Module 4

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Question 1 of 25

1. Question
According to the World Health Organization (WHO), how many global deaths are attributed to an inadequate consumption of fruits and vegetables?
- 207 million deaths
- 27 million deaths
- 2.7 million deaths
- 27,000 deaths
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Question 2 of 25

2. Question
Which of the following is a detrimental health outcome linked to high consumption of SSBs (sugar-sweetened beverages)?
- Heart Failure
- Asthma
- Cancer
- Obesity
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Question 3 of 25

3. Question
Which of the following labels are required for all meat, egg, and dairy products sold or distributed on site are in order meet the requirements of Feature 49 Responsible Food Production? Choose 2.
- Federally Certified Organic
- FSC certification
- Humane Certified
- Forest Alliance
- Not tested on Animals Label
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Question 4 of 25

4. Question
In order to meet the requirements of Feature 47 Serving Sizes, what must be true of all bowls served to customers?
- Bowls must be no larger than 296 mL (10oz)
- Bowls must be no larger than 592 mL (20oz)
- Bowls must be no larger than 148 mL (5oz)
- Bowls must be no larger than 240 mL (8 oz)
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Question 5 of 25

5. Question
Which of the following foods meet the conditions of Feature 39 Processed Foods? Choose 2
- Candies with no artificial colors or flavorings
- 240ml [8oz] Beverages with less than 15g of sugar
- Snacks containing no partially hydrogenated oil.
- 240ml [8oz] Beverages with less than 30g of sugar
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Question 6 of 25

6. Question
In order to meet the requirements of Feature 47 Serving Sizes, what must be true of all circular plates served to customers?
- All plates must have a diameter no larger than 25 cm (10 inches)
- All plates must have a diameter no larger than 26 cm (10.5 inches)
- All plates must have a diameter no larger than 23 cm (9 inches)
- All plates must have a diameter no larger than 24 cm (9.5 inches)
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Question 7 of 25

7. Question
Which of the following strategies will assist a project that has a café open daily to comply with feature 38 – Fruits and Vegetables? Choose 2
- At least 50% of available options are fruits and/or non-fried vegetables
- At least 50% of available options are fruits and/or vegetables
- Vegetable dishes are placed at the beginning of the food service line
- Fruit dishes are placed at the beginning of the food service line
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Question 8 of 25

8. Question
What should be the minimum size of the garden space or greenhouse for a project to earn Feature 51 Food Production?
- 0.2 m2 (2 ft2) per occupant within 2.4 km (1.5 mi) of the project boundary
- .1 m2 (1 ft2) per occupant within 0.8 km (0.5 mi) of the project boundary
- 0.5 m2 (5 ft2) per occupant within 1.6 km (1 mi) of the project boundary
- 0.3 m2 (3 ft2) per occupant within 1.6 km (1 mi) of the project boundary
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Question 9 of 25

9. Question
In order to meet the requirements of Feature 48 Special Diets, what must be true of meals provided by or under contract with the project owner?
- Meal options are provided to those with common food allergies or dietary restrictions
- All food must be labeled for the most common food allergies
- Food and beverages should have only less than 30 g of sugar
- Food and beverages should not have any artificial ingredients or colors
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Question 10 of 25

10. Question
Which of the following must be true if raw meat is prepared or stored on site? Choose 2
- At least one removable, cleanable drawer is provided in cold storage at the bottom of the unit
- At least one removable, cleanable drawer is provided in cold storage at the top of the unit
- Labels on all raw meat indicate its source
- A visual display of holding temperatures of cold storage
- A power back-up for cold storage
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Question 11 of 25

11. Question
What is the current daily energy intake in the U.S. per 2010 data?
- 2,400 calories
- 2,200 calories
- 2,600 calories
- 2,100 calories
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Question 12 of 25

12. Question
Which of the following materials may be used for cooking materials used to prepare food per Feature 46 Safe Food Preparation Materials requirements? Choose 3
- Glass
- Marble
- Ceramic (with no lead)
- Stainless steel
- Non-Stick Ware
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Question 13 of 25

