WELL AP v2 03 Nourishment

A café located in an office building has recently altered its menu to incorporate more nutritious food options. The daily menu currently offers:

Ham sandwich

Grilled cheese sandwich

Hamburger

Fried fish

Spaghetti

Chicken and rice

Oranges

Apple slices

Dried cherries

What additional food item(s) should this cafeteria sell to meet the requirements of Feature N01: Fruits and Vegetables?

• Fried green tomatoes.

• Nothing, the requirements are already met.

• Fruit cups with no added sugar.

• Carrot and celery sticks.

Answer explanation

Carrot and celery sticks.

A building owner is overhauling a building’s cafeteria menu to meet the requirements of Feature N03: Refined Ingredients. Which of the following is required of the new cafeteria?

• Partially-hydrogenated oil may be included in a maximum of 50% of the food options.

• No beverages may contain more than 25g of sugar.

• Wheat flour is banned as the primary ingredient in any food option.

• All foods containing common allergens must be served in separate vending machines.

Answer explanation

No beverages may contain more than 25g of sugar.

A project owner has decided to limit the amount of all highly processed beverages, snacks, and meals. Which of the following ingredient restrictions must be true of all foods, beverages, snacks, and meals sold or distributed for N05: Artificial Ingredients?

• No individually sold, single-serving, non-beverage food items containing more than 40 g of sugar.

• 50% of foods must contain no High Fructose Corn syrup and/or another artificial sweetener.

• Specific colorings (Blue 1, Blue 2, Green 3, Orange B, Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, carmine, cochineal, caramel coloring) are phased out over a maximum of three years.

• Contains no artificial dyes, or flavorings

Answer explanation

Specific colorings (Blue 1, Blue 2, Green 3, Orange B, Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, carmine, cochineal, caramel coloring) are phased out over a maximum of three years.

Insufficient fruit and vegetable intake is attributed to ___________ deaths worldwide in 2013, according to Feature N01: Fruits and Vegetables.

• 5.2 million deaths

• 52 million deaths

• 502 million deaths

• 52 thousand deaths

Answer explanation

5.2 million deaths

Where should the property manager ensure food allergens are clearly labeled for all foods sold/distributed at a WELL Certified property?

• At point-of-decision on packaging, menus, or signage

• Only on food packaging.

• On takeout menus.

• On employee information cards.

Answer explanation

Part 1:  Provide Nutritional Information of Feature N02: Nutritional Transparency.

What is required for Part 1: Provide Meal Support of N10: Food Preparation for Commercial Kitchen Spaces in primary and secondary schools?

• Pots, pans, knives and cutting boards.

• Equipment to serve pre-prepared meals.

• Equipment to reheat food.

• The space contains the proper kitchen equipment and infrastructure to prepare and serve meals on-site and on school days, at least one meal is prepared and served on-site

Answer explanation

For Commerical Kitchen Spaces, the following requirements must be met for primary and secondary schools:

a. The space contains the proper kitchen equipment and infrastructure to prepare and serve meals on-site.

b. On school days, at least one meal is prepared and served on-site.

For commercial dining spaces selling or providing food on a daily basis, in order to fulfill the requirement for Feature N01: Fruits and Vegetables, what fruit and vegetable promotion strategies are employed?

• Digitally highlighted using avatars and comic stars.

• Listed on a board at the cash register.

• Visually highlighted through icons, different colors and bolding.

• Printed on posters and posted around the space.

Answer explanation

Visually highlighted through icons, different colors and bolding.

What is the intent of Feature N05: Artificial Ingredients?

• To help building occupants avoid colors, flavors, sweeteners and preservatives in food and beverages.

• To eliminate artificial ingredients from all foods and beverages sold or distributed on property.

• To help building occupants avoid refined gluten and chemically rendered oils in food and beverages.

• To help building occupants follow a paleo diet plan.

Answer explanation

To help building occupants avoid colors, flavors, sweeteners and preservatives in food and beverages.

Which of the following body systems contain the largest reservoir of bacteria, which can play a role in immune health?

• Circulatory system

• Integumentary system

• Digestive system

• Cardiovascular system

Answer explanation

Digestive system

A building manager is hosting a lunch for the occupants, and has asked the cafeteria to prepare meals with signage clearly declaring the presence of common allergens. Which of the following does NOT need to be declared in Feature N09: Special Diets?

• Fish

• Caffeine

• Soy

• Egg

Answer explanation

Caffeine