Week 4: Nourishment✅

Question 1

What does the WELL Nourishment concept require?

NOURISHMENT > General

Answer 1

The WELL Nourishment concept requires the availability of fruits and vegetables and nutritional transparency.
| Created with Chat-GPT

This information comes from Page 71 of the WELL V2

Question 2

What health issues can healthy diets help prevent?

NOURISHMENT > General

Answer 2

Healthy diets can prevent cardiovascular disease, high blood pressure, and diabetes.
| Created with Chat-GPT

This information comes from Page 71 of the WELL V2

Question 3

What risk does poor nutrition pose globally?

NOURISHMENT > General

Answer 3

Poor nutrition is a top contributor to the global burden of disease, responsible for more than one in every five deaths globally.
| Created with Chat-GPT

This information comes from Page 71 of the WELL V2

Question 4

What are the key characteristics of the unhealthy global diet?

NOURISHMENT > General

Answer 4

The global diet is low in fruits, vegetables, whole grains, nuts, and seeds, and high in highly processed foods, refined sugars, refined oils, and increasing meat consumption.
| Created with Chat-GPT

This information comes from Page 71 of the WELL V2

Question 5

What is required to achieve healthy diets from sustainable food systems globally?

NOURISHMENT > General

Answer 5

A global food transformation is required to achieve healthy diets from sustainable food systems.
| Created with Chat-GPT

This information comes from Page 71 of the WELL V2

Question 6

What is the intent of this WELL feature?

N01 FRUITS AND VEGETABLES | PRECONDITION

Answer 6

The intent is to promote the consumption of fruits and vegetables by increasing their availability and accessibility.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 7

Why are fruits and vegetables important in a diet?

N01 FRUITS AND VEGETABLES | PRECONDITION

Answer 7

Fruits and vegetables are key for preventing chronic diseases, such as cardiovascular disease, obesity, type 2 diabetes, stroke, and certain cancers.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 8

What is the global impact of insufficient fruit and vegetable intake?

N01 FRUITS AND VEGETABLES | PRECONDITION

Answer 8

Insufficient fruit and vegetable intake was attributed to 5.2 million deaths worldwide in 2013, including 14% of gastrointestinal cancer deaths, 11% of ischemic heart disease deaths, and 9% of stroke deaths.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 9

What are some strategies to increase fruit and vegetable consumption?

N01 FRUITS AND VEGETABLES | PRECONDITION

Answer 9

Strategies include increased availability and visibility, pricing incentives to lower costs, and promotion of community gardens and urban agriculture initiatives.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 10

What benefit has been observed from increased availability of fresh fruit at worksites?

N01 FRUITS AND VEGETABLES | PRECONDITION

Answer 10

Increased availability of fresh fruit at worksites improves fruit and vegetable consumption at both work and home.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 11

What are the requirements for food outlets in spaces that are not Commercial Dining Spaces?

N01 | Part 1 Provide Fruits and Vegetables

Answer 11

The selection must include at least two varieties of fruits (with no added sugar) and two varieties of non-fried vegetables, or 50% of available food options must be fruits and/or non-fried vegetables.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 12

What are the requirements for Commercial Dining Spaces?

N01 | Part 1 Provide Fruits and Vegetables

Answer 12

The selection must include at least four varieties of fruits (with no added sugar) and four varieties of non-fried vegetables, or 50% of available food options must be fruits and/or non-fried vegetables.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 13

What is the WELL Core Guidance for non-leased spaces?

N01 | Part 1 Provide Fruits and Vegetables

Answer 13

In non-leased spaces, the project must meet these requirements.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 14

How should fruits and vegetables be promoted in all spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

Answer 14

Fruits and vegetables should be placed at eye-level or just below eye-level, displayed on visible surfaces, at point-of-sale, at the end of aisles, at the beginning of food service lines, or visible from the entrance.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 15

What are the requirements for healthy menu design in Commercial Dining Spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

Answer 15

Fruits and vegetables should be presented using at least three strategies, such as: default options, appealing descriptions, visual highlights, listed first, or placed in prominent areas on the menu.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 16

What is the WELL Core Guidance for non-leased spaces?

