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WELL WELL-AP Exam Syllabus Topics:

WELL Accredited Professional (WELL AP) Sample Questions:

1. Which of the following layouts would meet the requirements to provide enough exposure to meet the precondition in Light?

A) Layout with 50% of the regularly occupied area within a 30 ft. (9 m) horizontal distance of envelope glazing in each floor and/or in each individual unit
B) Layout with 25% of the regularly occupied area within a 30 ft. (9 m) horizontal distance of envelope glazing in each floor and/or in each individual unit
C) Layout with 40% of the regularly occupied area within a 15 ft. (4.5 m) horizontal distance of envelope glazing in each floor and/or in each individual unit
D) Layout with 20% of the regularly occupied area within a 15 ft. (4.5 m) horizontal distance of envelope glazing in each floor and/or in each individual unit

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

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

3. The WELL Building Standard™ (WELL™) requires a project team to limit the use of pesticides to those with which Hazard Tier ranking?

A) Tier 2
B) Tier 1
C) Tier 4
D) Tier 3

4. A design for a WELL building has HVAC zones of 650 ft2 (60 m2) and less than 10 occupants for more than
90% of regularly occupied spaces. This design

A) reduces mold and bacterial growth within the building's mechanical system
B) negates off-gassing when provided with an increased outdoor air supply
C) personalizes thermal comfort when provided with a ceiling fan per zone
D) enhances thermal comfort when used in conjunction with a user-adjustable tormontat

5. A small family-run business owned by an accredited nutritionist has noticed an increase in the number of processed foods brought in by employees for lunch. Which strategy could the WELL AP recommend at no additional cost to the client to meet the requirements of Feature N07 Nutrition Education?

A) provide magazine in the breakroom with healthy recipes
B) Offer individual dietary consultations by the accredited nutritionist owner
C) Increase the availability of fruit and vegetables in the breakroom
D) Replace plates and bowls in tweak room with smaller dishware

Solutions: