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

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ANNEX 3: Nutrient Composition of a Sample of Foods Food group ( serving size) Carbohydrates Grams Protein Grams Fat Grams Energy Kilocalories (kCal) Grains/ Cereals 15 3 1 80 ½ cup soft porridge( sorghum / maize meal) or 1/3 cup stiff porridge, ½ cup rice, 1 slice of pre-sliced bread Vegetables 5 3 0 25 ½ cup cooked leafy vegetable, ½ chopped/ or cooked non leafy vegetable, e.g. carrots 1 cup leafy uncooked vegetable e.g. lettuce, ¾ c vegetable juice (100%) Fruits 15 0 0 60 1 small-medium fruit 1/2c chopped or canned fruit Dairy 12 8 0-3 90 1 cup Skim, ½ to 1% fat milk 1 cup Low fat 9 (2%fat), low fat or 2/3 cup fat free yoghut); 30 gm low fat cheese 1 cup Full fat milk 5 8 120 150 Proteins 0 7 5 75 30 gram low-fat meat( about a deck of cards; ½ cup dried cooked beans, 1 egg (boiled), small drumstick of chicken with skin removed Other (Fat/oil) 0 0 5 45 1 teaspoon of oil, butter, regular margarine , 1 tablespoon mayonnaise, regular salad dressing , 1/8 slice of ° Refers to the average nutrient composition for foods within a group. Some food items may have a little more while others may have a little less than the figures provided. ° Please consult a dietician for nutrient composition of combination foods or food prepared in marinates, added oils etc such as samp and beans/nuts, sorghum and beans, pizza's etc because the amount of their components is often varies from one person's recipe to another. ° The amount of fat estimated for cereals assumes that no fat/oil was added to during preparation. If fat, oil, butter, margarine or any other type of fat or oil is added, increase the amount of fat and energy accordingly using the information in the other category. Note also that whole grains will have slightly more fat, protein and energy than refined grain products because the germ is milled together with the grain. ° If salad dressings are used or oil is added during preparation, estimate the fat and energy the added fat/oil has added to the food using the information in the other food group fruits canned in juice, if heavy syrup is used reduce the serving size to 1/3 cup Fruited and sweetened yoghurt have more calories, use information provided in the food label 66
ANNEX 4: Estimated Energy Requirements Estimated energy requirements for healthy non HIV infected populations by age, sex and physical activity level Activity / Age Male Sedentary Moderate Active Activity/ Age Female Sedentary Moderate Active 2-3 1000 1000-1400 1000 2-3 1000 1000-1200 1000-1400 4-8 1200 - 1400 1400-1600 1600-2000 4-8 1200 - 1400 1400-1600 1400-1800 9-13 1600 - 2000 1800-2200 2000-2600 9-13 1400-1600 1600-2000 1800-2200 14-18 2600 2400-2800 2800-3200 14-18 2000 2000 2400 19-20 2400 2800 3000 19-20 2000 2200 2400 21-25 2400 2800 3000 21-25 1800 2200 3000 26-30 2400 2600 3000 26-30 1800 2000 2400 31-35 2400 2600 3000 31-35 1800 2000 2200 36-40 2400 2600 2800 36-40 1800 2000 2200 41-45 2200 2600 2800 41-45 1800 2000 2200 46-50 2200 2400 2800 46-50 1800 2000 2200 51-55 2200 2400 2800 51-55 1600 1800 2200 56-60 2200 2400 2600 56-60 1600 1800 2200 61-65 2200 2400 2600 61-65 1600 1800 2000 66-70 2200 2200 2600 66-70 1600 1800 2000 71-75 2200 2200 2600 71-75 1600 1800 2000 76 and up 2000 2200 2400 76and up 1600 1800 2000 Source: UDSA: http://www.mypyramid.gov/professionals/pdf_calorie_levels.html accessed 08/12/2006 67
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NATIONAL NUTRITION AND HIV/AIDS GUI
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ACKNOWLEDGEMENTS Developing these g
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4.1.3 Symptomatic 18 4.1.4 Advanced
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TECHNICAL WORKING TEAM MEMBERS 1 Mr
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GLOSSARY LIST Asymptomatic: When a
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declining though still high, from 4
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1.8 Layout of the Guidelines Each c
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Table 2.1: Summary table for the fo
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provide fiber. Nutrients found in v
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2.3.5 Milk and Dairy Foods Milk and
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social and health effects. Some of
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CHAPTER 3 THE RELATIONSHIP BETWEEN
Page 28 and 29: Table 3.1 WHO Clinical classificati
Page 30 and 31: clients, preference should be given
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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 48 and 49: 8.5 Hygiene in the Kitchen ° Keep
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 81 and 82: Annex 5: National Nutrition and HIV
Page 83: 12.6. Strongly Disagree 13. During
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