Nutrition
A healthy nation: Why maternal and child nutrition must be a national priority
Every hour, two Ghanaian children die from nutrition-related causes, deaths that are entirely preventable with the right investments. Yet, nutrition continues to receive less than 0.4 per cent of Ghana’s health budget. As donor funding declines, the future of maternal and child nutrition in Ghana hangs in the balance.
The first 1,000 days of life, thus, from pregnancy to a child’s second birthday, are the most critical for human development. Poor nutrition during this crucial window can lead to irreversible harm, including cognitive delays, weakened immunity, poor school performance, and limited earning potential. Ghana loses over GH¢4.6 billion each year to malnutrition through lost productivity and increased healthcare costs, yet essential nutrition interventions remain underfunded or reliant on external donors.
Research has shown that up to 60 per cent of Ghana’s nutrition programming is funded externally. The withdrawal of USAID alone threatens a funding shortfall of $156 million, including significant cuts to maternal and child health programmes, nutrition supplements, mobile clinics, and support for treating severe acute malnutrition. Over a million children may lose access to vital care as a result.
Policy and structural gaps further compound the crisis. Ghana lacks laws enforcing nutrition standards for pregnant women and young children. Nutrition is poorly integrated into national development plans and receives fragmented support across ministries.
To change current trends, Ghana must honor its pledge of allocating USD 6 million annually, made at the recent Nutrition for Growth Summit in Paris, for the procurement of essential nutrition commodities. Achieving this requires establishing a dedicated budget line for nutrition, enhancing coordination across sectors, and strengthening domestic resource mobilization efforts.
Women, Media and Change, a national Non-governmental Organization, is committed to supporting advocacy on malnutrition under its project “Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition”. The initiative seeks to strengthen national policies on nutrition and ensure that decision makers prioritise investment in high-impact nutrition interventions
Nutrition is not charity; it is a right. A nourished child today becomes a healthy, productive citizen tomorrow.
Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
