A human being is considered to be in excellent health, if he mentally, spiritually, socially and physically nourished. This state of health is attained through study, socializing, taking physical exercises and health eating. All these aspects of a good health must be well balanced in time and space, over doing or under doing any of them results to unhealthy live.  Some people are known of creating obsession in the name of good eating habits.  It is erroneous to believe that eating certain food is a cure to a given disease. This paper has highlighted the Ghanaians’ eating habit. The information is obtained from Ghana web site.Most Ghanaians have abandoned their traditional dishes which were naturally health, and they are going for Western processed foods. This is has  resulted from the misconception that tries to associate heath eating with social classes-having assumption that eating a balanced diet is synonymous with being economically stable. People who hold on this notion tend to go for imported food stuffs which are chemically treated and preserved. Taking these food stuffs in large quantity over a long period lead to accumulation of synthetic monosodium glutamate, the key cause of obesity. This eating habit is rampant in urban areas. A huge percentage of the city dwellers in Ghana work for a better part of the day leaving them with little time to prepare a meal.  A study that was carried out by a nutritionist indicated that most of them are suffering from the deficiency of chlorophyll, which is found in green vegetable such as pumpkin and cocoyam leaves. These green vegetables are commonly used in rural areas of Northern and upper Ghana. It is the high time for Ghanaian to cherish their naturally enriched food stuffs.

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Cultural foods forms an indispensable part of heritage of a given community, hence indulging in processed food at the expense of delicious and unique food, is leading to loss of cultural identity of Ghanaian communities. Traditionally prepared plate of mashed yam (Fofo) with a bowl pepper seasoned, fried fish is not only delicious but also well balanced food. Elites of Ghana should be proud of this heritage and have a sense of identity by writing down the recipes of their tradition food stuffs and selling them to the tourists. Unfortunately, the foreigners who come from Europe to adventure in Africa are finding their recipe and dishes in African hotels. This scenario is denying them a chance to adventure in African culture.  Cookery schools should be established, where both locals and foreigners can learn and appreciate the art of preparing Ghanaian foods.                                                                       

Ghanaians should learn from Debonair, and other international café that provides uncompromised standards of food stuffs across the world. It is only by upholding on to the culture that Ghanaians are going to retain their identity in a world that has become a global village. Ghanaian should emulate  the Chinese and Thai who are offering their cultural, nutritious foods internationally. ‘Fufu’ and ‘Omo tuo’ should go international offering the world the taste of Ghana.                                                        

It is not too late to for Ghanaian recover and save their dishes as inherited legacy. Other than for heritage purpose traditional foods are organic, grown using manure, rather than with inorganic fertilizers. In the global market, organic products are fetching better prices as compared to their inorganic counterpart.  Nutritionist are advising people to avoid polished foods and sugar saturated foods most of which are imported and expensive, rather, Ghanaian should embrace their local dishes which are nutritious, inexpensive and healthy. Locally available vegetables have proved to be rich in both micro and macro nutrients, in their right proportions. Ghanaians are the custodians of their culture (Sakyi, 2010).

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