N01 | Part 2 Promote Fruit and Vegetable Visibility

Answer 16

These requirements must be met in non-leased spaces.
| Created with Chat-GPT

This information comes from Page 73-74 of the WELL V2

Question 17

What does this WELL feature require?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

Answer 17

It requires the provision of detailed nutritional information, calorie labeling for standard menu items, and sugar content labeling for all foods and beverages sold or provided daily.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 18

Why is nutritional transparency important?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

Answer 18

Nutritional transparency is crucial for individuals with food allergies and food intolerances, helping them navigate food choices and avoid allergens.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 19

What impact has increased nutritional transparency had in restaurants?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

Answer 19

It has led to the introduction of lower-calorie items and increased awareness of calorie information among consumers.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 20

How can food service professionals contribute to food safety for individuals with allergies?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

Answer 20

By undergoing food allergy training, food service staff can help make food spaces safer and more inclusive for individuals with food allergies and intolerances.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 21

What is a recommended strategy for preventing serious allergic reactions like anaphylaxis?

N02 NUTRITIONAL TRANSPARENCY | PRECONDITION

Answer 21

The recommended strategy is avoidance of food allergens.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 22

What nutritional information must be displayed for packaged foods and beverages?

N02 | Part 1 Provide Nutritional Information

Answer 22

Total calories per serving, macronutrient content (total protein, fat, and carbohydrate), and total sugar content must be clearly displayed.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 23

What nutritional information must be provided for standard menu items in Commercial Dining Spaces?

N02 | Part 1 Provide Nutritional Information

Answer 23

Calories must be displayed on menus and menu boards, and macronutrient content and total sugar content must be available upon request.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 24

What is the WELL Core Guidance for non-leased spaces?

N02 | Part 1 Provide Nutritional Information

Answer 24

These requirements must be met in non-leased spaces.
| Created with Chat-GPT

This information comes from Page 75-77 of the WELL V2

Question 25

What are the food allergy training requirements for Commercial Dining Spaces? ## Footnote N02 | Part 2 Address Food Allergens

Answer 25

**All food service staff** must be offered **annual food allergy training** covering topics like **food allergies**, **anaphylaxis**, **emergency response**, **communication protocols**, **reducing cross-contact risks**, **ingredient disclosure**, and a **knowledge test**. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 26

What is required during hours of operation regarding food allergy-trained staff? ## Footnote N02 | Part 2 Address Food Allergens

Answer 26

At least **one staff member** with **food allergy training** from the past year must be present to handle **questions** and **special requests**. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 27

What is required for food allergy signage in Commercial Dining Spaces? ## Footnote N02 | Part 2 Address Food Allergens

Answer 27

**Point-of-decision signage** must prompt individuals to report any potential **food allergies** to staff. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 28

What is the WELL Core Guidance for non-leased spaces? ## Footnote N02 | Part 2 Address Food Allergens

Answer 28

These **requirements** must be met in **non-leased spaces**. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 29

What are the sugar content requirements for standard menu items in Commercial Dining Spaces? ## Footnote N02 | Part 3 Label Sugar Content

Answer 29

Standard menu items must either contain no more than **25 g of sugar per serving**, or the **total sugar content** must be clearly displayed at the **point-of-decision** on menus and menu boards. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 30

What happens if a standard menu item contains more than 25 g of sugar per serving? ## Footnote N02 | Part 3 Label Sugar Content

Answer 30

Menu items with more than **25 g of sugar per serving** must be identified by an **icon**, and an **explanation** of the icon and the **health risks of high sugar intake** must be provided at the **point-of-decision**. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 31

What is the WELL Core Guidance for non-leased spaces? ## Footnote N02 | Part 3 Label Sugar Content

Answer 31

These **requirements must be met** in **non-leased spaces**. | Created with Chat-GPT ## Footnote *This information comes from Page 75-77 of the WELL V2*

Question 32

What is the intent of this WELL feature? ## Footnote N03 REFINED INGREDIENTS | OPTIMIZATION

Answer 32

The intent is to help individuals **avoid highly processed foods** and **refined ingredients**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 33

What are the global health impacts of poor diets characterized by highly processed foods? ## Footnote N03 REFINED INGREDIENTS | OPTIMIZATION

Answer 33

Poor diets contribute to **8% of all deaths globally** and account for an estimated **9.6% of the global burden of disease**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 34

Why is limiting sugar and refined grains important? ## Footnote N03 REFINED INGREDIENTS | OPTIMIZATION

Answer 34

Excessive **sugar consumption** increases the risk of **heart disease**, **obesity**, and **tooth decay**, while refining grains removes **vitamins**, **minerals**, and **dietary fiber**, which is linked to a lower risk of **heart disease**, **stroke**, **diabetes**, and **obesity**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 35

