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WELL AP - 2024 > Week 4: Nourishment✅ > Flashcards

Week 4: Nourishment✅ Flashcards

1
Q

What does the WELL Nourishment concept require?

NOURISHMENT > General

A

The WELL Nourishment concept requires the availability of fruits and vegetables and nutritional transparency.
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This information comes from Page 71 of the WELL V2

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2
Q

What health issues can healthy diets help prevent?

NOURISHMENT > General

A

Healthy diets can prevent cardiovascular disease, high blood pressure, and diabetes.
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This information comes from Page 71 of the WELL V2

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3
Q

What risk does poor nutrition pose globally?

NOURISHMENT > General

A

Poor nutrition is a top contributor to the global burden of disease, responsible for more than one in every five deaths globally.
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This information comes from Page 71 of the WELL V2

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4
Q

What are the key characteristics of the unhealthy global diet?

NOURISHMENT > General

A

The global diet is low in fruits, vegetables, whole grains, nuts, and seeds, and high in highly processed foods, refined sugars, refined oils, and increasing meat consumption.
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This information comes from Page 71 of the WELL V2

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5
Q

What is required to achieve healthy diets from sustainable food systems globally?

NOURISHMENT > General

A

A global food transformation is required to achieve healthy diets from sustainable food systems.
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This information comes from Page 71 of the WELL V2

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6
Q

What is the intent of this WELL feature?

N01 FRUITS AND VEGETABLES | PRECONDITION

A

The intent is to promote the consumption of fruits and vegetables by increasing their availability and accessibility.
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This information comes from Page 73-74 of the WELL V2

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7
Q

Why are fruits and vegetables important in a diet?

N01 FRUITS AND VEGETABLES | PRECONDITION

A

Fruits and vegetables are key for preventing chronic diseases, such as cardiovascular disease, obesity, type 2 diabetes, stroke, and certain cancers.
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This information comes from Page 73-74 of the WELL V2

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8
Q

What is the global impact of insufficient fruit and vegetable intake?

N01 FRUITS AND VEGETABLES | PRECONDITION

A

Insufficient fruit and vegetable intake was attributed to 5.2 million deaths worldwide in 2013, including 14% of gastrointestinal cancer deaths, 11% of ischemic heart disease deaths, and 9% of stroke deaths.
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This information comes from Page 73-74 of the WELL V2

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9
Q

What are some strategies to increase fruit and vegetable consumption?

N01 FRUITS AND VEGETABLES | PRECONDITION

A

Strategies include increased availability and visibility, pricing incentives to lower costs, and promotion of community gardens and urban agriculture initiatives.
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This information comes from Page 73-74 of the WELL V2

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10
Q

What benefit has been observed from increased availability of fresh fruit at worksites?

N01 FRUITS AND VEGETABLES | PRECONDITION

A

Increased availability of fresh fruit at worksites improves fruit and vegetable consumption at both work and home.
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This information comes from Page 73-74 of the WELL V2

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11
Q

What are the requirements for food outlets in spaces that are not Commercial Dining Spaces?

N01 | Part 1 Provide Fruits and Vegetables

A

The selection must include at least two varieties of fruits (with no added sugar) and two varieties of non-fried vegetables, or 50% of available food options must be fruits and/or non-fried vegetables.
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This information comes from Page 73-74 of the WELL V2

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12
Q

What are the requirements for Commercial Dining Spaces?

N01 | Part 1 Provide Fruits and Vegetables

A

The selection must include at least four varieties of fruits (with no added sugar) and four varieties of non-fried vegetables, or 50% of available food options must be fruits and/or non-fried vegetables.
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This information comes from Page 73-74 of the WELL V2

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13
Q

What is the WELL Core Guidance for non-leased spaces?

N01 | Part 1 Provide Fruits and Vegetables

A

In non-leased spaces, the project must meet these requirements.
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This information comes from Page 73-74 of the WELL V2

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14
Q

How should fruits and vegetables be promoted in all spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

A

Fruits and vegetables should be placed at eye-level or just below eye-level, displayed on visible surfaces, at point-of-sale, at the end of aisles, at the beginning of food service lines, or visible from the entrance.
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This information comes from Page 73-74 of the WELL V2

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15
Q

What are the requirements for healthy menu design in Commercial Dining Spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

A

Fruits and vegetables should be presented using at least three strategies, such as: default options, appealing descriptions, visual highlights, listed first, or placed in prominent areas on the menu.
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This information comes from Page 73-74 of the WELL V2

