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- Healthy diet - World Health Organization (WHO)
WHO fact sheet on healthy diet with key facts and information on essential dietary elements, practical advice, salt, sodium and potassium, sugars, health diet promotion, WHO response
- Food safety - World Health Organization (WHO)
Good collaboration between governments, food producers and consumers is needed to help ensure food safety and stronger food systems Major foodborne illnesses and causes Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food
- Healthy diet - World Health Organization (WHO)
A healthy diet is essential for good health and nutrition It protects you against many chronic noncommunicable diseases, such as heart disease, diabetes and cancer Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet
- Assessing microbiological risks in food - World Health Organization (WHO)
The contamination of food by microbiological agents is a worldwide public health concern Most countries have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, and enterohaemorrhagic Escherichia coli, as well as parasites such as cryptosporidium and trematodes
- Nutrition - World Health Organization (WHO)
Nutrition is a critical part of health and development Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity
- A healthy lifestyle - WHO recommendations - World Health Organization (WHO)
Prepare food in a safe and hygienic way Steam, bake, boil or microwave to help reduce the amount of added fat Promote exclusive breastfeeding up to 6 months, and the introduction of safe and adequate complementary foods from the age of about 6 months Promote the continuation of breastfeeding during the first 2 years of life Note BMI is
- Guidance on safe and healthy food - World Health Organization (WHO)
Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health Safe food is not contaminated with potentially harmful bacteria, parasites, viruses, toxins, chemicals and or radionuclides However, food can become contaminated at any point of production and distribution
- Food, genetically modified - World Health Organization (WHO)
Since the first introduction on the market in the mid-1990s of a major GM food (herbicide-resistant soybeans), there has been concern about such food among politicians, activists and consumers, especially in Europe Several factors are involved In the late 1980s – early 1990s, the results of decades of molecular research reached the public
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