Healthy Eating and its Barriers: Perceptions and Practices of adolescents in Ghana

Abstract

Background: Adolescents are not given much attention when it comes to feeding. However, their nutrient needs are high during this stage of life. It is important, therefore, that adolescents have reliable nutrition information that would enable them to develop healthy dietary practices. Studies of adolescents’ perceptions on healthy foods and the factors that act as barriers to healthy eating are essential for developing interventions that would promote healthy eating habits among adolescents. Objectives: The objective of this study was to investigate the perceptions of adolescents in Junior High Schools in Ghana regarding what “healthy” and “unhealthy” foods are, the importance of healthy eating and barriers to healthy eating. Methodology: This survey was a cross-sectional study involving 820 adolescents who were sampled from six Junior High Schools. A questionnaire was administered to the students after permission had been obtained from the headteachers and their parents. Results: The surveyed adolescents have some knowledge of what healthy foods are. Fruits as well as roasted and grilled food items were usually cited as healthy foods, while snack food items, fried food items, soft drinks and meat products were generally considered as unhealthy foods. Despite their knowledge of healthy foods, most of them found it difficult to obtain and eat healthy foods. Some barriers to consuming healthy foods include thelimited availability of healthy foods in homes and schools,andthe fact that healthy foods such as fruits and vegetables are expensive and usually not tasty. Conclusions: These findings suggest that healthy eating messages propagated through the lessons taught in schools are reaching adolescents. However, it behooves health educators to plan and implement interventions that would help adolescents translate their knowledge into healthy practices. School authorities and parents should create an environment where healthy foods would be readily available on school premises and at home.