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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
  • 10 health tips for 2025 - World Health Organization (WHO)
    Start the new year with the evergreen resolution to lead a healthier lifestyle Here are 10 practical health tips to help you start off towards healthy living in 2025
  • A healthy lifestyle - WHO recommendations - World Health Organization (WHO)
    Healthy eating is a good opportunity to enrich life by experimenting with different foods from different cultures, origins and with different ways to prepare food The benefits of eating a wide variety of foods are also emotional, as variety and colour are important ingredients of a balance diet
  • 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
  • Food additives - World Health Organization (WHO)
    Food additives can be derived from plants, animals, or minerals, or they can be synthetic They are added intentionally to food to perform certain technological purposes which consumers often take for granted There are several thousand food additives used, all of which are designed to do a specific job in making food safer or more appealing WHO, together with FAO, groups food additives into





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