Nutritional information

BACKGROUND

Access to nutritional information allows consumers to make informed dietary choices. For example, being able to compare the sodium content of two different snacks can enable individuals who need to limit their salt intake choose the better option. The FDA sets specific requirements for nutrition labeling in packaged foods, and several municipal administrations have extended a labeling regulation to apply to prepared foods as well.

Skeletal

Cardiovascular

Digestive

Muscular

Part 1
Detailed Nutritional Information

VERIFICATION

For foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage:

a.⁷⁴

Total calories.

b.⁶¹

Macronutrient content (total protein, total fat and total carbohydrate) in weight and/or as a percent of the estimated daily requirements (daily values).

c.⁶¹

Total sugar content.

On Site
Visual Inspection

Part 2
Healthy Cooking Guidelines

VERIFICATION

The following are freely available wherever food is sold or in common areas where food is commonly consumed or prepared:

A library of at least 3 cookbooks, magazines, or other literature related to healthy cooking or gardening for every 100 occupants are available in the food preparation area.

b.⁷⁷

Information on suggested caloric intake based on age, gender, weight and activity level according to USDA recommendations and displayed prominently in the kitchen and dining spaces.

On Site
Visual Inspection

	Core & Shell	New & Existing Buildings	New & Existing Interiors
Part 1: Detailed Nutritional Information	O	P	P

	Commercial Kitchen	Education	Multifamily Residential	Restaurant	Retail
Part 1: Detailed Nutritional Information	P	P	P	P	-
Part 2: Healthy Cooking Guidelines	-	-	-	P	-

Verification Methods Matrix

	Letters of Assurance	Annotated Documents	On-Site Assessment
Part 1: Detailed Nutritional Information			Visual Inspection
Part 2: Healthy Cooking Guidelines			Visual Inspection

Standard Citations

61

Food and Drug Administration. How to Understand and Use the Nutrition Facts Label. https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/.... Published 2004. Accessed September 15, 2014.
44.1.b	The FDA's How to Understand and Use the Nutrition Facts Label requires that packaged food items list the macronutrient content as both a weight and a percentage of the recommended daily value.
44.1.c	The FDA's How to Understand and Use the Nutrition Facts Label requires that packaged food items list the micronutrient content as both a weight and a percentage of the recommended daily value.
44.1.d	The FDA's How to Understand and Use the Nutrition Facts Label requires that packaged food items list the sugar content as a weight.

74

New York City Department of Health and Mental Hygiene. The Requirement to Post Calorie Counts on Menus, Section 81.50. https://www1.nyc.gov/assets/doh/downloads/pdf/notice/2015/noa-article81.pdf. Published 2015. Accessed December 14, 2017.
44.1.a	The New York City Department of Health requires all eating establishments with 15 or more locations to post total calorie counts on menus.

77

**U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, December 2010. U.S. Government Printing Office, Washington, D.C.**
44.2.b	Dietary Guidelines for Americans suggest recommendations for healthy eating healthy caloric intake based on age, gender, weight, and activity levels.