5 Ways to Eat With HIV

1. License to Eat

Although conventional diet wisdom for healthy people shares that you should avoid excess calories and fat, eating with HIV is different. HIV patients require adequate protein and calories to stave off the wasting of lean body tissue, but it's difficult to get enough nutrients when you're not feeling well. Seek out foods with a high caloric density, meaning you receive more calories per bite. For example, you can add gravy or cream-based sauces to meats and vegetables. Enjoy a milkshake made with whole milk or half-and-half for an afternoon snack.

2. Overcome Nausea

HIV patients can experience nausea and vomiting as a side effect of some medications. If you're feeling nauseous, substitute cold, bland foods for hot meals. Hot foods are more odoriferous than cold foods, which can trigger nausea. Examples of well-tolerated foods include yogurt or cottage cheese with canned peaches or pears. Tart foods can quell nausea, so enjoy custard flavored with citrus fruits, or chicken marinated in lemon juice.

3. Mouth Malady

HIV patients are subject to fungal infections of the mouth and throat. This can cause oral discomfort and difficulty in swallowing. Patients can cope with these symptoms by choosing foods with a soft, moist consistency, such as scrambled eggs, creamy soups, ground meats and stewed fruits. Eliminate spicy foods and foods with a high acidity, such as tomatoes, pickles and citrus fruits.

4. Stop the Runs

HIV patients may have diarrhea due to secondary infections in the gastrointestinal tract, as a side effect of medication or because the virus has infected the bowel directly. Sometimes the doctor prescribes an elemental diet to give the gastrointestinal tract a break. This consists of a liquid formula that provides all the essential nutrients a patient needs. If you receive the green light to introduce regular foods into the diet, choose foods low in lactose and eat small frequent meals rather than three large meals each day.

5. Keep it Clean

Patients with HIV have compromised immune function, which puts them at risk for infections. Patients must practice good hygiene and food safety to prevent the introduction of harmful pathogens at mealtime. Wash your hands thoroughly before handling food. Prevent cross-contamination of foods by using separate cutting boards and utensils for produce and raw meat. Cook all meats thoroughly, until a food thermometer registers 165 degrees F throughout. Exercise caution when consuming raw produce: forgo salads for steamed vegetables to avoid greens contaminated with E. coli.