What is the WHO recommendation for added sugar intake? ## Footnote N03 REFINED INGREDIENTS | OPTIMIZATION

Answer 35

The **World Health Organization** recommends that adults consume no more than **25 grams of added sugar per day**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 36

How can individuals increase their intake of dietary fiber? ## Footnote N03 REFINED INGREDIENTS | OPTIMIZATION

Answer 36

By **promoting whole grains** and increasing the **availability of whole grain options**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 37

What are the sugar content limits for beverages in all spaces? ## Footnote N03 | Part 1 Limit Total Sugars

Answer 37

Beverages must contain no more than **25 g of sugar per container or serving**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 38

What is the requirement for the availability of sugar-free beverages or drinking water? ## Footnote N03 | Part 1 Limit Total Sugars

Answer 38

At least **25% of beverages** must contain **no sugar per container or serving**, or **drinking water** must be available **at no cost**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 39

What is the sugar content limit for non-beverage food items? ## Footnote N03 | Part 1 Limit Total Sugars

Answer 39

No non-beverage food item (except **whole fruit**) should contain more than **25 g of sugar per serving**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 40

What is the WELL Core Guidance for non-leased spaces? ## Footnote N03 | Part 1 Limit Total Sugars

Answer 40

These **requirements must be met** in **non-leased spaces**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 41

What is the requirement for whole grains in grain-based foods? ## Footnote N03 | Part 2 Promote Whole Grains

Answer 41

In at least **50% of grain-based foods**, a **whole grain** must be the **first ingredient**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 42

How should the cost of whole grain options compare to refined grain options? ## Footnote N03 | Part 2 Promote Whole Grains

Answer 42

**Whole grain options** should not cost more than their **refined grain counterparts** (e.g., **brown rice** should not cost more than **white rice**). | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 43

What is required regarding whole grain options at food outlets? ## Footnote N03 | Part 2 Promote Whole Grains

Answer 43

Each food outlet must have at least **one whole grain option** if **grain-based foods** are sold or provided. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 44

What is the WELL Core Guidance for non-leased spaces? ## Footnote N03 | Part 2 Promote Whole Grains

Answer 44

These **requirements must be met** in **non-leased spaces**. | Created with Chat-GPT ## Footnote *This information comes from Page 78-79 of the WELL V2*

Question 45

What is the intent of this WELL feature? ## Footnote N04 FOOD ADVERTISING | OPTIMIZATION

Answer 45

The intent is to **encourage the selection and consumption** of **healthier food choices** through **advertising** and **messaging**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 46

What issue does this feature address regarding food marketing? ## Footnote N04 FOOD ADVERTISING | OPTIMIZATION

Answer 46

Food marketing overwhelmingly promotes **highly processed products**, such as **sugar-sweetened beverages**, **breakfast cereals**, and **fast foods**, which affects dietary choices. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 47

How does unhealthy food advertising impact children? ## Footnote N04 FOOD ADVERTISING | OPTIMIZATION

Answer 47

Unhealthy food advertising is associated with increased **food consumption** in **children**, influencing their **behavior** and **mental health** and increasing their preference for **unhealthy foods**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 48

What effect does healthy food advertising have on food choices? ## Footnote N04 FOOD ADVERTISING | OPTIMIZATION

Answer 48

Healthy food advertising can increase the selection of **healthier items** and may have a stronger impact than anti-obesity advertising on shaping **eating behaviors**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 49

In what settings have healthy food advertising interventions been effective? ## Footnote N04 FOOD ADVERTISING | OPTIMIZATION

Answer 49

Interventions have been effective in **cafeterias**, **corner stores**, **grocery stores**, and **supermarkets**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 50

What are the requirements for food advertising in all spaces? ## Footnote N04 | Part 1 Optimize Food Advertising

Answer 50

Sugar-sweetened beverages must not be **advertised or promoted**, deep-fried food options must not be **advertised or promoted**, and deep-fried food options must not be displayed under **heat lamps**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 51

What are the nutritional messaging requirements for dedicated eating areas? ## Footnote N04 | Part 1 Optimize Food Advertising

Answer 51

All dedicated eating areas and points of sale must contain at least **two different instances of messaging** that promote the consumption of either **fruits and vegetables** or **drinking water**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 52

