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WELL WELL-AP Exam Syllabus Topics:

WELL Accredited Professional (WELL AP) Sample Questions:

1. An employer will be leasing a new building that has one central space for a cafeteria. Which of the following conditions should the employer look for in order to comply with Feature N08: Mindful Eating?

A) Cup volume is 8 fl oz (240 ml)
B) Tables and chairs to accommodate at least 25% of regular occupants at peak occupancy
C) Foods and beverages provided are labeled for common food allergens
D) Menu design includes promotion of fruits and vegetables

2. What is a key factor in promoting proper hydration?

A) Ensure at least 50% of water fountains report the number of plastic bottles saved
B) Provide at least one drinking water dispenser within 100 ft. (30 m) of regularly occupied space
C) Communicate about the importance of drinking 1 gal (3.79 l) of water every day
D) Verify 100% of all coffee dispensers are linked to clean drinking water

3. A WELL project for a first recertification elects to be reviewed under the version for which it achieved initial certification. Under which of the following will the project be reviewed for subsequent recertifications?

A) Version in place 12 months prior to expiration of project's certification
B) Version released at the time of project's first recertification
C) Same version as initial certification
D) Version in place at the time of performance verification

4. The food service manager for a corporate headquarters office building is asked to explore alternative sources of food that would meet the requirements of the WELL Building Standard™ (WELL™). What recommendation should the WELL AP make that would help the manager meet WELL™ requirements?

A) Ensure that at least 20% of products are from a Certified Humane® farm
B) Ensure that at least 50% of products are certified organic
C) Ensure that at least 20% of products are certified organic
D) Ensure that at least 50% of products comes from a WELL Building Certified farm

5. A food services company is trying to meet the health goals of the building owner by providing access to healthy foods, including fruits and vegetables. Which of the following strategies would support Feature N01:
Fruits and Vegetables?

A) Fruits displayed at the cash register
B) At least 25% of available options are fruit and/or non-fried vegetables
C) A salad bar located in the middle of the cafe
D) At least one vegetable offered on a daily basis

Solutions: