Improving household food security and nutrition through nutrition sensitive agriculture programming in Ghana

Background and objectives: Eradication of hunger and malnutrition is the second SDG that countries are working towards achievement by 2030. In Africa, the Malabo Declaration recommits to increasing food security and improving nutrition by 2025. To contribute to these goals, the Initiative for Food and Nutrition Security in Africa (IFNA), an initiative launched by the Japan International Cooperation Agency (JICA) and the African Union Development Agency NEPAD (AUDA-NEPAD), implemented pilot projects in three countries - Ghana, Mozambique, and Kenya, with the objective of increasing the production and consumption of locally adapted nutrient rich foods to address malnutrition. IFNAs two approaches include Multi-Sectoral Approach (MSA) and Nutrient Focused Approach (NFA). Methods: The activities in Ghana were implemented in 19 communities in Krachi West district between June 2021 and January 2022. Aiming to reduce iron deficiency anemia, 500 small-scale farming households with pregnant or lactating women or with children under five years were targeted. The activities included: (i) Production of local nutrient rich vegetables and poultry - through health and agriculture extension workers training and farmer training; and provision of farming inputs (ii) Promotion of consumption of vegetables and eggs and dietary diversity in household meals through food and nutrition education. A baseline and an endline survey of the project was undertaken. Results: Through the NFA, the district counterparts identified 12 locally available iron-rich vegetables for production and consumption. There was 121% increase in dietary diversity among women consuming between 6 and 9 food groups per day. There was 123%, 83% and 93% increase in consumption of green leafy vegetables, eggs and legumes respectively. 95% of project beneficiaries setup their own kitchen gardens compared to 24% at baseline. At the endline, project beneficiaries cultivated an additional 5 iron rich crops compared to baseline. Conclusions: Setup of kitchen gardens close to households to increase iron-rich vegetable consumption. Food and nutrition education is critical for improving knowledge and practice in food preparation. Further research on evidence of hemoglobin level improvement through continued promotion of consumption of iron rich foods (among other routine community interventions) is required.