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16
Q

What is the WELL Core Guidance for non-leased spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

A

These requirements must be met in non-leased spaces.
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This information comes from Page 73-74 of the WELL V2

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17
Q

What does this WELL feature require?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

A

It requires the provision of detailed nutritional information, calorie labeling for standard menu items, and sugar content labeling for all foods and beverages sold or provided daily.
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This information comes from Page 75-77 of the WELL V2

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18
Q

Why is nutritional transparency important?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

A

Nutritional transparency is crucial for individuals with food allergies and food intolerances, helping them navigate food choices and avoid allergens.
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This information comes from Page 75-77 of the WELL V2

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19
Q

What impact has increased nutritional transparency had in restaurants?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

A

It has led to the introduction of lower-calorie items and increased awareness of calorie information among consumers.
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This information comes from Page 75-77 of the WELL V2

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20
Q

How can food service professionals contribute to food safety for individuals with allergies?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

A

By undergoing food allergy training, food service staff can help make food spaces safer and more inclusive for individuals with food allergies and intolerances.
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This information comes from Page 75-77 of the WELL V2

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21
Q

What is a recommended strategy for preventing serious allergic reactions like anaphylaxis?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

A

The recommended strategy is avoidance of food allergens.
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This information comes from Page 75-77 of the WELL V2

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22
Q

What nutritional information must be displayed for packaged foods and beverages?

N02 | Part 1 Provide Nutritional Information

A

Total calories per serving, macronutrient content (total protein, fat, and carbohydrate), and total sugar content must be clearly displayed.
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This information comes from Page 75-77 of the WELL V2

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23
Q

What nutritional information must be provided for standard menu items in Commercial Dining Spaces?

N02 | Part 1 Provide Nutritional Information

A

Calories must be displayed on menus and menu boards, and macronutrient content and total sugar content must be available upon request.
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This information comes from Page 75-77 of the WELL V2

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24
Q

What is the WELL Core Guidance for non-leased spaces?

N02 | Part 1 Provide Nutritional Information

A

These requirements must be met in non-leased spaces.
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This information comes from Page 75-77 of the WELL V2

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25
Q

What are the food allergy training requirements for Commercial Dining Spaces?

N02 | Part 2 Address Food Allergens

A

All food service staff must be offered annual food allergy training covering topics like food allergies, anaphylaxis, emergency response, communication protocols, reducing cross-contact risks, ingredient disclosure, and a knowledge test.
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This information comes from Page 75-77 of the WELL V2

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26
Q

What is required during hours of operation regarding food allergy-trained staff?

N02 | Part 2 Address Food Allergens

A

At least one staff member with food allergy training from the past year must be present to handle questions and special requests.
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This information comes from Page 75-77 of the WELL V2

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27
Q

What is required for food allergy signage in Commercial Dining Spaces?

N02 | Part 2 Address Food Allergens

A

Point-of-decision signage must prompt individuals to report any potential food allergies to staff.
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This information comes from Page 75-77 of the WELL V2

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28
Q

What is the WELL Core Guidance for non-leased spaces?

N02 | Part 2 Address Food Allergens

A

These requirements must be met in non-leased spaces.
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This information comes from Page 75-77 of the WELL V2

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29
Q

What are the sugar content requirements for standard menu items in Commercial Dining Spaces?

N02 | Part 3 Label Sugar Content

A

Standard menu items must either contain no more than 25 g of sugar per serving, or the total sugar content must be clearly displayed at the point-of-decision on menus and menu boards.
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This information comes from Page 75-77 of the WELL V2

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30
Q

What happens if a standard menu item contains more than 25 g of sugar per serving?

N02 | Part 3 Label Sugar Content

A

Menu items with more than 25 g of sugar per serving must be identified by an icon, and an explanation of the icon and the health risks of high sugar intake must be provided at the point-of-decision.
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This information comes from Page 75-77 of the WELL V2

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31
Q

What is the WELL Core Guidance for non-leased spaces?

N02 | Part 3 Label Sugar Content

A

These requirements must be met in non-leased spaces.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

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32
Q

What is the intent of this WELL feature?

N03 REFINED INGREDIENTS | OPTIMIZATION

A

The intent is to help individuals avoid highly processed foods and refined ingredients.
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This information comes from Page 78-79 of the WELL V2

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33
Q

What are the global health impacts of poor diets characterized by highly processed foods?

