NEW
Font size
WorksheetsWELL AP v2 03 Nourishment
Total questions: 50
Worksheet time: 38mins
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.
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.
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
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
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.
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
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.
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.
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
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
A building occupant purchases a prepared lunch and pre-packed snack from the cafeteria. According to Feature N02: Nutritional Transparency, which of the following is NOT a required label for these foods?
Total Calories
Macronutrient and micronutrient content
Sugar content
If the item contains GMOs (genetically modified organisms)
A building’s cafeteria recently renovated its signage according to Feature N04: Food Advertising. What foods and beverages are not to be advertised or promoted?
Deep-fried food options.
Unsweetened beverages with a high sugar content (e.g. apple juice).
Foods with common allergens.
Non-locally sourced foods.
Which of the following is a goal of Feature N02: Food Advertising?
Fully implement only natural, whole food advertising.
Discourage purchases of sugary and caffeine-laden drinks.
Discourage building occupants from any foods with added sugars.
Encourage occupants to select and consume healthier food choices.
In order to meet the requirements in Part 1: Promote Healthy Portions of Feature N06: Portion Sizes, non-circular plates cannot exceed the following size in a Secondary School setting?
The total surface area of the plate must not exceed 69 in^2 (445 cm^2).
The total surface area of the plate must not exceed 70 in^2 (450 cm^2).
The total surface area of the plate must not exceed 79 in^2 (507 cm^2).
The total surface area of the plate must not exceed 80 in^2 (516 cm^2).
In order to meet the requirements of Feature N06: Portion Sizes, what must be true of all bowls served to customers?
Bowls, for adults, must be no larger than 16 oz (473 mL).
Customers have the option of a 8 oz (237 mL) or 16 oz (473 mL) (costs vary).
Bowls must be no larger than 8 oz (237 mL).
Customers have the option of a 16 oz (473 mL) or 20 oz (591 mL) (costs vary).
In order to meet the requirements of Feature N06: Serving Sizes, what must be true of all non-circular plates served to students in Secondary School?
The total surface area of the plate must not exceed 69 in2 (445 cm2).
The total surface area of the plate must not exceed 70 in2 (450 cm2).
The total surface area of the plate must not exceed 79 in2 (507 cm2).
The total surface area of the plate must not exceed 80 in2 (516 cm2).
The owner of a building has asked the cafeteria to focus on healthy options for the building occupants. In order to reduce the likelihood of unintended overeating and to encourage healthier eating habits, what should the maximum cup size be for beverages served on a daily basis?
296 mL (10 oz)
240 mL (8 oz)
480 mL (16 oz)
355 mL (12 oz)
In order to meet the requirements of Feature N09: Special Diets, what must be true of a catered event?
Prior to the catering event, employees and clients must submit all dietary preferences.
Main dish options must be available that do not contain the common food allergies.
All religious dietary restrictions must be adhered to.
All food must be labeled for the most common food allergies.
An employee with a food allergy or dietary restriction in a WELL Certified building can request to have any of the following food options according to Feature N09: Special Diets except:
Gluten-free option
Sugar-free option
Vegan option
Egg-free option
In order to meet the requirements of Feature N11: Responsible Food Production, which of the following must be true about produce sold or distributed on-site on a daily basis?
Must have 50% of total produce and 25% of total meat certified organic.
Must be color coded per food labeling laws.
Must be labeled with the USDA organic label (country-equivalent) and Free-trade label (country-equivalent).
Must be labeled to indicate the presence of GMOs (genetically modified organisms).
Which of the following labels for all meat, egg, and dairy products sold or distributed on-site are required by Feature N11: Responsible Food Production?
Federally Certified Organic and Fair Trade certified
Fair Trade Certified only
Federally Certified Organic and Humane Certified
Humane Certified only
For a project to comply with Feature N12: Food Production, garden space or greenhouse of what size and location must be provided for all building occupants?
