WELL-AP Exam Dumps : WELL Accredited Professional (WELL AP) Exam

According to Feature N01: Fruits and Vegetables, part 1 of the WELL Core requirements, the project team must provide fruits and vegetables to all occupants if food is sold or provided on a daily basis within the project boundary1. One of the options to meet this requirement is to ensure that at least 25% of available food options are individually selectable fruit offerings (containing no added sugar) and/or individually selectable non-fried vegetable offerings1. This helps promote the consumption of fruits and vegetables, which are the cornerstone of a healthy diet and can lower the risk of chronic diseases2. The other options are not required or sufficient for meeting this feature, as they either do not specify the quantity or variety of fruits and vegetables (A, B, and C) or do not apply to all spaces (B).

References: = Standard | WELL V2, Fruits and vegetables | WELL Feature Library - v2

Feature N08: Mindful Eating in the WELL Building Standard requires a dedicated eating space that includes tables and chairs to accommodate at least 25% of regular occupants at peak occupancy. This is to ensure that there is sufficient space for occupants to sit and eat mindfully, encouraging better eating habits and social interaction during meal times.

In managing spills of hazardous substances like mercury, pesticides, and battery acid, containing all residues in a sealed container is a critical strategy. This approach prevents the spread of hazardous materials, reduces the risk of exposure to building occupants, and facilitates safe and appropriate disposal. It aligns with the WELL Building Standard's emphasis on health and safety, ensuring that the building's waste management plan includes procedures for promptly and effectively dealing with hazardous spills to minimize health risks.