Nourishment Concept Flashcards
1
Q
Nourishment Concept
How many features?
A
15
2
Q
Nourishment Concept requirement for core and shell
A
must meet 2 preconditions, + 5 optimizations
3
Q
Nourishment Concept requirement for NEI and NEB
A
must meet 8 preconditions, + 7 optimizations
4
Q
A chemical required for metabolic processes
A
Nutrient
5
Q
Happens when there is an insufficient nutrient intake
A
Malnutrition
6
Q
Body requires 6 nutrients. List these.
A
Proteins Carbohydrates Lipids Water Vitamins and Minerals
7
Q
Nutrient needed by body in large amounts
A
Macro nutrients
8
Q
Examples of macro nutrients
A
Proteins
Carbohydrates
Lipids
Water
9
Q
Water required intake
A
Required amount is 2.7 to 3.7 daily
10
Q
An energy providing nutrient made of carbon, hydrogen oxygen and nitrogen assembled in chains of amino acids
A
Protein
11
Q
Protein is important because?
A
Required for building muscles, cellular structure
12
Q
Includes sugar, starches, celluloses, and gums
Provides energy source
A
Carbohydrates
13
Q
Energy providing nutrient made from fatty acids. Includes solid fats and oils
A
Lipids
14
Q
Where does lipid come from?
A
From both animal and plant sources and also produced naturally within the human body
15
Q
Saturated fats, solid fat, because solid at room temp
A
Lipids from animals
16
Q
Unsaturated fats, liquid fat, because liquid at room temp. Unsaturated fats are healthy
A
Lipids from plants
17
Q
Are unsaturated fats healthy or unhealthy?
A
Healthy
18
Q
Most important nutrient
Necessary for every processes of the body
A
Water
19
Q
Nutrient needed by body in small amounts
Include vitamins and minerals
Do not supply energy but play roles in bodily functions
A
Micronutrients
20
Q
Organic nutrient required in small amounts to help regulate body processes.
A
Vitamins
21
Q
Inorganic nutrient required in small amounts to help regulate body processes. Calcium, phosphorus, magnesium, etc
A
Minerals
22
Q
Fuel for body
A
Food
23
Q
This is what happens when there is an excess adipose tissue (body fat)
A
Obesity
24
Q
Obesity approx ___% of adults and ___% of children are obese
A
Approx 35% of adults and 17% of children are obese
25
Calculation based on height and weight to determine body fat
Body Mass Index
26
Body Mass Index Level
Underweight?
Norm weight?
Overweight?
Obse
below 18.5 underweight
18.5 to 24.9 normal weight
25 to 29 overweigh
30 obese
27
A condition that can lead to heart and kidney disease, as well as blindness
Caused by high sodium and overweight
Hypertension
28
Another name for heart disease
Cardiovascular Disease
29
How to prevent heart disease? List 3.
Eat a diet rich in fiber and low in saturated fat to reduce risk
Maintain weight
Physical activity
30
Impacts metabolism due to insufficient insulin production
Type 1 Diabetes
31
High insulin resistance
Type 2 Diabetes
32
Hormone produced by pancreas that is necessary for regulating blood sugar levels
Insulin
33
Result when there is an abnormal cell growth
Cancer
34
Feature 38: Fruits and Vegetables precondition for?
NEI and NEB
35
Feature 38: Fruits and Vegetables requires 2 items. List these.
Eat at least four servings of fruit and five servings of vegetables per day.
Requires various type of fruits and vegetables be provided and promoted
36
Source of carbs, vitamins and minerals
Fruits
37
Feature 38: Fruits and Vegetables. Part 1: Fruit and Veg Variety requires when food is sold in project. Requires 1 of 2 requirements be met:
Part 1a: selection of at least 2 varieties of fruits (no added sugar) and at least 2 varieties of non fried veg
Part 1b: at least 50% of all available options be fruit (no added sugar) and or nonfried vegetables
38
Feature 38: Fruits and Vegetables. Part 2 Fruit and Veg Promotion requires owner promote thru design of cap.
If owner operates caf, it must include 4 items. List them.
Salad bar
Visuals of fruits and veg through display or color photographs
Veg placed at the front of service line
Fruits or fruit dishes placed at checkout locations
39
Feature 39: Processed Foods precondition for?
All 3 project types
40
Foods that incurs deliberate change before it is available for consumption
Either cooking, freezing, dehydration, or milling
Processed food
41
Feature 39: Processed Foods. Part 1: Refined Ingredient Restrictions - sugar. 1a-1c limits what?
