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Hygiene is a set of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." [2] Personal hygiene refers to maintaining the body's cleanliness.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
According to these two organizations, health diets are: Adequate, as they meet, without exceeding, our body’s energy and essential nutrient requirements in support of all the many body functions. Diverse, as they include various nutritious foods within and across food groups to help secure the sufficient nutrients needed by our bodies.
5. Drink More Water. Drinking more water is another tip for how to curb appetite.It can help you feel fuller and more satisfied at meal times, helping you stick to healthy portion sizes.. Plus ...
Health. Home & Garden. Lighter Side. Medicare. News. Science & Tech. Shopping. Sports. Weather. ... Check out the slideshow above to learn 10 proven kitchen tips that help keep food fresh longer.
The rush of a busy life can make nutritious, satisfying food seem out of reach, so prioritize carving out time to plan and prepare food you like that will give you the nutrients you need on hand ...
Preventive nutrition has been known about for a long time. The philosopher Hippocrates (460-377 BC) believed that nutrition had a significant impact on maintaining health and that the best way to prevent diseases was to "let food be your medicine and medicine be your food.” [4] Meyer-Abich (2005) also believed that nutrition was foundational to a healthy life. [7]
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.