Promote healthy portion sizes and REDUCE UNINTENDED OVERCONSUMPTION and FOOD WASTE.
Nourishment Ops NO6, Part 1, a
NO6: Portion Size
PART 1: Promote Healthy Portions, FOR COMMERCIAL DINING SPACES
a. All standard menu items do not contain more than —– Cal.
NO6: Portion Size
PART 1: Promote Healthy Portions
650 Cal
Nourishment Ops NO6, Part 1, b
NO6: Portion Size
PART 1: Promote Healthy Portions
b. Where food is SELF SERVE, dishwater does not exceed:
Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume
Cups, volume
Nourishment Ops NO6, Part 1, b
NO6: Portion Size
PART 1: Promote Healthy Portions
b. Where food is SELF SERVE, dishwater does not exceed:
Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume
Cups, volume
Nourishment Ops NO6, Part 1, b
NO6: Portion Size
PART 1: Promote Healthy Portions
b. Where food is SELF SERVE, dishwater does not exceed:
Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume. 8 fl oz 12 fl oz 16 fl oz
Cups, volume 8 fl oz 12 fl oz 16 fl oz
NO6: Portion Size
PART 1: Promote Healthy Portions
ADULTS 10" plates 79 sq inch non-circa plates 16 fl oz bowls 16 fl oz cups
Nourishment Ops NO7
NO7: Nutrition Education
Intent: Support a healthy eating pattern by increasing —– knowledge and —– literacy
NO 7: Nutrtion Education
Intent:
NUTRITIONAL KNOWLEDGE AND FOOD LITERACY
Nourishment Ops NO7, Part 1
NO7: Nutrition Education
PART 1: Provide Nutrition Education
At least ONE of the following:
In-person/virtually to regular occupants at —– cost on a —– basis.
Nutrition or dietary education sessions led by an —– dietitian or accredited —–.
—– or —– workshops focused on edible plants/hands-on learning.
NO7: Nutrition Education
PART 1: Provide Nutrition Education
NO COST, QUARTERLY BASIS
Nutr/dietary ed sessions ACCREDITED DIETITIAN, ACCREDITED NUTRITIONIST
GARDENING or PLANTING workshops
Nourishment Ops NO8 Intent
NO8: Mindful Eating
Intent: Encourage mindful eating behaviors and communal dining opportunities.
NO8: Mindful Eating
Intent:
MINDFUL EATING
COMMUNAL DINING
Nourishment Ops NO8, Part 1, 2 Options
NO8: Mindful Eating
PART 1: Support Mindful Eating
Option 1: Dedicated Eating Space
—–ft of project boundary
tables/chairs for —–% of reg occupants at peak occupancy
protection from —– elements (sun, wind, rain)
varieties of —– types( small to large)
Option 2: Daily Meal Breaks
eligible employees/students have a daily meal break of at least —— minutes
NO8: Mindful Eating
PART 1: Support Mindful Eating
Option 1: Dedicated Eating Space:
650 ft of project boundary
tables/chairs for 25% of re occup at peak
protection from environmental elements
variety of seating types
Option 2: Daily Meal Breaks
30 minutes
Nourishment vocabulary
Eating alone may be a potential risk factor for Metabolic Syndrome.
Metabolic Syndrome (heart disease, stroke, diabetes) poor food choices when alone or distracted
Nourishment Ops
NO9: Special Diets
Intent: Provide alternative food choices to individuals with —– restrictions, food —– or —–, and label common food —–.
NO9 Special Diets
Intent: Provide alternative food choices to individuals with DIETARY restrictions, FOOD ALLERGIES or INTOLERANCES, and label common FOOD ALLERGENS.
Nourishment Ops NO9, 2 Parts
NO9: Special Diets
PART 1: Accommodate Special Diets
*Meals sold/provided include main dish options do not contain———-
PART 2: Label Food Allergens
*Foods/bevs clearly labeled at point-of—— on packaging, menus or signage if they contain—–
NO9: Special Diets
PART 1: Accommodate Special Diets
*do not contain- PEANUT, GLUTEN, DAIRY, EGGS, ANIMAL/SEAFOOD…
PART 2: Label Food Allergens
*point-of-decision, no PEANUT, FISH, SHELLFISH, SOY, MILK, EGG, WHEAT, TREENUTS, GLUTEN
Nourishment Ops N10 Intent
N10 Food Preparation
Intent: Provide —– and supportive —– for the preparation of meals on-site.
