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WELL AP Exam WELL-AP Topic 5 Question 22 Discussion

Actual exam question for WELL AP's WELL-AP exam
Question #: 22
Topic #: 5
[All WELL-AP Questions]

Which Nourishment strategy must be considered in a cafeteria of o project pursuing WELL Certification?

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Suggested Answer: C

For a cafeteria in a project pursuing WELL Certification, one key Nourishment strategy is to offer annual food allergy training to service staff. This requirement emphasizes the importance of ensuring that staff are knowledgeable about food allergies and cross-contamination issues. The intent is to reduce the risk of allergic reactions among diners by ensuring that the staff is trained to handle food safely, understand the severity of food allergies, and respond appropriately to special dietary requests. This proactive approach aligns with WELL's focus on nutrition and well-being, ensuring that all occupants have access to safe and healthy food options.


by Catalina at Sep 15, 2024, 04:02 PM

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Adelina
9 months ago
This question is so dry, it makes the cafeteria's bread look moist. Can we get some spice in here, please?
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Johnetta
8 months ago
C) Offer annual food allergy training to service staff, including managers, servers, and kitchen staff
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Hillary
8 months ago
B) Provide only one type of beverage that contains more than 0.88 oz (25 g) of sugar per serving
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Leanora
9 months ago
A) Display the sodium content contained in each standard menu item per package
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Octavio
10 months ago
B) Only one type of sugary beverage? What is this, a health spa? I need my daily dose of diabetes-inducing goodness!
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Sheron
9 months ago
User 3: Maybe there can be a balance with healthier options and some sugary drinks.
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Ronny
9 months ago
Well, it's important to consider health in a cafeteria.
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Karan
9 months ago
I agree, I need my sugary drinks!
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Graciela
10 months ago
A) Displaying sodium content? Really? Who reads that stuff anyway? I'm more concerned about the calorie count, if I'm being honest.
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Blondell
9 months ago
D) I prefer when there's someone available to answer questions about food allergies.
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Rebbecca
9 months ago
C) Displaying sodium content can be helpful for those watching their intake.
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Winfred
9 months ago
B) I think offering food allergy training to staff is crucial for a cafeteria.
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Carylon
9 months ago
A) I agree, calorie count is definitely important when choosing what to eat.
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Corazon
10 months ago
D) Scheduling staff to handle allergy questions once a week? Pfft, that's like putting a Band-Aid on a broken leg. Go big or go home, people!
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Sharan
9 months ago
C) Offer annual food allergy training to service staff, including managers, servers, and kitchen staff
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Lindsey
9 months ago
B) Provide only one type of beverage that contains more than 0.88 oz (25 g) of sugar per serving
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Cassi
10 months ago
A) Display the sodium content contained in each standard menu item per package
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Britt
10 months ago
I believe option A is also necessary to display sodium content.
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Nickie
10 months ago
I agree, food allergy training is crucial for a cafeteria.
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Ilene
10 months ago
C) Offering annual food allergy training to the staff is definitely the way to go. Gotta keep those customers safe, you know?
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Anastacia
10 months ago
C) Offering annual food allergy training to the staff is definitely the way to go. Gotta keep those customers safe, you know?
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Karan
10 months ago
A) Display the sodium content contained in each standard menu item per package
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Ruthann
10 months ago
I think option C is important for WELL Certification.
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