| UK Food Guide | | Information on all types of additives and E numbers used in both the manufacture and preservation of foodstuffs, chemicals used to grow food, and the effects that these substances have upon people and their environment. |
| Vitamin A | | Ohio State University Extension fact sheet explaining the role of this vitamin and which foods are a good source for it. |
| Vitamin C (Ascorbic Acid) | | Explains which foods contain ascorbic acid, how to get enough in our diet, and how to prepare foods to retain their vitamin C contents. From Ohio State University Extension (United States). |
| Vitamin E | | Ohio State University Extension fact sheet bout this fat-soluble vitamin, explains which foods will help you meet your daily requirement, and the effects it has on the body. |
| WHO - ECR: Food safety | | The World Health Organisation (WHO) Food Safety Programme gives links to their programs on, food safety, food legislation, Codex Alimentarius (HACCP) Systems, surveillance of foodborne disease, Global Environmental Monitoring System, and, Emerging and other Communicable Diseases Surveillance |
|
|
