Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study
Abstract Background Globally, diets are changing from good quality to limited nutrition. However, an in-depth analysis of the nature of the changes is under-researched. This study examined past and current food consumption, acquisition, and preparation habits of urban poor residents in Accra, Ghana....
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2025-07-01
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| Online Access: | https://doi.org/10.1186/s12889-025-23751-8 |
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| author | Sandra Boatemaa Kushitor Lydia Okoibhole Megan Vaughan Kafui Adjaye-Gbewonyo Irene Akwo Kretchy Olutobi Adekunle Sanuade Leonard Baatiema Samuel Amon Kojo Mensah Sedzro Mawuli Komla Kushitor Akanksha Abhay Marphatia Emeline Rougeaux Ann Blandford Publa Antwi Hannah Jennings Vida Asah-Ayeh Raphael Baffour Awuah Edward Fottrell Carlos Salvador Grijalva-Eternod |
| author_facet | Sandra Boatemaa Kushitor Lydia Okoibhole Megan Vaughan Kafui Adjaye-Gbewonyo Irene Akwo Kretchy Olutobi Adekunle Sanuade Leonard Baatiema Samuel Amon Kojo Mensah Sedzro Mawuli Komla Kushitor Akanksha Abhay Marphatia Emeline Rougeaux Ann Blandford Publa Antwi Hannah Jennings Vida Asah-Ayeh Raphael Baffour Awuah Edward Fottrell Carlos Salvador Grijalva-Eternod |
| author_sort | Sandra Boatemaa Kushitor |
| collection | DOAJ |
| description | Abstract Background Globally, diets are changing from good quality to limited nutrition. However, an in-depth analysis of the nature of the changes is under-researched. This study examined past and current food consumption, acquisition, and preparation habits of urban poor residents in Accra, Ghana. Methods Data from the Contextual Awareness Response and Evaluation: Diabetes in Ghana project was used. The Food Group Diversity Score, NCD-Risk and NCD-Protect scores were calculated using the Diet Quality Questionnaire and analysed using means and crosstabulations with the estimation of the 95% confidence intervals (n = 854). Focus group discussions were held to discuss current and past food habits, and data were analysed thematically (n = 30). The qualitative and quantitative data were integrated during the analysis. Results From the early 1950s to the 1980s, the community consumed more traditional homemade meals made from cassava, corn and plantains (such as fufu, kenkey, kokonte and ampesi). Currently, the community consume these traditional meals in addition to foods considered modern, such as instant noodles (6%), milk (19%), rice (67%), sugar-sweetened beverages (21%), and Milo (21%). Respondents, on average, ate four food groups (x̄=3.8 ± 1.5) and about half were food insecure (47%). The most frequently consumed NCD-protect foods were whole grains (63%) and other vegetables (69%). The NCD-risk items commonly consumed were deep-fried foods (23%), unprocessed red meat (22%) and sugar-sweetened beverages (21%). Conclusion Respondents reported a shift from home cooking and communal meals toward eating out-of-home meals. The current dietary habits reflect a hybrid of modern foods with traditional foods. Food insecurity is high, and their diets provide little protection against chronic non-communicable diseases. This limits opportunities to move towards healthy diets and improved health outcomes as envisioned in the Agenda 2030. |
| format | Article |
| id | doaj-art-b16a4cf8a5744826b3f8fed5743c0029 |
| institution | Kabale University |
| issn | 1471-2458 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | BMC |
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| series | BMC Public Health |
| spelling | doaj-art-b16a4cf8a5744826b3f8fed5743c00292025-08-20T04:02:42ZengBMCBMC Public Health1471-24582025-07-0125111410.1186/s12889-025-23751-8Changes in food quality and habits in urban Ghana: evidence from a mixed-methods studySandra Boatemaa Kushitor0Lydia Okoibhole1Megan Vaughan2Kafui Adjaye-Gbewonyo3Irene Akwo Kretchy4Olutobi Adekunle Sanuade5Leonard Baatiema6Samuel Amon7Kojo Mensah Sedzro8Mawuli Komla Kushitor9Akanksha Abhay Marphatia10Emeline Rougeaux11Ann Blandford12Publa Antwi13Hannah Jennings14Vida Asah-Ayeh15Raphael Baffour Awuah16Edward Fottrell17Carlos Salvador Grijalva-Eternod18Department of Community Health, Ensign Global UniversityInstitute for Global Health, University College LondonInstitute of Advanced Studies, University College LondonInstitute for Lifecourse