WELL Accredited Professional (WELL AP) : WELL-AP

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WELL WELL-AP Exam Syllabus Topics:

WELL Accredited Professional (WELL AP) Sample Questions:

1. The owners of a project undergoing WELL Certification want to promote health and wellness. They have created a slide show of each of the WELL features that are achieved by the project, which will run on the screens installed in the lobby. In reviewing the slide-show, the WELL AP notices that a key element is missing.
Which of the following must be determined and included in the slide-show in order to meet the requirements of Feature: C01 Health and Wellness Promotion?

A) Information regarding a health-oriented mission compliant with Feature: C02 Integrative Design
B) A copy of the final WELL scorecard submitted by the project team
C) Clear reference to the version of the WELL Building Standard and Performance Verification Guide Book used to achieve WELL Certification
D) The WELL AP's contact information to answer any questions regarding the WELL Certification

2. Which of the following are short-term effects of poor indoor air quality?

A) Asthma attacks, lung cancer and sudden infant death syndrome
B) Respiratory infections, coronary heart disease and stroke
C) Headaches, dry throat, eye irritation and runny nose
D) Depression, dementia, metabolic disorders and high blood pressure

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

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

4. For which parameters does the WELL Building Standard™ set performance-based thresholds through Feature A01: Air Quality?

A) PM, benzene, ozone and radon
B) Carbon dioxide, copper, lead and formaldehyde
C) Acetaldehyde, acrylonitrile, caprolactam and naphthalene
D) PM, copper, radon and chlorine

5. Which Nourishment strategy must be considered in a cafeteria of o project pursuing WELL Certification?

A) Provide only ono typo of beverage that contains more than 0.88 oz (25 g) o> sugar per serving
B) Schedule one staff member to handle questions and special requests regarding food allergies once per week.
C) Display the sodium content contained in each standard menu item per package
D) Offer annual food allergy training to service staff, including managers servers and kitchen staff

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