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WELL EXAM > Nourishment Concept > Flashcards

Nourishment Concept Flashcards

1
Q

Nourishment Concept

How many features?

A

15

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2
Q

Nourishment Concept requirement for core and shell

A

must meet 2 preconditions, + 5 optimizations

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3
Q

Nourishment Concept requirement for NEI and NEB

A

must meet 8 preconditions, + 7 optimizations

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4
Q

A chemical required for metabolic processes

A

Nutrient

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5
Q

Happens when there is an insufficient nutrient intake

A

Malnutrition

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6
Q

Body requires 6 nutrients. List these.

A 
Proteins
Carbohydrates
Lipids
Water
Vitamins and 
Minerals
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7
Q

Nutrient needed by body in large amounts

A

Macro nutrients

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8
Q

Examples of macro nutrients

A

Proteins
Carbohydrates
Lipids
Water

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9
Q

Water required intake

A

Required amount is 2.7 to 3.7 daily

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10
Q

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

A

Protein

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11
Q

Protein is important because?

A

Required for building muscles, cellular structure

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12
Q

Includes sugar, starches, celluloses, and gums

Provides energy source

A

Carbohydrates

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13
Q

Energy providing nutrient made from fatty acids. Includes solid fats and oils

A

Lipids

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14
Q

Where does lipid come from?

A

From both animal and plant sources and also produced naturally within the human body

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15
Q

Saturated fats, solid fat, because solid at room temp

A

Lipids from animals

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16
Q

Unsaturated fats, liquid fat, because liquid at room temp. Unsaturated fats are healthy

A

Lipids from plants

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17
Q

Are unsaturated fats healthy or unhealthy?

A

Healthy

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18
Q

Most important nutrient

Necessary for every processes of the body

A

Water

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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

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20
Q

Organic nutrient required in small amounts to help regulate body processes.

A

Vitamins

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21
Q

Inorganic nutrient required in small amounts to help regulate body processes. Calcium, phosphorus, magnesium, etc

A

Minerals

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22
Q

Fuel for body

A

Food

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23
Q

This is what happens when there is an excess adipose tissue (body fat)

A

Obesity

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24
Q

Obesity approx ___% of adults and ___% of children are obese

A

Approx 35% of adults and 17% of children are obese

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25
Q

Calculation based on height and weight to determine body fat

A

Body Mass Index

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26
Q

Body Mass Index Level

Underweight?
Norm weight?
Overweight?
Obse

A

below 18.5 underweight

18.5 to 24.9 normal weight

25 to 29 overweigh

30 obese

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27
Q

A condition that can lead to heart and kidney disease, as well as blindness

Caused by high sodium and overweight

A

Hypertension

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28
Q

Another name for heart disease

A

Cardiovascular Disease

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29
Q

How to prevent heart disease? List 3.

A

Eat a diet rich in fiber and low in saturated fat to reduce risk

Maintain weight

Physical activity

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30
Q

Impacts metabolism due to insufficient insulin production

A

Type 1 Diabetes

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31
Q

High insulin resistance

A

Type 2 Diabetes

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32
Q

Hormone produced by pancreas that is necessary for regulating blood sugar levels

A

Insulin

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33
Q

Result when there is an abnormal cell growth

A

Cancer

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34
Q

Feature 38: Fruits and Vegetables precondition for?

A

NEI and NEB

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35
Q

Feature 38: Fruits and Vegetables requires 2 items. List these.

A

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

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36
Q

Source of carbs, vitamins and minerals

A

Fruits

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37
Q

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:

A

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

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38
Q

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.

A

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

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39
Q

Feature 39: Processed Foods precondition for?

A

All 3 project types

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40
Q

Foods that incurs deliberate change before it is available for consumption

Either cooking, freezing, dehydration, or milling

A

Processed food

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41
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restrictions - sugar. 1a-1c limits what?

A

Limits availability of these goods or the amount of sugar in them

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42
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.

