Nourishment Flashcards by Elizabeth Pascucci

Nourishment

Food Production =

Climate Change

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

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Nourishment Preconditions

NO1: Fruits and Vegetables

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

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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Nourishment Preconditions

NO1: Fruits and Vegetables Issue

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

NO1: Fruits and Vegetables Issue

5 SERVINGS/DAY

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

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Nourishment Preconditions

NO1: Fruits and Vegetables Issue

Insufficient fruit/vegetable intake is attributed to:

—–million deaths worldwide

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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Nourishment Preconditions

NO1: Fruits and Vegetables Issue

5.2 million deaths worldwide from insufficient intake:

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

NO1: Fruits and Vegetables Issue

GASTROINTESTINAL CANCER
ISCHEMIC HEART DISEASE
STROKE

*5.2 million deaths worldwide due to insufficient intake

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Nourishment Preconditions

NO1: Fruits and Vegetables Solution

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

NO1: Fruits and Vegetables Solution

CARDIOVASCULAR DISEASE
OBESITY
TYPE 2 DIABETES
STROKE
CERTAIN CANCERS

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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.

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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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.

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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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——

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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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)

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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Nourishment

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

ONE IN EVERY 5 DEATHS

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Nourishment

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

5 SERVINGS

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Nourishment

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

5.2 MILLION DEATHS WORLDWIDE

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Nourishment Preconditions NO2

NO2: Nutritional Transparency Intent

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

NO2: Nutritional Transparency

INFORMED food choices, NUTRITIONAL labeling, ALLERGY information

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Nourishment

Serious food allergy reaction =

ANAPHYLAXIS

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Nourishment Preconditions NO2, Part 1

NO2: Nutritional Transparency

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

NO2: Nutritional Transparency

PART 1: Provide Nutritional Info on

POINT-OF-DECISION ON PACKAGING OR ADJACENT SIGNAGE

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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

NO2: Nutritional Transparency
PART 1: Provide Nutritional Info

TOTAL CALORIES
MACRONUTRIENT CONTENT
TOTAL SUGAR CONTENT

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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

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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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.

NO2: Nutritional Transparency

PART 3: Label Sugar Content

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

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Nourishment Ops Intent

NO3: Refined Ingredients

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

NO3: Refined Ingredients

highly PROCESSED foods

REFINED ingredients

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Nourishment

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

no more than 25 GRAMS added sugar per day

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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?

DIETARY FIBER

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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.

Study These Flashcards

NO3: Refined Ingredients

PART 1: Limit Total Sugars

25g
25%
25g

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.

Study These Flashcards

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

# Nourishment Ops NO4 NO4: Food Advertising Intent: Encourage the selection and consumption of healthier food choices through ----- and -----.

NO4: Food Advertising Intent: ADVERTISING and MESSAGING

# 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 ----- -----.

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

# 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 -----.

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

# Nourishment Ops NO5 NO5: Artificial Ingredients Intent: Help individuals ----- artificial colors, flavors, sweeteners and preservatives in foods and beverages.

NO5: Artificial Ingredients Intent: AVOID

# Nourishment Certain dyes used in the US may be: -----, cause ----- reactions and behavioral -----.

CARCINOGENIC CAUSE HYPERSENSITIVITY REACTIONS BEHAVIORAL PRBLEMS INADEQUATELY TESTED

# 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 ----- -----.

NO5: Artificial Ingredients PART 1: Limit Artificial Ingredients Options 1 + 2: * Phase out over MAX 3 YEARS * DO NOT CONTAIN ARTIFICIAL INGREDIENTS from list.

# 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

FOOD COLORINGS SWEETENERS PRESERVATIVES FATS/OILS

# Nourishment Ops NO5, Part 1, Option 2 NO5: Artificial Ingredients Part 1: Limit Artificial Ingredients Option 2: RESTRICTION

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

# Nourishment Ops NO6 NO6: Portion Size Intent: Promote healthy portion sizes and reduce unintended ----- and ----- waste.

NO6: Portion Size Promote healthy portion sizes and REDUCE UNINTENDED OVERCONSUMPTION and FOOD WASTE.

# 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.

NO6: Portion Size PART 1: Promote Healthy Portions 650 Cal

# 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

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 ```

# Nourishment Ops NO7 NO7: Nutrition Education Intent: Support a healthy eating pattern by increasing ----- knowledge and ----- literacy

NO 7: Nutrtion Education Intent: NUTRITIONAL KNOWLEDGE AND FOOD LITERACY

# 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.

NO7: Nutrition Education PART 1: Provide Nutrition Education NO COST, QUARTERLY BASIS Nutr/dietary ed sessions ACCREDITED DIETITIAN, ACCREDITED NUTRITIONIST GARDENING or PLANTING workshops

# Nourishment Ops NO8 Intent NO8: Mindful Eating Intent: Encourage mindful eating behaviors and communal dining opportunities.

NO8: Mindful Eating Intent: MINDFUL EATING COMMUNAL DINING

# 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

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

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

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

# Nourishment Ops NO9: Special Diets Intent: Provide alternative food choices to individuals with ----- restrictions, food ----- or -----, and label common food -----.

NO9 Special Diets Intent: Provide alternative food choices to individuals with DIETARY restrictions, FOOD ALLERGIES or INTOLERANCES, and label common FOOD ALLERGENS.

# 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-----

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

# Nourishment Ops N10 Intent N10 Food Preparation Intent: Provide ----- and supportive ----- for the preparation of meals on-site.

N10: Food Preparation Intent: SPACE SUPPORTIVE AMENITIES for prep on-site

# 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

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,...

# Nourishment Ops N11 Intent N11: Responsible Food Sourcing Intent: Reduce dietary exposure to pesticides, hormones and antibiotics, limit environmental ----- and promote ----- livestock practices.

N11: Responsible Food Sourcing Intent: REDUCE EXPOSURE to pesticides, hormones, antibiotics LIMIT ENVIRONMENTAL DEGRADATION PROMOTE HUMANE LIVESTOCK PRACTICES

# 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

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:

# Nourishment Ops N12 Intent N12: Food Production Intent: Provide opportunities for on-site -----production and increase food -----.

N12: Food Production Intent: ON-SITE FOOD PRODUCTION INCREASE FOOD ACCESS

# 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.

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

# 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?

0. 09 sq m x 120 occupants = 10.8, but 18.5 (200) MINIMUM | 0. 09 sq m x 250= 22.5 (242 sq ft)

# Nourishment ops N13 Intent N13: Local Food Environment Intent: Increase ----- to fresh, local and seasonal fruits and vegetables by reducing environmental barriers.

N13: Local Food Environment Intent: INCREASE ACCESS BY REDUCING ENVIRONMENTAL BARRIERS

# 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

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

# Nourishment The average dietary intake of calories in the US in 2010

2600 calories

# Nourishment BMI of --- = Obesity Obesity increases the risk of cardiovascular disease, diabetes, cancer -----% Obese Adult

BMI 30+ = OBESITY BMI 25-30 = OVERWEIGHT 13% OBESE ADULTS 39% Overweight World 69% Overweight US

Nourishment Flashcards

(55 cards)