Nourishment Flashcards Preview

WELL AP > Nourishment > Flashcards

Flashcards in Nourishment Deck (28)
Loading flashcards...
1
Q

The Nourishment Concept in WELL includes ___ features that promote strategies to increase the availability of healthy foods and encourage better nutrition and eating habits.

A

15

2
Q

The body mass index (BMI) is a calculation based on ___ to determine approximate body fat composition.

A

Height & weight

3
Q

Feature 38, ___, is a precondition that requires that various types of fruits and vegetables be provided and promoted.

A

Fruits & Vegetables

4
Q

A(n) ___ food is food that incurs a deliberate change before it is available for consumption.

A

Processed

5
Q

Feature ___, Food Contamination, is an optimization for the New and Existing Interiors and New and Existing Buildings project typologies that require proper cold storage spaces.

A

42

6
Q

In addition to the eight allergens that account for the majority of all food-based allergic reactions, ___ sensitivity is a problem for a small percentage of the population.

A

Gluten

7
Q

Per Part 1: Detailed Nutritional Information of Feature 44, ___ must be one of the pieces of information accurately displayed on all food and beverages sold or distributed on-site.

A

Total Calories

8
Q

___ restricts the promotion of unhealthy food products.

A

Part 1: Advertising and Environmental Cues of Feature 45

9
Q

___ food is food produced without the use of chemically formulated fertilizers, growth stimulants, antibiotics, pesticides, or spoilage-inhibiting radiation.

A

Organic

10
Q

Per Part 1: Eating Spaces of Feature 52, eating spaces must have enough seating to accommodate at least ___% of total employees at a given time.

A

25

11
Q

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

A

Gluten

12
Q

An energy-providing nutrient made from fatty acids.

A

Lipid

13
Q

A nutrient needed by the body in large amounts.

A

Macronutrient

14
Q

A group of diseases that impacts the metabolism due to insufficient insulin production (type 1) and/or high insulin resistance (type 2). Scientifically known as diabetes mellitus.

A

Diabetes

15
Q

A condition that results from insufficient nutrient intake, excess nutrient intake, or nutrient intake in the wrong proportions.

A

Malnutrition

16
Q

An energy-providing nutrient that is made of carbon, hydrogen, oxygen, and nitrogen assembled in chains of amino acids.

A

Protein

17
Q

A calculation based on height and weight to determine approximate body fat composition.

A

Body mass index (BMI)

18
Q

A condition characterized by high blood pressure.

A

Hypertension

19
Q

A nutrient needed by the body in small amounts

A

Micronutrient

20
Q

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

A

Cardiovascular disease

21
Q

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

A

Vitamin

22
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

23
Q

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

A

Mineral

24
Q

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

A

Nutrient

25
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

26
Q

A group of diseases characterized by abnormal cell growth.

A

Cancer

27
Q

A medical condition in which the accumulation of excess adipose tissue (body fat) poses an adverse effect on health.

A

Obesity

28
Q

A meat, egg, or diary product from an animal that has been kept, fed, and processed according to voluntary humane animal welfare standards.

A

Humanely raised food