Hiv / Aids and Nutrition Issues

COLLEGE OF MEDICINE AND HEALTH SCIENCES
SCHOOL OF MEDICINES AND PHARMACY

DEPARTMENT OF PHARMACY, YEAR 4 2018-209
HIV/AIDS AND MALNUTRITIONS IN RELATIONS
Course objectives
At the end of this course, everyone will be familiar with

 What is HIV and AIDS
 HIV/AIDS related to insulin resistance and food need in this
complications ( Hyperglycemia )
 HIV/AIDS related symptoms like nausea ,vomiting, diarrhea ,
hyperlipidemia , lipodystrophy syndrome, , lipoatrophy, and
nutrition related
 Immune boosters nutrients
 Energy supplement need by HIV patients
 ARV drugs and related nutrition for reducing complications.
 Right food in HIV/AIDS patient
INTRODUCTION
HIV: human immunodeficiency Virus

AIDS: Acquired Immuno Deficiency Syndroms
Hence the AIDS is not the disease is Set of sign and symptoms
of combined diseases. So nutritionally this sign and symptoms
should be managed
And this signs and symptoms are caused by HIV
SIGN IN HIV INFECTED PATIENT, OR PATIENT

UNDER ARV DRUG THERAPIES.
 Anorexia and oral/gastrointestinal symptoms such as

pain, nausea, vomiting, malabsorption, and
diarrhea, Loss of appetite may rise up
 Inability to eat food secondary to complicated medical
regimens or fatigue adds to the nutritional risk.
 Opportunistic infections are associated with increased
resting energy expenditure.
NUTRITIONS AND HIV/AIDS
COPING WITH PROBLEMS
HYPERLIPIDEMIA: taking Lipid lowering food

The patient with HIV/AIDS have complication of developing, thus this
issue is handles nutritionally by advising patient taking the following
with additional exercise practice
 Beans, Oats, Nuts, Vegetable oils, Apples, Grapes

 Strawberry, Citrus fruit, Food fortified with sterols and
stanols, Soy, Fatty fish, Avocado, Almond and other nuts
INSULIN RESISTANCE: patient living with HIV/AIDS Have the

problem of not responding to the insulin thus the fiber rich food
delay the absorption, help in monitor blood glucose fluctuation, and
help them avoiding the risk of having hyperglycemia. Not only fiber
rich food and other may help
The following food below may be advised to be eaten for
managing these complication`
 Fiber rich food : Eggs, Strawberry, Avocado, Nuts,
Coffee, Whole grains, Fish , Pome
 Garlic, Food rich in OMEGA3
 This kind of food prevent the issues of hyperglycemia
NAUSEA AND VOMITING: this is the serious issues for

HIV/AIDS patient, this make them being nutritionally unhealthy, and
thus they need the food involving improving the appetite
 Ginger, Water and clear beverage, Cold food fewer hot
foods, Crackers, pretzel and toast
 Banana, Appleasauce (nausea and diarrhea), Protein rich
food, Peppermint tea, Lemons, Jell-O
 Eat small amount more often instead having 3big meal per
day, Drink plenty of fluid (3)
 Avoid greasy or spice food or food with strong odor
FOOD THAT IMPORTANT IN PAIN MANAGEMENT

People with HIV/AIDS are likely producing pain , thus the
following food help in pain management:
 Ginger, Blueberries, Pumpkin seed, Salmons, Turmeric

 Tart cherries, Virgin olive oil, Chili peppers, Mint, Red

wine
EAT RIGHT WHEN YOU HAVE HIV

It help to boost immunity, boost energy, keep the body
strong and avoid health complication and easy issue
brought by HIV and HIV treatment
 FRUITS AND VEGETABLES (high in nutrients called

anti-oxidant protect immune system),
 Recommendations: Have five to nine serving of
produce each day how to be achieved. Fill half of your
plate with fruit and veggies at each meal --)) eat various
food to get vitamins and minerals
 LEAN PROTEIN: used in building muscle ,organs and

strong immune system, egg ,nut ,lean beef, beans, law fat
dairy product
RECOMMENDATION: To get enough of the right protein
 100-150g of protein a day if you are HIV positive man
 80-100g/day if you are HIV Positive women
 If you have kidney disease don't get more than 15-20% of your
calories from protein , too much can put your kidney into stress
 WHOLEGRAIN: energy booster

Grain are the main source of carbohydrate that
booster more body energy, it is helpful for HIV patient
Recommendations
 Eat 5 to 6 servings (about 3 cup)of fruit and vegetable each
day
 Choose produce of variety of colors to get the widest range
of nutrient. Choose legume and whole grains as source of
carbohydrate. If you are not gluten sensitive whole-wheat

flour, oats and barley may be ok. If you are diabetics
,prediabetes or insulin resistance , find carbohydrate from
vegetable
 Limit sugar such as candy,cake,cookies or ice cream and salt
because they contain invisible lipid
 REDUCE FAT INTAKE

Recommendations
 Get 30% of your daily calories from fat
 Get 10% or more of your daily calories from
monounsaturated fats: nuts,seeds,avocado,fish and canola and
olive oil
 Get less than 10%of your daily calories from polyunsaturated
fat: fish,walnuts,cor,sunflower,soybean and safflower oil
 Get less than 7%of your daily calories from saturated fats:
fatty meat, poultry with skin, butter, whole milk dairy food,
coconut and palm oil
 Notice: Follow food safety rules to prevent opportunistic
infections.
 VITAMINS&MINERALS: regulate body response, HIV

patient need extra mineral and vitamins to help in
repairing and deal damaged tissue, immunity boosters
 Vitamin A and Beta Carotene: dark green, yellow,
orange ,or red vegetable and fruit; liver; whole eggs; milk.
 B vitamins: meat, fish,chiken, grains, nuts,white beans,

avocados, broccoli and green leafy vegetables.
 Vitamin C : Citrus fruits
 vitamin D. Vitamins : green leafy vegetables, peanuts
,and vegetable oils.
 Selenium: Whole grains ,nuts,poultry,fish,eggs and peanut
butter.
 Zinc: meat, poultry,fish,beans,peanuts and milk and other
dairy products
BENEFITS WHEN YOU EAT RIGHT

