Nutrition
The Data Imperative: How NHIS integration can strengthen nutrition monitoring
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Reliable data is the foundation of effective health systems. Governments need accurate information to track progress, identify gaps, and ensure that services reach the people who need them most. In Ghana, however, data on nutrition services often remains fragmented.
For example, it is possible to estimate how many children received Ready-to-Use Therapeutic Food (RUTF) treatment in some districts during the past quarter. But these numbers often come from separate reporting systems maintained by different implementing partners.
Each project may collect and report data in its own format. When donor-funded programmes end, the systems used to track service delivery may also disappear. As a result, national health planners cannot always see a complete, real-time picture of nutrition service coverage across the country.
This challenge is common in areas where services depend heavily on project-based funding. When nutrition interventions operate primarily through donor programmes, coverage data often comes from periodic surveys or partner reports rather than routine health system data.
Comparing outcomes across facilities or districts requires compiling information from multiple sources, which can be time-consuming and sometimes inconsistent. The result is that decision-makers may be working with incomplete or outdated information when planning nutrition services.
Integrating nutrition interventions into the National Health Insurance Scheme (NHIS) could help change this. When services such as RUTF treatment for severe acute malnutrition and Multiple Micronutrient Supplements (MMS) for pregnant women become part of the NHIS benefits package, their delivery would automatically generate data through existing national health information systems.
Each child receiving RUTF would generate a reimbursement claim recorded within NHIS systems. Each pregnant woman receiving MMS during antenatal care would leave a record linked to her NHIS enrollment.
In practical terms, this means nutrition coverage could be tracked continuously rather than estimated periodically. If facilities in districts with known malnutrition burdens are not submitting claims for RUTF, the gap becomes visible much sooner.
If recovery rates at specific facilities fall below expected standards, health managers can investigate and provide support. If supply chains break down, the absence of claims may signal a problem before it becomes widespread.
Data integration also strengthens accountability. NHIS reimbursement systems require documentation that services were delivered. Facilities must maintain records to support their claims, and routine audits help verify the accuracy of reporting.
These processes reduce the risk of inflated numbers or reporting errors that sometimes occur in fragmented project systems. At the same time, integrated data systems create opportunities for better learning and programme improvement.
When nutrition services are captured within broader health system data, analysts can begin to answer important questions. For example, do children who complete RUTF treatment experience better growth outcomes later? Do pregnant women who receive MMS have fewer complications during delivery?
These kinds of insights become easier to generate when nutrition services are fully embedded within national health information systems.
Integrated data also strengthens public accountability. When nutrition interventions operate through NHIS, policymakers and parliamentarians can review their performance through the same dashboards used to monitor other health services.
Coverage rates, budget use, and service quality become visible through a single national system rather than scattered across multiple donor reports.
Ultimately, improving data systems is about more than administrative efficiency. It reflects a shift in how nutrition is viewed.
When nutrition services depend mainly on external projects, they are often treated as temporary initiatives. When they are integrated into national systems such as NHIS, they become core health services deserving the same attention and monitoring as other essential treatments.
Knowing in real time how many children receive treatment for severe malnutrition or how many pregnant women access comprehensive micronutrient support allows Ghana to move from periodic assessments to continuous accountability.
That is the difference between hoping nutrition programmes are working and knowing whether they are delivering results.
Feature article by Women, Media and Change (WOMEC) under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project.
Salt, sugar and cooking oil are ordinary parts of many Ghanaian diets. None needs to be treated as an enemy. The concern arises when they are consumed in excessive amounts, often without us realising how much we are actually eating.
The key is not necessarily to eliminate them, but to understand how much we consume, how often we consume them and where they appear in our diets.
Salt contains sodium, an essential nutrient that the body needs. However, consuming too much sodium can raise blood pressure and increase the risk of cardiovascular disease. The World Health Organization recommends that adults consume less than 2,000 mg of sodium per day, equivalent to less than five grams of salt.
Much of the sodium in our diets may come not only from the salt shaker but also from processed and packaged foods, seasoning products, condiments and heavily salted meals.
One simple step is to taste food before automatically adding extra salt. Using herbs, spices, onions, garlic, ginger, peppers and other flavourful ingredients can help meals remain enjoyable without relying entirely on salt.
For people who regularly use packaged seasoning products, checking the label where one is available can also help identify products that contain higher amounts of sodium.
Sugar presents a different but related challenge. Sugary drinks, sweetened tea, confectionery and many processed foods can add substantial amounts of free sugar to the diet.
Drinks deserve particular attention because they can be consumed quickly and may contain considerable amounts of sugar without creating the same feeling of fullness as a meal.
Water is therefore one of the simplest alternatives. Unsweetened drinks can also help people reduce their intake of added sugar. WHO recommends limiting free sugars to less than 10 per cent of total daily energy intake, with further benefits when intake is reduced to below five per cent.
This does not mean that every sweet food has to disappear from the household. It means paying attention to frequency, portion size and everyday habits.
The body needs dietary fat. Fats provide energy and help the body absorb certain vitamins. However, fats are energy-dense, meaning that relatively small amounts contain substantial amounts of energy.
Deep-fried foods can therefore contribute significantly to overall energy intake, particularly when eaten frequently. Fried foods do not automatically become “bad” foods, but frequency, portion size and cooking methods matter.
A useful strategy is moderation. A household does not necessarily need to stop using cooking oil; it can simply avoid using more than necessary and vary cooking methods where practical.
For families, small changes can add up. Using less salt when cooking, reducing added sugar in drinks, choosing water more often and limiting frequent deep-fried meals are practical steps that do not require an expensive diet.
Nutrition is rarely about one ingredient ruining a meal. It is about patterns.
A little salt, sugar or oil does not define whether a person’s diet is healthy. The bigger questions are how much is consumed, how often it is consumed and what the rest of the diet looks like.
Feature Article by Women, Media and Change
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Turmeric (Curcuma longa), the vibrant, golden-yellow spice derived from the rhizomes of a plant belonging to the ginger family, has been a cornerstone of traditional culinary and medicinal practices. The benefits of turmeric are as follows:
-Anti-inflammatory and antioxidant defenses
At the cellular level, tumeric acts as a potent shield against two fundamental drivers of chronic disease: chronic inflammation and oxidative stress. Low-grade, systemic inflammation is linked to many major health conditions. Tumeric mitigates this by blocking major inflammatory molecules, such as tumor necrosis factor-alpha and interleukin-6, helping to arrest the inflammatory cascade at its source.
– Supports joints, heart, and brain
The systemic relief offered by turmeric is perhaps most visibly felt in joint health. For individuals suffering from osteoarthritis, tumeric drastically reduces joint discomfort and stiffness by dampening inflammatory markers within joint tissues.
-Metabolic and visceral regulation:
Turmeric acts as an effective metabolic regulator, particularly in blood sugar management. Research shows that tumeric enhances insulin sensitivity and lowers blood glucose levels by curbing hepatic glucose synthesis and activating cellular.
-Digestion: Turmeric directly aids digestion and visceral detoxification. It stimulates the gallbladder to produce and secrete bile, an essential fluid required to properly emulsify and break down dietary fats.
-Liver detoxification: The liver benefits directly from eating turmeric. Turmeric protects vulnerable liver cells from chemical and environmental damage while upregulating the cellular enzymes responsible for clearing metabolic waste and toxins from the human body. -Health.com
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