Deck 23: Diet in Hiv and Aids

Question 1

Clinicians measure ____ as an indicator of fat soluble vitamin absorption.

A) Folate
B) Zinc
C) 25-hydroxy vitamin D
D) Glucose

Answer 1

Validation of population in the consumption of fruits and vegetables in relation with cancer occurrence:
Although blanket protection against cancer by vegetables and fruits is unlikely, as sources of beneficial phytochemicals , certain fruits and vegetables may bolster defenses against specific cancers. Among promising studies are:
• Tomato or lycopene-containing foods and prostate cancer
• Cruciferous vegetables for prostate, bladder, and lung cancer
• Allium vegetables (garlic, onion, leeks, chives, scallions) and gastric cancer
• Folate-rich vegetables and fruits and colon cancer
• Citrus fruits and lung cancer
Complicating the interpretation of the evidence is the concept that dietary patterns can exhibit from interactions among bioactive components that likely contribute to the inconsistencies in observed biological responses to functional foods. For that reason, researchers are warned to consider the total diet when investigating a functional food or nutraceutical.

Question 2

Describe why each client with AIDS needs an individualized nutritional assessment.

Answer 2

The reason why clients with Acquired immunodeficiency syndrome need individualized nutritional assessment:
Manifestations of the Human immunodeficiency virus vary from one patient to another. Therefore, nutritional assessment and care must be based on individual's unique set of symptoms.

Question 3

Educating a client with AIDS about food safety is important:

A) To minimize the risk of rare tumors
B) To prevent body fat redistribution
C) To enhance renal function
D) To prevent opportunistic infections

Answer 3

Interventions to use to increase the oral intake of anorexic clients with cancer:
The anorexic client with cancer could benefit from the following:
• Appropriate exercise before meals
• Small amounts of complete nutritional supplements hourly
• Added dry milk powder to appropriate foods
• Efforts to make mealtime special and pleasurable

Question 4

Mr. Y, a 45-year-old Black man, was diagnosed as HIV-positive 1 month ago. His height is 6 ft 0 in., and his weight is 178 lb and stable. He reports no signs or symptoms and has not seen a physician yet. He wants to know what he should eat. As the nurse during this first visit, you might discuss:

A) The many benefits of HAART
B) Food safety, exercise, good nutrition, and the importance of follow-up with a physician
C) The expected outcome and potential complications
D) Vitamin and mineral supplementation, increased kilocaloric needs, and the treatment for malabsorption

Question 5

The health-care worker's best insurance against HIV transmission on the job is:

A) Frequent hand washing
B) Universal precautions
C) Body substance isolation
D) Adherence to all food safety policies and procedures

Question 6

The client has developed mouth sores from thrush and would like you to arrange for her to have TPN. She claims it is just too painful to eat. What would you recommend?

Question 7

Define AIDS and HIV and list transmission routes for the virus.

Question 8

Carlos, a 25-year-old Hispanic man, presents with severe diarrhea. He was diagnosed with HIV about 8 years ago. He has five to six watery stools each day that do not appear to be related to his medications. His height is 5 ft 10 in., and his weight is 140 lb (usual weight is 175 lb). He is an inpatient, and the physician has ordered a stool culture, but the results are not back. You recommend:

A) Extra fluids with meals to prevent dehydration
B) A clear-liquid, complete nutritional supplement
C) A high-fat and high-fiber diet to provide both kilocalories and bulk to his diet
D) Six small meals with a milkshake between meals to push kilocalories and protein

Question 9

A client on HAART can partially compensate for fat redistribution syndrome by:

A) Taking medications as prescribed
B) Taking supplemental vitamins and minerals
C) Consuming a low-fat diet
D) Exercising

Question 10

The client's child has been diagnosed HIV positive. During a home visit, you notice the kitchen is filthy. You instruct the client on food safety and sanitation. On a return visit, despite prior instruction on food safety, you notice that the client's kitchen is still not clean. The client claims she is too tired to clean. What do you do?

Question 11

List nutrition-related complications seen in clients infected with HIV and, for each complication, describe interventions to improve nutritional status.

Question 12

Dave, a 36-year-old White man, complains of fatigue. He is often too tired to cook and has little interest in food. He lives alone and is on disability. His CD 4 cell count is 400, and his viral load is 100,000. You recommend:

A) Tube feeding
B) Referral to a social service agency
C) Meals-on-Wheels
D) Six small meals daily

Question 13

Compared with wasting, cachexia is:

A) A slower process
B) The result of both a protein and kilocalorie deficit
C) Always the result of a poor food intake
D) Best treated by the inclusion of 400 additional kilocalories per day

Question 14

The client went to a health food store and purchased several bottles of vitamin pills and herbal supplements. She believes she can take these in lieu of eating. What should you do?

Question 15

Discuss why malnutrition is commonly seen in clients with HIV or AIDS.