Limits availability of these goods or the amount of sugar in them
42
Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.
Part 1d limits access to refined flour and promotes what?
Promote whole grain flour
43
Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.
Part 1d requires the ff
- sugar limit on beverages
- whats an exemption?
Bev with more than 30g sugar may not be sold including vending machines.
Bulk containers of 1.9L (2qt) or larger are exempt from this requirement
44
Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.
Part 1d requires 50% of beverage must have what?
At least 50% of bev mush have 1g of sugar or less per 16ml (1.87g or less per 1 oz)
45
Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.
What the requirement for non bev?
No non bev item may contain more than 30g of sugar
46
Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.
Part 1d requirements for whole grain flour
At least 50% of food offerings in which grain flour is primary ingredient by weight, a whole grain must be the primary ingredient
47
Partially hydrogenated oil or trans-fatty acid.
Unsaturated fatty acid with hydrogen atoms
Rare in natural food but abundant in processed food
Forcing hydrogen gas into oil to increase shelf life.
Turns liquid fat into solid fat at room temp
Trans fat
48
Feature 39: Processed Foods. Part 2 Trans Fat Ban prohibits ...
Prohibits sale of any food or bev that contain partially hydrogenated oil
49
Trans fat increases what?
Decreases what?
Increases LDL (low density lipoprotein) cholesterol and
Lowers healthy high-density lipoprotein (HDL) cholesterol
50
Feature 40: Food Allergens requires
Requires labels for foods sold and provided on the premises of a project. In packaging, menus, signages, etc. must contain the main food allergens
Top allergens: peanuts, fish, shellfish, soy, milk and dairy, egg, wheat, tree nuts, gluten
51
Feature 40: Food Allergens FDA requires that
FDA requires food sold be properly labeled
52
Found in wheat, rye, barley, and spelt
Gluten
53
Feature 41: Hand Washing precondition for?
NEI and NEB
54
Feature 41: Hand Washing Supplies require all sink locations to have the ff at the minimum
Fragrance free hand soap as per Appendix C
Disposable paper towels
55
Feature 41: Hand Washing requires soap must meet?
Hand hygiene requirement to table a4 in appendix c
56
Which is better in removing bacteria? Hand towel or air dryers?
Paper towels are more effective in removing bacteria than air dryers
57
Feature 41: Hand Washing. Part 2: Contamination reduction requires liquid soap be in what type of container?
Disposable and sealed soap cartridges
Bar soap with soap rack with drainage be provided in every sink
58
Why not refillable containers?
Contamination occurs in refillable containers.
Nozzle of refillable soap dispenser are serious risk of pathogen transfer unless a strict cleaning plan is maintained
59
Feature 41: Hand Washing. Part 3: Sink Dimensions.
Requirement for faucet?
Requirement for basin?
Sink column must be at least 25cm (10inches) in length
Basin must be at least 23 cm (9”) in width and length
60
Feature 42: Food Contamination precondition for
NEI and NEB
61
Feature 42: Food Contamination has 2 requirements:
Storage and Refrigeration. Expound on this.
Part 1a: any raw meat fish or poultry is prepared on site, then separate storage must be available
At least one removable cleanable drawer or container must be located at the bottom of the refrigerated unit and be properly labeled for storage
Container at the bottom to prevent cross contamination
Part 1b: requires a visual display of refrigerated unit’s holding temperature to ensure that the proper storage temp is maintained
62
Can pose serious health risk especially those with preexisting medical issues
Artificial Ingredients
63
Feature 43: Artificial Ingredients optimization for?
| Precondition for?
Optimization for Core and Shell and precondition for NEI and NEB
64
Feature 43: Artificial Ingredients. Part 1: Artificial Substance Labeling does not prohibit artificial ingredients but requires what?
Requires that any food sold on daily basis be labeled to indicate it has artificial ingredients
65
Artificial ingredients that can lead to cancers, hyperactivity, headaches
Artificial coloring
66
Artificial ingredients that can lead to allergic reactions, dermatitis, eczema, asthma
Artificial flavors
67
Artificial ingredients that can lead to cancer, headaches, dizziness, impaired metabolic functions
sweeteners
68
Artificial ingredients that can lead to increased triglycerides and cholesterol, organ damage
Brominated Vegetable Oils
69
Artificial ingredients that can lead to cancer
Potassium bromate
70
Protect fats from oxidizing - carcinogen if high doses
Butylated Hydroxy anisole BHA
Butylated Hydroxy toluene BHT
71
Ingredient in food that causes headaches, nausea, weakness, tingling or numbing of face
MSG
72
Kind of sodium that causes heart disease, diabetes, cancer
Sodium Nitrate and Sodium Nitrite
73
Causes headache, rash, breathing issue or asthmatic
Sulfites
74
Feature 44: Nutritional Information FDA requires what?
labeling for packaged foods
75
Feature 44: Nutritional Information optimization for?
