Nourishment

Question 1

What is the other option to fulfill the requirements for Part 1: Fruit and Vegetable Variety of Feature 38, Fruits and Vegetables, if a project cannot make at least 50% of available food options fruits and/or nonfried vegetables?

1. Sell at least 2 varieties of fruit and one of nonfried veggies.
2. Sell at least 2 varieties of fruit and 2 of nonfried veggies
3. Sell at least 2 verieties of fruit and 3 of nonfried veggies
4. Sell at least 3 fruits and 3 nonfried veggies

Answer 1

Sell at least 2 varieties of fruit and 2 of nonfried veggies

Question 2

How many features are in the Nourishment concept?

Answer 2

15 features

Question 3

Nourishment Key Facts:

WHO estimates that ___ deaths worldwide are attributed to insufficient ___ and
___ intake, making it one of the top ___ risk factors contributing to global mortality.

Answer 3

WHO estimates that 2.7 million deaths worldwide are attributed to insufficient fruit and
vegetable intake, making it one of the top 10 risk factors contributing to global mortality.

Question 4

Nourishment Key Facts:

Low ___ and ___ consumption is associated with a higher rate of type 2 diabetes,
cardiovascular mortality as well as breast and gastrointestinal cancers.

Answer 4

Low fruit and vegetable consumption is associated with a higher rate of type 2 diabetes,
cardiovascular mortality as well as breast and gastrointestinal cancers.

Question 5

Key Fact:

___ consumption of ___ ___ beverages has been linked to diabetes, metabolic
syndrome, obesity, hypertension, dental cavities and depression.

Answer 5

High consumption of sugar sweetened beverages has been linked to diabetes, metabolic
syndrome, obesity, hypertension, dental cavities and depression.

Question 6

Key Fact:

High intake of ___ and ___ is associated with heart failure, hypertension,
coronary heart disease and colorectal and breast cancers.

Answer 6

High intake of red and processed meat is associated with heart failure, hypertension,
coronary heart disease and colorectal and breast cancers.

Question 7

Key Fact:

A Body Mass Index (BMI) of ___ – ___ indicates ‘overweight’, while BMI over ___ indicates
obese.

Answer 7

A Body Mass Index (BMI) of 25 – 29.9 indicates ‘overweight’, while BMI over 30 indicates
obese.

Question 8

Key Fact:

The average ___ ___ in the US increased from 2,100 in 1970 to 2,600 in 2010.

Answer 8

The average calorie intake in the US increased from 2,100 in 1970 to 2,600 in 2010.

Question 9

Feature 38: Fruits and Vegetables Part 1: Fruit and Vegetable Variety

If foods are sold or provided on a daily basis on the premises by (or under contract with) the project owner, then the
selection includes at least one of the following 2:

a. At least ___ varieties of fruits (containing no added sugar) and at least 2 varieties of non-fried vegetables.
b. At least ___% of available options are fruits (containing no added sugar) and/or non-fried vegetables.

Answer 9

a. At least 2 varieties of fruits (containing no added sugar) and at least 2 varieties of non-fried vegetables.
b. At least 50% of available options are fruits (containing no added sugar) and/or non-fried vegetables.

Question 10

Feature 38: Fruits and Vegetables, Part 2: Fruit and Vegetable Promotion

Cafeterias operated or contracted by the project owner, if present, include the following 4 design interventions:

a. ___ bar or similar ___-providing section, positioned in a ___ and ___ location.
b. ___ and ___ are visually apparent, either through ___ or through color ___ on the menu.
c. ___ dishes are placed at the ___ of the food service line.
d. Fruits or fruit dishes are placed in a bowl or in a stand at the checkout location.

Answer 10

a. Salad bar or similar salad-providing section, positioned in a visible and accessible location.
b. Fruits and vegetables are visually apparent, either through display or through color photographs on the menu.
c. Vegetable dishes are placed at the beginning of the food service line.
d. Fruits or fruit dishes are placed in a bowl or in a stand at the checkout location.

Question 11

Feature 39: Processed Foods, Part 1: Refined Ingredient Restrictions

All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under
contract with) the project owner, including in vending machines, meet the following conditions:

a. Beverages do not contain more than ___grams of sugar per container. Bulk containers of ___L or larger are exempt from this requirement.
b. At least ___% of beverages have ___ gram of sugar or less per ___ mL
c. No non-beverage food item contains more than ___ grams of sugar per serving.
d. In at least ___% of food offerings where a grain flour is the primary ingredient by weight, a ___ grain
must be the primary ingredient.