What is the WELL Core Guidance for these advertising and messaging requirements? ## Footnote N04 | Part 1 Optimize Food Advertising

Answer 52

These requirements must be **met in non-leased spaces**. | Created with Chat-GPT ## Footnote *This information comes from Page 80-81 of the WELL V2*

Question 53

What is the intent of this WELL feature? ## Footnote N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

Answer 53

To help individuals **avoid artificial colors, flavors, sweeteners, and preservatives** in foods and beverages. | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 54

Why should artificial ingredients be avoided in foods and beverages? ## Footnote N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

Answer 54

Artificial ingredients are often added to **highly processed foods** that are **low in nutritional quality** and may become **toxic when consumed in large quantities**. | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 55

What is the solution for limiting artificial ingredient consumption? ## Footnote N05 ARTIFICIAL INGREDIENTS | OPTIMIZATION

Answer 55

Sourcing packaged foods without harmful **artificial colors, flavors, sweeteners, and preservatives** and phasing out ingredients deemed as **ingredients of concern**. | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 56

What is the phase-out requirement for artificial ingredients in this WELL feature? ## Footnote N05 | Part 1 Limit Artificial Ingredients

Answer 56

Projects must **phase out** the use, sale, and provision of foods containing **artificial ingredients** listed in the provided table over a **maximum of three years**. | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 57

Which artificial ingredients must be phased out or restricted under this feature? ## Footnote N05 | Part 1 Limit Artificial Ingredients

Answer 57

**Colorings** (e.g., Blue 1, Red 40), **Sweeteners** (e.g., aspartame, sucralose), **Preservatives** (e.g., BHA, BHT), and **Fats & Oils** (e.g., brominated vegetable oil, partially hydrogenated oil). | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 58

What labeling requirement must be met for artificial ingredients in foods and beverages? ## Footnote N05 | Part 1 Limit Artificial Ingredients

Answer 58

All foods and beverages sold or provided must be clearly labeled to indicate whether they contain **artificial ingredients** from the listed table. | Created with Chat-GPT ## Footnote *This information comes from Page 82-83 of the WELL V2*

Question 59

What is the main intent of the N06 portion sizes feature? ## Footnote N06 PORTION SIZES | OPTIMIZATION

Answer 59

The intent is to **promote healthy portion sizes** and reduce **overconsumption** and **food waste**. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 60

What issue is associated with larger portion sizes? ## Footnote N06 PORTION SIZES | OPTIMIZATION

Answer 60

Larger portion sizes are linked to **rising obesity rates** and cause people to **consume more food** when offered **larger portions, packages, or dishware**. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 61

How can smaller portion sizes help individuals? ## Footnote N06 PORTION SIZES | OPTIMIZATION

Answer 61

Smaller portion sizes encourage **reasonable portions** without limiting choice and help maintain **calorie balance** while reducing **added sugar consumption**. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 62

What impact does dishware size have on portion control? ## Footnote N06 PORTION SIZES | OPTIMIZATION

Answer 62

Larger dishware leads to **larger self-served portions**, while smaller plates help people **estimate portions more accurately** and may promote healthier portion sizes. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 63

What is the maximum calorie limit for standard menu items in N06? ## Footnote N06 | Part 1 Promote Healthy Portions

Answer 63

Standard menu items must not exceed **650 Cal** or a smaller version must be available for **at least 50%** of items exceeding this limit. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 64

What is the dishware size limit for adults in self-serve settings? ## Footnote N06 | Part 1 Promote Healthy Portions

Answer 64

For adults, circular plates must not exceed **10 inches (25 cm)** in diameter, and bowls and cups must not exceed **16 fl oz (473 mL)** in volume. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 65

How does N06 ensure portion control in buffet-style dining? ## Footnote N06 | Part 1 Promote Healthy Portions

Answer 65

By limiting dishware sizes, N06 helps prevent **overconsumption** in **self-serve settings** with specific size restrictions for plates, bowls, and cups based on occupant type. | Created with Chat-GPT ## Footnote *This information comes from Page 84-85 of the WELL V2*

Question 66

What is the primary goal of the N07 WELL feature? ## Footnote N07 NUTRITION EDUCATION | OPTIMIZATION

Answer 66

To support a **healthy eating pattern** by increasing **nutritional knowledge** and **food literacy**. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 67

How is food literacy defined in the N07 feature? ## Footnote N07 NUTRITION EDUCATION | OPTIMIZATION

