Nourishment

Question 1

What are the methods of documentation and performance verification for the two parts of Feature 52, Mindful Eating?

Answer 1

An architectural drawing, a letter of assurance from the owner, and an on-site spot check

Question 2

What methods of fruit and vegetable promotion must be included in the design for an owner-operated cafeteria in an office building project?

Answer 2

Visible and accessible salad bar, prominent visual displays of fruits and vegetables, vegetables placed at the front of the foodservice line, and fruits placed at checkout locations

Question 3

The foodservice for an institutional building project offers 16 main course options on its menu. How many low-calorie versions must be offered for the project to fulfill the requirements of part 1: meal sizes of feature 47, Serving size?

Answer 3

8 (half)

Question 4

How many deaths worldwide does the World Health Organization (WHO) attribute to insufficient fruit and vegetable intake?

Answer 4

2.7 million

Question 5

What combination of cooking tool material and cutting board material may be specified to fulfill the requirements of Feature 46, Safe Food Preparation Materials?

Answer 5

A cast iron cooking tool and a glass cutting board

Question 6

How many grams (g) of sugar at the most may be in individually sold, single-serving, non-beverage food items per part 1: refined ingredient restrictions of Feature 39, processed foods?

Answer 6

30 g

Question 7

The sale of foods and beverages that contain trans fat is prohibited in the cafeteria of a New and Existing Buildings project. Which methods are used to document and verify this trans fat ban?

Answer 7

A policy document and an on-site spot check