1 ft2 (0.1 m2) per occupant within 0.25 mi (0.4 km) of the project boundary
3 ft2 (0.3 m2) per occupant within 0.25 mi (0.4 km) of the project boundary
5 ft2 (0.5 m2) per occupant within 1 mi (1.6 km) of the project boundary
2 ft2 (0.2 m2) per occupant within 1.5 mi (2.4 km) of the project boundary
According to Feature N12: Food Production, which of the following is NOT provided to grow and maintain a garden space?
Planting medium
Gardening tools
Exterior lighting
Irrigation
Which of the following WELL Concepts intends to enable people to make more informed choices?
Movement
Nourishment
Nourishment & Light
Light
What must be true for at least half of the entrée items in a building cafeteria’s menu to meet the requirements of Feature N06: Portion Sizes?
A version of an entrée that is 650 calories or less with a lower cost than the larger, regular version.
A version of an entrée that is 550 calories or less with a lower cost than the larger, regular version.
A version of an entrée that is 575 calories or less and vegetarian.
A version of an entrée that is 425 calories or less and vegetarian.
Beverly, the wellness program manager for an office building wants to include Nutrition Education as part of their wellness programming. In order to fulfill the requirement of N07: Nutrition Education, what is an acceptable nutrition education opportunity?
Gardening or planting workshops focused on edible plants that integrate hands-on learning opportunities.
Tours of local grocery stores with emphasis on healthy eating.
Organize a health-focused dinner club with regular occupants.
Bring in plant-based food trucks once a month for regular occupants.
Feature N08: Mindful Eating dictates that spaces must have a dedicated eating space and that eligible employees must be provided with daily meal breaks. What verification method is required to submit the documentation for the dedicated eating space to IWBI?
Interior Design Drawing
On-Site Photographs
Technical Document
Policy and/or Operations Schedule
An office building in Vancouver wants to provide a dedicated eating space outside of the cafeteria. In order for this space to fit the requirements for Feature N08: Mindful Eating, what must the dedicated eating space provide?
A silverware and condiment station.
Seating for 25% of the regular occupants of the building.
Protection from environmental elements (direct sunlight, rain, wind).
A water and coffee station.
The World Allergy Organization reports that the prevalence of food allergies is ____________ in countries around the world.
Increasing
Decreasing
Plateauing
Highly variable
In order to accommodate special diets, main dish options must be available that meet which of the following criteria?
Peanut-free
Gluten-free
Dairy-Free
All of the above.
Feature N09: Special Diets lays out the requirements for the labeling of food allergens. What common allergens must be labeled on packaged food?
Hazelnuts, beef, pork, cheese and black beans.
Peanuts, fish, shellfish, soy, milk, wheat, egg, tree nuts and gluten.
Redskin peanuts, scallops, oats, garlic and onions.
None of the above.
Feature N10: Food Preparation requires a food preparation area, storage area and amenities like cold storage and microwaves. What space types are required to have these features?
All Spaces except Dwelling Units and Commercial Kitchen Spaces
Dwelling Units
Commercial Kitchen Spaces
All of the above.
The WELL Building Standard™ (WELL™) recognizes that responsible sourcing practices and policies can help to promote sustainable, ethical and socially responsible food purchase and promote animal welfare. To implement responsible sourcing for Feature N11: Responsible Food Sourcing, what two items are required?
Sustainable sourcing and sustainable labeling
Sustainable sourcing and allergen labeling
Organic sourcing and kosher certification
NON GMO Project verified and organic sourcing
Providing gardening space to regular occupants of buildings and dwelling units can encourage consumption of fruits and vegetables and advance toward what other goal?
Lower the need for purchasing outside food.
Encourage connection to the broader community.
Have occupants collaborate on common activity.
Increase physical activity.
Ensuring local food access can have a profound impact on the building occupants' health and well-being. Feature N13: Local Food Environment gives us 3 options for providing local food access. Which of these fulfills the requirement of this feature?
A seasonal farmer's market that operates weekly at certain times every year.
Discounted transportation to nearby green grocers.
A supermarket or store with fresh fruits and vegetables located with 0.25 mi walk distance.
A farmer's market located within 0.10 mi walk distance.