Precondition for?
Optimization for Core and Shell and precondition for NEI and NEB
76
Feature 44: Nutritional Information requires what?
Requires detailed info to be provided for all packaged or prepared foods and beverages sold
77
Feature 44: Nutritional Information. Part 1: Detailed Nutritional Information requires what?
Info must be listed for foods and beverages sold provided on a daily basis, same as FDA requirements
Requires that the info for each meal, food or beverage item be included on its packaging, menus, or other signage
78
Feature 44: Nutritional Information. Part 1: Detailed Nutritional Information requires the ff must be displayed accurately:
Total caloriess
Macronutrient content, including total protein, fat, and carbohydrates (in weight and % of daily requirement)
Total sugar content
79
Feature 45: Food Advertising
Optimization for?
Precondition for?
Optimization for core and shell and precondition for NEI and NEB
80
Feature 45: Food Advertising main goal?
Aims to counteract the negative nutritional messages in advertising and to promote healthier options and eating habits
81
Feature 45: Food Advertising. Part 1: Advertising and Environmental Cues restricts ...
Restricts promotion of unhealthy food products.
May not be advertised on a project’s premises if the item fails to meet requirements of Feature 39
If with trans fat, cannot be advertised anywhere
82
Feature 45: Food Advertising. Part: Nutritional Messaging encourages healthy eating habits through posters, brochures, and other visual media.
What are the basic requirements?
Requires prominent display of 3 diff instances of messaging per project that achieve either
Encourage the consumption of whole, natural foods
Discourage the consumption of sugary or processed foods and beverages
83
Feature 46: Safe Food Prep Materials restricts use of?
Not use plastic, non stick cookware and some metals that are hazardous
Plastics and non stick cookware can release toxic chemicals when heated too high
84
When heated or exposed to acidic ingredients, utensils and cookware from uncoated metals such as aluminum or copper can allow
Allow excessive amounts of metal to leech into food
85
Feature 46: Safe Food Prep Materials
Optimization for NEI and NEB
86
Feature 46: Safe Food Prep Materials. Part 1: cooking material requires that any cooking tools with exception of cutting boards be made of:
```
o Lead free ceramics
o Cast iron
o Stainless steel
o Glass
o Coated aluminum
o Solid wood, either untreated or treated with food-grade mineral or linseed oil
```
87
Feature 46: Safe Food Prep Materials. Part: Cutting surfaces which are risk for cross contamination from raw ingredients requirements are?
Must not be porous or worn out
```
Must be made of
o Marble
o Plastic
o Glass
o Pyroceramics
o Solid wood
```
88
Feature 47: Serving Sizes optimization for
NEI and NEB
89
Feature 47: Serving Sizes. Part 1: Meal Sizes requires what?
50% of main course option have a version that is 650 cal or less
and at lower cost
90
Feature 47: Serving Sizes. Part 2 Dishware size requirements.
What the size limit for circular plates?
Diameter at 10inches or 25 cm
91
What the size limit for non circular plates?
Non circular plates with surface areas no largen than 79inches 507 cm
92
What the size limit for bowls?
Bowls no larger than 473ml or 16oz
93
What the size limit cups?
Cups no larger than 473 ml or 16 oz
94
Feature 48: Special Diets optimization for
NEI or NEB
95
Feature 48: Special Diets. Part 1: Food Alternatives requires what?
```
At least 1 main course option for each of the ff allergies
o Peanut free
o Gluten free
o Lactose free
o Egg free
o No animal seafood or dairy
o No animal seafood except eggs or dairy
```
96
Feature 49: Responsible Food Production aims to?
Promote sustainable practices to incorporate organic and humanely raised foods
97
Foods without fertilizers or any chemical stimulant
Organic foods
98
Meat egg or dairy from animal that has been kept and processed according to voluntary human animal welfare standards.
• Humanely raised foods
99
Feature 49: Responsible Food Production optimization for
NEI and NEB
100
Feature 49: Responsible Food Production. Part 1: Sustainable Agriculture requires what?
Require all produce sold on premises have a
Federally Certified Organic Label based on country
101
Which org in US sets standards for organic food products through Organic Foods Production Act OFPA and National Organic Program NOP
USDA
102
Feature 49: Responsible Food Production. Part 2: Humane Agriculture requires what?
