Nourishment Flashcards by Elizabeth Pascucci | Brainscape

Q

Nourishment

Food Production =

A

Climate Change

*Food production remains one of the largest contributors to global environmental change.

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Q

Nourishment Preconditions

NO1: Fruits and Vegetables

Intent: Promote the consumption of ——— and ——- by increasing ———- and —————.

A

NO1: Fruits and Vegetables

FRUITS VEGETABLES AVAILABILITY ACCESSIBILITY

Intent: Promote the consumption of fruits and vegetables by increasing availability and accessibility

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Q

Nourishment Preconditions

NO1: Fruits and Vegetables Issue

Most individuals worldwide do not meet the daily recommended —– servings.

A

NO1: Fruits and Vegetables Issue

5 SERVINGS/DAY

Most individuals worldwide do not meet the daily recommended 5 servings.

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Q

Nourishment Preconditions

NO1: Fruits and Vegetables Issue

Insufficient fruit/vegetable intake is attributed to:

—–million deaths worldwide

A

NO1: Fruits and Vegetables Issue

5.2 million deaths worldwide

Insufficient fruit/vegetable intake is attributed to 5.2 million deaths worldwide.

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Q

Nourishment Preconditions

NO1: Fruits and Vegetables Issue

5.2 million deaths worldwide from insufficient intake:

—- cancer deaths
—- heart disease deaths
—- deaths

A

NO1: Fruits and Vegetables Issue

GASTROINTESTINAL CANCER
ISCHEMIC HEART DISEASE
STROKE

*5.2 million deaths worldwide due to insufficient intake

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Q

Nourishment Preconditions

NO1: Fruits and Vegetables Solution

Greater consumption of fruits/vegetables is associated with a reduced risk of:
----- disease
----- 
type ----- diabetes
-----
certain -----

A

NO1: Fruits and Vegetables Solution

CARDIOVASCULAR DISEASE
OBESITY
TYPE 2 DIABETES
STROKE
CERTAIN CANCERS

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Q

Nourishment Preconditions NO1, Part 1

NO1: Fruits and Vegetables

PART 1: Provide Fruits and Vegetables, ALL SPACES EXCEPT COMMERCIAL DINING

At least —– varieties of fruits (no added sugar) and at least —– varieties of non-fried vegetables.
At least —–% of available food options are fruit (no added sugar) and/or non-fried vegetables.

A

NO1: Fruits and Vegetables
PART 1: Provide Fruits and Vegetables, ALL SPACES EXCEPT COMMERCIAL DINING

2 VARIETIES FRUITS, 2 VARIETIES NON-FRIED VEGETABLES

50% AVAILABLE FOOD OPTIONS FRUIT (NO ADDED SUGAR) AND/OR NON-FRIED-VEGETABLE

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Q

Nourishment Preconditions NO1, Part 1

NO1: Fruits and Vegetables

PART 1: Provide Fruits and Vegetables, FOR COMMERCIAL DINING SPACES

*At least —– varieties of fruits (no added sugar) and at least —– varieties of non-fried vegetables.

A

NO1: Fruits and Vegetables

PART 1: Provide Fruits and Vegetables, FOR COMMERCIAL DINING SPACES

4 VARIETIES OF FRUITS (NO ADDED SUGAR) AND 4 VARIETIES OF NON-FRIED VEGETABLES

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Q

Nourishment Preconditions NO1, Part 2

NO1: Fruits and Vegetables

PART 2: Promote Fruit and Vegetable Visibility, FOR ALL SPACES

Fruit and Vegetable Promotion
Placed at —– or just below —–.
Placed at point-of—— or point-of——

A

NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility, FOR ALL SPACES

Fruit and Vegetable Promotion

EYE-LEVEL

POINT-OF-SALE, PONT-OF-PURCHASE

Placed at eye-level, or just below eye-level. Placed at point-of-sale or point-of-purchase.

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Q

Nourishment Preconditions NO1, Part 2

NO1: Fruits and Vegetables

PART 2: Promote Fruit and Vegetable Visibility, COMMERCIAL DINING SPACES

Healthy Menu Design

—– descriptions
highlighted through icons, —– colors or —–
—– in each menu section
listed in —– areas of the menu (top, bottom, corners)

A

NO1: Fruits and Vegetables
PART 2: Promote Fruit and Vegetable Visibility

Healthy Menu Design

APPEALING descriptions
highlighted through ICONS, DIFFERENT COLORS or BOLDING
FIRST in each menu section
listed in the PROMINENT AREAS of the menu

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Q

Nourishment

Poor nutrition contributes to global burden of disease, accounting for more than
one in every —– deaths globally.

