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WELL AP v1_ LP > Nourishment Concept > Flashcards

Nourishment Concept Flashcards

1
Q

An organic nutrient that is required in small amounts to help regulate body processes.

A

Vitamin

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2
Q

A condition characterized by high blood pressure.

A

Hypertension

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3
Q

Which is the number of the Features Nourishment?

A

Features 38 - 52

38 - 45 (P) no Core & Shell

46 - 52 (O)

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4
Q

What is the BMI (Body Mass Index) of an overweight person?
What % of US population % of world population?

A

BMI 25 - 29.9 = overweight

69% US

39% world

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5
Q

F38 - Fruits and Vegetables (Variety, Promotion)

p1 A - How many varieties of Fruits and Vegetables?
p1 B - Which % of available options of veggies and fruit?

p2 - What does require the part 2?

A

p1-

A- At least 2 varieties of fruit (no added sugar) and 2 non-fried vegetables

B- At least 50% of available food options are fruits (no added sugar) and/or non-fried vegetables.

p2-

  • Fruits and vegetables visible and accessible thanks to position or visual display.
  • Vegetable at the beginning
  • Fruits next to the checkout
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6
Q

F39 - Processed foods (Refined ingredients, Trans fat)

p1 - What are the limits for part 1?

A
  • NO beverage with sugar > 30g per container
  • NO non-beverage with sugar > 30g per serving
  • At least 50% of beverages with sugar < 1g per 16mL
  • At least 50% of food with grain flour → whole grain
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7
Q

F39 - Processed foods (Refined ingredients, Trans fat)

p2?

A

Trans fat prohibited (chiamati anche Partially-Hydrogenated Oils)

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8
Q

F40 - Food Allergies (Labeling)

What % of adults and children have allergies?

A

4% adults 8% children

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9
Q

F40 - Food Allergies (Labeling)

What are the 9 common food allergens?

A

Label requested (packaging, menu, signage) for 9 allergens:

  1. peanuts
  2. tree nuts
  3. fish
  4. shellfish
  5. milk/dairy
  6. egg
  7. soy
  8. wheat (grano)
  9. gluten
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10
Q

F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)

Foodborne illness causes how many annual deaths and illnesses in US?

A

48 million illnesses - 128,000 hospitalizations - 3,000 deaths

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11
Q

F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)

p1 - What are the supplies for each sink?

p2 - To reduce contamination each sink must have___

A

Supplies for properly hand washing to reduce pathogens

p1

  • fragrance-free soap
  • disposable paper-towels

p2

  • disposable and sealed soap cartridges or bar soap with a soap rack
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12
Q

F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)

p3 - Sink dimensions?

A

basin 23x23x25 cm (9x9x10”)

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13
Q

F42 - Food contamination (Cold storage)

2 requirements for cold storage of raw meats and fish?

A
  • At least 1 removable cleanable drawer at bottom of unit
  • Visual temperature display
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14
Q

F43 - Artificial ingredients (labelling)

What are the 11 artificial ingredients that must be labeled?

A

Allow consumers to make informed nutritional decisions thanks to 11 labels:

  1. artificial colors
  2. artificial flavors
  3. artificial sweetners
  4. brominated vegetable oils
  5. potassium bromate
  6. hydrolyzed veg protein HVP

7-8. BHA and BHT

  1. MSG
  2. sodium nitrates/nitrites
  3. sulfites
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15
Q

F44 - Nutritional information

What 3 contents are required on labels?

A
  • total calories
  • macros - protein, fat, carbs (macro e micronutrienti)
  • total sugars
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16
Q

F45 - Food Advertising (Advertising, Messages)

p1 and p2?

A

p1 - no promote processed food

p2 - Eating or common areas must include at least 3 instances of messaging:

  • Encouraging natural and whole foods
  • Discouraging processed and sugary foods and beverages.
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17
Q

F46 - Safe Food Preparation cooking materials and cutting surfaces (Cooking, Cutting)

p1 - What are the acceptable materials for cooking? (6)

p2 - What are the acceptable material for cutting surfaces? (5)

A

6 Cooking:

  1. ceramic
  2. cast iron (ghisa)
  3. stainless steel (acciaio inossidabile)
  4. coated aluminum (rivestito)
  5. glass
  6. solid wood (massello)

5 Cutting:

  1. marble
  2. plastic
  3. pyroceramics
  4. glass
  5. solid wood
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18
Q

F47 - Serving sizes (Meals, Dishware)

p1 - For half of the available entrees should be available a reduct sizes versione with calories < ___?

