Nutrition and HIV/AIDS: A Training Manual - Linkages Project

also help the mother address her feelings about and reactions to being HIV infected.A counselor who understands how clients react to HIV infection can provide nutritioncounseling to help them examine their options and make the best choices. In thisway the clients are more likely to comply with the nutrition information and advice(ADA and DOC 2000; Field-Gardner et al 1997). An effective counselor must:• Build a trusting relationship with the client• Maintain professionalism and confidentiality at all times• Treat the client with respect and acceptance (avoid being judgmental)• Respect the client even if the counselor does not agree with the client’sattitudes, beliefs, and life choicesNutrition counseling and education to prevent malnutrition during pregnancy andlactation and improve reproductive health and birth outcomes can benefit allpregnant and lactating women, regardless of their HIV status. A list of practicalconsiderations for nutrition counseling is provided in Handout 6.4 and a checklist fornutrition counseling in Handout 6.5. This checklist can be used during field visitsand classroom role-plays.Food safety and hygiene (slide 35)Improper food handling can cause infection in anyone, but for people infected withHIV, food-borne illnesses can cause even more damage because their weakenedimmune systems increase their susceptibility to other infections (Lwanga 2001).Therefore, a main goal of nutritional care and support for HIV-infected pregnant orlactating women or adolescents is to avoid food-borne illnesses by educating andcounseling on hygiene. This can help prevent infections that cause diarrhea, acommon cause of HIV disease progression. Hygiene includes water and sanitation andproper food handling and safety.During the counseling and education session, based on the analysis of the nutritionalassessment, the counselor should stress safe food handling practices (see Handout6.6) to avoid food-borne illnesses.148