N03 REFINED INGREDIENTS | OPTIMIZATION

A

Poor diets contribute to 8% of all deaths globally and account for an estimated 9.6% of the global burden of disease.
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This information comes from Page 78-79 of the WELL V2

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34
Q

Why is limiting sugar and refined grains important?

N03 REFINED INGREDIENTS | OPTIMIZATION

A

Excessive sugar consumption increases the risk of heart disease, obesity, and tooth decay, while refining grains removes vitamins, minerals, and dietary fiber, which is linked to a lower risk of heart disease, stroke, diabetes, and obesity.
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This information comes from Page 78-79 of the WELL V2

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35
Q

What is the WHO recommendation for added sugar intake?

N03 REFINED INGREDIENTS | OPTIMIZATION

A

The World Health Organization recommends that adults consume no more than 25 grams of added sugar per day.
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This information comes from Page 78-79 of the WELL V2

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36
Q

How can individuals increase their intake of dietary fiber?

N03 REFINED INGREDIENTS | OPTIMIZATION

A

By promoting whole grains and increasing the availability of whole grain options.
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This information comes from Page 78-79 of the WELL V2

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37
Q

What are the sugar content limits for beverages in all spaces?

N03 | Part 1 Limit Total Sugars

A

Beverages must contain no more than 25 g of sugar per container or serving.
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This information comes from Page 78-79 of the WELL V2

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38
Q

What is the requirement for the availability of sugar-free beverages or drinking water?

N03 | Part 1 Limit Total Sugars

A

At least 25% of beverages must contain no sugar per container or serving, or drinking water must be available at no cost.
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This information comes from Page 78-79 of the WELL V2

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39
Q

What is the sugar content limit for non-beverage food items?

N03 | Part 1 Limit Total Sugars

A

No non-beverage food item (except whole fruit) should contain more than 25 g of sugar per serving.
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This information comes from Page 78-79 of the WELL V2

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40
Q

What is the WELL Core Guidance for non-leased spaces?

N03 | Part 1 Limit Total Sugars

A

These requirements must be met in non-leased spaces.
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This information comes from Page 78-79 of the WELL V2

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41
Q

What is the requirement for whole grains in grain-based foods?

N03 | Part 2 Promote Whole Grains

A

In at least 50% of grain-based foods, a whole grain must be the first ingredient.
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This information comes from Page 78-79 of the WELL V2

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42
Q

How should the cost of whole grain options compare to refined grain options?

N03 | Part 2 Promote Whole Grains

A

Whole grain options should not cost more than their refined grain counterparts (e.g., brown rice should not cost more than white rice).
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This information comes from Page 78-79 of the WELL V2

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43
Q

What is required regarding whole grain options at food outlets?

N03 | Part 2 Promote Whole Grains

A

Each food outlet must have at least one whole grain option if grain-based foods are sold or provided.
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This information comes from Page 78-79 of the WELL V2

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44
Q

What is the WELL Core Guidance for non-leased spaces?

N03 | Part 2 Promote Whole Grains

A

These requirements must be met in non-leased spaces.
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This information comes from Page 78-79 of the WELL V2

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45
Q

What is the intent of this WELL feature?

N04 FOOD ADVERTISING | OPTIMIZATION

A

The intent is to encourage the selection and consumption of healthier food choices through advertising and messaging.
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This information comes from Page 80-81 of the WELL V2

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46
Q

What issue does this feature address regarding food marketing?

N04 FOOD ADVERTISING | OPTIMIZATION

A

Food marketing overwhelmingly promotes highly processed products, such as sugar-sweetened beverages, breakfast cereals, and fast foods, which affects dietary choices.
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This information comes from Page 80-81 of the WELL V2

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47
Q

How does unhealthy food advertising impact children?

N04 FOOD ADVERTISING | OPTIMIZATION

A

Unhealthy food advertising is associated with increased food consumption in children, influencing their behavior and mental health and increasing their preference for unhealthy foods.
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This information comes from Page 80-81 of the WELL V2

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48
Q

What effect does healthy food advertising have on food choices?

N04 FOOD ADVERTISING | OPTIMIZATION

A

Healthy food advertising can increase the selection of healthier items and may have a stronger impact than anti-obesity advertising on shaping eating behaviors.
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This information comes from Page 80-81 of the WELL V2

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49
Q

In what settings have healthy food advertising interventions been effective?