A

< 650 calories and cost less of full size

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19
Q

F47 - Serving sizes (Meals, Dishware)

p2 - Dinnerware sizes limits?

A
  • Circular plates diamaters < 25 cm (10”)
  • Non circular < 507 cm2 (79 inches2)
  • Cups and Bowls < 473 ml (16 oz)
20
Q

F48 - Special diets (Food alternatives)

Which are the 6 options to include:

A
  1. peanut-free
  2. gluten-free
  3. lactose-free
  4. egg-free
  5. vegan
  6. vegetarian
21
Q

F49 - Responsible food production (Sustainability Agriculture, Human Agriculture)

p1 - p2 - Produce, meat, eggs and dairy must be certified____

A

p1 - Federally Certified Organic (based on country)

p2 - Federally Certified Organic (based on country) and Humane Certified

In the U.S. → Certified Organic are: Organic Foods Production Act / National Organic Program

22
Q

F50 - Food storage
Cold storage must meet 2 requirements?

A
  • total volume 20 L/person (max 7000 L)

or

  • volume exceeds demand by 20%
23
Q

F51 - Food production (gardening, planting support)

p1 - p2 - How much space per person and what 5 supplies need to be provided?

A

> 0.1 m2 per person within 0.8 km by the project boundaries

5 planting supplies:

  1. soil (planting medium)
  2. irrigation
  3. lighting (indoor space)
  4. plants
  5. tools
24
Q

F52 - Mindful eating (eating space, furnishing)

p1 - Communal eating space enough for ____% of occupants

p2 - Which are the (4) mandatory furnishing?

A

25%

4 groups of Furnishing:

  1. Refrigerator, microwave, and sink, for employee use
  2. Eating utensils for employee use
  3. Food storage units for employee
  4. Dish-washing amenities
25
Q

Red and processed meat is associated with 5 health conditions

A
  • heart failure
  • heart disease
  • hypertension
  • cancer–colorectal and breast
26
Q

A type of protein found in the endosperm of cereal grains such as wheat, rye, barley, and spelt.

A

Gluten

27
Q

What is an organic food?

A

Oganic food is a food produced without the use of chemically fertilizers, stimulants, antibiotics, pesticids…

28
Q

An inorganic nutrient that is required in small amounts to help regulate body processes.

A

Mineral

29
Q

A nutrient needed by the body in small amounts

A

Micronutrient

30
Q

What’s an SSB? what are 6 health risks?

A

Sugar-sweetened beverage

Risks:

  • diabetes
  • metabolic syndrome
  • obesity
  • hypertension
  • depression
  • cavities (carie)
31
Q

Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source to support bodily functions and physical activity.

A

Carbohydrate

32
Q

A nutrient needed by the body in large amounts.

A

Macronutrient

33
Q

A class of medical conditions that affects the heart and blood vessels. Also known as heart disease.

A

Cardiovascular disease

34
Q

An energy-providing nutrient made from fatty acids.

A

Lipid

35
Q

Low fruit and veg intake is associated with 3 health conditions?

A
  • diabetes
  • cardiovascular disease
  • cancer–breast and gastro
36
Q

What’s the BMI (Body Mass Index) of an Obese person?

What % of US population % of world population?

A

BMI > 30

35% US

13% world

37
Q

How many deaths worldwide from insufficient veggie and fruit intake?

A

2.7 million one of the top 10 health risks

38
Q

Required documentation for artificial ingredients (2)

A

operations schedule

spot check

39
Q

How many teaspoons of sugar are recommended per day? What’s the average consumed?

A

limit 6-9 tsp → in US 22+ tsp

40
Q

Dietary guidelines - how many servings of fruits and veggies per day?

A

4 fruits and 5 vegetables per day

41
Q

BPA - why is it a problem?

A

a phenolic-based chemical, mimics/interferes/disrupts the body’s natural hormones

when exposed to heat or UV light

42
Q

The average daily intake of calories in the U.S. has increased 25% from 1970 to 2010. What is the current daily energy intake in the U.S. per 2010 data?

A

2600 cal

43
Q

A chemical that is required for metabolic processes, which must be taken from food or another external source.

A

Nutrient

44
Q

An unsaturated fatty acid with hydrogen atoms on opposite sides of a double carbon bond, which makes its structure similar to a saturated fat. Also known as a partially hydrogenated oil or trans-fatty acid.

A

Trans fat

45
Q

BMI of underweight

A

< 18,5

WELL AP v1_ LP (25 decks)

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