Part 1d limits access to refined flour and promotes what?

A

Promote whole grain flour

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43
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.

Part 1d requires the ff

  • sugar limit on beverages
  • whats an exemption?
A

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

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44
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.

Part 1d requires 50% of beverage must have what?

A

At least 50% of bev mush have 1g of sugar or less per 16ml (1.87g or less per 1 oz)

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45
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.

What the requirement for non bev?

A

No non bev item may contain more than 30g of sugar

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46
Q

Feature 39: Processed Foods. Part 1: Refined Ingredient Restriction.

Part 1d requirements for whole grain flour

A

At least 50% of food offerings in which grain flour is primary ingredient by weight, a whole grain must be the primary ingredient

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47
Q

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

A

Trans fat

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48
Q

Feature 39: Processed Foods. Part 2 Trans Fat Ban prohibits …

A

Prohibits sale of any food or bev that contain partially hydrogenated oil

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49
Q

Trans fat increases what?

Decreases what?

A

Increases LDL (low density lipoprotein) cholesterol and

Lowers healthy high-density lipoprotein (HDL) cholesterol

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50
Q

Feature 40: Food Allergens requires

A

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

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51
Q

Feature 40: Food Allergens FDA requires that

A

FDA requires food sold be properly labeled

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52
Q

Found in wheat, rye, barley, and spelt

A

Gluten

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53
Q

Feature 41: Hand Washing precondition for?

A

NEI and NEB

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54
Q

Feature 41: Hand Washing Supplies require all sink locations to have the ff at the minimum

A

Fragrance free hand soap as per Appendix C

Disposable paper towels

55
Q

Feature 41: Hand Washing requires soap must meet?

A

Hand hygiene requirement to table a4 in appendix c

56
Q

Which is better in removing bacteria? Hand towel or air dryers?

A

Paper towels are more effective in removing bacteria than air dryers

57
Q

Feature 41: Hand Washing. Part 2: Contamination reduction requires liquid soap be in what type of container?

A

Disposable and sealed soap cartridges

Bar soap with soap rack with drainage be provided in every sink

58
Q

Why not refillable containers?

A

Contamination occurs in refillable containers.

Nozzle of refillable soap dispenser are serious risk of pathogen transfer unless a strict cleaning plan is maintained

59
Q

Feature 41: Hand Washing. Part 3: Sink Dimensions.

Requirement for faucet?
Requirement for basin?

A

Sink column must be at least 25cm (10inches) in length

Basin must be at least 23 cm (9”) in width and length

60
Q

Feature 42: Food Contamination precondition for

A

NEI and NEB

61
Q

Feature 42: Food Contamination has 2 requirements:

Storage and Refrigeration. Expound on this.

A

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
Q

Can pose serious health risk especially those with preexisting medical issues

A

Artificial Ingredients

63
Q

Feature 43: Artificial Ingredients optimization for?

Precondition for?

A

Optimization for Core and Shell and precondition for NEI and NEB

64
Q

Feature 43: Artificial Ingredients. Part 1: Artificial Substance Labeling does not prohibit artificial ingredients but requires what?

A

Requires that any food sold on daily basis be labeled to indicate it has artificial ingredients

65
Q

Artificial ingredients that can lead to cancers, hyperactivity, headaches

A

Artificial coloring

66
Q

Artificial ingredients that can lead to allergic reactions, dermatitis, eczema, asthma

A

Artificial flavors

67
Q

Artificial ingredients that can lead to cancer, headaches, dizziness, impaired metabolic functions

A

sweeteners

68
Q

Artificial ingredients that can lead to increased triglycerides and cholesterol, organ damage

A

Brominated Vegetable Oils

69
Q

Artificial ingredients that can lead to cancer

A

Potassium bromate

70
Q

Protect fats from oxidizing - carcinogen if high doses

A

Butylated Hydroxy anisole BHA

Butylated Hydroxy toluene BHT

71
Q

Ingredient in food that causes headaches, nausea, weakness, tingling or numbing of face

A

MSG

72
Q

Kind of sodium that causes heart disease, diabetes, cancer

A

Sodium Nitrate and Sodium Nitrite

73
Q

Causes headache, rash, breathing issue or asthmatic

A

Sulfites

74
Q

Feature 44: Nutritional Information FDA requires what?

