NOURISHMENT - 2 preconditions Flashcards
Nourishment / how many and which Preconditions
Feature N01 Precondition
Fruits and Vegetables
Feature N02 Precondition
Nutritional Transparency
Daily recommended five servings of f&v is ?? grams
Insufficient fruit and vegetable intake is attributed to how many deaths worldwide in 2013? From which ?? of gastrointestinal cancer deaths, ?? of ischemic heart disease deaths and ?? of stroke deaths globally.
Greater consumption of fruits and vegetables is associated with a reduced risk of 6
400 g
5.2 million deaths worldwide in 2013
14% of gastrointestinal cancer deaths,
11% of ischemic heart disease deaths, and
9% of stroke deaths
cardiovascular disease, obesity, type 2 diabetes, stroke and certain types of cancers, as well as improved weight management.
Feature N01 Precondition
Fruits and Vegetables
2
Part 1
Provide Fruits and Vegetables
2+2/non added sugar/no fried../50% of food option
For Commercial Dining Spaces 4+4 / 50%..
Part 2
Promote Fruit and Vegetable Visibility
eye level/cashier/beg+end of aisles/countertop/visi-from entrance
For Commercial Dining Spaces
menu: first, prominent, default, bold, colourful
Feature N02 Precondition
Nutritional Transparency
Help individuals make informed food choices through (3)
Part 1
Provide Nutritional Information (calories, macronutrient content, sugar 25g /serv.)
Part 2
Address Food Allergens
annual food allergy training &point of decision signage
Part 3
Label Sugar Content- 25g /serv
CDS (commercial dining spaces)-menu-calories,
macronutrient (fat, carbo, protein) content upon reques
Feature N03 Optimization
Refined Ingredients
Help individuals avoid highly processed foods and refined ingredients. (2 parts)
Part 1
Limit Total Sugars
(25 g/ 25% zero/
Part 2
Promote Whole Grains
(50% of grain based- whole grain-same price)
Feature N04 Food Advertising
Encourage the selection and consumption of healthier food choices through advertising and messaging.
Part 1
Optimize Food Advertising (1 point)
1: Food advertising
- Sugar-sweetened beverages are not advertised or promoted.
- Deep-fried food options are not advertised or promoted.
- Deep-fried food options are not displayed under heat lamps.
AND
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 fruits and vegetables. The consumption of drinking water.
Verified by On-site Photographs, Letter of Assurance – Owner
Feature N05 Artificial Ingredients
Help individuals avoid artificial colors, flavors, sweeteners and preservatives in foods and beverages by
Part 1
Limit Artificial Ingredients
Choose between the following:
Option 1: Artificial ingredient phase out OR restriction
The following requirements are met:
The project phases out (over a maximum of three years) the use, sale and provision of foods and beverages containing artificial ingredients listed in the table below: Colorings 12
Sweeteners 10
Preservatives 9
Fats & Oils 2
All foods and beverages sold or provided by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate whether they contain artificial ingredients listed in the table above.
Verified by Policy and/or Operations Schedule
Fats & Oils 2
BVO (brominated vegetable oil),
partially hydrogenated oil
Preservatives 9
sodium nitrate, sodium nitrite, potassium bromate, potassium iodate, propyl gallate, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tertiary butylhydroquinone) sodium benzoate
Sweeteners 10
acesulfame-potassium (acesulfame-k), advantame, aspartame, calcium saccharin, saccharin, sucralose, cyclamate, neotame, polydextrose, olestra
Colorings
Blue 1 (E133), Blue 2 (E132), Green 3, (E143) Orange B, Citrus Red 2, Red 3 (E127), Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110), carmine, cochineal, caramel coloring
Feature N06 Portion Sizes
Promote healthy portion sizes and reduce unintended overconsumption and food waste.
For Commercial Dining Spaces
All standard menu items do not contain more than 650 kCal,
or a version or portion of the standard menu item is available at a smaller size and lower cost for at least 50% of all standard menu items containing more than 650 kCal.
Where food is self-serve (e.g., buffet), dishware does not exceed the following sizes per occupant type:
Dishware
Circular plates Non-circular plates Bowls&Cups
diameter surface area
Primary School Stud. 20 cm 314 cm2 240 mL
Sec. School Students 25 cm 507 cm2 355 mL
Adults 25 cm 507 cm2 473 mL
Verified by On-site Photographs, Letter of Assurance – Owner
Feature N07 Nutrition Education
Support a healthy eating pattern by increasing nutritional knowledge and food literacy.
Part 1
Provide Nutrition Education (1 point)
At least one of the following is offered in-person or virtually to regular occupants at no cost on a quarterly basis at minimum: (4)
1 Cooking demonstration
led by chef-instructors that include fruits and/or vegetables, demonstrate cooking skills and integrate hands-on learning opportunities.
2 Nutrition or dietary education sessions
led by an accredited dietitian or accredited nutritionist.
3 Individual nutrition consultations
led by an accredited dietitian or accredited nutritionist.
4 Gardening or planting workshops
focused on edible plants that integrate hands-on learning opportunities.
Verified by Policy and/or Operations Schedule
WELL Core Guidance:
Meet these requirements in the whole building. Education must be made available to all tenants.
Feature N08 Mindful Eating
Encourage mindful eating behaviours and communal dining opportunities. (2)
Support Mindful Eating (1 point)
1: Dedicated eating space
within a 200 m walk distance of the project boundary and meets the following requirements:
b Contains tables and chairs to accommodate at least 25% of regular occupants at peak occupancy. If multiple dedicated eating spaces are present, the combined seating space must accommodate at least 25% of regular occupants at peak occupancy.
c Provides PROTECTION from ENVIRONMENTAL ELEMENTS (e.g., direct sunlight, rain, wind) or is in a climate-controlled space.
d Accommodates a variety of seating types, including small group (up to 4 people) and large group (more than 4 people) seating.
Verified by Technical Document
AND
2: Daily meal breaks
Eligible employees and students (as applicable) have a daily meal break of at least 30 minutes.
Verified by Policy and/or Operations Schedule
Feature N09 Optimization
Special Diets
Provide alternative food choices to individuals with dietary restrictions, food allergies or intolerances, and label common food allergens. 2 parts
Part 1
Accommodate Special Diets (1 point)
Part 2
Label Food Allergens (1 point)