N10: Food Preparation
Intent:
SPACE
SUPPORTIVE AMENITIES
for prep on-site
Nourishment Ops N10, Part 1
N10: Food Preparation
PART 1: Provide Meal Support
Supportive amenities (meet employee demand) in at least one dedicated area within —–ft walk distance project boundary
N10: Food Preparation
PART 1: Provide Meal Support
with 650ft of project boundary
amenities: cold storage, countertop surface, sink, device for reheating, dedicated cabinets, reusable, non-plastic plates, cans/bins garbage, recycling, composting,…
Nourishment Ops N11 Intent
N11: Responsible Food Sourcing
Intent: Reduce dietary exposure to pesticides, hormones and antibiotics, limit environmental —– and promote —– livestock practices.
N11: Responsible Food Sourcing
Intent:
REDUCE EXPOSURE to pesticides, hormones, antibiotics
LIMIT ENVIRONMENTAL DEGRADATION
PROMOTE HUMANE LIVESTOCK PRACTICES
Nourishment Ops N11, Part 1, 2 Options
N11: Responsible Food Sourcing
PART 1: Implement Responsible Sourcing
Option 1: Sustainable Sourcing
If food/bev sold/provided, —–% of total produce (fruits/veg) is —– organic.
—–% of total animal product line (meat, seafood, dairy, egg) is certified organic, certified humane or certified by a GSSI-recognized seafood cert scheme
Option 2: Sustainable Labeling
N11: Responsible Food Sourcing
PART 1: Implement Responsible Sourcing
Option 1:
50% of produce is CERTIFIED ORGANIC
25% animal is certified organic, certified humane, certified by a GSSI-recog seafood cert scheme
Option 2:
Nourishment Ops N12 Intent
N12: Food Production
Intent: Provide opportunities for on-site —–production and increase food —–.
N12: Food Production
Intent:
ON-SITE FOOD PRODUCTION
INCREASE FOOD ACCESS
Nourishment Ops N12 Part 1
N12: Food Production
PART 1: Provide Gardening Space, FOR ALL SPACES EXCEPT DWELLING
*located within a —–mile walk distance of project boundary
*includes at least one: —– plants, edible —–, hydro/aeroponic — system
*the space is at least 1 sq ft (0.09 sq m) per regular occupant or 0.5 sq ft/student, whichever greater
maximum= —–sq ft
minimum= —– sq ft
*the space includes: planting supplies, planting medium, watering system, lighting (interior spaces), plants, gardening tools.
N12: Food Production
PART 1: Provide Gardening Space, FOR ALL SPACES EXCEPT DWELLING
- 0.25 miles walk distance
- includes at least one: FOOD-BEARING PLANTS, EDIBLE LANDSCAPING, HYDRO/AEROPONIC FARM SYSTEM
1500 sq ft MAXIMUM
200 sq ft MINIMUM
multiply using 0.09 sq m for best answer
Nourishment Ops N12, Part 1
N12: Food Production
PART 1: Provide Gardening Space
0.25 mile walk distance, 1 sq ft (0.09 sq m) per regular occupant or 0.5 sq ft (0.05 sq m) per student
1500 sq ft MAXIMUM, 200 sq ft MINIMUM
120 full time occupants want garden space- how much to be allocated?
Office of 250 occupants would like garden, how much to allocate?
- 09 sq m x 120 occupants = 10.8, but 18.5 (200) MINIMUM
0. 09 sq m x 250= 22.5 (242 sq ft)
Nourishment ops N13 Intent
N13: Local Food Environment
Intent: Increase —– to fresh, local and seasonal fruits and vegetables by reducing environmental barriers.
N13: Local Food Environment
Intent:
INCREASE ACCESS BY REDUCING ENVIRONMENTAL BARRIERS
Nourishment Ops N13 Part 1, 3 Options
N13 Local Food Environment
PART 1: Ensure Local Food Access
Option 1: Supportive Environment
*—– mile walk distance, to ONE —–, Farmer market (open 1x/week four months/year)
Option 2: Supportive Programming
- Project is distribution point for a —– based agricultural program
- Project hosts weekly sale of —- and —– for at least —– months of the year
Option 3: Ensure Local Food Access
*Project provides — at — btwn project and supermarket, fruit/veg store, farmer’s market
N13: Local Food Environment
PART 1: Ensure Local Food Access
Option 1: Supportive Environment
0.25 mile walk distance to SUPERMARKET OR FARMER’S MARKET
Option 2: Supportive Programming
- Project serves as DISTRIBUTION point for COMMUNITY-BASED agri program
- Project hosts WEEKLY sale/FOUR MONTHS/YEAR
Option 3: Ensure Local Food Access:
*NO-COST TRANSPORTATION
Nourishment
The average dietary intake of calories in the US in 2010
2600 calories
Nourishment
BMI of — = Obesity
Obesity increases the risk of cardiovascular disease, diabetes, cancer
—–% Obese Adult
BMI 30+ = OBESITY
BMI 25-30 = OVERWEIGHT
13% OBESE ADULTS
39% Overweight World
69% Overweight US