Answer 11

a. Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L or
larger are exempt from this requirement.

b. At least 50% of beverages have 1 g of sugar or less per 16 mL [1.87 g of sugar or less per 1 oz].
c. No non-beverage food item contains more than 30 g of sugar per serving.

d. In at least 50% of food offerings where a grain flour is the primary ingredient by weight, a whole grain
must be the primary ingredient.

Question 12

Feature 39: Processed Foods, Part 2: Trans Fat Ban

All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under
contract with) the project owner, including in vending machines, do not contain the following 1 item:

Answer 12

a. Partially-hydrogenated oil.

Question 13

Key Fact:

The recommended sugar limit is ___-___ teaspoons per day. The average consumption of added sugars is more
than ___ teaspoons per day.

Answer 13

The recommended sugar limit is 6-9 teaspoons per day. The average consumption of added sugars is more
than 22 teaspoons per day.

Question 14

Feature 40: Food Allergies, Part 1: Food Allergy Labeling

All foods sold or provided on a daily basis on the premises by (or under contract with)
the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following 9 allergens:

Answer 14

1. Fish
2. Shellfish
3. Soy
4. Milk and dairy products
5. Egg
6. Tree nuts
7. Peanuts
8. Gluten
9. Wheat

Question 15

Key Fact:

About ___% of children and ___% of adults in the U.S. have food allergies.

Answer 15

About 8% of children and 4% of adults in the U.S. have food allergies.

Question 16

Feature 41: Hand Washing, Part 1: Hand Washing Supplies

The following are provided, at a minimum, at all sink locations:

a. ___-free hand soap in accordance with the Cleaning, Disinfection and Hand Hygiene Product section in Table A4 in ___.
b. ___ paper towels

Answer 16

a. Fragrance-free hand soap in accordance with the Cleaning, Disinfection and Hand Hygiene Product section in Table A4 in Appendix C.
b. Disposable paper towels (air dryers are not forbidden, but are supplemented).

Question 17

Feature 41: Hand Washing, Part 2: Contamination Reduction

One of the following is provided, at a minimum, at all sink locations:

a. ___ soap in dispensers with ___ and ___ soap cartridges.
b. ___ soap with a ___ that allows for drainage.

Answer 17

a. Liquid soap in dispensers with disposable and sealed soap cartridges.
b. Bar soap with a soap rack that allows for drainage.

Question 18

Feature 41: Hand Washing, Part 3: Sink Dimensions

Bathroom and kitchen sinks meet the following requirements:

a. The sink column of water is at least ___ inches in length.
b. The hand washing basin is at least ___9 inches in width and length.

Answer 18

a. The sink column of water is at least 10 inches in length.

b. The hand washing basin is at least 9 inches in width and length.

Question 19

Feature 42: Food Contamination, Part 1: Cold Storage

If raw meat, fish, or poultry is prepared or stored on site, cold storage spaces contain
the following 2:

a. At least one ___, ___ drawer or container located at the bottom of
the unit, designated and labeled for storing raw meat, fish and poultry.
b. A visual ___ of ___ ___ to ensure accurate representation of
storage temperatures.

Answer 19

a. At least one removable, cleanable drawer or container located at the bottom of
the unit, designated and labeled for storing raw meat, fish and poultry.
b. A visual display of holding temperatures to ensure accurate representation of
storage temperatures.

Question 20

Feature 43: Artificial Ingredients, Part 1: Artificial Substance Labeling

All foods sold or provided on a daily basis on the premises by (or under contract with)
the project owner are clearly labeled on packaging, nearby menus or signage to
indicate if they contain the following 11 itmes:

a. Artificial ___
b. Artificial ___
c. Artificial ___
d. ___ vegetable oils
e. ___ bromate
f. ___
g. ___
h. ___
i. ___
j. ___ and ___
k. ___

Answer 20

a. Artificial colors
b. Artificial flavors
c. Artificial sweeteners
d. Brominated vegetable oils
e. Potassium bromate
f. BHA (Butylated hydroxyanisole)
g. BHT (Butylated hydroxytoluene)
h. Monosodium glutamate (MSG)
i. Hydrolyzed vegetable protein (HVP)
j. Sodium nitrate and sodium nitrite
k. Sulfites

Question 21

Feature 44: Nutritional Information, Part 1: Detailed Nutritional Information

For foods and beverages sold or provided on a daily basis on the premises by (or
under contract with) the project owner, the following 4 are displayed (per meal or item) on packaging, menus or signage:

a. Total calories.
b. ___ content (total protein, total fat and total carbohydrate) in weight
and as a percent of the estimated daily requirements (daily values).
c. Micronutrient content (___, ___, ___ and ___).
d. Total sugar content.

Answer 21

a. Total calories.
b. Macronutrient content (total protein, total fat and total carbohydrate) in weight
and as a percent of the estimated daily requirements (daily values).
c. Micronutrient content (Vitamins A, C, Calcium and iron).
d. Total sugar content.

