Nutrition

NUTRITION

The following online resources provide information, guidelines, and tools for providers and patients in managing issues related to nutrition and HIV:

•    2000 CDC Growth Charts: United States Center for Disease Control and Prevention, National Health and Nutrition Examination Survey.

•    Center for Disease Control and Prevention National Center for Health Statistics

•    CheapCooking.com. Website with recipes using low-cost ingredients and tips for frugal meal planning.

•    Infectious Diseases Nutrition Dietetic Practice Group Affiliate of the American Dietetic Association. Website includes screening tool (Nutrition Screen and Referral Criteria for Adults with HIV/AIDS). Formerly HIV/AIDS Dietetic Nutrition Practice Group.

•    ChooseMyPlate.gov.  U.S. Department of Agriculture website with dietary guidelines, tips, resources, and consumer-oriented information.

•    Health Care and HIV: Nutritional Guide for Providers and Clients Manual from HRSA.

•    Nutrition and Food Safety

•    Nutrition.gov

•    Tufts University Nutrition and Infection Unit

HIV/AIDS Related Nutritional Problem / Suggestion Sheet

Weight Loss (decrease in both body cell mass and fat)

·      Early identification and ongoing monitoring are key.

·      Identify and treat underlying risk factors.

·      Try to add calories without adding "bulk":

o Fat (9 calories/gram): butter, margarine, avocado, cream, mayonnaise, salad dressing

o Carbohydrate (4 calories/gram): jam, jelly, sugar, icing, gum drops

o Protein (4 calories/gram): protein powders, cheese, nut butters, trail mix, powdered breakfast drinks, nonfat dry milk

o Eat more frequently.

o Maximize good days.

o Use canned supplements (e.g., Ensure, Boost).

o For wasting or substantial weight loss, consider referral for therapies such as appetite stimulants or human growth hormone.

Diarrhea

·      Increase soluble fiber; decrease insoluble fiber.

·      Replenish beneficial bacteria (e.g., with lactobacilli preparations).

·      Avoid intestinal irritants and stimulants.

·      Decrease dietary fat.

·      Decrease or eliminate lactose.

·      Increase fluids and provide electrolytes (sodium, potassium).

Early Fullness

·      Take small, frequent meals.

·      Concentrate on solid foods, with liquids between meals.

·      Eat lower-fat, lower-fiber foods.

·      Wear loose-fitting clothing.

·      Sit up while eating.

·      Eat, walk, and eat again.

Nausea

·      Take small, frequent meals.

·      Try dry snack foods.

·      Avoid fried foods, very sweet foods, spicy foods, and foods with strong odors.

·      Try cool, clear beverages, popsicles.

·      Try ginger-containing foods and drinks.

·      Keep liquids to a minimum at meals.

Changes in Taste

·      Eat a variety of foods, not only favorite foods.

·      Try protein sources other than red meat.

·      Marinate foods, use sauces.

·      Use more and stronger seasonings.

·      Try tart foods.

·      Use sugar or salt to tone down the flavor of foods.

·      Try a mouth rinse of 1 teaspoon of baking soda in 1 cup of warm water before eating.

Loss of Appetite

·      Rely on favorite foods.

·      Ask family members and friends to prepare meals.

·      Eat small, frequent meals.

·      Keep snacks handy for nibbling.

·      Eat before bedtime.

·      Eat in a pleasant place, with other people.

·      Make the most of good days.

·      Try light exercise to stimulate appetite.

·      Add extra calories without adding bulk.

·      Consider appetite stimulants (e.g., megestrol, stimulants).

Difficulty Chewing & Swallowing or Soar Mouth and Throat

·      Choose soft, nutritious foods.

·      Blend or puree foods (e.g., soup or stew, smoothies).

·      Add cream sauces, butter, or gravy for lubrication.

·      Sip liquids with foods.

·      Use a straw or drink foods from a cup.

·      Choose bland, low-acid foods.

·      If hot foods cause pain, serve foods cold or at room temperature.

·      Avoid alcohol and tobacco.

·      Soothing lozenges or sprays may help.

FOOD SAFETY

Food Safety for People with HIV/AIDS (PDF - 2.46MB)

A need-to-know guide for those who have been diagnosed with HIV/AIDS

 U.S. Department of Agriculture

Food Safety and Inspection Service

U.S. Department of Health and Human Services

Food and Drug Administration  

 September 2006; Slightly revised September 2011

Special thanks to Veronica Bersania for the preparation of the Nutrition and Food Safety resources listed here.

ADDITIONAL RESOURCES

Academy of Nutrition and Dietetics
http://www.eatright.org/

USDA: Foods List
http://ndb.nal.usda.gov/ndb/search/list

5 Keys to Healthy Cooking
http://blog.kanetix.ca/5-keys-to-healthy-cooking/

Food Safety News from the Experts
http://blog.zintro.com/food/

Healthy Diet & Lifestyle, Food Groups, Nutrition Before & During Pregnancy, Child Nutrition, Physical Activity
http://krilloil.com/blog/nutrition-pyramid/

The Food and Nutrition Information Center
http://fnic.nal.usda.gov/

Nutritional Values For Common Foods And Products
http://www.nutritionvalue.org/

NutritionData.com: Nutrition facts, calories in food, labels and more
http://nutritiondata.self.com/