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Standard Archives
Features Quick-Access
01: Air quality standards
02: Smoking ban
03: Ventilation effectiveness
04: VOC reduction
05: Air filtration
06: Microbe and mold control
07: Construction pollution management
08: Healthy entrance
09: Cleaning protocol
10: Pesticide management
11: Fundamental material safety
12: Moisture management
13: Air flush
14: Air infiltration management
15: Increased ventilation
16: Humidity control
17: Direct source ventilation
18: Air quality monitoring and feedback
19: Operable windows
20: Outdoor air systems
21: Displacement ventilation
22: Pest control
23: Advanced air purification
24: Combustion minimization
25: Toxic material reduction
26: Enhanced material safety
27: Antimicrobial activity for surfaces
28: Cleanable environment
29: Cleaning equipment
P9: Advanced cleaning
30: Fundamental water quality
31: Inorganic contaminants
32: Organic contaminants
33: Agricultural contaminants
34: Public water additives
35: Periodic water quality testing
36: Water treatment
37: Drinking water promotion
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
53: Visual lighting design
54: Circadian lighting design
55: Electric light glare control
56: Solar glare control
57: Low-glare workstation design
58: Color quality
59: Surface design
60: Automated shading and dimming controls
61: Right to light
62: Daylight modeling
63: Daylighting fenestration
P2: Light at night
P3: Circadian emulation
64: Interior fitness circulation
65: Activity incentive programs
66: Structured fitness opportunities
67: Exterior active design
68: Physical activity spaces
69: Active transportation support
70: Fitness equipment
71: Active furnishings
P8: Injury prevention
72: Accessible design
73: Ergonomics: visual and physical
74: Exterior noise intrusion
75: Internally generated noise
76: Thermal comfort
77: Olfactory comfort
78: Reverberation time
79: Sound masking
80: Sound reducing surfaces
81: Sound barriers
82: Individual thermal control
83: Radiant thermal comfort
P4: Impact reducing flooring
84: Health and wellness awareness
85: Integrative design
86: Post-occupancy surveys
87: Beauty and design I
88: Biophilia I - qualitative
89: Adaptable spaces
90: Healthy sleep policy
91: Business travel
92: Building health policy
93: Workplace family support
94: Self-monitoring
95: Stress and addiction treatment
96: Altruism
97: Material transparency
98: Organizational transparency
99: Beauty and design II
100: Biophilia II - quantitative
P5: Health through housing equity
P6: Education space provisions
101: Innovation I
102: Innovation II
103: Innovation III
104: Innovation IV
105: Innovation V
Features Quick-Access
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Features
Overview
Air
Water
Nourishment
Light
Fitness
Comfort
Mind
Innovation
Certification
Overview
Certification Process
Project Types
Pilot Programs
Scoring
Alternative Adherence Paths
WELL Crosswalks & Alignments
Support
Overview
Glossary
Appendix C: Tables
Feature Types and Verification Methods
Concept & Feature References
WELL Addenda
Dinnerware Sizes - a
Submitted by
Anonymous (not verified)
on Thu, 11/03/2016 - 07:56
Requirement:
a
Description:
Circular plates: the diameter of a plate is no larger than 24 cm [9.5 inches].
Part:
Dinnerware Sizes
RecDocTitile:
Delos
