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Nutrition

 Accountability in Nutrition: Who holds Ghana’s leaders responsible?

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 Ghana’s fight against malnutri­tion is undermined not by a lack of knowledge, but by lack of accountability.

Nutrition experts and policymak­ers alike know what works: exclusive breastfeeding, micronutrient supple­mentation, food fortification, school feeding programs, and nutrition-sen­sitive agriculture.

Yet, programs stall, targets are missed, and resources are under­funded with little consequence for those responsible.

Who is responsible when exclu­sive breastfeeding stagnates below global targets? Who answers for the fact that nearly half of Ghanaian women suffer from anaemia despite repeated pledges to improve ma­ternal nutrition? Who explains why stunting rates remain at 18 percent when the target was 15percent by 2025? Who ensures that Nutrition for Growth (N4G) commitments made at the international stage are translat­ed into local budgets and services? Who accounts for nutrition budgets that fall short of the 2-3 percent al­location recommended for effective programming? Etc.

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Accountability must be made non-negotiable. Parliament must de­mand annual nutrition accountability reports from the Ministry of Health, the Ministry of Agriculture, and the National Development Planning Com­mission (NDPC), tracking not only policy promises but also tangible outcomes.

The NDPC, as the apex planning body, must take the lead in mon­itoring nutrition indicators across all sectors and ensuring that dis­trict-level plans integrate nutrition targets.

Civil society must step up, using evidence and data to spotlight the gaps between rhetoric and reality. Tools such as nutrition scorecards and citizen report cards can empow­er communities to track progress and demand answers. Media outlets must treat nutrition as a governance issue, not just a health story buried in lifestyle pages.

District assemblies, as the front­line implementers of nutrition pro­grammes, must be held accountable for translating national policies into community-level action. They should report regularly on the status of school feeding programmes, com­munity-based management of acute malnutrition (CMAM) services and local food security initiatives.

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The public also has a role to play. Citizens must demand better inter­ventions that addresses their nutri­tional needs, by asking their repre­sentatives what concrete steps have been taken to improve nutrition in their communities. Communities can use vox pops, community radio, and grassroots dialogues to hold lead­ers accountable. The Food Systems Transformation and Nutrition Secu­rity (FSTNS) Cross-Sectoral Planning Group (CSPG), led by the National Development Planning Commission (NDPC), which serves as Multi-Sec­toral Platform for Food Security and Nutrition should serve as a coordina­tion hub where stakeholders review progress and identify bottlenecks in real time.

International partners must not shy away from asking tough ques­tions about financing gaps and delayed reforms. Accountability should have teeth, public hearings for nutrition budget performance, independent audits of feeding pro­grammes and performance-based funding mechanisms that reward results, not just promises.

Countries like Rwanda have shown that strong political commitment backed by rigorous accountability mechanisms can dramatically reduce malnutrition rates. Ghana can learn from such examples, adapting suc­cessful models to our own context.

Without accountability, nutrition will remain a political talking point instead of a development reality. Ghana cannot afford empty commit­ments. Our children deserve measur­able results, and our leaders must be held responsible for delivering them.

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Feature Article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition Project

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Nutrition

Wheat ‘angwa mo’ recipe

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Wheat

Ingredients 

-Oil

-1 large onion

-2 cups of rice

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-Salt

-2 cups of wheat 

Preparation

-In a medium saucepan, heat oil over medium-low heat 

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-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. 

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-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. 

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-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. 

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–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.

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Nutrition

Asaana (caramelised corn drink)

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Local drink, Asana

Ingredients

-4 cups of crushed corn

-1 cup of sugar

Method:

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-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

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-Use a strainer to strain the chaff

-Allow to cool and store in refrigerator

– Serve with milk

By Linda Abrefi Wadie

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