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

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8.5 Hygiene in the Kitchen ° Keep all food preparation surfaces clean. ° Use clean dishes and utensils to store, prepare, serve and eat food. ° Cover food to prevent both flies and dust from contaminating the food. ° Keep garbage in a covered bin (and empty it regularly) so it will not cause offensive smells and attract flies, which can contaminate food with germs. ° Kitchen utensils should not be stored on the ground where they can be contaminated with disease causing organisms. Instead they should be placed on a raised platform, where there is sunlight and enough air circulation. ° Cleanliness is vital to food safety. Refrigerators should be defrosted and cleaned thoroughly and regularly. ° Dish towels should be washed and boiled often to kill germs ° The use of dish towels to wipe hands after washing them should be discouraged because dish towels can spread germs 8.6 Handling, Cooking and Storage of Food ° Wash vegetables and fruit with clean water. If it is not possible to wash fruits and vegetables properly, remove the skin before eating to avoid contamination. Cut-off the bruised parts of fruits and vegetables to remove any moulds and bacteria growing there. ° Throw away foods that have gone bad or well past the “sell-by” or expiration date. ° Wash utensils and surfaces touched by animal products with hot water and soap before preparing other foods such as raw salads. ° Wooden boards should not be used for cutting animal products. Plastic cutting boards are better. ° Keep meat and fish separate from other foods. ° Food from dented or bulging cans should not be consumed; once a can has been opened, the food should be removed from the original can and kept in a clean non-metallic container. Use clean cups and spoons to feed infants. When cooking food: ° Cook food on a high heat to kill most germs and eat it as soon as possible after cooking. ° Do not overcook vegetables as vitamins and minerals will be lost. ° Cook meat and fish well, until there are no red juices. ° Boil eggs until hard and avoid using cracked eggs; do not eat soft-boiled eggs, raw eggs or any food containing raw eggs. For proper food storage: ° Store cooked and fresh food in a cool place or refrigerator where available, because germs multiply more quickly in warm food. ° Store raw and cooked foods separately; use containers to avoid contact between them. ° Do not store foods for long periods in the refrigerator. ° Where there is no refrigerator, fresh products such as meat, chicken or fish should be 36
purchased in the amounts for immediate consumption. ° Fruits and vegetables should be checked regularly for ripeness and decaying pieces removed to prevent further spoilage. ° Avoid storing leftovers in particular stews, gravies, salads unless they can be kept in a refrigerator or a cool place. ° Do not store leftovers in the refrigerator for more than one or two days. Reheat leftovers to steaming point before they are served for consumption. ° Where there is no refrigerator, leftovers should be used the same day after thorough heating at high temperature. ° Never store leftovers of infant foods. ° Cooked food should be stored above raw meat in the refrigerator to ensure that foods are protected from raw meat drippings. ° Cover and store food in containers away from insects, rodents and other animals. ° Frozen foods should never be thawed and then re-frozen. Meat should be packed into daily portions before freezing and thawed at refrigerator temperature and not at room temperature. ° Keep freshly cooked food hot before serving. Keep cold foods such as salads cold before serving. 37
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
Page 14 and 15: declining though still high, from 4
Page 16 and 17: 1.8 Layout of the Guidelines Each c
Page 18 and 19: Table 2.1: Summary table for the fo
Page 20 and 21: provide fiber. Nutrients found in v
Page 22 and 23: 2.3.5 Milk and Dairy Foods Milk and
Page 24 and 25: social and health effects. Some of
Page 26 and 27: CHAPTER 3 THE RELATIONSHIP BETWEEN
Page 28 and 29: Table 3.1 WHO Clinical classificati
Page 30 and 31: clients, preference should be given
Page 32 and 33: nutrition. PLWHA found to fit in th
Page 34 and 35: 4.3.3 Clinical The key in clinical
Page 36 and 37: 5.1.1 Nutritional Screening It is r
Page 38 and 39: ° Ensure that all immunizations an
Page 40 and 41: neglect children, have mental healt
Page 42 and 43: Table 6.1 Specific feeding recommen
Page 44 and 45: 7.1.2 Protein Requirements The prot
Page 46 and 47: CHAPTER 8 PROTECT THE QUALITY AND S
Page 50 and 51: CHAPTER 9 PLWHA may take various ty
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
Page 62 and 63: HERB Sore mouth and throat Recommen
Page 64 and 65: CHAPTER 11 NUTRITION EDUCATION AND
Page 66 and 67: warmth, understanding, and respect
Page 68 and 69: CHAPTER 12 HIV/AIDS, NUTRITION AND
Page 70 and 71: younger siblings. ° Sale of key as
Page 72 and 73: ° Emphasize and support small scal
Page 74 and 75: ° Are there any dietary changes am
Page 76 and 77: ANNEXES ANNEX 1: Scientific Or Engl
Page 78 and 79: ANNEX 3: Nutrient Composition of a
Page 81 and 82: Annex 5: National Nutrition and HIV
Page 83: 12.6. Strongly Disagree 13. During

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