A

ONE IN EVERY 5 DEATHS

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Q

Nourishment

Most individuals around the world do not meet the daily recommended —– servings of fruits and vegetables.

A

5 SERVINGS

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Q

Nourishment

Insufficient fruit and vegetable intake is attributed to —— million deaths worldwide. (2013)

A

5.2 MILLION DEATHS WORLDWIDE

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Q

Nourishment Preconditions NO2

NO2: Nutritional Transparency Intent

Intent: Help individuals make —– food choices through —– labeling and —– information.

A

NO2: Nutritional Transparency

INFORMED food choices, NUTRITIONAL labeling, ALLERGY information

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Q

Nourishment

Serious food allergy reaction =

A

ANAPHYLAXIS

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Q

Nourishment Preconditions NO2, Part 1

NO2: Nutritional Transparency

PART 1: Provide Nutritional Information on point-of—— on packaging or —– signage.

A

NO2: Nutritional Transparency

PART 1: Provide Nutritional Info on

POINT-OF-DECISION ON PACKAGING OR ADJACENT SIGNAGE

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Q

Nourishment Preconditions NO2, Part 1

NO2: Nutritional Transparency
PART 1: Provide Nutritional Info (point-of decision on packaging or adjacent signage) that shows:

—–calories per serving or package
—– content (total protein, total fat, total carbs)
total —– content per serving or package

A

NO2: Nutritional Transparency
PART 1: Provide Nutritional Info

TOTAL CALORIES
MACRONUTRIENT CONTENT
TOTAL SUGAR CONTENT

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Q

Nourishment Preconditions NO2, Part 2, 2 OPTIONS

NO2: Nutritional Transparency
PART 2: Address Food Allergens

Option 1: Food Allergy Training
Option 2: Food Allergy Signage

A

NO2: Nutritional Transparency,
PART 2: Address Food Allergens

Option 1: Food Allergy Training, ANNUAL TRAINING, ANAPHYLAXIS

Option 2: Food Allergy Signage, POINT-OF-DECISION SIGNAGE

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Q

Nourishment Preconditions NO2, Part 3

NO2: Nutritional Transparency

PART 3: Label Sugar Content

Standard menu items do not contain more than —–g of sugar per serving.

Standard menu items with more than —–g of sugar are identified by an — on menus.

A

NO2: Nutritional Transparency

PART 3: Label Sugar Content

25G OF SUGAR per serving
Identified by an ICON on menus

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Q

Nourishment Ops Intent

NO3: Refined Ingredients

Intent: Help individuals avoid highly —– foods and —– ingredients.

A

NO3: Refined Ingredients

highly PROCESSED foods

REFINED ingredients

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Q

Nourishment

Based on recommendations by WHO, adults should not consume more
than —– grams of added sugar per day.

A

no more than 25 GRAMS added sugar per day

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Q

Nourishment

What has been linked to a lower risk of heart disease, stroke, obesity, hypertension and diabetes and is associated with improved/better digestive health?

A

DIETARY FIBER

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Q

Nourishment Ops NO3, Part 1

NO3: Refined Ingredients

PART 1: Limit Total Sugars

Beverages do not contain more than —–g of sugar.

At least —–% of beverages contain no sugar, or drinking water is available at no cost.

No non-beverage food item (except whole fruit) contains more than —–g of sugar/serving.

A

NO3: Refined Ingredients

PART 1: Limit Total Sugars

25g
25%
25g

Q

Nourishment Ops NO3, Part 2

NO3: Refined Ingredients

PART 2: Promote Whole Grains

In at least —–% of grain-based foods, a —– grain is the first ingredient.

If both WHOLE and REFINED are options, WHOLE GRAIN option DO NOT —– more.

A

NO3: Refined Ingredients

PART 2: Promote Whole Grains

50% of grain-based food, WHOLE GRAIN is first ingredient

WHOLE GRAIN options DO NOT COST MORE

Q

Nourishment Ops NO4

NO4: Food Advertising

Intent: Encourage the selection and consumption of healthier food choices through —– and —–.

