Nourishment

Question 1

The Nourishment Concept in WELL includes ___ features that promote strategies to increase the availability of healthy foods and encourage better nutrition and eating habits.

Answer 1

15

Question 2

The body mass index (BMI) is a calculation based on ___ to determine approximate body fat composition.

Answer 2

Height & weight

Question 3

Feature 38, ___, is a precondition that requires that various types of fruits and vegetables be provided and promoted.

Answer 3

Fruits & Vegetables

Question 4

A(n) ___ food is food that incurs a deliberate change before it is available for consumption.

Answer 4

Processed

Question 5

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.

Answer 5

42

Question 6

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.

Answer 6

Gluten

Question 7

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.

Answer 7

Total Calories

Question 8

___ restricts the promotion of unhealthy food products.

Answer 8

Part 1: Advertising and Environmental Cues of Feature 45

Question 9

___ food is food produced without the use of chemically formulated fertilizers, growth stimulants, antibiotics, pesticides, or spoilage-inhibiting radiation.

Answer 9

Organic

Question 10

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.

Answer 10

25

Question 11

A type of protein found in the endosperm of cereal grains such as wheat, rye, barley, and spelt.

Answer 11

Gluten

Question 12

An energy-providing nutrient made from fatty acids.

Answer 12

Lipid

Question 13

A nutrient needed by the body in large amounts.

Answer 13

Macronutrient

Question 14

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.

Answer 14

Diabetes

Question 15

A condition that results from insufficient nutrient intake, excess nutrient intake, or nutrient intake in the wrong proportions.

Answer 15

Malnutrition

Question 16

An energy-providing nutrient that is made of carbon, hydrogen, oxygen, and nitrogen assembled in chains of amino acids.

Answer 16

Protein

Question 17

A calculation based on height and weight to determine approximate body fat composition.

Answer 17

Body mass index (BMI)

Question 18

A condition characterized by high blood pressure.

Answer 18

Hypertension

Question 19

A nutrient needed by the body in small amounts

Answer 19

Micronutrient

Question 20

A class of medical conditions that affects the heart and blood vessels. Also known as heart disease.

Answer 20

Cardiovascular disease

Question 21

An organic nutrient that is required in small amounts to help regulate body processes.

Answer 21

Vitamin

Question 22

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.

Answer 22

Carbohydrate

Question 23

An inorganic nutrient that is required in small amounts to help regulate body processes.

Answer 23

Mineral

Question 24

A chemical that is required for metabolic processes, which must be taken from food or another external source.

Answer 24

Nutrient

Question 25

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.

Answer 25

Trans fat

Question 26

A group of diseases characterized by abnormal cell growth.

Answer 26

Cancer

Question 27

A medical condition in which the accumulation of excess adipose tissue (body fat) poses an adverse effect on health.

Answer 27

Obesity

Question 28

A meat, egg, or diary product from an animal that has been kept, fed, and processed according to voluntary humane animal welfare standards.

Answer 28

Humanely raised food