Question 1

A project successfully received both LEEDÂ® and BREEAMÂ® certification. The project's WELL Certification is managed by two WELL APs. How many additional points would the project need to achieve the full score under Innovation?

Options :

A : Two points

B : Three points

C : Four points

D : Five points

Answer: A

Question 2

An office building is at the design stage. The client has the goal of achieving acceptable thermal environment for building occupants. Which of the following strategies should the WELL AP suggest to address this goal and meet the requirements of a WELL feature?

Options :

A : Utilize natural conditioning when the prevailing mean outdoor temperature is 48°F (9C)

B :

Design a radiant ceiling, wall or floor heating/cooling system for at least 45% of the regularly occupied project area

C :

Include real-time displays of dry-bulb temperature and relative humidity for 50% of regularly occupied spaces and make available to occupants through display screens

D :

Design mechanically conditioned regularly occupied spaces to meet predicted mean value range of +/- 0.5 for at least 90% of occupied hours and regularly occupled spaces

Answer: D

Question 3

Occupants of an office have reported that the drinking water is cloudy in appearance. What should the water be tested for?

Options :

A : pH

B : Copper

C : Chlorine

D : Turbidity

Answer: D

Question 4

A project's site previously housed a fuel station and an automotive repair shop. Which strategy should the WELL AP recommend?

Options :

A : Hire an experienced professional to perform an environmental site assessment

B : Engage the local community to create a strategic approach about historical use of the site

C : Inspect the site to see if any evidence of the fuel station or automotive repair shop remains

D : Determine if the site is a recognized Brownfield or has a similar designation from the relevant authority

Answer: A

Question 5

What is the intent of the Feature N02: Nutritional Transparency?

Options :

A : To avoid refined ingredients

B : To encourage informed food choices

C : To promote consumption of whole grains

D : To limit sugar content in food and beverages

Answer: B