Food and Nutrition Level 300 Students Undertake Food Exhibition of New Recipes
As part of the end of semester activities, level 300 students of the Department of Food and Nutrition Education have undergone an assessment on the exhibition of new food recipes at the forecourt of the Faculty of Home Economics.
The new recipes were developed for vegetarians and toddlers from one to three years, using staple food commodities from the various regions in Ghana. The occasion was also used to display the rich cultural heritage and resources from the various regions of Ghana.
In her welcome address, the Ag. Dean of Faculty, Prof. Phyllis Foster, said that the event formed part of the semester’s course, HEC 351: Recipe Development and Food Preservation which intends to enlighten students on indigenous foods such as yakaya, sandwiches, cocoyam stir-fry, eyo, kadzakpa, baked jollof, plantain khebab, yam bajaya, ngekele and many more prepared from local food ingredients, which have been long forgotten and not patronised by the younger generation.
She added that the annual programme equips students with the knowledge and skills to improve, modify and develop new and standardized traditional recipes. These recipes are delicacies that are nutritious and mouth-watering to be served at a catering establishment. “This is very good for Ghana, if we can go according to what our students are doing, we may not have to import food from outside,” she averred.
The Head of Department, Mr. Guy Eshun, in his speech noted that, in support of Sustainable Development Goal Two (SDG 2), which is to end hunger, achieve food security, and improve nutrition, this programme aims at encouraging individuals to use Ghanaian indigenous food crops during meal preparations and to cultivate the habit of backyard farming.
The Chairperson for Ghana Home Economics Association, Central Region, Madam Sarah Baah-Odoom, on her part, urged Management of UEW to support the Faculty to fully practice and demonstrate how rich Ghanaian food commodities can be properly documented to save the future generation who seem to be influenced by western cultures in their dietary practice.
