Project Materials

ASSESSMENT OF DIETARY PATTERN AND NUTRITIONAL STATUS OF PEOPLE LIVING WITH HIV/AIDS ATTENDING SOME VOLUNTARY AND COUNSELLING TEST (VCT) UNITS

ABSTRACT

This study investigated the food pattern and nutritional condition of People Living with HIV/AIDS (PLWHA) attending several voluntary and counseling test units in Kaduna city. The study subjects consisted of 74 adult patients infected with HIV between the ages of 18 and 60 years and 74 age-and-sexed-matched seemingly healthy volunteers who were HIV negative as control group. A semi-structured questionnaire was utilised to gather information about the subjects’ socioeconomic and demographic features. The dietary diversity of the patients and controls was examined using a food frequency questionnaire. Blood serum total protein, total cholesterol, HDL, and LDL cholesterol were assessed spectrophotometrically, whereas serum zinc and iron were analysed using an Atomic Absorption Spectrophotometer. The results suggest that the majority of patients (39.19%) were aged between 26 and 33 years. A significant proportion of patients (33.78%) and controls (52.7%) were overweight (BMI > 25.00kg/m2), whereas others (25.68%) and controls (37.93%) were underweight (BMI < 18.49kg/m2).

Chapter one

INTRODUCTION

Acquired Immune Deficiency Syndrome, or AIDS, is caused by the Human Immunodeficiency Virus (HIV). This is a tiny germ that can’t be seen but attacks the body’s immune system. AIDS is a disorder in which the virus destroys the body’s immune system, rendering it vulnerable to infection (Hawkes et al., 2002).

According to the World Health Organisation (2005), AIDS is the most despised, feared, and discussed disease in the world today. It is a fatal disease with no cure. According to Ojedokun (2004), there are two major subtypes: HIV I and HIV II. HIV I is the most common variety around the world, while HIV II is only found in West Africa.

The severity and pattern with which HIV/AIDS impacts nutritional status differ significantly from that of other illnesses and normal cases of poor food intake (Piwoz & Preble, 2000).

Because there is no treatment for HIV/AIDS, infected patients’ immune systems are constantly exposed to infections, which have a negative impact on their nutritional condition and immunological competence (Piwoz and Preble, 2000).

Malnutrition poses a severe risk to persons living with HIV/AIDS. Even in the early stages of HIV infection, when no symptoms are present, HIV places demands on the body’s nutritional status (Walsh et al., 2003), and the risk of malnutrition increases dramatically throughout the infection.

Good nutrition cannot cure AIDS or prevent HIV infection, but it can assist maintain and enhance a person’s nutritional status while also delaying the development from HIV to AIDS-related disorders (Piwoz and Preble, 2000). It can thereby improve the quality of life for persons living with HIV/AIDS.

Nutritional care and support are essential from the beginning of the infection to prevent the development of nutritional deficits. A healthy and balanced diet will help you maintain your weight and fitness.