infection. Documentation of cases show that malnutrition damages the immune system, while good nutrition assists in preserving the immune function. Since nutrition plays an important role at all stages of HIV infection, nutritional counselling should begin from the time of positive diagnosis.

HIV positive persons commonly change their diet upon diagnosis to resemble the recommendations for the reduction of risks for heart disease. These diets were not developed for persons with HIV infection and may be harmful when they promote weight loss.

Since no single food can provide the nutrients needed for a nutritious healthy diet, it is important to eat a variety of foods. It is important to have a source of meat or alternative such as beans, tofu, eggs, milk, cheese and nuts which provide protein necessary for maintaining the immune system. Whole grain breads, cereals, rice and pastas are good sources of complex carbohydrates which are used by the body for energy. Fruits and vegetables -- whether fresh, frozen, canned, dehydrated or cooked -- provide vitamins and minerals necessary for different normal body functions. Fats such as butter, margarine and oils are used by the body to store fat. The amount and frequency of meals are usually determined by the Nutritionist and the HIV positive person according to tolerance and weight goals. Maintaining body weight and muscle tissue helps prevent immune system damage. Because of the increased micro nutrient requirement in HIV infection a multi-vitamnin supplement such as Z-bec is recommended.

It is important to plan foods to be eaten. If you are tired, use convenience foods such as frozen dinners and canned foods which require very little preparation. Microwave cooking is also quick and easy.

Avoid food poisoning by taking these special precautions: 1. Keep all cooking utensils and surfaces clean and free from pests.

2. Wash your hands before, during and after preparing different foods.

3. Do not use the same cutting board for raw and cooked foods.

4. Always wash fresh fruits and vegetables thoroughly.

5. Do not use any cracked eggs in recipes or raw eggs, raw meats, raw shellfish, raw and unpasturised milk or milk products.

6. Thaw meat in the refrigerator, not on the kitchen counter.

7. Cook raw foods of animal origin well.

8. At mealtime or during preparation, clean up. Do not let cooked foods sit out at room temperature.

9. Refrigerate cooked foods in shallow small covered containers within two hours after cooking.

10. Keep hot foods hot -- 140 to 165 degrees F.

11. Keep cold foods cold -- 40 degrees F. refrigeration, 0 degrees F. freezer.

12. Throw out leftovers after three days. Avoid spoiled, mouldy foods.

Because minor problems in the mouth may interfere with food intake, prevention is the key. Brush and floss the teeth regularly. Have regular dental checks with a dentist who has experience with HIV positive people.

Recreational drug use can effect the amount of food eaten. If the drug causes a loss of appetite, nutrition may be affected which can have a negative response on the immune system.

Regular exercise, such as daily walking, helps to increase the proportion of muscle in the body and can also help deal with stress. Over-exercise or too much exercise however, is not recommended, as it can be detrimental to the immune system. To help the body develop muscle, fitness and maintain weight, the amount of food eaten should increase as exercise increases.

Alternative dietary therapies, such as the macrobiotic diet, are cautioned if they do not maintain weight, do not supply suitable substitutes for "excluded'' foods, and are financially costly. Check with a health professional before using alternative diet therapies.

For more information about nutrition in HIV infection contact Nutrition Services at 236-0224 Ext. 259.

MELLONIE BARNUM-BRANCO Government Nutritionist.

HEALTH HTH