A

NO4: Food Advertising

Intent:

ADVERTISING and MESSAGING

Q

Nourishment Ops NO4, Part 1, Option 1

NO4: Food Advertising
PART 1: Optimize Food Advertising

Option 1: Food Advertising, For All Spaces

Sugar-sweetened beverages are not —– or —–.
Deep-fried food options are not —– or —–.
Deep-fried food options are not displayed under —– —–.

A

NO4: Food Advertising
PART 1: Optimize Food Advertising

Option 1: Food Advertising, All Spaces
Sugar-sweetened bevs - NOT ADVERTISED or PROMOTED
Deep-fried foods - NOT ADVERTISED or PROMOTED
“ “ - NOT DISPLAYED UNDER HEAT LAMPS

Q

Nourishment Ops NO4, Part 1, Option 2

NO4: Food Advertising
PART 1: Optimize Food Advertising

Option 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 —– and —–.
The consumption of drinking —–.

A

NO4: Food Advertising
PART 1: Optimize Food Advertising

Option 2: Nutritional Messaging

2 instances of messaging that promote-

consumption of FRUITS and VEGETABLES
consumption of DRINKING WATER

Q

Nourishment Ops NO5

NO5: Artificial Ingredients

Intent:

Help individuals —– artificial colors, flavors, sweeteners and preservatives in foods and beverages.

A

NO5: Artificial Ingredients

Intent:

AVOID

Q

Nourishment

Certain dyes used in the US may be: —–, cause —– reactions and behavioral —–.

A

CARCINOGENIC
CAUSE HYPERSENSITIVITY REACTIONS
BEHAVIORAL PRBLEMS

INADEQUATELY TESTED

Q

Nourishment Ops NO5, Part 1, 2 Options

NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients

Option 1: Artificial Ingredient Phase Out
Phase out over a maximum —– years

Option 2: Artificial Ingredient Restriction
All foods and bevs sold/provided do not contain —– —–.

A

NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients

Options 1 + 2:

Phase out over MAX 3 YEARS
DO NOT CONTAIN ARTIFICIAL INGREDIENTS from list.

Q

Nourishment Ops NO5, Part 1, Option 1

NO5: Artificial Ingredients
PART 1: Limit Artificial Ingredients

Option 1: PHASE OUT Artificial Ingredients MAX 3 YEARS

Food Colorings, Sweeteners, Preservatives, Fats and Oils from table

A

FOOD COLORINGS
SWEETENERS
PRESERVATIVES
FATS/OILS

Q

Nourishment Ops NO5, Part 1, Option 2

NO5: Artificial Ingredients
Part 1: Limit Artificial Ingredients

Option 2: RESTRICTION

A

ARTIFICIAL FOOD COLORINGS, SWEETENERS, PRESERVATIVES, FATS/OILS RESTRICTED

Q

Nourishment Ops NO6

NO6: Portion Size

Intent: Promote healthy portion sizes and reduce unintended —– and —– waste.

A

NO6: Portion Size

Promote healthy portion sizes and REDUCE UNINTENDED OVERCONSUMPTION and FOOD WASTE.

Q

Nourishment Ops NO6, Part 1, a

NO6: Portion Size
PART 1: Promote Healthy Portions, FOR COMMERCIAL DINING SPACES

a. All standard menu items do not contain more than —– Cal.

A

NO6: Portion Size
PART 1: Promote Healthy Portions

650 Cal

Q

Nourishment Ops NO6, Part 1, b

NO6: Portion Size
PART 1: Promote Healthy Portions

b. Where food is SELF SERVE, dishwater does not exceed:

Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume
Cups, volume

A

Q

Nourishment Ops NO6, Part 1, b

NO6: Portion Size
PART 1: Promote Healthy Portions

b. Where food is SELF SERVE, dishwater does not exceed:

Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume
Cups, volume

A

Q

Nourishment Ops NO6, Part 1, b

NO6: Portion Size
PART 1: Promote Healthy Portions

b. Where food is SELF SERVE, dishwater does not exceed:

Dishware. Primary School Secondary Adults
Circular plates, diameter. 8”. 10” 10”
Non-circ plates, area. 49”2 79”2 79”2
Bowls, volume. 8 fl oz 12 fl oz 16 fl oz
Cups, volume 8 fl oz 12 fl oz 16 fl oz