N04 FOOD ADVERTISING | OPTIMIZATION

A

Interventions have been effective in cafeterias, corner stores, grocery stores, and supermarkets.
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This information comes from Page 80-81 of the WELL V2

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50
Q

What are the requirements for food advertising in all spaces?

N04 | Part 1 Optimize Food Advertising

A

Sugar-sweetened beverages must not be advertised or promoted, deep-fried food options must not be advertised or promoted, and deep-fried food options must not be displayed under heat lamps.
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This information comes from Page 80-81 of the WELL V2

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51
Q

What are the nutritional messaging requirements for dedicated eating areas?

N04 | Part 1 Optimize Food Advertising

A

All dedicated eating areas and points of sale must contain at least two different instances of messaging that promote the consumption of either fruits and vegetables or drinking water.
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This information comes from Page 80-81 of the WELL V2

52
Q

What is the WELL Core Guidance for these advertising and messaging requirements?

N04 | Part 1 Optimize Food Advertising

A

These requirements must be met in non-leased spaces.
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This information comes from Page 80-81 of the WELL V2

53
Q

What is the intent of this WELL feature?

N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

A

To help individuals avoid artificial colors, flavors, sweeteners, and preservatives in foods and beverages.
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This information comes from Page 82-83 of the WELL V2

54
Q

Why should artificial ingredients be avoided in foods and beverages?

N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

A

Artificial ingredients are often added to highly processed foods that are low in nutritional quality and may become toxic when consumed in large quantities.
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This information comes from Page 82-83 of the WELL V2

55
Q

What is the solution for limiting artificial ingredient consumption?

N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

A

Sourcing packaged foods without harmful artificial colors, flavors, sweeteners, and preservatives and phasing out ingredients deemed as ingredients of concern.
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This information comes from Page 82-83 of the WELL V2

56
Q

What is the phase-out requirement for artificial ingredients in this WELL feature?

N05 | Part 1 Limit Artificial Ingredients

A

Projects must phase out the use, sale, and provision of foods containing artificial ingredients listed in the provided table over a maximum of three years.
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This information comes from Page 82-83 of the WELL V2

57
Q

Which artificial ingredients must be phased out or restricted under this feature?

N05 | Part 1 Limit Artificial Ingredients

A

Colorings (e.g., Blue 1, Red 40), Sweeteners (e.g., aspartame, sucralose), Preservatives (e.g., BHA, BHT), and Fats & Oils (e.g., brominated vegetable oil, partially hydrogenated oil).
| Created with Chat-GPT

This information comes from Page 82-83 of the WELL V2

58
Q

What labeling requirement must be met for artificial ingredients in foods and beverages?

N05 | Part 1 Limit Artificial Ingredients

A

All foods and beverages sold or provided must be clearly labeled to indicate whether they contain artificial ingredients from the listed table.
| Created with Chat-GPT

This information comes from Page 82-83 of the WELL V2

59
Q

What is the main intent of the N06 portion sizes feature?

N06 PORTION SIZES | OPTIMIZATION

A

The intent is to promote healthy portion sizes and reduce overconsumption and food waste.
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This information comes from Page 84-85 of the WELL V2

60
Q

What issue is associated with larger portion sizes?

N06 PORTION SIZES | OPTIMIZATION

A

Larger portion sizes are linked to rising obesity rates and cause people to consume more food when offered larger portions, packages, or dishware.
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This information comes from Page 84-85 of the WELL V2

61
Q

How can smaller portion sizes help individuals?

N06 PORTION SIZES | OPTIMIZATION

A

Smaller portion sizes encourage reasonable portions without limiting choice and help maintain calorie balance while reducing added sugar consumption.
| Created with Chat-GPT

This information comes from Page 84-85 of the WELL V2

62
Q

What impact does dishware size have on portion control?

N06 PORTION SIZES | OPTIMIZATION

A

Larger dishware leads to larger self-served portions, while smaller plates help people estimate portions more accurately and may promote healthier portion sizes.
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This information comes from Page 84-85 of the WELL V2

63
Q

What is the maximum calorie limit for standard menu items in N06?

N06 | Part 1 Promote Healthy Portions

A

Standard menu items must not exceed 650 Cal or a smaller version must be available for at least 50% of items exceeding this limit.
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This information comes from Page 84-85 of the WELL V2

64
Q

What is the dishware size limit for adults in self-serve settings?

