Nutrition
Health benefits of Soya chunks
Soya chunks with rice
- Acts as a meat substitute
Vegetarians and those who suffer from protein deficiency can incorporate soya chunks into their diet. They help to make up for the recommended value of protein without tampering with one’s traditions.
Each 100 gram serving has 345 calories with 52 grams of protein. It indeed qualifies as an alternative to meat, yet provides extra protein as compared to chicken and lamb.
- Promotes heart health
Soya chunks are rich in protein, omega3 fatty acids, fibre and low in saturated fat.
Also, a 2015 study published in the Molecules journal talks about the benefits of soya and its ability to lower the levels of bad cholesterol in the body. Thus, in addition, good cholesterol prevents several heart ailments, making soya chunks a heart-friendly food.
- Aids in weight loss
This unique plant based protein is known to reduce body weight and fat mass. The fibre content in soya chunks keeps hunger at bay. In addition, they can keep you full for long hours.
Soya chunks have a greater thermogenic effect (energy needed above the basal metabolic rate to digest, absorb and metabolize food) than carbohydrates. Thus, when taken in correct proportions, soya chunks can aid in your weight loss journey.
- It helps to reduce menopausal symptoms
Many women going through the menopause phase have hot flashes, night sweats, trouble sleeping, vaginal dryness, and mood swings. Dozens of small studies have looked at the effects of soy on these symptoms, especially hot flashes.
Soy chucks are rich in isoflavones, it’s a type of phytoestrogen. These are believed to work like estrogen and thus ease out symptoms of menopause.
- Regulates hormonal imbalance in women
Due to phytoestrogens in soya chunks, women with irregular hormonal activity can eat soya chunks regularly.
In particular, postmenopausal women and those suffering from PCOS benefit the most. It imitates estrogen and regulates the menstrual cycle in women.
- Improves digestive health
Both animal and human studies have shown that consumption of soy foods can increase the levels of bifidobacteria and lactobacilli in the gut, thus enhancing gut health.
- Contains anti-inflammatory properties
Consumption of soy foods has been shown to have beneficial effects on multiple aspects of human health, including reduced risk of inflammation-related diseases, such as cardiovascular disease, diabetes, and certain cancers.
- Regulates blood sugar levels
Soybean can be extremely beneficial for diabetics and should definitely be added to their diet.
A study from the University of Massachusetts Amherst found that soybean is rich in bioactive compounds known as isoflavones. These compounds are responsible for lowering the risk of diabetes and heart diseases. More importantly, the study noted that consuming soy-based foods can lead to a decrease in blood sugar levels and even improve tolerance of glucose in those who have been diagnosed with diabetes.
Source: https://www.healthifyme.com/
Nutrition
The First 1,000 Days: Why Ghana’s investment in maternal and child nutrition matters for human capital development
From the start of pregnancy to a child’s second birthday, the first 1,000 days, represents the most important window for human development. Good nutrition shapes the foundation.
During this short window, the body and brain grow at a pace that will never be repeated. When nutrition is inadequate, the damage to physical growth and cognitive development is often permanent. No later investment in education or healthcare can fully reverse these losses. Ghana’s future workforce and economic progress depend on getting nutrition right during this critical period.
Science is clear. A baby’s brain develops rapidly during pregnancy and early childhood, forming the foundation for all future learning and health. Adequate nutrients during pregnancy support the formation of neural connections that underpin learning, memory, and emotional regulation. When pregnant women lack essential nutrients, their babies begin life at a disadvantage. When young children experience severe malnutrition, they miss critical growth periods that do not return.
Ghana faces serious challenges during this critical window. An estimated 68,517 children suffer from severe acute malnutrition. Between 37 and 63 percent of pregnant women are anemic, with iron deficiency particularly common in late pregnancy. These problems translate directly into diminished potential. Malnourished children perform worse in school, earn less as adults, and face higher risks of chronic diseases. The economic losses multiply across generations.
Research worldwide shows that nutrition investments during the first 1,000 days deliver exceptional returns. Well-nourished children learn better, perform better academically, and become more productive adults. Countries that invest in early nutrition experience faster economic growth through stronger, more productive workforces.
Ghana already has effective solutions. Multiple Micronutrient Supplements for pregnant women reduce the risk of low birth weight and preterm birth, while Ready-to-Use Therapeutic Food enables high recovery rates for children with severe acute malnutrition. Both are approved in Ghana’s health guidelines. The problem is not lack of knowledge but lack of access. Coverage remains limited because financing depends heavily on donor support rather than sustainable domestic systems.
Integrating these nutrition interventions into the National Health Insurance Scheme would help close this gap. With a large proportion of mothers and young children already enrolled, NHIS provides a platform for nationwide reach. Recent reforms to health financing further strengthen the case for prioritising essential nutrition services within the scheme.
Ghana’s development agenda emphasizes industrialisation, innovation, and economic transformation. Achieving these goals requires a workforce capable of learning, problem-solving, and sustained productivity. Human capital development, however, does not begin at universities or training centers. It begins before birth.
The first 1,000 days offer no second chances. Each year of delay means another group of children enter adulthood carrying preventable disadvantages. Investing in nutrition during this critical window is not only a health priority; it is a foundational investment in Ghana’s economic future.
Feature article by Womec, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
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Ramadan, the ninth month of the Islamic lunar (Hijri) calendar, is a period of fasting, reflection, and spiritual growth. A vital part of observing Ramadan is Iftar—the evening meal with which Muslims break their daily fast at sunset. Fruits play an essential role in Iftar, providing nutrition, hydration, and energy after long hours of fasting.
Here are some of the most recommended fruits to include in your Ramadan meals:
Dates
Dates are traditionally used to break the fast. They are rich in sugar, fibre, potassium, vitamins, and minerals, helping to restore energy quickly after fasting.
Watermelon
Watermelon is highly consumed for hydration, as it is composed mostly of water. It can be enjoyed in slices or blended into refreshing smoothies.
Bananas
Bananas are an excellent source of potassium, which helps maintain fluid balance and reduce thirst. They also provide natural energy to keep you going after fasting.
Apples
Apples are fibre-rich and nutritious, promoting heart health, aiding weight management, and improving digestion.
Cucumber
Cucumber is one of the best hydrating fruits, composed of water and fibre, which aids digestion while revitalising the body.
Pawpaw (Papaya)
Pawpaw is low in calories and sugar, rich in fibre, and promotes healthy digestion, hair, and skin. It is a nutritious addition to any Iftar meal.
Including a variety of these fruits during Ramadan not only helps replenish lost nutrients but also supports overall health, digestion, and hydration throughout the fasting period.
By Linda Abrefi Wadie
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