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Nourishment


Intent: The WELL Nourishment concept requires the availability of fruits and vegetables and nutritional transparency and encourages the creation of food environments where the healthiest choice is the easiest choice.

 

WKU Points Achieved in the Nourishment Feature


 

Intent: Help individuals avoid highly processed foods and ingredients. 

This WELL feature requires that all foods and beverages comply with sugar, refined grain and artificial trans fat limitations and requires maintenance of frying oil quality. 

  • Limit Total Sugars: All foods and beverages sold or provided on a daily basis within the project boundary meet the following requirements:  Beverages do not contain more than 25 g of sugar per container.  Bulk containers of 1 L [1 qt] or larger do not contain more than 25 g of sugar per serving;  At least 25% of beverages contain no sugar per container or serving, or drinking water is available at no cost;  No non-beverage food item (except whole fruit) contains more than 25 g of sugar per serving.

Intent: Encourage the selection and consumption of healthier food choices through strategic placement and advertising.

This This WELL feature requires healthy food advertising and nutritional messaging and strategic menu design to guide healthy food choices.

  • The kitchenette incorporates nutritional messages to encourage healthy eating.
  • Sugar-sweetened beverages and Deep-fried food options are not marketed or promoted.
  • Designated eating areas or common areas contain at least three different instances of messaging per project that communicate at least one of the following:  Encouragement of the consumption of whole, natural foods and encouragement of the consumption of drinking water.
  • Directional Signage is provided at Lounges “Drinking Fountain à” to encourage water consumption.

Intent: Encourage the selection and consumption of healthier food choices through strategic placement and advertising.

This WELL feature requires healthy food advertising and nutritional messaging and strategic menu design to guide healthy food choices.

  • The staff area included a kitchenette and areas designated for eating. 
  • Provide Daily Meal Breaks: Faculty and staff are allowed (1) hour meal periods per the WKU policy on “Meal and Rest Periods” https://www.wku.edu/policies/docs/150.pdf

Intent: Provide space and supportive amenities for the preparation of meals on-site.

This WELL feature requires to provide space and supportive amenities for the preparation of meals on-site.

  • Employee dining areas:  At least one dining space contains the following supportive amenities that meet employee demand:  Cold storage; Countertop surface; Sink and amenities for dish and hand washing; Device for reheating food (e.g., microwave, toaster oven); Dedicated cabinets or storage units available for employee use; Reusable eating utensils, including spoons, forks, knives and microwave-safe plates and cups.

Intent: Prevents accidental ingestion of chemicals in the Laboratory Spaces.  Refer to OSHA Laboratory Safety Guide. 

This WELL innovation feature requires signage in the laboratory spaces to prohibit food and drinking.

  • Eating and drinking in laboratory spaces is prohibited and prevents accidental ingestion of chemicals.  Signage is provided in the Laboratory to state “Do NOT Drink Laboratory Water” and “No Food/ Drink in Laboratory”

 


 

Nourishment

 

 

 


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 Last Modified 12/13/18