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 diet of various areas, towns, cities, towns 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 that it surpasses the French diet in terms of convenience and accessibility. The Mediterranean consists of several countries surrounding the Mediterranean Sea, some of which are Egypt, Syria, France, and Greece. France is a country located in the southern corner of the Mediterranean. It has a population of approximately 66 million people. It is a country known for the gross production of cheeses and desserts such as donuts, cakes and the like. Cereals such as wheat, barley, corn, peaches and cherries are grown in the country. Due to the high production of bread in France, it now forms 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 with the most starch or have a higher level of starch. They are usually consumed with an accompaniment that serves as a source of protein, which can be in the form of a sauce or soup. Such foods include; banku and okro, fufu and soup which can be chicken, peanut or kontomire, kenkey and ground pepper, 'yo-ko gari' and bean stew, kpoikpoi (corn mix), yam, cassava, boiled or fried plantain, gari f )t), tatale, omutuo (rice balls) and waakye.Comparison between the