Ghanaians adopting bad eating habits

Accra (Greater Accra) 30 March ?99

Studies in recent years have shown a change in eating habits of many Ghanaians, especially those in urban areas. The shift is from consumption of fresh local foods to high-fat processed foods rich, in sugar, salt and chemical preservatives. Some of these processed foods are canned imported fruit drinks and meat, hamburger, fried rice and fried turkey tail that are high in saturated fat.

Evidence shows that most of these foods have health implications and are associated with diseases such as cancer, diabetes, heart attack and other cardio vascular diseases, Dr Anna Lartey, of the Department of Nutrition and Food Science of the University of Ghana, said. She told the GNA in Accra that there has not been any large- scale data on the eating habits of Ghanaians over the years because of the cost and time involved in such an exercise.

"However, isolated studies have shown an increase in preference for these high-fat foods because of improved economic status, lack of knowledge of the nutritional qualities of these foods and the false conception that imported foods and drinks are of better quality."

Dr Lartey noted that these foods are very convenient to buy off the streets since "our typical local dishes such as ampesi, nkontomire or fufu and palm nut soup take longer to prepare?. She said studies have shown that poverty has been affecting the nutritional status of folks in rural areas where changes in eating habits may be going on slowly.

Touching on some local diets, Dr Lartey said brown rice is more nutritious than imported polished rice and green leafy vegetables and local fruits provide the fibre needed for the body. She said when vitamin C in local fresh fruits is taken together with the typical Ghanaian diets they absorb the iron in the food directly to promote good health. Local cowpea has a lot of fibre that provides lower cholesterol effect on the body.

"Our local dishes are nutritious but there is a need for variety in the dishes served. Meals which provide a variety of foods are likely to give all members of the family enough energy and nutrients." Mrs Evelyn Lamptey, a nutrition officer at the Nutrition Unit of the Ministry of Health, noted that spices are only "taste enhancers" saying that most of them contain chemicals with little or no nutritional value. "Our local dawadawa, for example, contains a lot of protein but most people prefer to use these imported spices." Mrs Lamptey said spices such as Royco and Maggi cube may be better depending on their protein base and leaf contents.

"If dawadawa could be made more presentable and the smell made more appealing it could serve as a better alternative." On street foods and fast foods, Mrs Lamptey said these have become convenient means of eating but most of the time their nutritional quality is sacrificed for profit. Mrs Lamptey noted that most food vendors and chop bar operators would rather go in for stale vegetables to prepare meals. In addition to the fact that there is over-cooking, "Some of the ingredients used to prepare meals such as groundnut paste and kokonte powder are usually adulterated." Mrs Lamptey said nutritious food means everybody takes in a balanced meal made up of proteins, carbohydrates, minerals and vitamins. She said for a family meal of fufu, kenkey, T.Z. or akple, there should be foods from other groups like legumes, vegetables, particularly leafy vegetables, fruits, fish, meat, poultry and fatty foods such as palm oil and groundnut.

Dieticians point out that diet and lifestyle-related disorders are increasing. Improving the diet, taking appropriate exercises, drinking less alcoholic beverages, not smoking and not abusing drugs help to prevent most of these disorders, she added.