Development, University of GreenwichDepartment of Pharmacy Practice and Clinical Pharmacy, School of Pharmacy, University of GhanaDepartment of Population Health Sciences, Division of Health System Innovation and Research, Spencer Fox Eccles School of Medicine, University of UtahDepartment of Health Policy, Planning and Management, School of Public Health, University of GhanaDepartment of Health Policy, Planning and Management, School of Public Health, University of GhanaNoguchi Memorial Institute for Medical Research, University of GhanaDepartment of Health Policy, Planning and Management, Fred N. Binka School of Public Health, University of Health and Allied SciencesInstitute for Global Health, University College LondonInstitute for Global Health, University College LondonDepartment of Health Sciences, University of YorkDepartment of Health Sciences, University of YorkDepartment of Health Sciences, University of YorkDepartment of Psychology, University of GhanaNoguchi Memorial Institute for Medical Research, University of GhanaInstitute for Global Health, University College LondonInstitute for Global Health, University College LondonAbstract Background Globally, diets are changing from good quality to limited nutrition. However, an in-depth analysis of the nature of the changes is under-researched. This study examined past and current food consumption, acquisition, and preparation habits of urban poor residents in Accra, Ghana. Methods Data from the Contextual Awareness Response and Evaluation: Diabetes in Ghana project was used. The Food Group Diversity Score, NCD-Risk and NCD-Protect scores were calculated using the Diet Quality Questionnaire and analysed using means and crosstabulations with the estimation of the 95% confidence intervals (n = 854). Focus group discussions were held to discuss current and past food habits, and data were analysed thematically (n = 30). The qualitative and quantitative data were integrated during the analysis. Results From the early 1950s to the 1980s, the community consumed more traditional homemade meals made from cassava, corn and plantains (such as fufu, kenkey, kokonte and ampesi). Currently, the community consume these traditional meals in addition to foods considered modern, such as instant noodles (6%), milk (19%), rice (67%), sugar-sweetened beverages (21%), and Milo (21%). Respondents, on average, ate four food groups (x̄=3.8 ± 1.5) and about half were food insecure (47%). The most frequently consumed NCD-protect foods were whole grains (63%) and other vegetables (69%). The NCD-risk items commonly consumed were deep-fried foods (23%), unprocessed red meat (22%) and sugar-sweetened beverages (21%). Conclusion Respondents reported a shift from home cooking and communal meals toward eating out-of-home meals. The current dietary habits reflect a hybrid of modern foods with traditional foods. Food insecurity is high, and their diets provide little protection against chronic non-communicable diseases. This limits opportunities to move towards healthy diets and improved health outcomes as envisioned in the Agenda 2030.https://doi.org/10.1186/s12889-025-23751-8Nutrition transitionFood habits; Ga MashieFood hybridityAccraGhana |
| spellingShingle | Sandra Boatemaa Kushitor Lydia Okoibhole Megan Vaughan Kafui Adjaye-Gbewonyo Irene Akwo Kretchy Olutobi Adekunle Sanuade Leonard Baatiema Samuel Amon Kojo Mensah Sedzro Mawuli Komla Kushitor Akanksha Abhay Marphatia Emeline Rougeaux Ann Blandford Publa Antwi Hannah Jennings Vida Asah-Ayeh Raphael Baffour Awuah Edward Fottrell Carlos Salvador Grijalva-Eternod Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study BMC Public Health Nutrition transition Food habits; Ga Mashie Food hybridity Accra Ghana |
| title | Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study |
| title_full | Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study |
| title_fullStr | Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study |
| title_full_unstemmed | Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study |
| title_short | Changes in food quality and habits in urban Ghana: evidence from a mixed-methods study |
| title_sort | changes in food quality and habits in urban ghana evidence from a mixed methods study |
| topic | Nutrition transition Food habits; Ga Mashie Food hybridity Accra Ghana |
| url | https://doi.org/10.1186/s12889-025-23751-8 |
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