N06 | Part 1 Promote Healthy Portions

A

For adults, circular plates must not exceed 10 inches (25 cm) in diameter, and bowls and cups must not exceed 16 fl oz (473 mL) in volume.
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This information comes from Page 84-85 of the WELL V2

65
Q

How does N06 ensure portion control in buffet-style dining?

N06 | Part 1 Promote Healthy Portions

A

By limiting dishware sizes, N06 helps prevent overconsumption in self-serve settings with specific size restrictions for plates, bowls, and cups based on occupant type.
| Created with Chat-GPT

This information comes from Page 84-85 of the WELL V2

66
Q

What is the primary goal of the N07 WELL feature?

N07 NUTRITION EDUCATION | OPTIMIZATION

A

To support a healthy eating pattern by increasing nutritional knowledge and food literacy.
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This information comes from Page 86-87 of the WELL V2

67
Q

How is food literacy defined in the N07 feature?

N07 NUTRITION EDUCATION | OPTIMIZATION

A

Food literacy is the ability to understand nutrition information and implement it through preparation and cooking of healthy meals.
| Created with Chat-GPT

This information comes from Page 86-87 of the WELL V2

68
Q

What types of interventions are most effective in nutrition education according to N07?

N07 NUTRITION EDUCATION | OPTIMIZATION

A

Mixed-method and long-term interventions that focus on changing specific behaviors are more effective than single-method, short-term interventions.
| Created with Chat-GPT

This information comes from Page 86-87 of the WELL V2

69
Q

What dietary trend has contributed to a lack of food literacy?

N07 NUTRITION EDUCATION | OPTIMIZATION

A

A global shift away from whole ingredient foods like fruits and vegetables, and towards highly processed foods that require little preparation, has contributed to a lack of food literacy.
| Created with Chat-GPT

This information comes from Page 86-87 of the WELL V2

70
Q

What is required by N07 Part 1 for WELL Certification?

N07 | Part 1 Provide Nutrition Education

A

At least one of the following must be offered quarterly and at no cost: cooking demonstrations, nutrition education sessions, individual nutrition consultations, or gardening workshops.
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This information comes from Page 86-87 of the WELL V2

71
Q

Who must lead cooking demonstrations or nutrition education sessions according to N07 Part 1?

N07 | Part 1 Provide Nutrition Education

A

Chef-instructors must lead cooking demonstrations, and accredited dietitians or nutritionists must lead nutrition education sessions.
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This information comes from Page 86-87 of the WELL V2

72
Q

What focus do gardening or planting workshops need to have?

N07 | Part 1 Provide Nutrition Education

A

Gardening or planting workshops must focus on edible plants and include hands-on learning opportunities.
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This information comes from Page 86-87 of the WELL V2

73
Q

Who should have access to these educational offerings in WELL Core projects?

N07 | Part 1 Provide Nutrition Education

A

The education must be made available to all tenants in the whole building.
| Created with Chat-GPT

This information comes from Page 86-87 of the WELL V2

74
Q

What does the N08 Mindful Eating feature require?

N08 MINDFUL EATING | OPTIMIZATION

A

It requires dedicated eating spaces with tables and chairs, and the provision of daily meal breaks.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

75
Q

What are the negative consequences of eating alone, according to N08?

N08 MINDFUL EATING | OPTIMIZATION

A

Eating alone is associated with unhealthier food choices, fewer fruits and vegetables, irregular meal times, and increased risk of metabolic syndrome.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

76
Q

How is distracted eating linked to food intake?

N08 MINDFUL EATING | OPTIMIZATION

A

Distracted eating is linked to higher food intake, both immediately and later on.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

77
Q

What are the benefits of mindful eating?

N08 MINDFUL EATING | OPTIMIZATION

A

Mindful eating can lead to better control of food intake and has a positive impact on mental well-being.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

78
Q

What is required for the N08 Support Mindful Eating feature?

N08 | Part 1 Support Mindful Eating

A

It requires a dedicated eating space within 650 ft (200 m) of the project boundary and/or daily meal breaks of at least 30 minutes for eligible employees and students.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

79
Q

What must the dedicated eating space accommodate according to N08?

N08 | Part 1 Support Mindful Eating

A

It must have tables and chairs for at least 25% of regular occupants at peak occupancy and provide protection from environmental elements.
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

80
Q

What types of seating should be available in the dedicated eating space?

N08 | Part 1 Support Mindful Eating

A

The space should include both small group seating (up to 4 people) and large group seating (more than 4 people).
| Created with Chat-GPT

This information comes from Page 88-89 of the WELL V2

81
Q

What is the intent of the N09 Special Diets feature?

