Addressing Diet-related Non-communicable Diseases in Ghana: Nutritional Knowledge and Cooking Practices of Fast-food Vendors in Kumasi Metropolis

Introduction: Fast-food vendors play a crucial role in meal preparation and provision for a significant portion of the population. However, little is known about their nutritional knowledge and practices, particularly in relation to diet-related non-communicable diseases (NCDs). The study therefore assesses the nutritional knowledge and cooking practices of fast-food vendors in the Kumasi Metropolis of Ghana.

Methods and Materials: A quantitative cross-sectional study was conducted in three suburbs (Bantama, Suame and Tafo) in Kumasi, Ghana 210 fast-food vendors were recruited for interviews based on convenience and availability. A simple probability sampling technique was used to select study sites. Interviews were conducted with a semi-structured questionnaire. Descriptive statistics were used to analyse continuous variables. Inferential statistics such as chi-square was used to compare the nutrition knowledge scores with the participants’ demographic characteristics.

Results: Female respondents accounted for 66.2%. More than 80% of participants have attained pre- tertiary education, with the majority receiving nutrition education at the pre-tertiary level. The study found 49% of the participants had inadequate knowledge in nutrition, while only 6.2% had adequate nutrition knowledge. Participants’ knowledge adequacy and inadequacy on diet-related NCDs, was 5.2% vs. 60%. A significant difference (p=0.009, p≤0.005) was observed in nutrition knowledge adequacy among participants’ gender and level of education respectively. Also, it was noted that all participants reused their oils several times for deep frying.

Conclusions: Majority of the fast-food vendors had inadequate knowledge in nutrition and diet-related diseases, and most of them tend to reuse frying oil many times, which can increase trans-fat levels. We suggest that the Metropolitan Assembly collaborates with relevant institutions to organize nutrition and health seminars and education for all fast-food vendors before certifying their operations.