Answer 67

Food literacy is the ability to **understand nutrition information** and implement it through **preparation and cooking** of healthy meals. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 68

What types of interventions are most effective in nutrition education according to N07? ## Footnote N07 NUTRITION EDUCATION | OPTIMIZATION

Answer 68

**Mixed-method** and **long-term** interventions that focus on **changing specific behaviors** are more effective than single-method, short-term interventions. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 69

What dietary trend has contributed to a lack of food literacy? ## Footnote N07 NUTRITION EDUCATION | OPTIMIZATION

Answer 69

A global shift away from **whole ingredient foods** like fruits and vegetables, and towards **highly processed foods** that require little preparation, has contributed to a lack of food literacy. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 70

What is required by N07 Part 1 for WELL Certification? ## Footnote N07 | Part 1 Provide Nutrition Education

Answer 70

At least one of the following must be offered **quarterly** and at no cost: **cooking demonstrations**, **nutrition education sessions**, **individual nutrition consultations**, or **gardening workshops**. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 71

Who must lead cooking demonstrations or nutrition education sessions according to N07 Part 1? ## Footnote N07 | Part 1 Provide Nutrition Education

Answer 71

**Chef-instructors** must lead cooking demonstrations, and **accredited dietitians** or **nutritionists** must lead nutrition education sessions. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 72

What focus do gardening or planting workshops need to have? ## Footnote N07 | Part 1 Provide Nutrition Education

Answer 72

Gardening or planting workshops must focus on **edible plants** and include **hands-on learning opportunities**. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 73

Who should have access to these educational offerings in WELL Core projects? ## Footnote N07 | Part 1 Provide Nutrition Education

Answer 73

The education must be made available to **all tenants** in the whole building. | Created with Chat-GPT ## Footnote *This information comes from Page 86-87 of the WELL V2*

Question 74

What does the N08 Mindful Eating feature require? ## Footnote N08 MINDFUL EATING | OPTIMIZATION

Answer 74

It requires **dedicated eating spaces** with tables and chairs, and the provision of **daily meal breaks**. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 75

What are the negative consequences of eating alone, according to N08? ## Footnote N08 MINDFUL EATING | OPTIMIZATION

Answer 75

Eating alone is associated with **unhealthier food choices**, **fewer fruits and vegetables**, **irregular meal times**, and increased risk of **metabolic syndrome**. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 76

How is distracted eating linked to food intake? ## Footnote N08 MINDFUL EATING | OPTIMIZATION

Answer 76

Distracted eating is linked to **higher food intake**, both immediately and later on. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 77

What are the benefits of mindful eating? ## Footnote N08 MINDFUL EATING | OPTIMIZATION

Answer 77

Mindful eating can lead to **better control of food intake** and has a positive impact on **mental well-being**. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 78

What is required for the N08 Support Mindful Eating feature? ## Footnote N08 | Part 1 Support Mindful Eating

Answer 78

It requires a **dedicated eating space** within **650 ft (200 m)** of the project boundary and/or **daily meal breaks** of at least **30 minutes** for eligible employees and students. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 79

What must the dedicated eating space accommodate according to N08? ## Footnote N08 | Part 1 Support Mindful Eating

Answer 79

It must have **tables and chairs** for at least **25% of regular occupants** at peak occupancy and provide **protection from environmental elements**. | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 80

What types of seating should be available in the dedicated eating space? ## Footnote N08 | Part 1 Support Mindful Eating

Answer 80

The space should include both **small group seating** (up to 4 people) and **large group seating** (more than 4 people). | Created with Chat-GPT ## Footnote *This information comes from Page 88-89 of the WELL V2*

Question 81

What is the intent of the N09 Special Diets feature? ## Footnote N09 SPECIAL DIETS | OPTIMIZATION

Answer 81

The intent is to **provide alternative food choices** for individuals with **dietary restrictions**, **allergies**, or **intolerances**, and to **label common food allergens**. | Created with Chat-GPT ## Footnote *This information comes from Page 90-91 of the WELL V2*

Question 82

What issue does the N09 Special Diets feature address? ## Footnote N09 SPECIAL DIETS | OPTIMIZATION

Answer 82

It addresses the **difficulty** individuals with **food allergies** or **dietary restrictions** face in finding suitable meal options and the **growing prevalence of food allergies** worldwide. | Created with Chat-GPT ## Footnote *This information comes from Page 90-91 of the WELL V2*

