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well v2 > NOURISHMENT - 2 preconditions > Flashcards

NOURISHMENT - 2 preconditions Flashcards

1
Q

Nourishment / how many and which Preconditions

A

Feature N01 Precondition
Fruits and Vegetables

Feature N02 Precondition
Nutritional Transparency

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2
Q

Daily recommended five servings of f&v is ?? grams

Insufficient fruit and vegetable intake is attributed to how many deaths worldwide in 2013?
From which 
?? of gastrointestinal cancer deaths, 
?? of ischemic heart disease deaths and 
?? of stroke deaths globally.

Greater consumption of fruits and vegetables is associated with a reduced risk of 6

A

400 g

5.2 million deaths worldwide in 2013
14% of gastrointestinal cancer deaths,
11% of ischemic heart disease deaths, and
9% of stroke deaths

cardiovascular disease, 
obesity,
type 2 diabetes, 
stroke 
and certain types of cancers, 
as well as improved weight management.
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3
Q

Feature N01 Precondition
Fruits and Vegetables

2

A

Part 1
Provide Fruits and Vegetables
2+2/non added sugar/no fried../50% of food option
For Commercial Dining Spaces 4+4 / 50%..

Part 2
Promote Fruit and Vegetable Visibility
eye level/cashier/beg+end of aisles/countertop/visi-from entrance

For Commercial Dining Spaces
menu: first, prominent, default, bold, colourful

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4
Q

Feature N02 Precondition
Nutritional Transparency
Help individuals make informed food choices through (3)

A

Part 1
Provide Nutritional Information (calories, macronutrient content, sugar 25g /serv.)

Part 2
Address Food Allergens

annual food allergy training &point of decision signage

Part 3
Label Sugar Content- 25g /serv

CDS (commercial dining spaces)-menu-calories,
macronutrient (fat, carbo, protein) content upon reques

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5
Q

Feature N03 Optimization
Refined Ingredients
Help individuals avoid highly processed foods and refined ingredients. (2 parts)

A

Part 1
Limit Total Sugars
(25 g/ 25% zero/

Part 2
Promote Whole Grains
(50% of grain based- whole grain-same price)

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6
Q

Feature N04 Food Advertising

Encourage the selection and consumption of healthier food choices through advertising and messaging.

A

Part 1
Optimize Food Advertising (1 point)

1: Food advertising
- Sugar-sweetened beverages are not advertised or promoted.
- Deep-fried food options are not advertised or promoted.
- Deep-fried food options are not displayed under heat lamps.

AND

2: Nutritional messaging

All dedicated eating areas and points of sale contain at least two different instances of messaging that promote one of the following:

The consumption of fruits and vegetables.

The consumption of drinking water.

Verified by On-site Photographs, Letter of Assurance – Owner

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7
Q

Feature N05 Artificial Ingredients

Help individuals avoid artificial colors, flavors, sweeteners and preservatives in foods and beverages by

A

Part 1
Limit Artificial Ingredients

Choose between the following:
Option 1: Artificial ingredient phase out OR restriction

The following requirements are met:

The project phases out (over a maximum of three years) the use, sale and provision of foods and beverages containing artificial ingredients listed in the table below:

Colorings	12

Sweeteners 10

Preservatives 9

Fats & Oils 2

All foods and beverages sold or provided by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate whether they contain artificial ingredients listed in the table above.

Verified by Policy and/or Operations Schedule

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8
Q

Fats & Oils 2

A

BVO (brominated vegetable oil),

partially hydrogenated oil

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9
Q

Preservatives 9

A 
sodium nitrate, 
sodium nitrite, 
potassium bromate, 
potassium iodate, 
propyl gallate, 
BHA (butylated hydroxyanisole), 
BHT (butylated hydroxytoluene), 
TBHQ (tertiary butylhydroquinone)
sodium benzoate
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10
Q

Sweeteners 10

A 
acesulfame-potassium (acesulfame-k), 
advantame, 
aspartame, 
calcium saccharin, 
saccharin, 
sucralose, 
cyclamate, 
neotame,
 polydextrose, 
olestra
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11
Q

Colorings

A 
Blue 1 (E133), 
Blue 2 (E132), 
Green 3, (E143)
Orange B, 
Citrus Red 2, 
Red 3 (E127), 
Red 40 (E129),
 Yellow 5 (E102), 
Yellow 6 (E110), 
carmine, 
cochineal, 
caramel coloring
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12
Q

Feature N06 Portion Sizes

Promote healthy portion sizes and reduce unintended overconsumption and food waste.

