Nutrition knowledge and food consumption practices and barriers in rural Ghana: The case of foods for preventing vitamin A and iron deficiencies

Abstract

Food-based approaches such as dietary diversification, nutrient retention and biofortification combined with nutrition education can be effective in eliminating micronutrient deficiencies. The objective of this study was to assess the nutrition knowledge and consumption practices as well as barriers to consumption with specific focus on food-based approaches to vitamin A and iron deficiencies prevention and to identify individual, community and governmental level strategies that may facilitate the adoption of these approaches. Using qualitative methods, one focus group (FG) discussion each was conducted with members of the Cocoa Farmers' Cooperatives in each of the 25 rural communities in the Amansie West and Asunafo North Districts in Ghana. Findings showed participants in only 3 FGs had knowledge of vitamin A and its deficiency diseases while only 2 FGs had knowledge of foods that could prevent vitamin A deficiency. Participants in 23 FGs were aware of the occurrence of iron deficiency anaemia especially in pregnant women; however, only 8 FGs had knowledge of the causes of anaemia. Furthermore, all the 25 FGs mentioned the use of haematinics in the treatment and prevention of anaemia but only 4 FGs knew about the use of food-based approaches. Various types of animal products, vegetables, fruits, and legumes, which are useful in preventing vitamin A and iron deficiencies, were found to be available in the communities. However, participants in all the 25 FGs indicated that the consumption of these foods particularly dark-green leafy vegetables has been dwindling with time. The FG participants mentioned a number of barriers to consumption of these foods and they include inadequate knowledge of nutritional value of the foods, lack of cooking skill, low production levels, laziness, conflicting media reports, lack of storage facilities, and contamination with agrochemicals. Findings imply that nutrition interventions should focus on education and awareness creation and implementation of strategies that can remove consumption barriers and facilitate the adoption of food-based approaches for managing micronutrient deficiencies.

Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana

“…This might suggest that most adolescents are not interested in reading food labels. A greater proportion of the participants indicated that cocoyam leaves (“ Kontomire ”) and turkey berries (“ Kwahu nsusua” ) were the main sources of iron as reported by Omari et al., (2017) findings in rural communities in Ghana. Perhaps, health educators and guardians might be promoting these foods as iron‐rich in most rural communities.…”

Dietary diversity and its correlates among pregnant adolescent girls in Ghana

“…Food groups such as eggs, pulses, nuts and seeds, dark green vegetables and other vitamin A-rich fruits and vegetables and other fruits were seldom consumed and from our studies, the diet of the majority is quite monotonous, energy-dense, and lack nutrients. Several studies have reported the over-dependence on cereal and root-based staples in Ghana [ 52 – 54 ]. Thus, their dietary patterns predicted an insufficient intake of micronutrients as well as fiber which explains the high rate of inadequate dietary diversity.…”

Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana

“…Some foods are sometimes tagged as poor people’s foods [23], and thus are deliberately ignored. Lack of knowledge of the nutritional and health benefits of certain foods makes some people, the educated and uneducated alike, disregard these foods [24,25]. This may not be different in the case of Ghana following statistical evidence of nutrient deficiencies, despite the availability of both domesticated and wild fruits in the various parts of the country.…”