Question 83

What solutions does the N09 Special Diets feature propose? ## Footnote N09 SPECIAL DIETS | OPTIMIZATION

Answer 83

The feature proposes providing **meal alternatives** for common allergies and intolerances, ensuring they are available at **similar prices** to standard items, and promoting **ingredient transparency** through **allergen labeling**. | Created with Chat-GPT ## Footnote *This information comes from Page 90-91 of the WELL V2*

Question 84

What are the requirements for N09 Part 1 Accommodate Special Diets? ## Footnote N09 | Part 1 Accommodate Special Diets

Answer 84

Meals must include **main dish options** that do not contain **peanut**, **gluten**, **dairy**, **egg**, **animal, seafood, or dairy products**, or **animal or seafood products except for eggs and dairy**. | Created with Chat-GPT ## Footnote *This information comes from Page 90-91 of the WELL V2*

Question 85

What allergens must be labeled according to N09 Part 2 Label Food Allergens? ## Footnote N09 | Part 1 Accommodate Special Diets

Answer 85

Foods and beverages must be labeled to indicate if they contain **peanut**, **fish**, **shellfish**, **soy**, **milk**, **egg**, **wheat**, **tree nuts**, or **gluten**. | Created with Chat-GPT ## Footnote *This information comes from Page 90-91 of the WELL V2*

Question 86

What is the intent of N10 Food Preparation? ## Footnote N10 FOOD PREPARATION | OPTIMIZATION

Answer 86

The intent is to provide **space** and **supportive amenities** for the **preparation of meals on-site**. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 87

What are the requirements for food preparation areas according to N10? ## Footnote N10 FOOD PREPARATION | OPTIMIZATION

Answer 87

A food preparation area must include **storage space** and other **amenities** to support the **reassembly** or **reheating** of meals on-site. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 88

What are the nutritional benefits of preparing meals at home? ## Footnote N10 FOOD PREPARATION | OPTIMIZATION

Answer 88

Preparing meals at home is linked to **reduced food expenditures** and **better diet quality** compared to eating away from home. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 89

What supportive amenities must be provided in dedicated eating areas according to N10 Part 1? ## Footnote N10 | Part 1 Provide Meal Support

Answer 89

The supportive amenities must include **cold storage**, **countertop surface**, **sink** for dish and hand washing, **device for reheating food**, **dedicated cabinets or storage units**, **reusable non-plastic plates, bowls, cups, and utensils**, and **cans/bins for garbage, recycling, and/or compost**. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 90

What are the specific supportive amenities required for dwelling units? ## Footnote N10 | Part 1 Provide Meal Support

Answer 90

For dwelling units, the required amenities include a **countertop surface**, **sink**, **refrigerator**, **cabinets**, and a **stove with hood vented directly to the outdoors**. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 91

What requirements must be met for commercial kitchen spaces in primary and secondary schools? ## Footnote N10 | Part 1 Provide Meal Support

Answer 91

Commercial kitchen spaces in primary and secondary schools must have the **proper kitchen equipment and infrastructure** to prepare and serve meals on-site and prepare and serve **at least one meal on school days**. | Created with Chat-GPT ## Footnote *This information comes from Page 92-93 of the WELL V2*

Question 92

What is the main intent of N11 Responsible Food Sourcing? ## Footnote N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

Answer 92

The intent is to **reduce dietary exposure to pesticides**, **hormones**, and **antibiotics**, limit **environmental degradation**, and promote **humane livestock practices**. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 93

What are the health risks associated with the use of antibiotics and pesticides in food production? ## Footnote N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

Answer 93

The use of **antibiotics in agriculture** contributes to **antibiotic resistance** in humans, while **dietary pesticide exposure** is linked to adverse **reproductive consequences**, increased risk of **certain cancers**, and lower **IQ in children** born to exposed pregnant women. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 94

What are the benefits of responsible sourcing practices? ## Footnote N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

Answer 94

Responsible sourcing practices promote **sustainable**, **ethical**, and **socially responsible food purchases**, and they can enhance **animal welfare** by ensuring humane treatment of livestock. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 95

How do organic foods compare to conventional foods regarding pesticide residue and antibiotic resistance? ## Footnote N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

Answer 95

Organic produce typically has **lower levels of pesticide residue**, and organic chicken and pork are **less likely** to contain **antibiotic-resistant bacteria** compared to conventional food. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 96