A

For Commercial Dining Spaces

All standard menu items do not contain more than 650 kCal,
or a version or portion of the standard menu item is available at a smaller size and lower cost for at least 50% of all standard menu items containing more than 650 kCal.

Where food is self-serve (e.g., buffet), dishware does not exceed the following sizes per occupant type:

Dishware
Circular plates Non-circular plates Bowls&Cups
diameter surface area
Primary School Stud. 20 cm 314 cm2 240 mL
Sec. School Students 25 cm 507 cm2 355 mL
Adults 25 cm 507 cm2 473 mL

Verified by On-site Photographs, Letter of Assurance – Owner

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13
Q

Feature N07 Nutrition Education

Support a healthy eating pattern by increasing nutritional knowledge and food literacy.
Part 1
Provide Nutrition Education (1 point)

At least one of the following is offered in-person or virtually to regular occupants at no cost on a quarterly basis at minimum: (4)

A

1 Cooking demonstration
led by chef-instructors that include fruits and/or vegetables, demonstrate cooking skills and integrate hands-on learning opportunities.

2 Nutrition or dietary education sessions
led by an accredited dietitian or accredited nutritionist.

3 Individual nutrition consultations
led by an accredited dietitian or accredited nutritionist.

4 Gardening or planting workshops
focused on edible plants that integrate hands-on learning opportunities.

Verified by Policy and/or Operations Schedule
WELL Core Guidance:
Meet these requirements in the whole building. Education must be made available to all tenants.

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14
Q

Feature N08 Mindful Eating

Encourage mindful eating behaviours and communal dining opportunities. (2)

A

Support Mindful Eating (1 point)

1: Dedicated eating space

within a 200 m walk distance of the project boundary and meets the following requirements:

b Contains tables and chairs to accommodate at least 25% of regular occupants at peak occupancy. If multiple dedicated eating spaces are present, the combined seating space must accommodate at least 25% of regular occupants at peak occupancy.

c Provides PROTECTION from ENVIRONMENTAL ELEMENTS (e.g., direct sunlight, rain, wind) or is in a climate-controlled space.

d Accommodates a variety of seating types, including small group (up to 4 people) and large group (more than 4 people) seating.

Verified by Technical Document
AND

2: Daily meal breaks
Eligible employees and students (as applicable) have a daily meal break of at least 30 minutes.

Verified by Policy and/or Operations Schedule

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15
Q

Feature N09 Optimization
Special Diets

Provide alternative food choices to individuals with dietary restrictions, food allergies or intolerances, and label common food allergens. 2 parts

A

Part 1
Accommodate Special Diets (1 point)

Part 2
Label Food Allergens (1 point)

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16
Q

No9 SPECIAL DIETS

Part 1
Accommodate Special Diets (1 point)

Meals sold or provided by (or under contract with) the project owner include main dish options that meet each of the following criteria: 6

A

Do not contain peanut.
Do not contain gluten.
Do not contain dairy.
Do not contain egg.
Do not contain animal, seafood or dairy products.
Do not contain animal or seafood products, except for eggs and dairy.

17
Q

No9 SPECIAL DIETS

Part 2
Label Food Allergens (1 point)

Foods and beverages sold or provided by (or under contract with) the project owner are clearly labelled at point-of-decision on packaging, menus or signage to indicate if they contain the following common food allergens: 9

A

Peanut.

Fish.

Shellfish.

Soy.

Milk

Egg.

Wheat.

Tree nuts.

Gluten.
18
Q

Feature N10 Food Preparation

Provide space and supportive amenities for the preparation of meals on-site.
Part 1
Provide Meal Support (0.5 point)

For All Spaces except Dwelling Units & Commercial Kitchen Spaces

The following supportive amenities are provided in a quantity that meets employee demand in at least one dedicated eating area within a 200 m walk distance of the project boundary: (7)

A

Cold storage.

Countertop surface.

Sink and amenities for dish and hand washing.

Device for reheating food (e.g., toaster oven, microwave).

Dedicated cabinets or storage units available for employee use.

Reusable, non-plastic plates, bowls, cups and utensils, including spoons, forks and knives.

