Nourishment Flashcards
The Nourishment Concept in WELL includes ___ features that promote strategies to increase the availability of healthy foods and encourage better nutrition and eating habits.
15
The body mass index (BMI) is a calculation based on ___ to determine approximate body fat composition.
Height & weight
Feature 38, ___, is a precondition that requires that various types of fruits and vegetables be provided and promoted.
Fruits & Vegetables
A(n) ___ food is food that incurs a deliberate change before it is available for consumption.
Processed
Feature ___, Food Contamination, is an optimization for the New and Existing Interiors and New and Existing Buildings project typologies that require proper cold storage spaces.
42
In addition to the eight allergens that account for the majority of all food-based allergic reactions, ___ sensitivity is a problem for a small percentage of the population.
Gluten
Per Part 1: Detailed Nutritional Information of Feature 44, ___ must be one of the pieces of information accurately displayed on all food and beverages sold or distributed on-site.
Total Calories
___ restricts the promotion of unhealthy food products.
Part 1: Advertising and Environmental Cues of Feature 45
___ food is food produced without the use of chemically formulated fertilizers, growth stimulants, antibiotics, pesticides, or spoilage-inhibiting radiation.
Organic
Per Part 1: Eating Spaces of Feature 52, eating spaces must have enough seating to accommodate at least ___% of total employees at a given time.
25
A type of protein found in the endosperm of cereal grains such as wheat, rye, barley, and spelt.
Gluten
An energy-providing nutrient made from fatty acids.
Lipid
A nutrient needed by the body in large amounts.
Macronutrient
A group of diseases that impacts the metabolism due to insufficient insulin production (type 1) and/or high insulin resistance (type 2). Scientifically known as diabetes mellitus.
Diabetes
A condition that results from insufficient nutrient intake, excess nutrient intake, or nutrient intake in the wrong proportions.
Malnutrition
An energy-providing nutrient that is made of carbon, hydrogen, oxygen, and nitrogen assembled in chains of amino acids.
Protein
A calculation based on height and weight to determine approximate body fat composition.
Body mass index (BMI)
A condition characterized by high blood pressure.
Hypertension
A nutrient needed by the body in small amounts
Micronutrient
A class of medical conditions that affects the heart and blood vessels. Also known as heart disease.
Cardiovascular disease
An organic nutrient that is required in small amounts to help regulate body processes.
Vitamin
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source to support bodily functions and physical activity.
Carbohydrate
An inorganic nutrient that is required in small amounts to help regulate body processes.
Mineral
A chemical that is required for metabolic processes, which must be taken from food or another external source.
Nutrient
An unsaturated fatty acid with hydrogen atoms on opposite sides of a double carbon bond, which makes its structure similar to a saturated fat. Also known as a partially hydrogenated oil or trans-fatty acid.
Trans fat
A group of diseases characterized by abnormal cell growth.
Cancer
A medical condition in which the accumulation of excess adipose tissue (body fat) poses an adverse effect on health.
Obesity
A meat, egg, or diary product from an animal that has been kept, fed, and processed according to voluntary humane animal welfare standards.
Humanely raised food