This applies if owner sells meat, egg or dairy products
Certified humane label
Federally certified organic label, or equivalent
103
Feature 50: Food Storage requires what?
• Maintain proper temperature and humidity needed to keep fruits and veggies fresh
104
Feature 50: Food Storage optimization for
NEI and NEB
105
Feature 50: Food Storage. Part 1: Storage Capacity requires what?
Minimum 20L per occupant, with maximum of 7000L
or evidence that the storage volume exceeds occupant demand by at least 20% .
Building with 125 regular tenants would require 2500L of cold storage space, whether ref or other piece of food storage equipment must include temp control capabilities
106
Feature 51: Food Production aims to?
Provide a nearby or on-site garden or greenhouse is effective way to encourage occupants to eat healthy
On site garden or greenhouse can be located outside the building, on its roof, or inside the building
107
Feature 51: Food Production optimization for?
3 project types
108
Feature 51: Food Production. Part 1: Gardening Space
Requires what?
Required plants?
Required sqm/occupant?
Required distance from building?
Requires garden with food bearing plants
Greenhouse
Edible landscaping
Minimum of at least 0.1m2 1 ft2 per regular occupant, with no more than 70m2 required
Within a distance of 0.8km 0.5 miles from the project boundary
109
Feature 51: Food Production. Part 2: Planting Support requires what?
Requires that any gardening spaces have adequate supplies such as
o Plant medium soil soil less mixes, or mulch
o Irrigation
o Lighting for indoor spaces
o Plants
o Gardening tools
110
Feature 52: Mindful Eating optimization for?
3 project types
111
Feature 52: Mindful Eating aims to?
Supply occupants with eating areas and break rooms that are conducive to the attentive consumption of food
112
Feature 52: Mindful Eating. Part 1: Eating Spaces.
What's the required size and location of eating spaces within a building?
Must have a seating to accommodate at least 25% of total tenants at a given time.
Tenants may have improved eating habits, social interactions, and stress levels
113
Feature 52: Mindful Eating. Part 2: Break Area Furnishing requires to have the ff equipment?
o Must include refrigerator, device for reheating food (microwave, toaster), and sink
o Dishwashing place
o 1 cabinet or storage unit available for employee use
o Eating utensils including spoons forks knives and microwave-safe plates
114
In the US, people consume more than ____ calories from added sugars per day
500 calories
115
25% of US population consume over ___ calories from sugar sweetened beverages SSBs
200 calories
116
Bad effects of obesity
Cardio disease
Diabetes
Cancer
117
Over ____% of American adults over 20 are overweight and ____% are obese
69%
| 35%
118
How many overweight adults worldwide?
| obese?
```
1.9billion (39%)
600 million (13%)
```
119
High consumption of SSBs linked to
```
diabetes
metabolic syndrome
obesity
hypertension
dental caries
depression
```
120
High intake of red and processed meat linked to?
```
Heart failure
Hypertension
Heart disease
Colorectal
Breast Cancer
```
121
Low fruit and veg consumption linked to?
Type 2 diabetes
cardio problems
breast and gastro cancers
122
How many deaths worldwide are attributed to insufficient fruit and vegetable intake?
It is the top ___ factor of global mortality
2.7M
top 10
123
In the US, how much is spent annual in marketing cereal fast food etc
$1.6 billion
124
Regular eating of fresh fruits and vegetables can lower risk of?
Cancer
Diabetes
Heart disease
Obesity
125
Only ___% of US population consume recommended amount of fruit and only ___% achieve recommended intake of vegies
8%
6%
126
Average consumption of added sugars in the states?
What's the recommended limit?
22 teaspoons per day
6-9
127
High consumption of sugar is linked with?
```
Weight gain
Obesity
Type 2 diabetes
Kidney disease
Hypertension
```
128
What percent of US population have food allergies ---
children?
adults?
8% children
| 4% adult
129
Every year ___ people require emergency room treatment because of food allergic reactions
___ are hospitalized
___ die
30,000 in the ER
2,000 hospitalized
150 die
130
Responsible for
48 million illnesses
128,000 hospitalizations
4,000 deaths
Foodborne illness
131
Why handwashing important?
Reduce pathogen transmission
132
Food contamination linked to?
Gastro problems
| Food poisoining
133
Gardening can lead to?
Better eating habits
Lower BMI
Lower odds of overweight and obesity
134
Time spent in pantrys / break areas can lead to?
Better eating habits
Encourage social interactions
Reduce Strees