What role does labeling play in responsible food sourcing? ## Footnote N11 RESPONSIBLE FOOD SOURCING | OPTIMIZATION

Answer 96

Labeling helps individuals quickly identify **organic** and **humanely raised foods** and promotes support for **local farms** and organizations. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 97

What are the sustainable sourcing requirements for N11 Part 1 Implement Responsible Sourcing? ## Footnote N11 | Part 1 Implement Responsible Sourcing

Answer 97

At least **50%** of the total **produce line** must be **certified organic**, and at least **25%** of the total **animal product line** must be **certified organic**, **Certified Humane(R)**, or certified by a **GSSI-recognized Seafood Certification Scheme**. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 98

What does Option 2 of Implement Responsible Sourcing focus on? ## Footnote N11 | Part 1 Implement Responsible Sourcing

Answer 98

Option 2 focuses on **promoting sustainable** and **humane agriculture** through labeling, including **certified organic** and sustainable products labeled at **point-of-decision**, and advertising **local farms** or sources for locally sourced foods. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 99

What is the WELL Core Guidance for Implement Responsible Sourcing? ## Footnote N11 | Part 1 Implement Responsible Sourcing

Answer 99

The requirements must be met in **non-leased spaces**. ## Footnote *This information comes from Page 94-95 of the WELL V2*

Question 100

What is the main intent of N12 Food Production? ## Footnote N12 FOOD PRODUCTION | OPTIMIZATION

Answer 100

The main intent is to provide opportunities for **on-site food production** and increase **food access**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 101

What issues does N12 Food Production address? ## Footnote N12 FOOD PRODUCTION | OPTIMIZATION

Answer 101

It addresses the **disconnect** between consumers and their food due to changing **economic** and **environmental** conditions, and the desire to understand how food is **made**, **raised**, or **grown**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 102

What are some benefits of participating in community gardening according to N12? ## Footnote N12 FOOD PRODUCTION | OPTIMIZATION

Answer 102

Participation in community gardening leads to **higher levels** of **fruit and vegetable consumption**, increased **social cohesion**, enhanced **physical activity**, and improved **mental health** by reducing symptoms of **anxiety** and **depression**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 103

What are the solutions proposed by N12 Food Production? ## Footnote N12 FOOD PRODUCTION | OPTIMIZATION

Answer 103

Solutions include providing **space**, **infrastructure**, and **tools** for on-site food production to increase access to locally grown food, promoting **social and environmental health**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 104

What are the requirements for providing gardening space according to N12 Part 1? ## Footnote N12 | Part 1 Provide Gardening Space

Answer 104

A permanent and accessible space for food production must be within **0.25 mi (400 m)** of the project boundary and include at least one of the following: a **garden** or **greenhouse** with food-bearing plants, **edible landscaping** (e.g., fruit trees, herbs), or a **hydroponic** or **aeroponic** farming system. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 105

What is the minimum area required for gardening space per occupant? ## Footnote N12 | Part 1 Provide Gardening Space

Answer 105

The space must be at least **1 ft (0.09 m)** per regular occupant or **0.5 ft (0.05 m)** per student, with a maximum of **1,500 ft (140 m)** and a minimum of **200 ft (18.5 m)**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 106

What amenities must be included in the gardening space? ## Footnote N12 | Part 1 Provide Gardening Space

Answer 106

The space must provide **planting supplies**, including **planting medium**, **watering system**, **lighting** (interior spaces only), **plants**, and **gardening tools**. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 107

How should the gardening space be made accessible to occupants? ## Footnote N12 | Part 1 Provide Gardening Space

Answer 107

The space must be open to regular occupants during **regular building hours** and accessible the majority of days in the operating year, with foods grown made available to them. ## Footnote *This information comes from Page 97-96 of the WELL V2*

Question 108

What is the intent of the N13 Local Food Environment feature? ## Footnote N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

Answer 108

The intent is to **increase access** to **fresh, local**, and **seasonal fruits and vegetables** by reducing **environmental barriers**. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 109

What factors influence dietary patterns according to the N13 feature? ## Footnote N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

Answer 109

Dietary patterns are influenced by a mixture of **personal**, **cultural**, and **environmental factors**, including the **local food environment**. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 110

What is the impact of the local food environment on obesity? ## Footnote N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

