Nutrition
Nutrition is more than health —A cross-sectoral policy priority
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When a child is born underweight in Ghana, the Ministry of Health takes the blame. When a schoolchild struggles to learn because of hunger, the education sector is blamed. When families cannot afford diverse foods, it is seen as a problem for agriculture. But in truth, these are not separate problems, they are pieces of the same puzzle.
Nutrition is not just about hospitals and clinics. It is about farms, schools, social protection, and governance. Yet Ghana continues to treat it as a health-sector issue. The result is fragmented interventions, duplicated efforts, and policies that never add up to real change.
Take agriculture, for example. Too often, the focus is on increasing yields of cash crops rather than improving the diversity of foods available to families. Education? School feeding programmes fill stomachs but often fail to nourish minds because the meals lack essential nutrients. Social protection? Cash transfers help households survive but don’t always ensure children eat balanced meals.
This is why Ghana must adopt a cross-sectoral approach to nutrition policy. Nutrition targets should be integrated into the performance indicators of every ministry; from agriculture to education to finance. A school feeding programme should not be judged only by how many children are fed, but by whether those meals improve nutrition outcomes. Agricultural policies should measure success not just in tonnes of maize, but in whether families can access affordable vegetables, beans, and protein.
Coordinating this requires leadership from the very top. A National Nutrition Council under the presidency could drive this integration, ensuring that all sectors pull in the same direction and are accountable for results.
The reality is simple: no ministry can fix malnutrition alone. But together, through cross-sectoral policies that recognise nutrition as the foundation of development, Ghana can finally break the cycle.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition Project in collaboration with Eleanor Crook Foundation
Garlic is a common cooking ingredient with numerous health benefits. Examples include managing cholesterol, boosting heart health, supporting the immune system, protecting against the common cold, and more. Much of garlic’s therapeutic acclaim is down to an active compound called allicin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste.
Luckily for cooks, the action of chopping or crushing stimulates the production of allicin. But it is thought that the application of heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.
– Reduces the risk of heart attacks
Much research has focused on garlic’s potential in reducing the risk of heart disease and helping to manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and accumulate on artery walls; this means garlic acts like an anticoagulant and by so doing reduces the risk of heart attacks.
–Manages blood pressure
Garlic may also lower blood pressure through its ability to widen blood vessels, allowing blood to flow more freely.
– Have anti-cancer properties
The sulphurous compounds in garlic have been studied for their ability to inhibit cancerous cells and block tumours. That said, much of the evidence for garlic in relation to colon, prostate, oesophageal and renal cancer is observational, with only small numbers of subjects included in the studies. As a result, the effect garlic has in relation to cancer remains uncertain and more studies are needed.
– Has antimicrobial and antifungal properties
Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.
-Supports bone health
Animal studies suggest garlic may minimise bone loss by increasing oestrogen levels in female rodents. A study in post-menopausal women found a similar effect when a daily dose of dry garlic extract (equivalent to 2g of raw garlic) was consumed.
– Support healthy joints
Studies suggest the consumption of garlic provides some relief from the inflammatory symptoms of arthritis.
-Protects against common cold
Garlic helps to prevent and reduce the severity of illness from flu and the common cold.
– Protects brain
Garlic contains protective compounds that help protect against the cognitive decline associated with ageing. This may slow the progression of conditions such as Alzheimer’s and dementia.
bbcgoodfood.com
– 2 cups of fresh spinach
-1 cup of almond milk
-1 cup of coconut water
-2 slice of banana or pineapple
– 1/2 cup of greek yogurt
Ice (optional, if not using frozen fruit)
Preparation
- Blend almond milk and spinach
- Continue to blend until no large pieces remain.(This ensures a smooth, non-gritty texture
– Add frozen fruit, yogurt to the mixture
- Blend on high speed until completely smooth.
- Add ice cubes and serve.
