Nutrition
Eat healthy foods to attain anti-ageing goals – Nutritionist
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Mr. Raphael Kwabena Angmortey, the Nutrition Officer of Ada East, has said that beautiful, glowing, and anti-ageing skin is not necessarily based on cosmetic products but rather on eating a variety of fruits and vegetables.
Mr. Angmortey told the Ghana News Agency in an interview that most fruits and vegetables, such as blackberries, carrots, and tomatoes, are packed with antioxidant properties that delay or prevent ageing and other age-related disorders.
He mentioned that the skin is an outside layer that portrays problems in the internal body, hence the need to tackle and combat skin challenges from the core rather than using lotions, creams, and masks to cure the outer layer.
The Nutrition Officer said that fruits and vegetables contain vitamins that produce collagen, a protein that keeps the skin firm and elastic, protects the skin from sundamage, and reduces the appearance of wrinkles, among others
He said fruits and vegetables had numerous other health-promoting benefits, such as anti-cancer, anti-inflammatory, and anti-diabetic properties, needed for the entire body to function effectively.
He explained that foods that were rich in vitamin C supported collagen production for smooth and supple skin, adding that their anti-inflammatory properties helped to reduce the signs of ageing.
Mr. Angmortey cautioned against cosmetics, especially bleaching products, being used to reduce anti-ageing and other skin issues. –GNA
When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.
These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.
What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.
Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.
Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.
The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.
Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.
Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.
What is needed is greater coordination.
A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.
The ultimate goal is not simply to produce more food.
It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.
Feature Article by Women, Media and Change
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Igredients
– 2 cups of white rice
-1 large onion
– Vegetable oil
– 1 teaspoonful of grinded turmeric
-Salt to taste
– 2 carrots
-1 green pepper
-Spring onion
Method
-Pour the oil in saucepan and put it on fire
-Wash and cut onions. Add it to the oil and allow it to turn golden brown
-Add rice, stir for sometime to make it crispy
-Add water, turmeric, salt and allow rice to cook for sometime
-Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 10 minutes
-Wash cut carrot, green pepper and spring onions and add to the rice on fire
-Serve with stew or shito
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