A

labeling for packaged foods

75
Q

Feature 44: Nutritional Information optimization for?

Precondition for?

A

Optimization for Core and Shell and precondition for NEI and NEB

76
Q

Feature 44: Nutritional Information requires what?

A

Requires detailed info to be provided for all packaged or prepared foods and beverages sold

77
Q

Feature 44: Nutritional Information. Part 1: Detailed Nutritional Information requires what?

A

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
Q

Feature 44: Nutritional Information. Part 1: Detailed Nutritional Information requires the ff must be displayed accurately:

A

 Total caloriess
 Macronutrient content, including total protein, fat, and carbohydrates (in weight and % of daily requirement)
 Total sugar content

79
Q

Feature 45: Food Advertising

Optimization for?
Precondition for?

A

Optimization for core and shell and precondition for NEI and NEB

80
Q

Feature 45: Food Advertising main goal?

A

Aims to counteract the negative nutritional messages in advertising and to promote healthier options and eating habits

81
Q

Feature 45: Food Advertising. Part 1: Advertising and Environmental Cues restricts …

A

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
Q

Feature 45: Food Advertising. Part: Nutritional Messaging encourages healthy eating habits through posters, brochures, and other visual media.

What are the basic requirements?

A

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
Q

Feature 46: Safe Food Prep Materials restricts use of?

A

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
Q

When heated or exposed to acidic ingredients, utensils and cookware from uncoated metals such as aluminum or copper can allow

A

Allow excessive amounts of metal to leech into food

85
Q

Feature 46: Safe Food Prep Materials

A

Optimization for NEI and NEB

86
Q

Feature 46: Safe Food Prep Materials. Part 1: cooking material requires that any cooking tools with exception of cutting boards be made of:

A 
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
Q

Feature 46: Safe Food Prep Materials. Part: Cutting surfaces which are risk for cross contamination from raw ingredients requirements are?

A

Must not be porous or worn out

Must be made of
o	Marble
o	Plastic
o	Glass
o	Pyroceramics
o	Solid wood
88
Q

Feature 47: Serving Sizes optimization for

A

NEI and NEB

89
Q

Feature 47: Serving Sizes. Part 1: Meal Sizes requires what?

A

50% of main course option have a version that is 650 cal or less

and at lower cost

90
Q

Feature 47: Serving Sizes. Part 2 Dishware size requirements.

What the size limit for circular plates?

A

Diameter at 10inches or 25 cm

91
Q

What the size limit for non circular plates?

A

Non circular plates with surface areas no largen than 79inches 507 cm

92
Q

What the size limit for bowls?

A

Bowls no larger than 473ml or 16oz

93
Q

What the size limit cups?

A

Cups no larger than 473 ml or 16 oz

94
Q

Feature 48: Special Diets optimization for

A

NEI or NEB

95
Q

Feature 48: Special Diets. Part 1: Food Alternatives requires what?

A 
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
Q

Feature 49: Responsible Food Production aims to?

A

Promote sustainable practices to incorporate organic and humanely raised foods

97
Q

Foods without fertilizers or any chemical stimulant

A

Organic foods

98
Q

Meat egg or dairy from animal that has been kept and processed according to voluntary human animal welfare standards.

A

• Humanely raised foods

99
Q

Feature 49: Responsible Food Production optimization for

A

NEI and NEB

100
Q

Feature 49: Responsible Food Production. Part 1: Sustainable Agriculture requires what?

