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    12 Nutrition Counselling

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    Matin Ahmad Khan
    The document outlines guidelines for nutrition counselling for people living with HIV/AIDS (PLHIV). It discusses the relationship between HIV/AIDS and malnutrition and the increased nutritional needs of PLHIV. It provides guidance on assessing clients' nutritional status, dietary intake and food security. It recommends dietary modifications including increased intake of energy, protein, vitamins and minerals. Finally, it discusses counselling clients on managing HIV-related symptoms, food preparation, food safety and follow-up.

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    12 Nutrition Counselling

    Uploaded by

    Matin Ahmad Khan
    236 views26 pages
    The document outlines guidelines for nutrition counselling for people living with HIV/AIDS (PLHIV). It discusses the relationship between HIV/AIDS and malnutrition and the increased nutritional needs of PLHIV. It provides guidance on assessing clients' nutritional status, dietary intake and food security. It recommends dietary modifications including increased intake of energy, protein, vitamins and minerals. Finally, it discusses counselling clients on managing HIV-related symptoms, food preparation, food safety and follow-up.

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    The document outlines guidelines for nutrition counselling for people living with HIV/AIDS (PLHIV). It discusses the relationship between HIV/AIDS and malnutrition and the increased nutritional needs of PLHIV. It provides guidance on assessing clients' nutritional status, dietary intake and food security. It recommends dietary modifications including increased intake of energy, protein, vitamins and minerals. Finally, it discusses counselling clients on managing HIV-related symptoms, food preparation, food safety and follow-up.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    236 views26 pages

    12 Nutrition Counselling

    Uploaded by

    Matin Ahmad Khan
    The document outlines guidelines for nutrition counselling for people living with HIV/AIDS (PLHIV). It discusses the relationship between HIV/AIDS and malnutrition and the increased nutritional needs of PLHIV. It provides guidance on assessing clients' nutritional status, dietary intake and food security. It recommends dietary modifications including increased intake of energy, protein, vitamins and minerals. Finally, it discusses counselling clients on managing HIV-related symptoms, food preparation, food safety and follow-up.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 26

    Nutrition Counselling

    National AIDS Control Organisation

    Objectives
    At the end of this session, participants will be able to Explain the relationship between HIV and nutrition Assess and address issues related to nutritional status Identify appropriate nutrition actions to manage HIV-related symptoms Provide comprehensive nutrition counselling to clients

    ACTIVITY 1
    Group Exercise
    Counselling on Weight Loss:

    What to Eat when One is Losing Weight


    Counselling on Food Preparation:

    How Best to Prepare Food


    Counselling on Ensuring Food Security:

    How Best to Ensure that there is Sufficient Food


    Counselling on Ensuring Food Safety:

    How to Prepare Food Safely

    Malnutrition and HIV: Vicious Cycle


    Poor Nutrition

    Increase d Nutrition al needs

    HIV/ AIDS

    Weakene d Immune System

    Increased Vulnerabil ity to infection

    Need of Nutritional Counselling at ICTC


    HIV status usually known only when PLHIVs

    present with OIs Food insecurity PLHIVs lack of awareness about increased nutritional needs PLHIVs may have symptoms leading to poor nutrition intake

    Nutrition Counselling
    Collect Client Information Dietary intake Presence of HIV-related symptoms/illnesses Methods of food preparation Food availability Sanitation & hygiene conditions.

    Counselling on Dietary Intake What to Eat?


    Diet should be diverse: Different food

    groups Energy-giving food Body-building food Protective-food

    Food Groups
    Energy Giving Food
    Body Building Foods

    Protectiv e foods

    A Guide for Daily Choices


    Healthy Adult
    Food Items 8-10 servings cereals 2 servings pulses 5 servings vegetables &fruits 2-3 servings milk products & meats One Serving Is 1 roti/1 bread slice/ katori rice 1 katori cooked dal Vegetable- 1 katori cooked vegetable Fruit- 1 medium-sized fruit 1 cup milk/ 1 katori curd 1 egg or 2 pieces of meat/chicken (approx 100g per piece)