According to the World Health Organization, processed meat has been classified as carcinogenic and red meat is classified as probably carcinogenic. Providing plant-based meat alternatives can decrease the overall consumption of red and processed meats globally. What is the requirement for food that is sold or provided on a daily basis for Feature N14: Red and Processed Meats?
At least one plant-based options is available at each food outlet.
A single serving of red meat is no more than 6 oz.
Meat-alternatives are placed at the beginnign of the self-serve food lines.
Meat-alternatives are listed prominently on the menu.
Providing Gardening Space is an important aspect of providing opportunities for on-site food production. For dwelling units, what size gardening space is the project required per dwelling unit?
8 ft2
10 ft2
12 ft2
15 ft2
What is the intent of Feature N13: Local Food Environment?
To increase access to fresh, local and seasonal fruits and vegetables by reducing environmental barriers.
To increase access to locally sourced meat and dairy.
To increase access to local farmers and food producers.
To increase access to locally produced food, regardless of ingredient origin.
An apartment building is looking to ensure that the kitchen it provides in the individual units fits the requirements of Feature N10: Food Preparation. What is an example of an amenity that the project needs to provide occupants in the kitchen?
Toaster Oven and microwave.
Stove with hood vented directly to the outdoors.
Water tap fitted with a reverse osmosis system.
Chest freezer.
Which feature is a precondition in the Nourishment Concept?
Feature N03: Refined Ingredients
Feature N09: Special Diets
Feature N02: Nutritional Transparency
Feature N04: Food Advertising
In Part 1: Provide Nutrition Education of Feature N07: Nutrition Education, to achieve 1 Pt, what is the session requirement if choosing the option of nutrition or dietary education sessions?
Sessions are led by a local plant-based chef.
Sessions are sponsored by a local Farmer's Market.
Sessions are provided bi-annually.
Sessions are led by an accredited dietician or nutritionist.
What two options are available for Feature N05: Artificial Ingredients?
Artificial ingredient phase out or artificial ingredient restriction.
Artificial ingredient phase out or artificial ingredient labeling.
Artificial ingredient labeling or artificial ingredient restriction.
Artificial ingredient restriction or artificial ingredient education.
In Feature N03: Refined Ingredients, whole grains must be present in _____ of sold and provided foods:
at least 25% of grain-based foods.
at least 50% of grain-based foods.
100% of breads.
at least 35% of the granola bars.
Reducing sugar content in foods and beverages is a central theme in the Nourishment concept. Standard menu items may not contain more than _______g of sugar per serving.
10g
18g
25g
32g
For projects with commercial dining spaces, at least 50% of available food options are fruits and __________
Starches
Non-fried chicken
Plant-based meat alternative
Non-fried vegetables
An insurance company in Flagstaff is planning on providing daily food for their staff. The building will have an eating area on-site, but all food will be prepared off-site. Are the WELL Nourishment requirements applicable here?
Yes, this concept is required regardless of where food is prepared.
Yes, but only Feature N10: Food Production is applicable.
No, this concept does not have any requirements for outside food or food vendors.
No, this concept only applies for food produced on-site.
What is the intent of Feature N11: Responsible Food Sourcing?
To ensure that only organic and non-gmo fruits and vegetables are provided to buidling occupants.
To reduce dietary exposure to pesticides, hormones and antibiotics, limit environmental degradation and promote humane livestock practices.
To promote healthier eating choices at work.
To highlight the problems in the industrial food system and look for ways to purchase more locally sustainable foods.
A library in Seattle will be providing one dedicated eating area. In order to fulfill the requirements of Feature N10: Food Production, the dedicated eating area must be provided within what distance of the project boundary?
150 ft walk distance.
375 ft walk distance.
650 ft walk distance.
725 ft walk distance.
The WELL Nourishment concept seeks to promote the consumption of fruits and vegetables by increasing availability and accessibility. Around the world, most individuals do not meet the daily recommended ________ servings of fruits and vegetables.
5
3
8
12
Nutritional Transparency is a critical feature of the WELL Nourishment concept. In commercial dining spaces, what staff positions are required to have annual food allergen training?
Managers
Servers
Kitchen Staff
All of the above.