Cans/bins for garbage, recycling and/or compost.
19
Q

Feature N10
Food Preparation
For Dwelling Units

Provide space and supportive amenities for the preparation of meals on-site.
Part 1
Provide Meal Support (0.5 point)

A

For Commercial Kitchen Spaces

The following supportive amenities are provided:

    Countertop surface.
    Sink.
    Refrigerator.
    Cabinets.
    Stove with hood vented directly to the outdoors.
20
Q

Feature N10 Optimization
Food Preparation

For Commercial Kitchen Spaces

The following requirements are met:

A

The following requirements are met:

The space contains the proper kitchen equipment and infrastructure to prepare and serve meals on-site.

At least one meal is prepared and served on-site on a daily basis.

Verified by On-site Photographs, Letter of Assurance – Owner

21
Q

Feature N11 Responsible Food Sourcing

Reduce dietary exposure to pesticides, hormones and antibiotics,
limit environmental degradation and
promote humane livestock practices.

A

Part 1 Implement Responsible Sourcing (1 point)

1: Sustainable sourcing
the total product line meets the following criteria:

At least 50% of the total produce line (fruits and vegetables) is certified organic.

At least 25% of the total animal product line (meat, seafood, egg and dairy products) is certified organic, Certified Humane® or certified by a GSSI-recognized Seafood Certification Scheme.

Verified by Policy and/or Operations Schedule
AND

2: Sustainable labeling

Sustainable and humane agriculture is promoted through the following, as applicable:

Certified organic and sustainable products are labeled at point-of-decision.

Local farms or sources are advertised at point-of-decision for locally sourced foods.

Verified by On-site Photographs, Letter of Assurance – Owner

22
Q

Feature N12 FOOD PRODUCTION

Provide opportunities for on-site food production and increase food access.

A

Part 1
Provide Gardening Space (1 point)
A permanent and accessible/ within a 400 m walk
open to regular occupants during regular building hours
foods grown are made available

at least 1:

   - Garden or greenhouse with food-bearing plants.
   - Edible landscaping (e.g., fruit trees, herbs).
    - Hydroponic or aeroponic farming system. 

The space is at least 0.09 m2 per regular occupant or 0.05 m2 per student, whichever area is greater (up to a maximum of 140 m2 and not less than 18.5 m2).

The area calculated is the actual growing area (vertical or horizontal) used for the production of food-bearing plants.
For hydroponic and aeroponic farming systems, the project may halve the growing area calculations, given a higher yield.

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

Verified by Technical Document

23
Q

Feature N13 Local Food Environment

Increase access to fresh, local and seasonal fruits and vegetables by reducing environmental barriers.
3-EPT

A

Part 1
Ensure Local Food Access (2 points)

Option 1: Supportive environment

The project is located within a 400 m walk distance of one of the following:

  • Supermarket or store with a fresh fruit and vegetable section.
  • Farmers’ market that is open at least once a week and operates for at least four months of the year.

Verified by Technical Document

OR

Option 2: Supportive programming

The project serves as a distribution point for a community-based agriculture program that delivers fruits and vegetables to regular occupants at least TWICE A MONTH for at least 4 MONTHS of the year. OR
The project HOSTS the WEEKLY sale of fruits and vegetables (e.g., fruit and vegetable carts or stands, mobile markets) for at least four months of the year.

Verified by Policy and/or Operations Schedule

OR

Option 3: Supportive transportation

The following requirement is met:

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

Verified by Policy and/or Operations Schedule

24
Q

nourishment / Feature N14 Optimization
β Red and Processed Meats
Increase the availability of plant-based food options and reposition red and processed meat products to decrease their prominence at point-of-decision.

A

Part 1
Limit Red and Processed Meats (1 point)
For Commercial Dining Spaces

The following requirements are met if food is sold or provided on a daily basis by (or under contract with) the project owner, as applicable:

At least one plant-based option is available at each food outlet.8
A single portion or serving of red meat, if sold or provided, is no more than 115 g cooked weight.7
Red and processed meats, if sold or provided, are placed at the end of self-serve food service lines.6
Red and processed meats, if sold or provided, are listed last in each menu section or listed on a separate menu and/or menu board.9

Verified by Policy and/or Operations Schedule, Technical Document
WELL Core Guidance:
Meet these requirements in non-leased spaces.

well v2 (11 decks)

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