A

NO6: Portion Size
PART 1: Promote Healthy Portions

ADULTS
10" plates
79 sq inch non-circa plates
16 fl oz bowls
16 fl oz cups

Q

Nourishment Ops NO7

NO7: Nutrition Education

Intent: Support a healthy eating pattern by increasing —– knowledge and —– literacy

A

NO 7: Nutrtion Education

Intent:

NUTRITIONAL KNOWLEDGE AND FOOD LITERACY

Q

Nourishment Ops NO7, Part 1

NO7: Nutrition Education
PART 1: Provide Nutrition Education

At least ONE of the following:

In-person/virtually to regular occupants at —– cost on a —– basis.

Nutrition or dietary education sessions led by an —– dietitian or accredited —–.

—– or —– workshops focused on edible plants/hands-on learning.

A

NO7: Nutrition Education
PART 1: Provide Nutrition Education

NO COST, QUARTERLY BASIS

Nutr/dietary ed sessions ACCREDITED DIETITIAN, ACCREDITED NUTRITIONIST

GARDENING or PLANTING workshops

Q

Nourishment Ops NO8 Intent

NO8: Mindful Eating

Intent: Encourage mindful eating behaviors and communal dining opportunities.

A

NO8: Mindful Eating

Intent:

MINDFUL EATING
COMMUNAL DINING

Q

Nourishment Ops NO8, Part 1, 2 Options

NO8: Mindful Eating
PART 1: Support Mindful Eating

Option 1: Dedicated Eating Space

—–ft of project boundary
tables/chairs for —–% of reg occupants at peak occupancy
protection from —– elements (sun, wind, rain)
varieties of —– types( small to large)

Option 2: Daily Meal Breaks

eligible employees/students have a daily meal break of at least —— minutes

A

NO8: Mindful Eating
PART 1: Support Mindful Eating

Option 1: Dedicated Eating Space:

650 ft of project boundary
tables/chairs for 25% of re occup at peak
protection from environmental elements
variety of seating types

Option 2: Daily Meal Breaks

30 minutes

Q

Nourishment vocabulary

Eating alone may be a potential risk factor for Metabolic Syndrome.

A

Metabolic Syndrome (heart disease, stroke, diabetes)
poor food choices when alone or distracted

Q

Nourishment Ops

NO9: Special Diets

Intent: Provide alternative food choices to individuals with —– restrictions, food —– or —–, and label common food —–.

A

NO9 Special Diets

Intent: Provide alternative food choices to individuals with DIETARY restrictions, FOOD ALLERGIES or INTOLERANCES, and label common FOOD ALLERGENS.

Q

Nourishment Ops NO9, 2 Parts

NO9: Special Diets

PART 1: Accommodate Special Diets

*Meals sold/provided include main dish options do not contain———-

PART 2: Label Food Allergens

*Foods/bevs clearly labeled at point-of—— on packaging, menus or signage if they contain—–

A

NO9: Special Diets

PART 1: Accommodate Special Diets

*do not contain- PEANUT, GLUTEN, DAIRY, EGGS, ANIMAL/SEAFOOD…

PART 2: Label Food Allergens

*point-of-decision, no PEANUT, FISH, SHELLFISH, SOY, MILK, EGG, WHEAT, TREENUTS, GLUTEN

Q

Nourishment Ops N10 Intent

N10 Food Preparation

Intent: Provide —– and supportive —– for the preparation of meals on-site.

A

N10: Food Preparation

Intent:

SPACE
SUPPORTIVE AMENITIES

for prep on-site

Q

Nourishment Ops N10, Part 1

N10: Food Preparation

PART 1: Provide Meal Support

Supportive amenities (meet employee demand) in at least one dedicated area within —–ft walk distance project boundary

A

N10: Food Preparation

PART 1: Provide Meal Support

with 650ft of project boundary

amenities: cold storage, countertop surface, sink, device for reheating, dedicated cabinets, reusable, non-plastic plates, cans/bins garbage, recycling, composting,…

Q

Nourishment Ops N11 Intent

N11: Responsible Food Sourcing

Intent: Reduce dietary exposure to pesticides, hormones and antibiotics, limit environmental —– and promote —– livestock practices.

