National Nutrition and HIV/AIDS Guidelines for Service Providers of ...

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Table 2.1: Summary table for the food groups Food group Recommen -ded No.of servings per day Serving size(1 serving) Examples of foods Rich in Cereals and potatoes (starchy foods) 6 to 11 1 bread slice, 1 1 cup of ready-to-eat cereal food (e.g. cornflakes or other breakfast cereals) ½ cup of cooked cereal e.g. rice, soft porridge, samp 1/3 cup stiff papa or stiff porridge 1 cooked potato or sweet potato, medium Mabele (sorghum meal), maize meal, corn on the cob (mmidi wa ditlhotlha), rice, maize rice, bread, cornflakes or other breakfast cereals, pasta (e.g. spaghetti/macaroni), sweet potatoes, potatoes, lebelebele (millet), papa Energy from Carbohydrates , B vitamins: thiamine 2 (vitamin B1) and niacin (vitamin B3) Vegetables 3 to 5 1 cup of raw leafy vegetables, ½ cup cooked vegetable ½ cup raw non leafy vegetable ¾ cup or medium-sized glass of vegetable juice 1 cereal bowl of salad 3 heaped tablespoons of peas Morogo wa dinawa (vigna unguiculata), rotho, thepe (amaranthus thunbergii), spinach, chomolia, cabbage, butternuts, broccoli, pumpkins, beetroots, tomatoes, lettuce, magapu (watermelons), marotse/makatane (melon), makgomane, etc. Also Fresh, frozen, dried or canned vegetables and vegetable juice are included. Vitamins, minerals and fibre (or roughage). Fruits 2 to 4 A serving is approximately 1 medium size fruit ½ cup of chopped or canned fruit ¼ cup dried fruit ¾ cup or medium glass of fruit juice Apple, banana, orange, pear, mango, moretlwa (grewia flava) mogorogorwana (monkey orange), peach, apricots, guava, morula (sclerocarya birrea), moretologa, mmilo (wild medilar), mmupudu (red milkwood), passion fruit, 100% fruit juices, pure fruit juice smoothies, and Fresh, frozen, dried or canned fruits. Vitamins, minerals and fibre (or roughage) 1 A Cup refers to one that can hold 250 ml water 2 Refer to Annex 2 for the function of nutrients 6
Food group Recommen -ded No.of servings per day Serving size(1 serving) Examples of foods Rich in Meat, fish and alternatives 2 to 3 30g cooked lean meat (approx. size of palm), poultry or fish 1 small drumstick ½ cup of cooked dry beans, or baked beans, 1 egg 1/3 cup nuts Beef, chicken, fish, pork, lamb, liver, kidney, eggs, beans, ditloo, letlhodi (lentils), peanuts, manoko (groundnuts), peanut butter Proteins, iron, niacin (vitamin B3), thiamine (vitamin B1) Milk and dairy products 2 to 3 1 cup or 200ml glass of milk 1 small tub of yoghurt (150g) 30g/matchbox size of cheese Milk, cheese, yoghurt, madila (sour milk) Calcium, vitamin A, D, E & K, phosphorus, proteins Fatty and Sugary foods Small amounts and not often 1 teaspoon oil/fat 1 teaspoon sugar Margarine, butter, animal/vegetable fats or oil, pie, sugar, biscuits, cake, chocolates, fizzy drinks Energy 2.3.1 Cereal, breads, rice and pasta (starchy foods) group. This food group, sometimes referred to as 'starchy carbohydrates', should provide most of the food intake. Aim to include at least one food from this group at each meal. It is recommended to eat 6 to 11 servings per day. A serving is approximately 1 slice of bread, 1/2 cup of cooked cereal, 1 medium sized potato. The number of servings1 needed depends on the physiological stage (e.g. pregnancy), physical activity and body size. The lower number of servings from each group provides the right amount of food energy for sedentary (not physically active) women and older adults. The middle range is appropriate for children, teenage girls, active women and sedentary men. The upper range meets the needs of teenage boys, active men and very active women. In general people should be encouraged to: o o o o O Base their meals around foods from this group Eat more whole grain or whole-meal breads, pastas and cereals to increase the amount of fibre in the diet. Use minimal amounts of fat, if any, in preparing foods from this group to reduce the proportion of fat in the diet. Select more foods from this group because starchy foods are rich in energy. Eat 6-11 servings of starchy foods a day. 2.3.2 Vegetables Vegetables are rich in micronutrients such as vitamin A, C, folate, magnesium, and potassium. They also 7
Page 1: NATIONAL NUTRITION AND HIV/AIDS GUI
Page 5: ACKNOWLEDGEMENTS Developing these g
Page 8 and 9: 4.1.3 Symptomatic 18 4.1.4 Advanced
Page 10 and 11: TECHNICAL WORKING TEAM MEMBERS 1 Mr
Page 12 and 13: GLOSSARY LIST Asymptomatic: When a
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Page 16 and 17: 1.8 Layout of the Guidelines Each c
Page 20 and 21: provide fiber. Nutrients found in v
Page 22 and 23: 2.3.5 Milk and Dairy Foods Milk and
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Page 26 and 27: CHAPTER 3 THE RELATIONSHIP BETWEEN
Page 28 and 29: Table 3.1 WHO Clinical classificati
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Page 52 and 53: As the effect of food on the effica
Page 54 and 55: Medication Purpose Recommendation/
Page 56 and 57: Appropriate dietary responses Appro
Page 58 and 59: that are presently marketed in Bots
Page 60 and 61: ° For PLWHA living in areas where
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Page 66 and 67: warmth, understanding, and respect
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CHAPTER 12 HIV/AIDS, NUTRITION AND
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younger siblings. ° Sale of key as
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° Emphasize and support small scal
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° Are there any dietary changes am
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ANNEXES ANNEX 1: Scientific Or Engl
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ANNEX 3: Nutrient Composition of a
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Annex 5: National Nutrition and HIV
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12.6. Strongly Disagree 13. During
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