N09 SPECIAL DIETS | OPTIMIZATION

A

The intent is to provide alternative food choices for individuals with dietary restrictions, allergies, or intolerances, and to label common food allergens.
| Created with Chat-GPT

This information comes from Page 90-91 of the WELL V2

82
Q

What issue does the N09 Special Diets feature address?

N09 SPECIAL DIETS | OPTIMIZATION

A

It addresses the difficulty individuals with food allergies or dietary restrictions face in finding suitable meal options and the growing prevalence of food allergies worldwide.
| Created with Chat-GPT

This information comes from Page 90-91 of the WELL V2

83
Q

What solutions does the N09 Special Diets feature propose?

N09 SPECIAL DIETS | OPTIMIZATION

A

The feature proposes providing meal alternatives for common allergies and intolerances, ensuring they are available at similar prices to standard items, and promoting ingredient transparency through allergen labeling.
| Created with Chat-GPT

This information comes from Page 90-91 of the WELL V2

84
Q

What are the requirements for N09 Part 1 Accommodate Special Diets?

N09 | Part 1 Accommodate Special Diets

A

Meals must include main dish options that do not contain peanut, gluten, dairy, egg, animal, seafood, or dairy products, or animal or seafood products except for eggs and dairy.
| Created with Chat-GPT

This information comes from Page 90-91 of the WELL V2

85
Q

What allergens must be labeled according to N09 Part 2 Label Food Allergens?

N09 | Part 1 Accommodate Special Diets

A

Foods and beverages must be labeled to indicate if they contain peanut, fish, shellfish, soy, milk, egg, wheat, tree nuts, or gluten.
| Created with Chat-GPT

This information comes from Page 90-91 of the WELL V2

86
Q

What is the intent of N10 Food Preparation?

N10 FOOD PREPARATION | OPTIMIZATION

A

The intent is to provide space and supportive amenities for the preparation of meals on-site.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

87
Q

What are the requirements for food preparation areas according to N10?

N10 FOOD PREPARATION | OPTIMIZATION

A

A food preparation area must include storage space and other amenities to support the reassembly or reheating of meals on-site.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

88
Q

What are the nutritional benefits of preparing meals at home?

N10 FOOD PREPARATION | OPTIMIZATION

A

Preparing meals at home is linked to reduced food expenditures and better diet quality compared to eating away from home.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

89
Q

What supportive amenities must be provided in dedicated eating areas according to N10 Part 1?

N10 | Part 1 Provide Meal Support

A

The supportive amenities must include cold storage, countertop surface, sink for dish and hand washing, device for reheating food, dedicated cabinets or storage units, reusable non-plastic plates, bowls, cups, and utensils, and cans/bins for garbage, recycling, and/or compost.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

90
Q

What are the specific supportive amenities required for dwelling units?

N10 | Part 1 Provide Meal Support

A

For dwelling units, the required amenities include a countertop surface, sink, refrigerator, cabinets, and a stove with hood vented directly to the outdoors.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

91
Q

What requirements must be met for commercial kitchen spaces in primary and secondary schools?

N10 | Part 1 Provide Meal Support

A

Commercial kitchen spaces in primary and secondary schools must have the proper kitchen equipment and infrastructure to prepare and serve meals on-site and prepare and serve at least one meal on school days.
| Created with Chat-GPT

This information comes from Page 92-93 of the WELL V2

92
Q

What is the main intent of N11 Responsible Food Sourcing?

N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

A

The intent is to reduce dietary exposure to pesticides, hormones, and antibiotics, limit environmental degradation, and promote humane livestock practices.

This information comes from Page 94-95 of the WELL V2

93
Q

What are the health risks associated with the use of antibiotics and pesticides in food production?

N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

A

The use of antibiotics in agriculture contributes to antibiotic resistance in humans, while dietary pesticide exposure is linked to adverse reproductive consequences, increased risk of certain cancers, and lower IQ in children born to exposed pregnant women.

This information comes from Page 94-95 of the WELL V2

94
Q

What are the benefits of responsible sourcing practices?

N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

A

Responsible sourcing practices promote sustainable, ethical, and socially responsible food purchases, and they can enhance animal welfare by ensuring humane treatment of livestock.

This information comes from Page 94-95 of the WELL V2

95
Q

How do organic foods compare to conventional foods regarding pesticide residue and antibiotic resistance?

