Experts note that stronger support, accessible nutrient-rich foods, and more effective policies are needed to improve child nutrition in Africa.
Across Sub-Saharan Africa, parents are often advised on what to feed their children: it is recommended to consume more protein, fruits, vegetables, dairy products, and other nutrient-rich foods. However, for millions of households, the problem is not just a lack of nutritional knowledge. Even if parents understand which foods their children need, the recommended dishes may be unavailable or difficult to access.
According to Professor Christine Tyard-Krugel, an associate professor at the Center of Excellence in Nutrition at Northwestern University (NWU) and a certified dietitian, the concept of accessibility varies depending on the specific household. She emphasizes that accessibility depends on the family's financial capacity, not the product itself, although some foods provide significantly more nutrients or energy per unit of money spent than others.
Children need energy for growth, protein for tissue formation, as well as a reliable source of vitamins and minerals. Iron, zinc, vitamin A, and iodine are particularly important for brain and immune development. While staple foods usually provide energy, obtaining sufficient protein and micronutrients creates financial pressure on family budgets.
Tyard-Krugel points out that dark leafy greens, pumpkin, orange sweet potatoes, mangoes, and papaya can relatively affordably provide Vitamin A. Legumes, peas, and peanuts are among the cheapest sources of iron, zinc, and folate in the region. In South Africa, where products were compared directly, legumes showed the best nutrient-to-rand ratio.
Small dried fish, eaten whole including bones, are particularly valuable as they contain protein, iron, calcium, and Vitamin B12 in one affordable product.
Nevertheless, the accessibility problem remains serious. Even the cheapest nutritious foods cost two to ten times more per calorie than maize meal. Eggs, chicken, and beef remain out of reach for African households because they are too expensive.
This does not mean that families should completely give up maize, rice, cassava, or other common staple foods. These foods remain the basis of the diet because they are accessible and provide the energy children need. The greatest improvement can be achieved by what is served with them. It is advised to cook legumes with the staple food, such as beans, peas, or ground peanuts, add a spoonful of oil to increase energy and Vitamin A absorption, and add leaves at the end of cooking rather than boiling them into a puree.
Families should also remove moldy or discolored maize and peanuts before cooking, as mold can contain toxins linked to poor child growth. For children under two years old, breastfeeding remains critical: exclusively for the first six months, and then with complementary feeding until two years and beyond. Furthermore, mothers need adequate nutrition, time, and workplace protection for this to be possible.
When porridge is introduced at six months, it must be mixed correctly to ensure adequate nutrition. Tyard-Krugel warns that liquid porridge fills a small stomach but does not nourish a growing child.
Cost remains the main obstacle to dietary diversification. Last year, two-thirds of Africa's population could not afford a healthy diet, with animal products contributing significantly to this increased cost. Moreover, different foods create various practical barriers. Legumes are a separate issue: they are cheap to buy but expensive to prepare, requiring hours of fuel, which costs either money or the woman's time. Fruits and vegetables are cheap in season but spoil quickly without refrigeration equipment.
Rural communities face greater distances, limited choices, and higher prices. Within households, the person controlling the income can also determine whether the child receives nutritious food.
Tyard-Krugel argues that African governments must focus on making existing policies work. Many countries require the fortification of wheat flour or salt, but these rules mainly apply to industrial producers. Poorer households often buy products at small local mills that are not part of these systems.
Similarly, there are methods capable of reducing aflatoxin contamination in maize and peanuts by over 90% in field trials. Data on whether farmers adopt these measures is scarce, and existing evidence indicates a very low rate of adoption. The technology works, but delivery is lacking.
Governments must also develop dietary guidelines. Only 12 African countries have them, although implementing them is relatively inexpensive. Child allowances and cash transfers should be assessed based on the actual cost of a healthy diet, not 'what the budget allows.' She believes that the zero VAT rate on food should be reviewed, as the benefits are more likely to go to wealthier households, and savings do not necessarily reach consumers.
School feeding programs can make a significant contribution. The number of African children receiving school meals has increased from 66 million in 2022 to 87 million in 2024. Programs that procure goods from local farmers can simultaneously improve children's diets and strengthen the local economy.
However, school meals usually start when children are five or six years old, which is long after the critical first 1000 days of life. They cannot compensate for lost growth.
Ultimately, the responsibility cannot rest solely on parents. Parents do not always lack nutritional knowledge. While providing parents with sound nutritional advice is necessary, issues such as lack of money, time, and opportunity are barriers that must be addressed. Advice that ignores these realities can be harmful in itself. Advice that a family cannot afford does not just fail to help; it subtly shifts the blame onto the person with the least ability to change anything.
