Nourishment

Question 1

Fruits and Vegetables
1. Precondition or Optimization?
2. Intent
3. Issue
4. Solutions

Answer 1

1. Precondition
2. Promote the consumption of fruits and vegetables by increasing availability.
3. Insufficient fruit and vegetables lead to many deaths worldwide. A greater consumption of fruits and vegetables is associated with reduced risk of diseases.
4. In commercial buildings, at least 50% of food options are fruits/vegetables/or nuts. Fruits displayed on a counter top, just below eye level can promote fruit availability.

Question 2

Nourishment Transparency
1. Precondition or Optimization?
2. Intent
3. Issue
4. Solutions

Answer 2

1. Precondition
2. Help individuals through nutritional labeling and allergy information.
3. Providing food without nutritional information can lead people to make unhealthy decisions about food.
4. Increasing the transparency in nutritional information has lead to the introduction of lower calorie snacks. When providing snacks, ensure all packaged food has the calorie count and total sugars. In commercial kitchens, providing the total calorie amount can help people make informed decisions.

Question 3

Refined Ingredients
1. Precondition or Optimization?
2. Intent
3. Issue it aims to address
4. Solutions
5. Feature Requirements

Answer 3

1. Optimization
2. Help individuals avoid highly processed foods.
3. Highly processed foods with high sugar are the second leading risk of obesity.
4. Limit the availability of high processed foods and provide healthier food items like fruit and vegetables.
5. Limiting food served by the project to under 25g of sugar.

Question 4

Food Advertising
1. Precondition or Optimization?
2. Intent
3. Issue it aims to address
4. Solutions

Answer 4

1. Optimization
2. Encourage healthier food selection thorough advertising.
3. Most advertising $ is spent on showcasing unhealthy highly processed foods. These foods affect our children and increase children’s desire for unhealthy food.
4. Ensure sugar sweetened and deep fried foods are not promoted. Provide nutritional messaging at check out stations.

Question 5

Portion Sizes
1. Precondition or Optimization?
2. Intent
3. Issue it aims to address
4. Solutions

Answer 5

1. Optimization
2. Promote healthy portion size to prevent overconsumption.
3. Portion and packaging size has greatly increased in the last 30 years. Individuals tend to consume more when larger portions are offered.
4. Providing smaller portion size don’t infringe on people’s personal choice. In addition, providing proper plate sizes to minimize additional food being added (8 inches for children, 10 inches for adults).

Question 6

Nutritional Education
1. Precondition or Optimization?
2. Intent
3. Issue it aims to address
4. Solutions

Answer 6

1. Optimization
2. Provide a healthy eating pattern by educating occupants on good habits.
3. Participating in food education has been linked to healthier eating habits.
4. Provide nutritional education from chefs, nutritionists or dietary specialist.

Question 7

What are the 2 preconditions of Fruits and Vegetables

Answer 7

1. Provide Fruits and vegetables
2. Nutritional transparency

Question 8

Mindful eating
1. precondition or optimization
2. Intent
3. Issue
4. Solutions

Answer 8

1. Optimization
2. encourage good eating habits and communal dining opportunities.
3. Eating alone and distracted eating are associated with health effects. When individuals eat alone they tend to not eat fruit and vegetables.
4. Providing a dedicated eating space and meal breaks for occupants.

Question 9

Special Diets
1. Precondition or optimization
2. Intent
3. Issue
4. Solutions

Answer 9

1. optimization
2. provide alternative food choices for individuals with allergies or dietary restrictions.
3. Food allergies and dietary restrictions are growing annually.
4. Provide meal alternatives for individuals with allergies or dietary restrictions.

Question 10

Food Preparation
1. Precondition or optimization
2. Intent
3. Issue
4. Solution

Answer 10

1. Optimization
2. Provide space for the preparation of meal onsite.
3. Research has shown that eating away from home can lead to a higher BMI and lower vegetable and fruit consumption in adults.
4. Provide spaces where occupants can prepare and reheat meals. This includes cold storage, countertops/sinks.

Question 11

Responsible food sourcing
1. precondition or optimization
2. intent
3. issue
4. solution

Answer 11

1. optimization
2. reduce dietary exposure to pesticides, hormones and antibiotics from livestock and produce.
3. The use of antibiotics in animals can contribute to the development of antibiotics in humans. Dietary pesticide exposure has been linked to increase in cancer and other health effects.
4. Provide responsible sourcing practices such as at least 50% organic meat and produce.