Excessive consumption of oil has been characterized by a nutritionist at the Tema Metropolitan Health Directorate, Mr. Samuel Atuahene Antwi, as a hazardous practice that can lead to health complications such as stroke, diabetes, and weight gain.
He emphasized that the human body’s daily oil requirement should not exceed four tablespoons. Mr. Antwi also advocated for the consumption of vegetable fat over animal fat, as it provides essential omega-three fatty acids that support body development and growth.
Mr Antwi said groundnut and palm fruit, had too much oil and should not be consumed frequently; “as a dietician, I am always careful with the oily foods I consume every day.”
He encouraged individuals to cultivate healthy eating habits, which include incorporating green leafy vegetables, high-fiber foods, cereals, and drinking ample water into their diet. These practices facilitate improved digestion and metabolism.
Mr. Antwi made these remarks during the weekly “Your Health! Our Collective Responsibility” event, an initiative by the Ghana News Agency Tema Regional Office aimed at enhancing health literacy and encouraging discussions on health-related topics.
This platform serves as both an advocacy tool for public health and an exploration of the four health communication modalities: informative, educational, persuasive, and prompting.
He stressed the importance of consuming a minimum of eight glasses of water daily, emphasizing that water constitutes 80% of human blood and aids in the digestion of food. Mr. Antwi also cautioned against skipping breakfast, as it is the most crucial meal of the day, boosting energy levels and reducing the risk of illness.
Furthermore, Mr. Antwi advocated for the preservation of food through traditional methods, promoting healthier eating habits.
He underscored the nutritional benefits and cultural significance of age-old preservation techniques like sun-drying, salting, smoking, and fermenting, which have been passed down through generations and continue to be widely practiced.
Mr. Antwi highlighted that traditional food preservation methods not only extend the shelf life of perishable foods but also preserve their nutritional value, ensuring that essential vitamins and minerals are retained. Additionally, these methods promote sustainability by reducing food waste and relying less on modern preservation techniques.
“These are good food preservation practices that we have to still continue if we have the means to do them and get them done well,” he said.
Mr. Antwi stressed the safety of traditional food preservation methods, but he advised a cautious approach, especially when modern alternatives are available.
He expressed concern over the difficulty of distinguishing between proper and incorrect traditional methods, as adulteration can occur. Sometimes, individuals introduce potentially harmful preservatives to food, making it essential to strike a balance between food safety and the use of additives in daily eating practices.
Mr. Antwi emphasized the importance of educating oneself about appropriate storage techniques and recognizing the signs of food spoilage as a means to combat food spoilage effectively.
“Understanding expiration dates, practising good hygiene in the kitchen, and utilising appropriate preservation methods can significantly reduce food waste,” he said.