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

HANDOUT 6.7 Dietary Management of Common Problems in HIVInfectionThis handout can be used during role-plays to help counsel on managing commonHIV-related dietary problems.Dietary problemAnorexia or loss ofappetiteNutritional intervention Eat small frequent meals spaced throughout the day (5-6 meals/day). Schedule regular eating times. Include a food-based protein from either animal or plant sources, with snacksand meals whenever possible. Drink plenty of liquids, preferably between meals. Take walks before meals to stimulate appetite.Sores in the mouth orthroat Avoid citrus fruits, tomatoes, and spicy, salty, sweet, or sticky foods. Drink liquids with a straw to ease swallowing. Eat foods at room temperature or cold. Eat soft, pureed, or moist foods such as porridge, mashed bananas, potatoes,carrots, or other non-acidic vegetables and fruits. Avoid smoking, caffeine, and alcohol. Rinse mouth daily to prevent thrush with 1 teaspoon baking soda mixed in aglass (250 ml) of warm boiled water. Do not swallow the mixture.Nausea and vomiting Avoid having an empty stomach, which makes the nausea worse. Eat small, frequent meals. Try dry, salty, and bland foods, such as dry bread or toast, or other plain dryfoods and boiled foods. Drink plenty of liquids between meals rather than with meals. Avoid foods with strong or unpleasant odors, greasy or fried foods, alcohol,and coffee. Do not lie down immediately after eating; wait 1-2 hours. If vomiting, drink plenty of fluids to replace fluids and prevent dehydration.169