    Sparing use of sugar and oil

    Changes suggested in Recommended Dietary Allowances

    For Adult Male


    Nutrients Energy( Kcal) Proteins (g) Fats (g) Normal 2400 60 20 2700 60 Not to exceed 40 PLHIV

    Micronutrients Iron, vit. A, Also vit. E, 1RDA B1, B2, B3, selenium, B6, Folic acid magnesium & zinc & B12

    Changes suggested in Recommended Dietary Allowances

    For Adult Female Nutrients Normal Energy( Kcal) 2200 Proteins (g) 50 Fats (g) 20 Micronutrient Iron, vit. s A, B1, B2, 1RDA B3, B6, Folic acid & B12 PLHIV 2500 50 Not to exceed 40 Also vit. E, selenium, magnesium & zinc

    Role of ICTC Counsellor


    Ask to recall 24 hour menu Assess whether diet is diverse enough Assess whether clients diet is

    nutritious Check whether client smokes/drink alcohol Help in modifying diet

    Counselling on Managing HIVRelated Symptoms


    Diarrhoe a Loss of Appetite Mouth Sores

    Nausea and Vomitting

    Anaemia Constipat ion

    Diarrhoea

    Loss of Appetite
    Eat small, frequent meals Add flavour to food & drink. Eat nutritious snacks Drink plenty of liquids Take light exercise & do light activity Take walks before meals Having food with family/friends

    Mouth Sores
    Eat foods cold/at room temperature Eat soft & moist food such as porridge Avoid citrus fruits, spicy, sweet & sticky foods Avoid caffeine, alcohol & smoking Soften your food by soaking it in liquid Clean & rinse your mouth after each meal Drink fluids with a straw to ease swallowing

    Nausea and Vomitting


    Eat small, frequent meals Avoid an empty stomach Eat bland food Avoid food with strong/unpleasant

    odours Drink plenty of liquids Avoid lying down immediately after eating Avoid coffee & alcohol

    Constipation
    Eat fibre-rich fruits, vegetables &

    sprouted food Do light exercises Drink at least eight glasses of fluids a day Drink a cup of warm water in the morning

    Anaemia
    Eat organ meat, fish & eggs Eat cereals like ragi & bajra Eat variety of green leafy

    vegetables with food rich in Vitamin C Eat jaggery & dates between meals

    Counselling for Weight loss


    What to Eat when One is Losing Weight
    Rapid weight loss indicates a need

    for nutrition care 10% loss of body weight or 6-7 kg in one month: Serious weight loss Important to regain the lost weight Educate client to start eating normally once infection is over

    Counselling on Food Preparation


    How Best to Prepare the Food
    Enrich foods Add sprouted seeds Use Fermented foods Fortified foods Preserve nutrients during cooking Use spices Change the texture of food for sick people Reduce cooking time & fuel

    Counselling on Ensuring Food Security: How Best to Ensure that there is Sufficient Food

    Encourage clients to avail local nutrition

    schemes Cultivate Easily-grown vegetables in home gardens Easily available & highly nutritious plants Small vegetables in a pot on a kitchen windowsill Rural areas: Hens for eggs Join a community garden

    Counselling on Food Safety:


    How to Prepare the Food Safely
    Maintain clean surroundings Protect food from rodents, insects & animals. Wash hands thoroughly before & after cooking Use clean water for cooking Separate raw & cooked foods Wash all fresh fruits & vegetables thoroughly Cook food thoroughly but avoid over-cooking Eat cooked food immediately Store food carefully Avoid eating outside

    Follow-up and Monitoring


    Monitor growth of client Observe changes in nutritional status Identify reasons for poor progress
    Inadequate intake Health-related problems Limited access to needed food

    Help client & family to


    Identify options to address problems Identify alternatives meal patterns Choose food items that are more affordable

    Points to Remember
    Encourage healthy actions client should

    continue Discourage unhealthy/harmful actions client should discontinue Ignore actions that neither help nor harm health

    ACTIVITY 2

    Fish-Bowl on Nutrition Counselling


    Practice by counsellors

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