Question 22

Feature 45: Food Advertising, Part 1: Advertising and Environmental Cues

The following requirement is met:

a. ___ for any food or beverage items that do not conform to the
requirements set forth in the ___ Foods feature are not displayed on the ___.

Answer 22

a. Advertisements for any food or beverage items that do not conform to the
requirements set forth in the Processed Foods feature are not displayed on the
premises.

Question 23

Feature 45: Food Advertising, Part 2: Nutritional Messaging

Using prominent displays such as educational posters, brochures or other visual
media, designated eating areas or common areas contain at least 3 different
instances of messaging per project intended to achieve either or both of the following requirements:

a. Encourage the consumption of ___, ___ foods and cuisines.
b. Discourage the consumption of ___ or ___ foods and beverages.

Answer 23

a. Encourage the consumption of whole, natural foods and cuisines.
b. Discourage the consumption of sugary or processed foods and beverages.

Question 24

Feature 46: Safe Food Preparation Materials, Part 1: Cooking Material

Pots, pans, dishware and other cooking tools used to prepare food (except cutting boards) are
made entirely of one or more of the following inert materials (6 in all):

[think typical, scratch resistant cookware that is typically expensive. You don’t own any]

Answer 24

a. Ceramics, except those containing lead
b. Cast iron
c. Stainless steel
d. Coated aluminum
e. Glass
f. Solid (non-laminated) wood that is untreated or treated with food-grade mineral or
linseed oil

Question 25

Feature 46: Safe Food Preparation Materials, Part 2: Cutting Surfaces Requires that all cutting boards are made from the following (5) materials, and are replaced when they become excessively worn or have deep grooves from cutting: [think of what you use as charchuterie boards + more unexpected/seemingly breakable]

Answer 25

a. Marble b. Plastic c. Glass d. Pyroceramic e. Solid (non-laminated) wood that is untreated or treated with food-grade mineral or linseed oil

Question 26

Feature 46: Safe Food Preparation Materials Key Fact: ___ is a phenolic-based chemical that is used in products ranging from baby bottles and plastic foodware to water bottles and food can linings. It can be released when products containing ___ are exposed to ___ or ___ light, and may have negative effects on human health.

Answer 26

Bisphenol-A (BPA) is a phenolic-based chemical that is used in products ranging from baby bottles and plastic foodware to water bottles and food can linings. It can be released when products containing BPA are exposed to heat or UV light, and may have negative effects on human health.

Question 27

Feature 47: Serving Sizes, Part 1: Meal Sizes If food is sold or provided on a daily basis by (or under contract with) the project owner and is prepared to order, the following (1 item) is available and listed on the menu for at least half of all available main course options: a. A version or portion of the main course that is ___ Calories or less and at a ___ cost compared to the ___, regular version.

Answer 27

a. A version or portion of the main course that is 650 Cal or less and at a lower cost compared to the larger, regular version.

Question 28

Feature 47: Serving Sizes, Part 2: Dishware If food is sold or provided on a daily basis on the premises by (or under contract with) the project owner, is self-serve, and requires the use of serving plate, bowl, or cup, each of the following (4) is met (as applicable): a. Circular plates: the diameter of a plate is no larger than ___". b. Non-circular plates: the total surface area of a plate does not exceed ___ in². c. Bowls are no larger than ___ oz. d. Cups are no larger than ___ oz.

Answer 28

a. Circular plates: the diameter of a plate is no larger than 10 in. b. Non-circular plates: the total surface area of a plate does not exceed 79 in². c. Bowls are no larger than 16 oz. d. Cups are no larger than 16 oz.

Question 29

Feature 48: Special Diets, Part 1: Food Alternatives Meals or catering provided by (or under contract with) the project owner include at least one main course option for each of the following (6) criteria (as necessary, by request): [Think of common allergies and lifestyle choices regarding food]

Answer 29

a. Peanut-free b. Gluten-free c. Lactose-free d. Egg-free e. Contains no animal, seafood or dairy products (Vegan) f. Contains no animal or seafood products, except for eggs and dairy (Vegetarian)

Question 30

Feature 49: Responsible Food Production, Part 1: Food Alternatives Produce is sold or provided on the premises on a daily basis by (or under contract with) the project owner that meets the following (1) criteria: [think Whole Foods, more expensive products tend to be...]

Answer 30

a. Federally Certified Organic labeling

Question 31

Feature 49: Responsible Food Production, Part 2: Humane Agriculture If meat, egg or dairy products are sold or provided on the premises on a daily basis by (or under contract with) the project owner, they meet the following (2) criteria for the humane treatment of livestock:

Answer 31

a. Certified Humane™ labeling. | b. Federally Certified Organic labeling.

