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| Section | Objectives |
|---|---|
| Topic 1: Mind | - Restorative environments - Mental health and stress reduction - Biophilic design |
| Topic 2: Thermal Comfort | - Thermal comfort standards - Control and adaptability - Humidity and air movement management |
| Topic 3: Materials | - Low-emitting material selection - Hazardous substance reduction - Healthy material sourcing |
| Topic 4: Sound | - Acoustic comfort and noise control - Impact on health and cognition - Sound transmission and reverberation |
| Topic 5: Community | - Equity and accessibility - Healthy community design - Social support and engagement |
| Topic 6: Nourishment | - Nutritional transparency - Healthy food access - Food environment design |
| Topic 7: WELL Certification & Implementation | - WELL Portfolio and scale application - WELL v2 Standard framework - Certification process and documentation |
| Topic 8: Movement | - Ergonomic design and facilities - Active transportation integration - Physical activity promotion |
| Topic 9: Water | - Water quality standards - Hydration access and management - Contaminant control and treatment |
| Topic 10: Light | - Light quality and health effects - Circadian lighting design - Glare control and daylight access |
| Topic 11: Air | - Pollutant sources and health impacts - Ventilation and filtration strategies - Indoor air quality thresholds |
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質問 # 78
The Brightside Company is pursuing WELL Certification under the WELL Building Standard for their new office headquarters. One company goal is to better support employees in making healthy eating choices, both at work and at home. What can the Brightside Company do to support and achieve credit under Feature N07:
Nutrition Education Optimization?
正解：B
解説：
According to Feature N07: Nutrition Education Optimization, part 1 of the WELL Core requirements, the project team must provide nutrition or dietary education sessions led by an accredited dietitian or accredited nutritionist in-person or virtually to regular occupants at no cost on a quarterly basis at minimum1. This helps support a healthy eating pattern by increasing nutritional knowledge and food literacy among employees. The other options are not required or sufficient for achieving credit under this feature, as they either do not involve nutrition education (A, B, and C) or do not meet the frequency or accreditation criteria (B and C).
References: = Standard | WELL V2
質問 # 79
In one part of a university building the following rooms are all adjacent in a row and connected to the same corridor study room, classroom, classroom, recreation room, meditation room, classroom Which of the following rooms are most likely to require reprogramming or strategies for mitigating sound transmission?
正解：C
解説：
In a university building where diverse activities occur, managing sound transmission is critical to maintain a conducive environment for all users. The juxtaposition of a recreation room, likely to be a source of higher noise levels due to active use, next to a meditation room, which requires a quiet, tranquil setting for relaxation and mindfulness practices, presents a significant challenge for acoustic design. This scenario necessitates reprogramming or implementing effective sound mitigation strategies to prevent noise intrusion from the recreation room into the meditation room, ensuring that the latter remains a serene space that supports mental well-being and stress reduction, in line with WELL's focus on creating spaces that enhance both physical and mental health.
質問 # 80
A design team is considering the WELL Building Standard to increase access to fresh, local and seasonal fruits and vegetables by reducing environmental barriers. Which of the following can also fulfill a WELL feature?
正解：A
解説：
The WELL Building Standard encourages the integration of design strategies that provide access to fresh, local, and seasonal produce to promote nutrition and well-being. An onsite fruit and vegetable garden of at least 150 ft² can serve as a direct source of fresh produce for building occupants, enhancing their connection to food sources and encouraging healthy eating behaviors. This strategy not only increases accessibility to nutritious food options but also fosters a sense of community and engagement with the natural environment.
質問 # 81
A WELL AP is developing a project's waste management plan. Which of the following is the best strategy lot managing the cleaning of spills of mercury, pesticides and battery acid?
正解：D
解説：
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.
質問 # 82
A well-being team in a commercial office building is interested in starting a garden. Twenty of the 400 employees are interested in starting an herb and vegetable garden. A minimum of how much space is required for the garden to earn an Optimization in the WELL Building Standard™ (WELL™)?
正解：A
解説：
According to the WELL v2™ feature N12 Optimization Food Production, a permanent and accessible space for food production is required to be at least 1 ft2 per regular occupant or 0.5 ft2 per student, whichever area is greater (up to a maximum of 1,500 ft2 and not less than 200 ft2). The area calculated is the actual growing area (vertical or horizontal) used for the production of food-bearing plants. For a commercial office building with 400 regular occupants, the minimum space required is 200 ft2.
References: = Standard | WELL V2 - Feature N12 Optimization Food Production
質問 # 83
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2026年JPTestKingの最新WELL-AP PDFダンプおよびWELL-AP試験エンジンの無料共有：https://drive.google.com/open?id=14SMOlJcgJL8RL8PaCBhIsWsikh6J1p-k