Apr
16
Diet For The HIV Sufferer
April 16, 2008 |
A person who has HIV can help to improve their immune system by choosing to eat well. There are many medical complications associated with HIV. Side effects can include diarrhea, fatigue, nausea and high blood sugar, cholesterol and triglycerides due to fat redistribution and abnormal metabolic rates. Common symptoms observed by a person with HIV extend to weight loss, malnutrition and wasting. Despite medications, the patient can suffer progressively.
“Wasting” is a term used to describe those patients who lose more than 5% of their body weight unintentionally in a period of 6 months. Patients who suffer from wasting experience immense changes in their body tissue and a loss in muscle, although there is usually an increase in fat.
Wasting is often a warning signal about the severity of the disease. Doctors have to constantly measure their patients for changes in their weight and body mass.
A high quality diet can help prevent wasting. Many patients lose weight because they do not eat enough or the right kinds of food. To help prevent wasting, nutritionists calculate the calorific requirements of their patients and translate their number findings into foods.
Generally, a person should consume the recommended daily intake of:
• 50 – 60% carbohydrates
• 15-20* protein
• 25% fat
It is likely that the nutritionist will recommend breaking the day’s food intake into six smaller or three larger meals plus two snacks. If the patient is found to be still not eating well, supplements may also be introduced.
A high quality diet comprises of vegetables, whole grains, fruits and legumes with low fat, lean proteins. Foods such as these are nutrient dense and contribute to the overall health compared to the calories from sugar and fat.
* To ensure the maximum benefit of nutrients and vitamins, a 5-6 serving of a variety of coloured fruits and vegetables is needed per day.
* Sources of protein to come from lean fish, skinless chicken breast, lean cuts of pork and beef, low fat dairy products.
* Limit the intake of sugar, sweets and soft drinks as they are also low in nutrient density along with causing peaks in glucose levels.
* Consume a serving of nuts, legumes and seeds every day.
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