1. Hiv and nutrition

2. Important concepts Good nutrition is integrally linked to healthy living for people with HIV infection Nutrition is vital for growth and development in children Nutrients are required for immune system function Poor nutrition may accelerate HIV disease progression HIV disease may worsen poor nutritional status

3. objectives Nutrition and the immune system The components of nutritional assessment Barriers to adequate nutrition Nutritional support activities for the person living with HIV

4. Hiv and nutrient absorption Micronutrient deficiency compromises host immunity Impaired nutrient absorption occurs during infection HIV infected individuals require 10-15% more calories/day HIV infected individuals require 50-100% more protein/day

5. Nutritional impact of HIV Poor food intake Poor nutrient absorption Disruption of metabolism Chronic infection Muscle wasting or loss in lean body tissue

6. Barriers to nutrition Factors that increase metabolic demands –HIV infection itself –Fever –Acute illness

7. Barriers to nutrition Factors that decrease food intake –Mouth pain –Pain when swallowing –Nausea, abdominal pain –Diarrhea –Anorexia –Neurologic disease/dementia

8. Barriers to nutrition –Economic realities: –HIV may affect ability to earn a living –HIV may lead to loss of assets –HIV may lead to disruption of social networks

9. Barriers to nutrition –Environmental realities: –Famine –Socio-political events These may prevent access to food and/ or clean water

10. What can we do to help improve nutritional status given these obstacles? –Assess which patients require more extensive nutrition management (“high risk” patients) –Individualize nutrition care plans

11. What can we do to help improve nutritional status given these obstacles? –Maximize food intake during HIV/AIDS related infections by diagnosing and treating the infection and counseling patients about which foods to eat –Educate patients on ARV therapy about drug- food interactions

12. Nutritional assessment –Weigh patient at each visit Record weight and body mass index (BMI) at each visit Use growth curves to monitor infants and children –Observe clinical condition –Ask about food intake/ hunger –Ask about specific symptoms that may prevent food intake

13. Simple nutritional assessment Visit1234567 weig ht 50kg 53kg 55kg 56kg Hb810 CD480200 Initiation of ARV’s

14. Acute illness Visit no. 1234567 Weig ht 55kg 51kg52kg55kg 56kg Hb88 CD4350260

15. High risk signs and symptoms Appetite loss Weight loss Diarrhea Pain when swallowing (odynophagia) Difficulty swallowing (dysphagia) Dehydration Clinical signs of nutrient deficiency Loss of muscle mass.

16. Individualize the nutrition care plan –Understand factors which may influence your patients’ ability to eat a sufficient diet –Know what foods your patient population consumes and how the food is prepared –Know what foods are locally available, palatable, affordable and can be realistically incorporated into the diet

17. Maximise food intake in acute illness –Food-based symptom management is universal –Locally available foods that can be easily incorporated into the diet vary from region to region –Try to provide patients with available nutrient dense foods that help alleviate their acute symptoms

18. Case study-possible interventions Provide medication for the symptoms –Antimotility agents –Antibiotics (if acute bacterial infection suspected) Assess Mr. L’s current diet by reviewing food eaten in the past three days Assess access to clean water Provide information on food and water hygiene Suggest alternate locally available foods that help alleviate diarrhea

19. Maximizing food intake Loose bowels and diarrhea: patient counseling –Eat starchy foods such as bananas, soft rice, porridge, maize, sorghum, potato, cassava, and blended foods like corn-soy blend –For protein, eat eggs, chicken or fish –May need to reduce dairy products until diarrhea subsides –Decrease high fat foods, boil and steam versus frying

20. Maximising food intake -ct –Avoid caffeine (coffee and teas) and alcohol –Drink liquids often to avoid dehydration (soups, diluted fruit juices, boiled water) –Consume foods that help retain fluid such as millet, banana, peas and lentils –Eat fermented foods such as yogurt, sour milk etc –Limit gas forming foods such as cabbage, onions, soda

21. Summary Malnutrition can contribute to and result from progression of HIV disease A nutrition action plan the includes a surveillance system, individualized care plans, food-related symptom management guidelines and food-drug related information may have positive effects on: