12 Nutrition Counselling

7/28/2019 12 Nutrition Counselling

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National AIDS Control Organisation

Nutrition Counselling


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Objectives

At the end of this session, participants will beable to

Explain the relationship between HIV and

nutrition Assess and address issues related to

nutritional status

Identify appropriate nutrition actions tomanage HIV-related symptoms

Provide comprehensive nutrition counsellingto clients


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ACTIVITY 1

Counselling on Weight Loss:

What to Eat when One is Losing WeightCounselling on Food Preparation:

How Best to Prepare Food

Counselling on Ensuring Food Security:

How Best to Ensure that there is SufficientFood

Counselling on Ensuring Food Safety: How to Prepare Food Safely

Group Exercise


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HIV/AIDS

PoorNutrition

Weakened

ImmuneSystem

IncreasedVulnerabil

ity toinfection

Increased

Nutritional needs

Malnutrition and HIV: Vicious Cycle


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Need of Nutritional Counselling atICTC

HIV status usually known only when PLHIVspresent with OIs

Food insecurity

PLHIVs lack of awareness about increasednutritional needs

PLHIVs may have symptoms leading topoor nutrition intake


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Nutrition Counselling

Collect Client Information

Dietary intake

Presence of HIV-related symptoms/illnesses

Methods of food preparation

Food availability

Sanitation & hygiene conditions.


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Counselling on Dietary IntakeWhat to Eat?

Diet should be diverse: Different foodgroups Energy-giving food Body-building food Protective-food


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Food Groups

EnergyGivingFood

BodyBuildingFoods

Protective foods


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A Guide for Daily Choices

Healthy Adult

Food Items One Serving Is

8-10 servings cereals 1 roti/1 bread slice/ katori rice

2 servings pulses 1 katoricooked dal5 servings vegetables&fruits

Vegetable- 1 katoricookedvegetableFruit- 1 medium-sized fruit

2-3 servings milkproducts & meats 1 cup milk/ 1 katori curd1 egg or 2 pieces ofmeat/chicken (approx 100g perpiece)

Sparing use of sugarand oil


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Changes suggested in RecommendedDietary Allowances

For Adult Male

Nutrients Normal PLHIV

Energy( Kcal) 2400 2700Proteins (g) 60 60

Fats (g) 20 Not to exceed 40

Micronutrients1RDA

Iron, vit. A,B1, B2, B3,

B6, Folic acid

& B12

Also vit. E,selenium,

magnesium & zinc


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Changes suggested in Recommended DietaryAllowances

For Adult Female

Nutrients Normal PLHIVEnergy( Kcal) 2200 2500

Proteins (g) 50 50Fats (g) 20 Not to exceed

40Micronutrient

s

1RDA

Iron, vit.

A, B1, B2,

B3, B6,

Folic acid

& B12

Also vit. E,

selenium,

magnesium &

zinc


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Counselling on Managing HIV-Related Symptoms

Diarrhoea

Nauseaand

Vomitting

Loss ofAppetite

Constipation

Anaemia

MouthSores


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Diarrhoea


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Loss of Appetite

Eat small, frequent mealsAdd flavour to food & drink.

Eat nutritious snacks

Drink plenty of liquidsTake light exercise & do light activity

Take walks before meals

Having food with family/friends


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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


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Nausea and Vomitting

Eat small, frequent meals

Avoid an empty stomach

Eat bland food

Avoid food with strong/unpleasantodours

Drink plenty of liquids

Avoid lying down immediately aftereating

Avoid coffee & alcohol


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Constipation

Eat fibre-rich fruits, vegetables &sprouted food

Do light exercises

Drink at least eight glasses of fluidsa day

Drink a cup of warm water in themorning


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Anaemia

Eat organ meat, fish & eggs

Eat cereals like ragi & bajra

Eat variety of green leafyvegetables with food rich inVitamin C

Eat jaggery & dates between meals


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Counselling for Weight lossWhat to Eat when One is Losing Weight

Rapid weight loss indicates a needfor nutrition care

10% loss of body weight or 6-7 kgin one month: Serious weight loss

Important to regain the lost weight

Educate client to start eatingnormally once infection is over


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Counselling on Food PreparationHow Best to Prepare the Food

Enrich foodsAdd sprouted seeds

Use

Fermented foodsFortified foods

Preserve nutrients during cooking

Use spices

Change the texture of food for sick peopleReduce cooking time & fuel


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

Encourage clients to avail local nutritionschemes

CultivateEasily-grown vegetables in home gardens

Easily available & highly nutritious plantsSmall vegetables in a pot on a kitchen

windowsill

Rural areas: Hens for eggs

Join a community garden


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Counselling on Food Safety:How to Prepare the Food Safely

Maintain clean surroundingsProtect food from rodents, insects & animals.Wash hands thoroughly before & after cookingUse clean water for cooking

Separate raw & cooked foodsWash all fresh fruits & vegetables thoroughlyCook food thoroughly but avoid over-cookingEat cooked food immediately

Store food carefullyAvoid eating outside


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Follow-up and Monitoring

Monitor growthof 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


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Points to Remember

Encourage healthy actions client shouldcontinue

Discourage unhealthy/harmful actionsclient should discontinue

Ignore actions that neither help norharm health


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ACTIVITY 2

Fish-Bowl on NutritionCounselling

Practice by counsellors

12 Nutrition Counselling

Documents

Transcript of 12 Nutrition Counselling