The Nutrition Department of the Ghana Health Service has reiterated the need for adequate intake of vitamins and minerals as a strong source for a well-developed brain and better performance of children in school.
Addressing a gathering of women groups in Accra on Thursday, Mrs Kate Quashie, Deputy Chief Nutrition Officer, said vitamins and minerals, such as Vitamin A, Iron and Iodine, were the three vital micro nutrients required for the development of every human but they were still lacking in certain people.
She said deficiencies of vitamins in particular were very common in Ghana and that seven out of 10 children suffering from vitamin A deficiency.
Mrs Quashie said demographic and health surveys conducted in the country indicated a high prevalence of anaemia among women and children.
She said 65 percent of pregnant women, 76 percent of pre-school children and 41 percent of women of child-bearing age were suffering from the condition.
This also accounts for 20 per cent of maternal deaths.
She noted that lack of iron resulted in poor growth and development, tiredness, weakness all the time and inability to work, coupled with lack of concentration and inability to learn well in school.
"But having the required amount of iron in our body helps us with the formation of blood, promotes proper brain development and function for babies in the womb and during infancy and promotes health growth."
Mrs Quashie explained that anaemia in pregnancy could result in unhealthy births or still born babies. It could also make delivery of children dangerous for the anaemic mother resulting in death in some cases.
Vitamin A deficiency, she explained, could lead to inability of the body to withstand infections, night blindness, blindness or death when severe.
"If we are able to take enough Vitamin A, it will increase our body's ability to fight infections and make the inner linings of the body as well as the skin and the eyes healthier and promote good vision (thereby) preventing blindness."
Mrs Quashie said eating foods, such as fortified flour products and fortified vegetable oils would help increase iron, vitamin A and folic acid and cautioned that fortified foods did not change the taste, colour flavour or cooking qualities of the food.
"There may, however, be a slight yellowish coloration of bread dough during processing. This is harmless and disappears with kneading."
Mrs Quashie urged Ghanaians to always look out for a food fortification logo on flours and vegetable oils and always eat nutritionally adequate meals.
She reiterated the need for Ghanaians to consume variety of foods, fresh fruits and green leafy vegetables, a lot of legumes, nuts and oil seeds daily with some animal products.
Dr Charles Tortoe, a Research Scientist with the Food Research Institute, cautioned women to practice good manufacturing practice by ensuring that they used wholesome raw materials, potable water and clean utensils.
Dr Ferdinand Tay, President of the Consumers Association, urged consumers to always exercise their rights and ensure that their demands were met and they were satisfied with what they consumed.
Mr Jacob Armah, Head of Nutrition at the Ghana Health Services