In addition to signs also will reduce complications such as
 Opportunistic infections, AIDS wasting syndromes(loose
of 10% of your body mass), Pneumocystics pneumonia,
Tuberculosis
 Lipodystrophy, Mycobacterium avium , Dementia, Non
Hodgkin's Lymphoma, Kaposi's sarcoma, Cytomegalovirus
SOME SPECIAL ARV SIDE EFFECT WITH

NUTRITIONAL COUNSELING
Patient under regimen TDF+3TC+NVP

 Tenofovir is causing flatulence : reducing the flatulence

Nevirapine causing food or prepare well for gas
reductions: eg beans.
 causing Steven Johnson Syndrom and Toxic Epidermal
Necrolysis side effects
 to control this disorder need to take adequate the
nutrients that reduce inflammations
 taking adequate food that booster immunity
 taking food that reduce pain
 LAMIVUDINE: tolerable to body , no special side effect
just has common such nausea vomiting , abdominal pain,
fatigue, loss of appetite ,etc…. , management refer above
Patient under regimen AZT/ZDV+3TC+NVP

 Zidovudine (ZDV) in additions to common side effect ,
has special side of effect of causing megaloblastic anemia
due to bone toxicity.
 Thus supplemental nutrition is needed for advance
prevention of problem to occur
 Consuming food rich in VIT B12 LIKE Meat,
eggs, fish, milk
Patient under regimen ABC+3TC+NVP

o Abacavir is special causing MI (myocardial infarction)
 Patient under the ARV regimen containing abacavir may
manager this issues to happen by: Taking vegetable and
fruit more, less meat, consuming omega 3 fatty acid
rich food
 Hypersensitivity is not a matter of nutritions but is a
matter of individual hypersensitive gene
WHY NUTRITIONS AND HIV/AIDS ARE LINKED

Once you are an HIV positive , nutrition can help in increasing
your life expectance
 Improve your overall quality of life by providing
nutrient your body needs
 Keep your immune system stronger so you can

benefit fight disease especially opportunistic ones
 help manage HIV symptoms and complications
 Process medications and help manage their side effects
REFFERENCES
 Nutritional management of HIV/AIDS in the era of
highly active antiretroviral therapy . BY Marijka
Batterham, Dannae Brown and Roger Garsia.
Australian Journal of Nutrition and Dietetics (2001) 58:4.
 General Nutrition Management in Patients
Infected with Human Immunodeficiency Virus.
Judith Nerad, Mary Romeyn, Ellyn Silverman,
Jackie Allen-Reid, Doug Dieterich, Jill Merchant,
Veronique A. Pelletier, Donna Tinnerello, and
Marcy Fenton. Division of Infectious Diseases, John H.
Stroger Hospital of Cook County, Chicago, Illinois. S U P P L E
MENTARTICLE
 www.webmd/hiv-aids/guide/nutritions-nutrition-hiv-
aids-enhancing-quality-life
 Www.Healthline.Com

Hiv / Aids and Nutrition Issues

Uploaded by

Copyright:

Hiv / Aids and Nutrition Issues

Uploaded by

Document Information

Original Title

Copyright

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Hiv / Aids and Nutrition Issues

Uploaded by

Copyright:

COLLEGE OF MEDICINE AND HEALTH SCIENCES

SCHOOL OF MEDICINES AND PHARMACY

HIV/AIDS AND MALNUTRITIONS IN RELATIONS

At the end of this course, everyone will be familiar with

HIV: human immunodeficiency Virus

SIGN IN HIV INFECTED PATIENT, OR PATIENT

 Anorexia and oral/gastrointestinal symptoms such as

NUTRITIONS AND HIV/AIDS

COPING WITH PROBLEMS

HYPERLIPIDEMIA: taking Lipid lowering food

 Beans, Oats, Nuts, Vegetable oils, Apples, Grapes

INSULIN RESISTANCE: patient living with HIV/AIDS Have the

NAUSEA AND VOMITING: this is the serious issues for

FOOD THAT IMPORTANT IN PAIN MANAGEMENT

 Ginger, Blueberries, Pumpkin seed, Salmons, Turmeric

 Tart cherries, Virgin olive oil, Chili peppers, Mint, Red

EAT RIGHT WHEN YOU HAVE HIV

 FRUITS AND VEGETABLES (high in nutrients called

 LEAN PROTEIN: used in building muscle ,organs and

 WHOLEGRAIN: energy booster

carbohydrate. If you are not gluten sensitive whole-wheat

 REDUCE FAT INTAKE

 VITAMINS&MINERALS: regulate body response, HIV

 B vitamins: meat, fish,chiken, grains, nuts,white beans,

BENEFITS WHEN YOU EAT RIGHT

SOME SPECIAL ARV SIDE EFFECT WITH

Patient under regimen TDF+3TC+NVP

 Tenofovir is causing flatulence : reducing the flatulence

Patient under regimen AZT/ZDV+3TC+NVP

Patient under regimen ABC+3TC+NVP

WHY NUTRITIONS AND HIV/AIDS ARE LINKED

 Keep your immune system stronger so you can

You might also like