Nutrition and Dietary Status of the HIV patient
• The estimated overall HIV prevalence rate is approximately 13,7% among the South African population. The total number of people living with HIV (PLWHIV) is estimated at approximately 8,2 million in 2021. For adults aged 15–49 years, an estimated 19,5% of the population is HIV positive
• The high cost of AIDS in the workforce strengthens the argument for investing in HIV prevention programmes and in care for employees. These strategies should help keep knowledgeable, experienced individuals healthier for longer and thus more able to contribute fully to the workforce for as long as possible.
• A nutritional support programme at the work place will ultimately have the benefit of improving and maintaining the health of employees with HIV and keeping such employees productive and contributing to the economy for a longer period.
• In people with HIV/AIDS, nutritional deficits precipitate a cycle that results in a downward spiral of weight loss, mal-absorption, diarrhoea, anorexia, body image disturbances and increased risk for morbidity and mortality.
• The deterioration of the nutritional status of HIV patients has an important effect on the course of disease.
• Research has shown that achieving an adequate nutrient and energy intake for as long as possible, minimizes disease symptoms, enhances quality of life and slows HIV disease progression. HIV positive people have double the protein requirement per day than an uninfected person.
• Oral nutritional supplements have a greater role than dietary advice in the improvement of body weight and energy intake.
• The use of a high-energy, high-protein nutrition supplement should be the primary nutritional treatment for intake. malnourished HIV patients without secondary infections.
• Multiple nutritional abnormalities occur relatively early in the course of HIV infection and therefore early and continued nutritional supplementation may be beneficial in maintaining adequate plasma nutrient levels.
• Certain micronutrients are preferentially lost in HIV infection and AIDS. These are vitamin A,
thiamine, vitamin B6, vitamin B12, vitamin C, beta-carotene, iron, selenium, copper and zinc. Vitamin A, zinc and iron supplementation should not exceed the recommended daily allowances as studies have shown that high doses of these micronutrients can promote HIV disease progression.
• A way to improve and maintain the nutritional status of HIV/AIDS patients, especially in a developing country, is to fortify a basic food with micronutrients while ensuring that staple food provides the energy, protein and lipids required for adequate nutrition.
• Soya Life nutritionally enhanced and fortified products help with the nutritional requirements of HIV patients, but also supplies excellent nutrition for healthy persons. The products can be used as meal replacements but also as meal supplements Health benefits of the SPP products include:
1. The products are lactose free. 90-95% of the South African population is lactose intolerant.
2. The protein in the product is of high biological value. The PDCAAS of SP500 is 0.9, the maximum PDCAAS is 1 and equal to egg albumin and casein.
3. The oil in the product is not hydrogenated. 85% of the soy oil is omega 2 and omega 3 fatty acids.Omega-3 fatty acids are the type found in fish and few plant oil sources. They are essential for development of nerve tissues and have many other functions.
4. There are natural phospholipids in the products.
5. The soy oil also contains natural -sitosterols that help to build the immune system.
6. Soya Life soy products contain large amounts of natural plant sterols (Isoflavones) in the products.
7. SPP soy products are whole food products with all the natural wholesomeness with high-energy values.
8. A natural water extraction process, utilizing whole bean technology without any hexane or alcohol extraction, is used to process soybeans.
9. There are no unnecessary preservatives in the products.
10. Soya Life distributes products fortified with additional vitamins and minerals
11. The products are convenience (instantised) products that do not need any cooking or food preparation before eating.
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