Question 32

Feature 50: Food Storage, Part 1: Storage Capacity The space provides cold storage that meets one of the following (2) requirements: a. Total volume of at least ___ L per occupant (no more than ___ L of combined space is required). b. Evidence that the volume provided exceeds occupant demand by at least ___%.

Answer 32

a. Total volume of at least 20 L per occupant (no more than 7,000 L of combined space is required). b. Evidence that the volume provided exceeds occupant demand by at least 20%.

Question 33

Feature 51: Food Production, Part 1: Gardening Space A space of at least 1 ft² per occupant (no more than 754 ft² maximum is required) is accessible and located within 0.5 mi of the project boundary for one or a combination of the following (3): a. A ___ with food-bearing plants b. A ___ with food-bearing plants c. ___ landscaping (e.g., fruit trees, herbs)

Answer 33

a. A garden with food-bearing plants b. A greenhouse with food-bearing plants c. Edible landscaping (e.g., fruit trees, herbs)

Question 34

Feature 51: Food Production, Part 2: Planting Support Adequate quantities of the following (5 items) supplies are provided to grow and maintain vegetables, herbs or other edible plants in the Gardening Space provided: [grow and maintain are your key words here - think about what you would need to grown and maintain a garden]

Answer 34

a. Planting medium b. Irrigation c. Lighting (interior spaces only) d. Plants e. Gardening tools

Question 35

Feature 52: Mindful Eating, Part 1: Eating Spaces Eating spaces for occupants adhere to the following (1) requirements: a. Have enough ___ to accommodate at least ___% of total occupants at a given time.

Answer 35

a. Have enough tables and chairs to accommodate at least 25% of total occupants at a given time.

Question 36

Feature 52: Mindful Eating, Part 2: Break Area Furnishings Eating spaces for occupants contain all of the following (4): [Tip: think of appliances, where occupants put food when they enter work for the day, and items necessary to eat food like a civilized human. BHDP=good example, VCA=what not to do]

Answer 36

a. Refrigerator, device for reheating food (such as microwave or toaster oven), and sink. b. Amenities for dishwashing. c. At least one cabinet or storage unit available for occupant use. d. Eating utensils, including spoons, forks, knives and microwave-safe plates and cups.

Question 37

How many deaths per year does foodborne illness cause in the United States?

Answer 37

3000

Question 38

What is the minimum number of messages encouraging health foods that must be prominently displayed per project in order to fulfill the requirements for Part 2: Nutritional Messaging of Feature 45, Food Advertising?

Answer 38

3

Question 39

How much cold storage space must be available to 50 regular building occupants to achieve Feature 50, Food Storage?

Answer 39

50 x .7 = 35 ft3 [.7/occupant required]

Question 40

Which feature in the Nourishment Concept requires clear labeling of all non-natural colors, sweeteners, and preservatives? 1. Feat 39 Processed Foods 2. Feat 43 Artificial Ingredients 3. Feat 44 Nutritional INfo 4. Feat 48 Special Diets

Answer 40

Feat 44 Nutriional Info

Question 41

Which other feature has synergy with the requirements of Part 1: Advertising and Environmental Cues of Feature 45, Food Advertising? 1. Feat 21, Displacement Ventilation 2. Feat 39, Processed Foods 3. Feat 50, Food Storage 4. Feat 52, Mindful Eating

Answer 41

2. Feat 39, Processed Foods

Question 42

One-quarter of the U.S. population consumes over how many calories from sugar-sweetened beverages (SSBs) every day per person?

Answer 42

200 calories

Question 43

Which artificial substances must be labeled on foods that contain them to meet the requirements of Feature 43, Artificial Ingredients? 1. artificial colors, potassium bromate, trans fat 2. BHA, BHT, MSG 3. artificial sweeteners, sugar, brominated veggie oils 4. sodium nitrate, sodium nitrite, partially hydrogenated oil

Answer 43

2. BHA, BHT, MSG

Question 44

What is the accommodation requirement for eating spaces under Feature 52, Mindful Eating?

Answer 44

contains tables and chairs to accommodate 25% of the total occupants at a given time

Question 45

Which of the following restrictions apply to food and beverages sold or distributed on a daily basis for Feature 39, Processed Foods? a. no beverages with more than 20g of sugar per container may be sold b. no individual nonbeverage food item may contain over 15g of sugar c. at least 50% of beverages have 5g of sugar or less per 16mL d. in 50% of food offerings in which grain flour is the primary ingredient by weight, the primary ingredient must be a whole grain.

Answer 45

d. in 50% of food offerings in which grain flour is the primary ingredient by weight, the primary ingredient must be a whole grain.