July Webinar: Fitwel 2.1 and its new Design Certification option

Hi Nadav: is there a registration link somewhere? thanks. MAL Mary Ann Lazarus maryannlazarus2@gmail.com mobile: 314.805.9332

July 18 is a Thursday.  Is the 18th correct or is Wednesday correct? thanks!

Hi Nadav, I am really looking forward to Joanna Frank's presentation. As a design/construction professional, it has been challenging to try to guide the food service vendors through the requirements and explain what documentation they should be providing, as nutrition is definitely not something that I have experience with. Prior to the presentation, could you please ask her if she could address the following questions in Section 10 Prepared Food Areas and Section 11 Vending Machines & Snack Bars? 1. 10.1 Healthy Food & Beverage Policy, Alternative Compliance: Should the Catering Standards (Tab A2) requirements be the same as the Food Service Standards (Tab A1) requirements? It appears that the Food Service Standards requirements were updated from v2 to v2.1, (i.e. At least 50% of meals offered must contain ≤800 mg sodium.), yet the Catering Standards under Nutrition Standards for Meals per serving (i.e. "No more than 800 mg sodium (preferably no more than 525 mg.") requirements remained the same in v2.1 as they are in v2. Doesn't it make sense to have the requirements for both the Food Service Standards and the Catering Standards to be the same? 2. 10.1 Healthy Food & Beverage Policy, Item #2: Under the Food Service Standards (Tab A1), the Requirements for Packaged Snacks states, "All packaged snacks contain < 200 mg sodium per package." Should this actually be "per package" or "per serving?"        A. Are the, "Exemptions: Reduced-fat cheese and part skim mozzarella; nuts, seeds and nut/seed butters; and dried fruit with nuts /seeds with no added nutritive sweeteners or fats," exempt from the "Sodium Requirements," or just the "Food & Nutrient Standards?" If it is just the Nutrient Standards, are these products exempt from both the "Calorie Limits" and the "Saturated Fat Limits," or just the "Saturated Fat Limits?" 3. 10.1 Healthy Food & Beverage Policy, Item #2: Under the Food Service Standards (Tab A1): The "Standards for Beverages" requirements states, "When milk and fortified soy beverages are available, offer low-fat beverages with no added sugars." Isn't it true that ALL low-fat beverages such as skim and 1% milk have added sugar? It has been explained to me that anytime fat is removed; sugar is added. Please clarify. Also, that statement goes on to say, "All packaged snacks have 0 grams of trans fat." Should this be "beverages" and not "snacks?" 3. Under the "Requirements for Packaged Snacks," (Tab A1), The "Nutrient Standards" states, "Calorie limit: ≤200 calories." Is this per serving? Per package? 4. 10.1 Healthy Food & Beverage Policy, Item #2: Under the Requirements for Prepared Foods, does the food service vendor have to suggest "meals" to the patrons - meaning, they should suggest an entrée paired with a side and a beverage? Can water be the "default" beverage? Can a "side salad" be the default side? The food service vendor can advertise suggested meal options that include the defaults mentioned above, but if the patron chooses to substitute the water with a different beverage or the side salad with a different side, and their meal no longer meet the requirements regarding sodium, etc. does this matter?  5. 10.1 Healthy Food & Beverage Policy, Item #2: How does the food service vendor/client document compliance with #2? If they have to provide a suggested meal menu (i.e. entrée and two sides), how are the meal options to be calculated - by weight, by sales, by the suggested offerings, by the average meal throughout the year?