Nourishment (N01-N02) Preconditions Flashcards
What is the aim of the Nourishment concept?
to require…
- AVAILABILITY of fruits & vegetables
- nutritional TRANSPARENCY
- creation of food environment where the healthiest choice is EASIEST choice
Poor nutrition remains a top contributor to the global burden of disease, accounting for more than one in every ___ deaths globally.
5
Diets inextricably link __ health and __ health and ____.
human health
environmental health
sustainability
Fruits and vegetables are a key component of a healthy dietary pattern for the prevention of _____.
N01 Fruits & Veggies
chronic disease
How many servings of fruits & veggies are recommended?
N01 Fruits & Veggies
5 servings (400 g)
If your project offers food, food outlet must meet the following food serving and option requirements (non-commercial dining space):
N01 Fruits & Veggies
1a. at least 2 servings of fruits (no added sugar)
1b. at least 2 servings of non-fried veggies
- at least 50% of available food options are the above
To promote fruit and veggie visibility in all spaces, list the following requirements.
N01 Fruits & Veggies
a. placed at eye-level or just below it
b. displayed at countertop, table, or other visible surface
c. placed at point-of-purchase/sale
d. placed at end of aisles
e. placed at beginning of food service lines
f. visible from food outlet entrance
note: photographs and letter of assurance from owner are forms of verification
To promote fruit and veggie visibility on the MENU in commercial dining spaces, list the following requirements.
N01 Fruits & Veggies
a. Included as default option
b. Listed using appealing descriptions
c. Visually highlighted through icons, different colors, bolding.
d. Listed first in each menu section.
e. Listed in prominent areas of the menu (e.g., the top, bottom, corners)
List the requirements to provide clear nutritional information for packaged food and beverages in all spaces at the point of decision on packaging or adjacent signage.
N02 Nutritional Transparency
a. total calories
b. macronutrient content
c. total sugar content
*per serving or package
List the requirements to provide clear nutritional information for packaged food and beverages in commercial dining spaces at the point of decision on packaging or adjacent signage.
N02 Nutritional Transparency
a. The number of calories contained in each standard menu item is clearly displayed on menus.
b. The macronutrient content and total sugar content of each standard menu item is available upon request.
What are the 7 annual training topic requirements for food service staff regarding food allergens?
N02 Nutritional Transparency
- OVERVIEW of food allergies
- Anaphylaxis REACTIONS
- EMERGENCY response
- COMMUNICATION protocols
- Reducing RISK for CROSS-CONTACT
- Use of recipes and ingredient DISCLOSURE
- Knowledge test
How many members of staff must be present during hours of operation to handle questions and special requests from individuals with food allergies?
N02 Nutritional Transparency
at least one staff member with food allergy training within the last year.
note: verified by policy and/or operations schedule
What are the sugar content requirements for commercial dining spaces?
N02 Nutritional Transparency
a. Standard menu items to have <25 g of sugar per serving.
b. The total sugar content for each standard menu item is clearly displayed at the point-of-decision on menu.
c. Standard menu items containing more than 25 g of sugar per serving are identified by an icon on menus with an explanation or risks.