A

Require all produce sold on premises have a

Federally Certified Organic Label based on country

101
Q

Which org in US sets standards for organic food products through Organic Foods Production Act OFPA and National Organic Program NOP

A

USDA

102
Q

Feature 49: Responsible Food Production. Part 2: Humane Agriculture requires what?

This applies if owner sells meat, egg or dairy products

A

Certified humane label

Federally certified organic label, or equivalent

103
Q

Feature 50: Food Storage requires what?

A

• Maintain proper temperature and humidity needed to keep fruits and veggies fresh

104
Q

Feature 50: Food Storage optimization for

A

NEI and NEB

105
Q

Feature 50: Food Storage. Part 1: Storage Capacity requires what?

A

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
Q

Feature 51: Food Production aims to?

A

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
Q

Feature 51: Food Production optimization for?

A

3 project types

108
Q

Feature 51: Food Production. Part 1: Gardening Space

Requires what?
Required plants?
Required sqm/occupant?
Required distance from building?

A

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
Q

Feature 51: Food Production. Part 2: Planting Support requires what?

A

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
Q

Feature 52: Mindful Eating optimization for?

A

3 project types

111
Q

Feature 52: Mindful Eating aims to?

A

Supply occupants with eating areas and break rooms that are conducive to the attentive consumption of food

112
Q

Feature 52: Mindful Eating. Part 1: Eating Spaces.

What’s the required size and location of eating spaces within a building?

A

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
Q

Feature 52: Mindful Eating. Part 2: Break Area Furnishing requires to have the ff equipment?

A

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
Q

In the US, people consume more than ____ calories from added sugars per day

A

500 calories

115
Q

25% of US population consume over ___ calories from sugar sweetened beverages SSBs

A

200 calories

116
Q

Bad effects of obesity

A

Cardio disease
Diabetes
Cancer

117
Q

Over ____% of American adults over 20 are overweight and ____% are obese

A

69%

35%

118
Q

How many overweight adults worldwide?

obese?

A 
1.9billion (39%)
600 million (13%)
119
Q

High consumption of SSBs linked to

A 
diabetes
metabolic syndrome
obesity
hypertension
dental caries
depression
120
Q

High intake of red and processed meat linked to?

A 
Heart failure
Hypertension
Heart disease
Colorectal
Breast Cancer
121
Q

Low fruit and veg consumption linked to?

A

Type 2 diabetes
cardio problems
breast and gastro cancers

122
Q

How many deaths worldwide are attributed to insufficient fruit and vegetable intake?

It is the top ___ factor of global mortality

A

2.7M

top 10

123
Q

In the US, how much is spent annual in marketing cereal fast food etc

A

$1.6 billion

124
Q

Regular eating of fresh fruits and vegetables can lower risk of?

A

Cancer
Diabetes
Heart disease
Obesity

125
Q

Only ___% of US population consume recommended amount of fruit and only ___% achieve recommended intake of vegies

A

8%

6%

126
Q

Average consumption of added sugars in the states?

What’s the recommended limit?

A

22 teaspoons per day

6-9

127
Q

High consumption of sugar is linked with?

A 
Weight gain
Obesity
Type 2 diabetes
Kidney disease
Hypertension
128
Q

What percent of US population have food allergies —
children?
adults?

A

8% children

4% adult

129
Q

Every year ___ people require emergency room treatment because of food allergic reactions

___ are hospitalized

___ die

A

30,000 in the ER

2,000 hospitalized

150 die

130
Q

Responsible for
48 million illnesses
128,000 hospitalizations
4,000 deaths

A

Foodborne illness

131
Q

Why handwashing important?

A

Reduce pathogen transmission

132
Q

Food contamination linked to?

A

Gastro problems

Food poisoining

133
Q

Gardening can lead to?

A

Better eating habits
Lower BMI
Lower odds of overweight and obesity

134
Q

Time spent in pantrys / break areas can lead to?

A

Better eating habits
Encourage social interactions
Reduce Strees

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