A

N11: Responsible Food Sourcing

Intent:

REDUCE EXPOSURE to pesticides, hormones, antibiotics
LIMIT ENVIRONMENTAL DEGRADATION
PROMOTE HUMANE LIVESTOCK PRACTICES

Q

Nourishment Ops N11, Part 1, 2 Options

N11: Responsible Food Sourcing
PART 1: Implement Responsible Sourcing

Option 1: Sustainable Sourcing

If food/bev sold/provided, —–% of total produce (fruits/veg) is —– organic.

—–% of total animal product line (meat, seafood, dairy, egg) is certified organic, certified humane or certified by a GSSI-recognized seafood cert scheme

Option 2: Sustainable Labeling

A

N11: Responsible Food Sourcing
PART 1: Implement Responsible Sourcing

Option 1:

50% of produce is CERTIFIED ORGANIC
25% animal is certified organic, certified humane, certified by a GSSI-recog seafood cert scheme

Option 2:

Q

Nourishment Ops N12 Intent

N12: Food Production

Intent: Provide opportunities for on-site —–production and increase food —–.

A

N12: Food Production

Intent:

ON-SITE FOOD PRODUCTION
INCREASE FOOD ACCESS

Q

Nourishment Ops N12 Part 1

N12: Food Production
PART 1: Provide Gardening Space, FOR ALL SPACES EXCEPT DWELLING

*located within a —–mile walk distance of project boundary
*includes at least one: —– plants, edible —–, hydro/aeroponic — system
*the space is at least 1 sq ft (0.09 sq m) per regular occupant or 0.5 sq ft/student, whichever greater
maximum= —–sq ft
minimum= —– sq ft

*the space includes: planting supplies, planting medium, watering system, lighting (interior spaces), plants, gardening tools.

A

N12: Food Production
PART 1: Provide Gardening Space, FOR ALL SPACES EXCEPT DWELLING

0.25 miles walk distance
includes at least one: FOOD-BEARING PLANTS, EDIBLE LANDSCAPING, HYDRO/AEROPONIC FARM SYSTEM

1500 sq ft MAXIMUM
200 sq ft MINIMUM

multiply using 0.09 sq m for best answer

Q

Nourishment Ops N12, Part 1

N12: Food Production
PART 1: Provide Gardening Space

0.25 mile walk distance, 1 sq ft (0.09 sq m) per regular occupant or 0.5 sq ft (0.05 sq m) per student
1500 sq ft MAXIMUM, 200 sq ft MINIMUM

120 full time occupants want garden space- how much to be allocated?
Office of 250 occupants would like garden, how much to allocate?

A

09 sq m x 120 occupants = 10.8, but 18.5 (200) MINIMUM

0. 09 sq m x 250= 22.5 (242 sq ft)

Q

Nourishment ops N13 Intent

N13: Local Food Environment

Intent: Increase —– to fresh, local and seasonal fruits and vegetables by reducing environmental barriers.

A

N13: Local Food Environment

Intent:
INCREASE ACCESS BY REDUCING ENVIRONMENTAL BARRIERS

Q

Nourishment Ops N13 Part 1, 3 Options

N13 Local Food Environment
PART 1: Ensure Local Food Access

Option 1: Supportive Environment
*—– mile walk distance, to ONE —–, Farmer market (open 1x/week four months/year)

Option 2: Supportive Programming

Project is distribution point for a —– based agricultural program
Project hosts weekly sale of —- and —– for at least —– months of the year

Option 3: Ensure Local Food Access
*Project provides — at — btwn project and supermarket, fruit/veg store, farmer’s market

A

N13: Local Food Environment
PART 1: Ensure Local Food Access

Option 1: Supportive Environment
0.25 mile walk distance to SUPERMARKET OR FARMER’S MARKET

Option 2: Supportive Programming

Project serves as DISTRIBUTION point for COMMUNITY-BASED agri program
Project hosts WEEKLY sale/FOUR MONTHS/YEAR

Option 3: Ensure Local Food Access:
*NO-COST TRANSPORTATION

Q

Nourishment

The average dietary intake of calories in the US in 2010

A

2600 calories

Q

Nourishment

BMI of — = Obesity

Obesity increases the risk of cardiovascular disease, diabetes, cancer

—–% Obese Adult

A

BMI 30+ = OBESITY

BMI 25-30 = OVERWEIGHT

13% OBESE ADULTS

39% Overweight World
69% Overweight US