Food-based approaches such as dietary diversification, nutrient retention and
biofortification combined with nutrition education can be effective in eliminating
micronutrient deficiencies. The objective of this study was to assess the nutrition
knowledge and consumption practices as well as barriers to consumption with specific
focus on food-based approaches to vitamin A and iron deficiencies prevention and to
identify individual, community and governmental level strategies that may facilitate the
adoption of these approaches. Using qualitative methods, one focus group (FG)
discussion each was conducted with members of the Cocoa Farmers’ Cooperatives in
each of the 25 rural communities in the Amansie West and Asunafo North Districts in
Ghana. Findings showed participants in only 3 FGs had knowledge of vitamin A and its
deficiency diseases while only 2 FGs had knowledge of foods that could prevent vitamin
A deficiency. Participants in 23 FGs were aware of the occurrence of iron deficiency
anaemia especially in pregnant women; however, only 8 FGs had knowledge of the
causes of anaemia. Furthermore, all the 25 FGs mentioned the use of haematinics in the
treatment and prevention of anaemia but only 4 FGs knew about the use of food-based
approaches. Various types of animal products, vegetables, fruits, and legumes, which are
useful in preventing vitamin A and iron deficiencies, were found to be available in the
communities. However, participants in all the 25 FGs indicated that the consumption of
these foods particularly dark-green leafy vegetables has been dwindling with time. The
FG participants mentioned a number of barriers to consumption of these foods and they
include inadequate knowledge of nutritional value of the foods, lack of cooking skill, low
production levels, laziness, conflicting media reports, lack of storage facilities, and
contamination with agrochemicals. Findings imply that nutrition interventions should
focus on education and awareness creation and implementation of strategies that can
remove consumption barriers and facilitate the adoption of food-based approaches for
managing micronutrient deficiencies.