Nourishment (N03-N14)

Question 1

Options for food and beverages to limit sugars -

N03

Answer 1

Beverages do not contain more than 25 g of sugar per container
At least 25 % of beverages have no sugar per container or water at no cost
Non-beverage item does not contain more than 25g of sugar per serving

Question 2

Options for food and beverages promote whole grains -

N03

Answer 2

50% of grain-based foods, whole grain is the first ingredient
Whole grain options do not cost more than refined grain products

Question 3

If foods are sold or provided on a daily basis by owner the following things are not advertised -

N04

Answer 3

Sugar sweetened beverages

Deep-fried foods are not advertised or displayed

Question 4

Nutritional messaging at points of sale promote one of the following -

N04

Answer 4

The consumption of fruits and vegetables & drinking water

Question 5

Project phases out use, sale, and provision of foods containing -

N05

Answer 5

Colorings
Sweeteners
Preservatives
Fats & Oils

Clearly labeled on package or nearby signs whether they contain the artificial ingredients listed

Question 6

Healthy portions are promoted through -

N06

Answer 6

All menu items do not contain more than 650 Cal or a smaller version is available at a cost for at least 50% of the standard menu item

Question 7

Healthy portions for primary school students -

N06

Answer 7

Circular plates - 8”
Non - Circular plates - 49”
Bowls - 8 fl oz
Cups - 8 fl oz

Question 8

Healthy portions for secondary school students -

N06

Answer 8

Circular plates - 10”
Non - Circular plates - 79”
Bowls - 12 fl oz
Cups - 12 fl oz

Question 9

Healthy portions for adults -

N06

Answer 9

Circular plates - 10”
Non - Circular plates - 79”
Bowls - 16 fl oz
Cups - 16 fl oz

Question 10

One of the following is offered at no cost quarterly -

N07

Answer 10

Cooking demonstration that promotes fruits and vegetables & cooking skills
Nutrition education lead by a dietitian or nutritionist
Individual nutrition consultation
Gardening or planting workshops focused on edible plants

Question 11

Dedicated eating space meets the following requirements -

N08

Answer 11

Located within 650ft walk of project
- Contains tables and chairs to set 25% of regular occupants
Protection from environmental elements or is climate controlled
Accommodates seating options small group & large

Question 12

Mindful eating option 2 -

N08

Answer 12

Employees and students have a daily meal break of at least 30 min

Question 13

Meals provided or sold as main dish options meet each of the following restrictions -

N09

Answer 13

Peanut
Gluten 
Dairy 
Eggs 
Animal, seafood, and dairy products
Animal or seafood products expect for eggs and dairy

Question 14

Labeling of food allergens indicates if they contain -

N09

Answer 14

Peanut
Fish
Shellfish 
Soy 
Milk 
Egg 
Wheat 
Tree nuts 
Gluten

Question 15

The following supportive amenities are provided at least one dedicated eating area -

N10

Answer 15

Cold storage 
Countertop surface
Sink (Dish & hand washing)
Device for reheating food 
Cabinets or storage units available 
Reusable dishware and silverware
Waste area for garbage, recycling, and compost

Question 16

Food sourcing is promoted by -

N11

Answer 16

At least 50% of produce line is organic

25% of total animal product line is organic, certified human, or certified by a GSSI seafood scheme

Question 17

Sustainable and humane agriculture is promoted through -

N11

Answer 17

Organic and sustainable products labeled at point of decision
Local farms and sources are advertised at point of decision

Question 18

Gardening space for food production includes -

N12

Answer 18

Within .25 of the project boundary -
Garden or green house with food bearing plants
Edible landscaping
Hydroponic or aeroponic farming system

Open during building honors and majority of days - foods grown are available to occupants
The space is 1ft per occupant (.5ft for students) not less than 200ft
Space includes planting supplies

Question 19

Ensure local food access by -

N13

Answer 19

Within .25 mil -

A super market with a fresh fruit and vegetable section
Farmer’s market open once a week for at least 4 months

Question 20

Supportive programming for local food access -

N13

Answer 20

Project serves as a distribution point at least twice a month for 4 months
Hosts the weekly sale of fruits and vegetables at least 4 months

Question 21

Supportive transportation programming for local food access -

N13

Answer 21

Provided at no cost between the project and super market

Question 22

Red and processed meats are limited by -

N14

Answer 22

One plant based option is available
A single portion of red meat is no more than 4 oz
Red and processed meats at placed at the end of a self serve food line/ listed last on menu or on a separate menu