N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

A

Organic produce typically has lower levels of pesticide residue, and organic chicken and pork are less likely to contain antibiotic-resistant bacteria compared to conventional food.

This information comes from Page 94-95 of the WELL V2

96
Q

What role does labeling play in responsible food sourcing?

N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

A

Labeling helps individuals quickly identify organic and humanely raised foods and promotes support for local farms and organizations.

This information comes from Page 94-95 of the WELL V2

97
Q

What are the sustainable sourcing requirements for N11 Part 1 Implement Responsible Sourcing?

N11 | Part 1 Implement Responsible Sourcing

A

At least 50% of the total produce line must be certified organic, and at least 25% of the total animal product line must be certified organic, Certified Humane(R), or certified by a GSSI-recognized Seafood Certification Scheme.

This information comes from Page 94-95 of the WELL V2

98
Q

What does Option 2 of Implement Responsible Sourcing focus on?

N11 | Part 1 Implement Responsible Sourcing

A

Option 2 focuses on promoting sustainable and humane agriculture through labeling, including certified organic and sustainable products labeled at point-of-decision, and advertising local farms or sources for locally sourced foods.

This information comes from Page 94-95 of the WELL V2

99
Q

What is the WELL Core Guidance for Implement Responsible Sourcing?

N11 | Part 1 Implement Responsible Sourcing

A

The requirements must be met in non-leased spaces.

This information comes from Page 94-95 of the WELL V2

100
Q

What is the main intent of N12 Food Production?

N12 FOOD PRODUCTION | OPTIMIZATION

A

The main intent is to provide opportunities for on-site food production and increase food access.

This information comes from Page 97-96 of the WELL V2

101
Q

What issues does N12 Food Production address?

N12 FOOD PRODUCTION | OPTIMIZATION

A

It addresses the disconnect between consumers and their food due to changing economic and environmental conditions, and the desire to understand how food is made, raised, or grown.

This information comes from Page 97-96 of the WELL V2

102
Q

What are some benefits of participating in community gardening according to N12?

N12 FOOD PRODUCTION | OPTIMIZATION

A

Participation in community gardening leads to higher levels of fruit and vegetable consumption, increased social cohesion, enhanced physical activity, and improved mental health by reducing symptoms of anxiety and depression.

This information comes from Page 97-96 of the WELL V2

103
Q

What are the solutions proposed by N12 Food Production?

N12 FOOD PRODUCTION | OPTIMIZATION

A

Solutions include providing space, infrastructure, and tools for on-site food production to increase access to locally grown food, promoting social and environmental health.

This information comes from Page 97-96 of the WELL V2

104
Q

What are the requirements for providing gardening space according to N12 Part 1?

N12 | Part 1 Provide Gardening Space

A

A permanent and accessible space for food production must be within 0.25 mi (400 m) of the project boundary and include at least one of the following: a garden or greenhouse with food-bearing plants, edible landscaping (e.g., fruit trees, herbs), or a hydroponic or aeroponic farming system.

This information comes from Page 97-96 of the WELL V2

105
Q

What is the minimum area required for gardening space per occupant?

N12 | Part 1 Provide Gardening Space

A

The space must be at least 1 ft (0.09 m) per regular occupant or 0.5 ft (0.05 m) per student, with a maximum of 1,500 ft (140 m) and a minimum of 200 ft (18.5 m).

This information comes from Page 97-96 of the WELL V2

106
Q

What amenities must be included in the gardening space?

N12 | Part 1 Provide Gardening Space

A

The space must provide planting supplies, including planting medium, watering system, lighting (interior spaces only), plants, and gardening tools.

This information comes from Page 97-96 of the WELL V2

107
Q

How should the gardening space be made accessible to occupants?

N12 | Part 1 Provide Gardening Space

A

The space must be open to regular occupants during regular building hours and accessible the majority of days in the operating year, with foods grown made available to them.

This information comes from Page 97-96 of the WELL V2

108
Q

What is the intent of the N13 Local Food Environment feature?

N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

A

The intent is to increase access to fresh, local, and seasonal fruits and vegetables by reducing environmental barriers.

This information comes from Page 99-98 of the WELL V2

109
Q

What factors influence dietary patterns according to the N13 feature?

N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

A

Dietary patterns are influenced by a mixture of personal, cultural, and environmental factors, including the local food environment.

This information comes from Page 99-98 of the WELL V2

110
Q

What is the impact of the local food environment on obesity?

