By Emmanuel Afonne, News Agency of Nigeria (NAN)
In a world besieged with various food-related ailments, the importance of good nutrition cannot be overemphasised.
Dieticians say eating nutrient-dense food ranging from dietary bread and whole grains to legumes, nuts, seeds, and lean proteins is critical to healthy living.
In talking about good nutrition and healthy diet, bakeries have a crucial role to play.
According to nutrition experts, a dietary bakery creates baked goods for specific health needs, allergies, and dietary preferences by substituting traditional baking ingredients with alternative options to meet a variety of dietary requirements.
At the forefront of the advocacy for healthy living in Nigeria through diets is Eugenia Ndukwe, an accomplished entrepreneur, strategic management consultant, and diplomat.
Ndukwe’s work has spanned international partnerships, policy advisory and social impact.
A nutritionist, Mrs. Felicia Eya, said that Ndukwe was revolutionalising nutrition in Nigeria through her venture into the food industry.
“As Chief Executive of XEM Group, a multi-sectoral firm with services in management consultancy, capacity building, project execution, monitoring and evaluation, construction, international trade, and partnership facilitation, she is raising the bar.
“True to her reputation as a serial entrepreneur, Ndukwe has now ventured into the food industry with the unveiling of 1951 Bakeries.
“Nestled in Abuja, the bakery is widely recognised as the first dietary bakery in Nigeria, a title that speaks to its unique mission: to redefine bread as not just food, but as a source of nourishment and energy.”
Eya said that the 1951 Bakeries was built on a simple yet powerful idea; that bread, one of the most common staples on Nigerian tables, should not compromise health.
According to her, each loaf is crafted with 100 per cent natural ingredients and designed to support better nutrition, energy, and wellbeing.
“From the hearty Fajita Bread, to the wholesome multigrains loaf, perfect for weight-conscious individuals, and the fiber-rich Diet Whole Wheat & Oatmeal Bread, the bakery’s offerings prove that healthy eating can also be delicious and satisfying.
“Their handcrafted recipes go a step further, delivering a guilt-free option for those mindful of their health, while still enjoying clean, nutrient-packed alternatives.
“With every slice, the bakery delivers on its promise of “Energy to do More”, inspiring customers to see its offerings not just as bread, but a vital source of daily energy, and a partner in achieving a healthier lifestyle.
“The name “1951” is a symbolic reminder of the bakery’s heritage, tradition, and the timeless value of authenticity from the ancient city of Bornu, while also carrying forward a 71-year baking legacy.
“Today, that legacy is being reimagined through a fresh commitment to dietary innovation, offering healthier options that align with modern lifestyles without compromising authenticity,” she said.
Ndukwe provided further insights on her venture.
She said that by combining innovation with a passion for wellness, the bakery was bridging the gap between tradition and modern dietary needs, proving that Nigerian food culture could embrace healthier options without losing its soul.
“Today, 1951 Bakeries with its variety of products which are NAFDAC and SON approved, stands as a beacon of change in Nigeria’s food landscape.
“As Nigerians increasingly embrace mindful eating, 1951 Farmhouse Bakery remains ahead of the curve leading a quiet revolution, one loaf at a time,” Ndukwe said.
The quest to promote healthy living is also receiving Federal Government’s attention.
Recently, Dr. Iziaq Salako, Minister of State for Health and Social Welfare, said the Federal Government was committed to protecting Nigerians against excessive salt consumption and unhealthy diets that were linked to non-communicable diseases.
Salako spoke at unveiling of the National Guideline for Sodium Reduction.
“Today is a defining moment in our nation’s commitment to protect and enhance the health of every Nigerian.
“It is with great pride and solemn responsibility that we launch our National Guideline for Sodium Reduction, a carefully crafted framework that symbolises our collective determination to prevent the adverse health consequences of excessive sodium intake.
“As part of the global community, our country has witnessed the transformative power of urbanisation with our diets increasingly incorporating processed and packaged foods.
“These changes have created new challenges to our healthcare landscape and necessitate bold public health initiatives to safeguard our communities against silent threats—one of which is the elevated risk of cardiovascular diseases linked to high sodium consumption.”
According to the minister, “Research has shown that the average salt intake in Nigeria far exceeds the World Health Organisation’s recommended limit of five grams per day, with many communities consuming between seven and nine grams daily.
“This excessive overconsumption of sodium is directly tied to the alarming rise in hypertension, now affecting over 35 per cent of adults in our population.
“The situation is exacerbated in urban areas, where dining habits lean heavily towards saltier prepared meals, unconsciously risking our lives with dietary habits that could lead to devastating long-term health consequences.
“These figures are not mere statistics; they are a clarion call for accelerated efforts, rigorous monitoring, and creative strategies. Our guideline serves as a blueprint for action and a beacon of hope amid these challenges.
“The document before us is the first of its kind on the continent of Africa—a living manifesto for change—one that harmonises global recommendations with the local context,” minister said.
He urged public health advocates, educators, and community leaders to support the national effort through community outreach to educate families and individuals on the benefits of reduced sodium intake and encourage healthier cooking practices.
“To academia, we need more collaboration on research and data collection to enhance our understanding of sodium consumption patterns and the effectiveness of ongoing interventions.
“We all need to participate in the public discourse—contributing your insights and feedback through public forums and consultations, ensuring that our policies remain aligned with the evolving needs of Nigerians.
“The commitment we make today to reduce sodium consumption is an investment in the longevity, vitality, and prosperity of our people,” minister said.
More so, Dr Walter Mulombo, World Health Organisation (WHO) Country Representative to Nigeria, lauded the National Guideline for Sodium Reduction, saying it would create a healthier food landscape in Nigeria.
Mulombo added that it would empower consumers, promote transparency, and foster collaboration between policymakers and the food industry.
According to him, WHO recommends consuming less than 5 grams of salt per day for adults daily from all sources, which is less than a teaspoon?
“In many countries, three-quarters of sodium in the diet comes from ultra-processed and processed foods, such as bread, sauces and dressings, crackers and cookies, ready-to-eat meals, processed meats, and cheeses.
“Excessive salt consumption is linked to non-communicable diseases like high blood pressure, cardiovascular diseases, gastric cancer and kidney disease.
“The irony of this is that most people don’t know the amount of sodium they consume.
“The global average intake of sodium averages 10.8g/day which is more than double the WHO recommendation, highlighting the urgency of a sustainable action.”
He said sodium reduction played a key role in protecting populations from the burden of noncommunicable diseases.
“In 2013, all 194 WHO Member States committed to reducing population sodium intake by 30 per cent by the year 2025. Since then, progress has been slow and only a few countries have been able to reduce population sodium intake.
“As such, it is being considered to extend the target to 2030; if the WHO recommended policies were implemented, we would see sodium consumption reduced by over 20 per cent, getting close to the target set in 2013.
“This government-led multi-pronged population salt reduction guideline will require the commitment and participation of all stakeholders for successful implementation,’’ Mulombo said.
According to him, reducing sodium intake is one of the most cost-effective ways to improve health and reduce the burden of non-communicable diseases, as it can avert many cardiovascular events and deaths at very low total programme costs.
As 1951 Bakeries promotes healthy living through dietary nourishment, stakeholders say there is a need to remove operational constraints that can clog the wheel of such ventures.(NANFeatures)
