The Mediterranean Diet and the Ghanaian Diet A diet refers to a meal that can provide the human body with all vital nutrients without providing toxic substances (Roderuck, 1981). A diet is considered balanced or unbalanced depending on the amount of necessary nutrients it contains. Comparisons can be made between the diets of various regions, cities, countries and, to a greater extent, continents. In this article, I will discuss that the French diet is equivalent to the Ghanaian diet in terms of nutritional value, but the Ghanaian diet trumps the French diet in the areas of affordability and accessibility. The Mediterranean consists of several countries bordering the Mediterranean Sea, including Egypt, Syria, France and Greece. France is a country located in the south of the Mediterranean. Its population is approximately 66 million. It is a country known for its raw production of cheeses and pastries such as donuts, cakes, etc. The country grows cereals such as wheat, barley, corn, peaches and cherries. Due to the high production of bread in France, it is now a staple before most meals. French favorites include roast beef, vegetables, snails, frog legs, rice pilaf and some form of sauce. The pyramid below gives an idea of ​​the Mediterranean diet. (Google Diet)Looking at the Ghanaian diet, these are the foods that are starchy dominant or have a higher level of starchy foods. They are usually eaten with a side dish that serves as a source of protein which can be in the form of a sauce or soup. These foods include: banku and okro, fufu and soup which can be chicken, peanut or kontomire soup, kenkey and ground pepper, 'yo-ko gari' and bean stew, kpoikpoi (mixture corn), yam, cassava, boiled or fried plantain, gari f )t), tatale, omutuo (rice balls) and waakye. By comparing the