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Healthy diet - World Health Organization (WHO) A healthy diet includes the following: Fruit, vegetables, legumes (e g lentils and beans), nuts and whole grains (e g unprocessed maize, millet, oats, wheat and brown rice) At least 400 g (i e five portions) of fruit and vegetables per day (2), excluding potatoes, sweet potatoes, cassava and other starchy roots
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
Food, genetically modified - World Health Organization (WHO) The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering” It allows selected individual genes to be transferred from one organism into another, also between nonrelated species Foods produced from or using GM organisms are often referred to
Healthy diet: Keys to eating well - World Health Organization (WHO) WHO recommends that people eat a wide variety of vegetables and fruit For snacks, choose raw vegetables and fresh fruit, rather than foods that are high in sugars, fats or salt Avoid overcooking vegetables and fruit as this can lead to the loss of important vitamins When using canned or dried vegetables and fruit, choose varieties without
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
Natural toxins in food - World Health Organization (WHO) Solanines and chaconine All solanacea plants, which include tomatoes, potatoes, and eggplants, contain natural toxins called solanines and chaconine (which are glycoalkaloids) While levels are generally low, higher concentrations are found in potato sprouts and bitter-tasting peel and green parts, as well as in green tomatoes
Healthy diet - World Health Organization (WHO) WHO develops evidence-informed guidance on improving the food environment, such as school food and nutrition policies, public food procurement policies, nutrition labelling policies, policies to restricting marketing foods and beverages to children, and fiscal policies (i e , taxation and subsidies)
Food safety - World Health Organization (WHO) Key facts Food safety, nutrition and food security are inextricably linked An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries
Complementary feeding - World Health Organization (WHO) Complementary feeding Around the age of 6 months, an infant’s need for energy and nutrients starts to exceed what is provided by breast milk, and complementary foods are necessary to meet those needs An infant of this age is also developmentally ready for other foods This transition is referred to as complementary feeding
#HealthyAtHome - Healthy Diet - World Health Organization (WHO) Good nutrition can also reduce the likelihood of developing other health problems, including obesity, heart disease, diabetes and some types of cancer For babies, a healthy diet means exclusive breastfeeding in the first six months, with the introduction of nutritious and safe foods to complement breastmilk from age 6 months to 2 years and beyond