N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

A

Certain environments, particularly those with smaller grocery stores and fast food establishments, can be more obesogenic, promoting weight gain and potentially contributing to obesity.

This information comes from Page 99-98 of the WELL V2

111
Q

What are the recommended solutions for improving dietary and lifestyle behaviors?

N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

A

Projects should be located near supermarkets, grocery stores, and farmers markets to support better food choices and improve dietary behaviors.

This information comes from Page 99-98 of the WELL V2

112
Q

How do farmers’ markets and food retail outlet density contribute to nutrition?

N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

A

Farmers’ markets and increased healthy food retail outlet density are associated with higher fruit and vegetable consumption and a lower BMI, helping individuals meet dietary recommendations.

This information comes from Page 99-98 of the WELL V2

113
Q

What are the requirements for Option 1: Supportive Environment under N13?

N13 | Part 1 Ensure Local Food Access

A

The project must be located within a 0.25 mi (400 m) walk distance of a supermarket with a fresh fruit and vegetable section or a farmers’ market that is open at least once a week for at least four months of the year.

This information comes from Page 99-98 of the WELL V2

114
Q

What does Option 2: Supportive Programming require?

N13 | Part 1 Ensure Local Food Access

A

The project must either serve as a distribution point for a community-based agriculture program delivering fruits and vegetables at least twice a month for four months or host the weekly sale of fruits and vegetables for at least four months of the year.

This information comes from Page 99-98 of the WELL V2

115
Q

What does Option 3: Supportive Transportation entail?

N13 | Part 1 Ensure Local Food Access

A

Transportation must be provided at no-cost between the project and a supermarket, store with a fresh fruit and vegetable section, or farmers’ market.

This information comes from Page 99-98 of the WELL V2

116
Q

What is the overall WELL Core Guidance for N13?

N13 | Part 1 Ensure Local Food Access

A

The requirements must be met in the whole building.

This information comes from Page 99-98 of the WELL V2

117
Q

What is the intent of N14 ? Red and Processed Meats?

N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

A

The intent is to increase the availability of plant-based food options and reposition red and processed meat products to decrease their prominence at the point-of-decision.

This information comes from Page 100-101 of the WELL V2

118
Q

What are the health risks associated with red and processed meats?

N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

A

The World Health Organization classified processed meat as carcinogenic and red meat as probably carcinogenic. High intake is associated with an increased risk of colorectal cancer, heart disease, diabetes, and other chronic diseases.

This information comes from Page 100-101 of the WELL V2

119
Q

What does the World Cancer Research Fund recommend regarding red meat consumption?

N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

A

Individuals should limit their intake of red meat to no more than three portions per week (equivalent to 12 - 18 oz (350 - 500 g) per week) and avoid eating processed meat.

This information comes from Page 100-101 of the WELL V2

120
Q

What solutions does N14 propose to address meat consumption?

N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

A

Providing plant-based meat alternatives, reducing portion sizes of red meat, and repositioning meat products to decrease their demand and consumption.

This information comes from Page 100-101 of the WELL V2

121
Q

How can food service shift eating patterns regarding meat?

N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

A

Chefs and menu developers can position red meat as a supplement (side dish) or condiment to plant-based dishes and limit processed meat options.

This information comes from Page 100-101 of the WELL V2

122
Q

At least one plant-based option is available at each food outlet.

N14 | Part 1 Limit Red and Processed Meats

A

A single portion of red meat is no more than 4 oz (115 g) cooked weight.

This information comes from Page 100-101 of the WELL V2

123
Q

What is the maximum portion size of red meat allowed in commercial dining spaces under WELL?

N14 | Part 1 Limit Red and Processed Meats

A

4 oz (115 g) cooked weight.

This information comes from Page 100-101 of the WELL V2

124
Q

Where should red and processed meats be positioned in self-serve food service lines?

N14 | Part 1 Limit Red and Processed Meats

A

At the end of self-serve food service lines.

This information comes from Page 100-101 of the WELL V2

125
Q

How should red and processed meats be listed on menus?

N14 | Part 1 Limit Red and Processed Meats

A

They should be listed last in each menu section or on a separate menu and/or menu board.

This information comes from Page 100-101 of the WELL V2

126
Q

What is required for all projects pursuing WELL beta features during documentation review?

N14 | Part 1 Limit Red and Processed Meats

A

All projects must submit the WELL beta feature implementation feedback form.

This information comes from Page 100-101 of the WELL V2

WELL AP - 2024 (15 decks)

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