Answer 110

Certain environments, particularly those with **smaller grocery stores** and **fast food establishments**, can be more **obesogenic**, promoting **weight gain** and potentially contributing to **obesity**. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 111

What are the recommended solutions for improving dietary and lifestyle behaviors? ## Footnote N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

Answer 111

Projects should be located near **supermarkets**, **grocery stores**, and **farmers markets** to support better food choices and improve dietary behaviors. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 112

How do farmers' markets and food retail outlet density contribute to nutrition? ## Footnote N13 LOCAL FOOD ENVIRONMENT | OPTIMIZATION

Answer 112

**Farmers' markets** and increased **healthy food retail outlet density** are associated with **higher fruit and vegetable consumption** and a **lower BMI**, helping individuals meet dietary recommendations. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 113

What are the requirements for Option 1: Supportive Environment under N13? ## Footnote N13 | Part 1 Ensure Local Food Access

Answer 113

The project must be located within a **0.25 mi (400 m)** walk distance of a **supermarket** with a fresh fruit and vegetable section or a **farmers' market** that is open at least **once a week** for at least **four months** of the year. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 114

What does Option 2: Supportive Programming require? ## Footnote N13 | Part 1 Ensure Local Food Access

Answer 114

The project must either serve as a **distribution point** for a community-based agriculture program delivering fruits and vegetables at least **twice a month** for four months or host the **weekly sale** of fruits and vegetables for at least **four months** of the year. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 115

What does Option 3: Supportive Transportation entail? ## Footnote N13 | Part 1 Ensure Local Food Access

Answer 115

Transportation must be provided at **no-cost** between the project and a **supermarket**, store with a fresh fruit and vegetable section, or **farmers' market**. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 116

What is the overall WELL Core Guidance for N13? ## Footnote N13 | Part 1 Ensure Local Food Access

Answer 116

The requirements must be met in the **whole building**. ## Footnote *This information comes from Page 99-98 of the WELL V2*

Question 117

What is the intent of N14 ? Red and Processed Meats? ## Footnote N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

Answer 117

The intent is to **increase the availability of plant-based food options** and **reposition red and processed meat products** to decrease their prominence at the point-of-decision. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 118

What are the health risks associated with red and processed meats? ## Footnote N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

Answer 118

The **World Health Organization** classified processed meat as **carcinogenic** and red meat as **probably carcinogenic**. High intake is associated with an increased risk of **colorectal cancer**, **heart disease**, **diabetes**, and other chronic diseases. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 119

What does the World Cancer Research Fund recommend regarding red meat consumption? ## Footnote N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

Answer 119

Individuals should **limit their intake** of red meat to no more than **three portions per week** (equivalent to **12 - 18 oz (350 - 500 g)** per week) and **avoid eating processed meat**. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 120

What solutions does N14 propose to address meat consumption? ## Footnote N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

Answer 120

Providing **plant-based meat alternatives**, reducing **portion sizes** of red meat, and **repositioning meat products** to decrease their demand and consumption. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 121

How can food service shift eating patterns regarding meat? ## Footnote N14 ? RED AND PROCESSED MEATS | OPTIMIZATION

Answer 121

Chefs and menu developers can position red meat as a **supplement** (side dish) or condiment to **plant-based dishes** and limit **processed meat options**. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 122

At least one **plant-based option** is available at each food outlet. ## Footnote N14 | Part 1 Limit Red and Processed Meats

Answer 122

A single portion of **red meat** is no more than **4 oz (115 g)** cooked weight. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 123

What is the maximum portion size of red meat allowed in commercial dining spaces under WELL? ## Footnote N14 | Part 1 Limit Red and Processed Meats

Answer 123

**4 oz (115 g)** cooked weight. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 124

Where should red and processed meats be positioned in self-serve food service lines? ## Footnote N14 | Part 1 Limit Red and Processed Meats

Answer 124

At the **end** of self-serve food service lines. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 125

How should red and processed meats be listed on menus? ## Footnote N14 | Part 1 Limit Red and Processed Meats

Answer 125

They should be listed **last** in each menu section or on a **separate menu** and/or menu board. ## Footnote *This information comes from Page 100-101 of the WELL V2*

Question 126

What is required for all projects pursuing WELL beta features during documentation review? ## Footnote N14 | Part 1 Limit Red and Processed Meats

Answer 126

All projects must submit the **WELL beta feature implementation feedback form**. ## Footnote *This information comes from Page 100-101 of the WELL V2*