Nourishment Concept Flashcards
(45 cards)
An organic nutrient that is required in small amounts to help regulate body processes.
Vitamin
A condition characterized by high blood pressure.
Hypertension
Which is the number of the Features Nourishment?
Features 38 - 52
38 - 45 (P) no Core & Shell
46 - 52 (O)
What is the BMI (Body Mass Index) of an overweight person?
What % of US population % of world population?
BMI 25 - 29.9 = overweight
69% US
39% world
F38 - Fruits and Vegetables (Variety, Promotion)
p1 A - How many varieties of Fruits and Vegetables?
p1 B - Which % of available options of veggies and fruit?
p2 - What does require the part 2?
p1-
A- At least 2 varieties of fruit (no added sugar) and 2 non-fried vegetables
B- At least 50% of available food options are fruits (no added sugar) and/or non-fried vegetables.
p2-
- Fruits and vegetables visible and accessible thanks to position or visual display.
- Vegetable at the beginning
- Fruits next to the checkout
F39 - Processed foods (Refined ingredients, Trans fat)
p1 - What are the limits for part 1?
- NO beverage with sugar > 30g per container
- NO non-beverage with sugar > 30g per serving
- At least 50% of beverages with sugar < 1g per 16mL
- At least 50% of food with grain flour → whole grain
F39 - Processed foods (Refined ingredients, Trans fat)
p2?
Trans fat prohibited (chiamati anche Partially-Hydrogenated Oils)
F40 - Food Allergies (Labeling)
What % of adults and children have allergies?
4% adults 8% children
F40 - Food Allergies (Labeling)
What are the 9 common food allergens?
Label requested (packaging, menu, signage) for 9 allergens:
- peanuts
- tree nuts
- fish
- shellfish
- milk/dairy
- egg
- soy
- wheat (grano)
- gluten
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
Foodborne illness causes how many annual deaths and illnesses in US?
48 million illnesses - 128,000 hospitalizations - 3,000 deaths
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
p1 - What are the supplies for each sink?
p2 - To reduce contamination each sink must have___
Supplies for properly hand washing to reduce pathogens
p1
- fragrance-free soap
- disposable paper-towels
p2
- disposable and sealed soap cartridges or bar soap with a soap rack
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
p3 - Sink dimensions?
basin 23x23x25 cm (9x9x10”)
F42 - Food contamination (Cold storage)
2 requirements for cold storage of raw meats and fish?
- At least 1 removable cleanable drawer at bottom of unit
- Visual temperature display
F43 - Artificial ingredients (labelling)
What are the 11 artificial ingredients that must be labeled?
Allow consumers to make informed nutritional decisions thanks to 11 labels:
- artificial colors
- artificial flavors
- artificial sweetners
- brominated vegetable oils
- potassium bromate
- hydrolyzed veg protein HVP
7-8. BHA and BHT
- MSG
- sodium nitrates/nitrites
- sulfites
F44 - Nutritional information
What 3 contents are required on labels?
- total calories
- macros - protein, fat, carbs (macro e micronutrienti)
- total sugars
F45 - Food Advertising (Advertising, Messages)
p1 and p2?
p1 - no promote processed food
p2 - Eating or common areas must include at least 3 instances of messaging:
- Encouraging natural and whole foods
- Discouraging processed and sugary foods and beverages.
F46 - Safe Food Preparation cooking materials and cutting surfaces (Cooking, Cutting)
p1 - What are the acceptable materials for cooking? (6)
p2 - What are the acceptable material for cutting surfaces? (5)
6 Cooking:
- ceramic
- cast iron (ghisa)
- stainless steel (acciaio inossidabile)
- coated aluminum (rivestito)
- glass
- solid wood (massello)
5 Cutting:
- marble
- plastic
- pyroceramics
- glass
- solid wood
F47 - Serving sizes (Meals, Dishware)
p1 - For half of the available entrees should be available a reduct sizes versione with calories < ___?
< 650 calories and cost less of full size
F47 - Serving sizes (Meals, Dishware)
p2 - Dinnerware sizes limits?
- Circular plates diamaters < 25 cm (10”)
- Non circular < 507 cm2 (79 inches2)
- Cups and Bowls < 473 ml (16 oz)
F48 - Special diets (Food alternatives)
Which are the 6 options to include:
- peanut-free
- gluten-free
- lactose-free
- egg-free
- vegan
- vegetarian
F49 - Responsible food production (Sustainability Agriculture, Human Agriculture)
p1 - p2 - Produce, meat, eggs and dairy must be certified____
p1 - Federally Certified Organic (based on country)
p2 - Federally Certified Organic (based on country) and Humane Certified
In the U.S. → Certified Organic are: Organic Foods Production Act / National Organic Program
F50 - Food storage
Cold storage must meet 2 requirements?
- total volume 20 L/person (max 7000 L)
or
- volume exceeds demand by 20%
F51 - Food production (gardening, planting support)
p1 - p2 - How much space per person and what 5 supplies need to be provided?
> 0.1 m2 per person within 0.8 km by the project boundaries
5 planting supplies:
- soil (planting medium)
- irrigation
- lighting (indoor space)
- plants
- tools
F52 - Mindful eating (eating space, furnishing)
p1 - Communal eating space enough for ____% of occupants
p2 - Which are the (4) mandatory furnishing?
25%
4 groups of Furnishing:
- Refrigerator, microwave, and sink, for employee use
- Eating utensils for employee use
- Food storage units for employee
- Dish-washing amenities