13. Question
Which of the following allergens should be clearly labeled on all foods sold or distributed at the property?
- Peanuts, gluten, soy, milk
- Peanuts, fish, gluten, shellfish, soy, milk & dairy products, egg, wheat
- Peanuts, fish, gluten, wheat, shellfish, soy, milk and dairy products, egg, tree nuts
- Peanuts, fish, gluten, shellfish, soy, milk & dairy products, egg, crabs, red meat
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Question 14 of 25

14. Question
Which of the following must be provided at all sink locations for Feature 41 Handwashing? Choose 2
- Automated hand dryer
- Solid soap bar
- Disposable paper towels
- Antibacterial hand sanitizer
- Fragrance-free non-antibacterial soap
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Question 15 of 25

15. Question
Which of the following must be provided in order to grow and maintain a garden space for Feature 51 Food Production, Choose 3
- A garden space of a least 2ft2 per occupant which is allocated within 1.5 mi of the project boundary
- Planting medium, plants and garden tools
- Lighting (interior only)
- Planting medium, compost
- Fertilizers and Pesticides
- Vegetable Seeds
- Irrigation
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Question 16 of 25

16. Question
Which of the following BMI levels indicates that an individual is obese?
- 20+
- 40+
- 25+
- 30+
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Question 17 of 25

17. Question
Which of the following must be true to meet the requirements of Feature 47 Serving Size for the entrée items in a building cafeteria’s menu? Choose 3
- Menu provides options for special diets
- 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.
- Circular plates: the diameter is no larger than 24 cm (9.5 inches)
- Circular plates: the diameter is no larger than 12 cm (4.75 inches)
- Cups are no larger than 240 mL [8 oz].
- Cups are no larger than 480 mL [16 oz].
Correct

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Question 18 of 25

18. Question
Which of the following meets the requirement of Feature 45 Food Advertising? Choose 2
- Messages discouraging the consumption of processed and sugary foods and beverages
- Messages encouraging the consumption of whole, natural foods and cuisines
- Messages encouraging the consumption of organic food
- Messaging showing nutrition information including total grams of sugar for sodas on the menu
Correct

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Question 19 of 25

19. Question
In order to meet the requirements of eating spaces for feature 52 – Mindful eating, the spaces must be located within ___
- 60 m [200 ft] of at least 90% of all occupants
- 60 m [200 ft] of building’s break room
- 30 m [100 ft] of at least 90% of all occupants
- 60 m [200 ft] of building’s entrance
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Question 20 of 25

20. Question
Which of the following mimics or interferes with body’s hormones and “disrupts” the endocrine system?
- PVCs
- Teflon coated utensils
- BPA, a phenolic-based chemical
- Solid Laminated Wood Materials
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Question 21 of 25

21. Question
Which of the following constitute Micronutrients?
- Total protein, total fat and total carbohydrate
- Total sugar content.
- Vitamins A and C, calcium and iron
- Total calories.
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Question 22 of 25

22. Question
Which of the following artificial ingredients can cause breathing problems in individuals with asthma?
- Artificial Sweeteners
- Sulfites
- Brominated vegetable oils
- Monosodium glutamate (MSG).
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Question 23 of 25

23. Question
What percentage of global population is estimated to be obese?
- 13%
- 15%
- 39%
- 35%
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Question 24 of 25

24. Question
What documentation is required for Feature 43, Artificial Ingredients, Part 1 Artificial Substance Labelling?
- A visual inspection and a spot check
- A signed letter of assurance from the owner
- An annotated operations schedule and spot check
- A narrative and a spot check
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Question 25 of 25

25. Question
An office with 200 full time occupants project is planning to setup a garden space for occupants. How much space must be allocated for a garden or greenhouse to meet the requirements of Feature 51, Food Production?
- 15 m² (161 sq.feet)
- 25 m² (269 sq. feet)
- 20 m² (215 sq.feet)
- 10 m² (107 sq.feet)
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