- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
To help occupants avoid highly-processed ingredients and foods.
Top 5 Takeaways from the Nourishment #WELLography
This article discusses the main takeaways from the Nourishment WELLorgaphy, a guide for nutrition education and research-based interventions to help you fuel your body and design environments that support your health and well-being.
Recording: July Community Webcast: Nourishment & Fitness WELLographies
This webcast recording will allow you to learn how to use and apply the Nourishment and Fitness WELLographies.
Guide to Strategies for Reducing the Consumption of Sugar-Sweetened Beverages, Centers for Disease Control and Prevention
The Centers for Disease Control analyzes strategies for limiting sugar consumption from sugar-sweetened beverages.
WELL Tip: Navigating preconditions for the Nourishment concept
This article helps project teams get started incorporating a number of preconditions from the Nourishment concept into their project’s design and policies.