The Holidays are a time when many of us feast on, prepare, and donate foods
for traditional holiday meals. For persons with HIV disease, their families and
friends — it is also a time to keep in mind the dietary needs of people living
with compromised immune systems and to pay strict attention to food selection,
handling, preparation, and storage.
Holiday meals that emphasize carbohydrates (potatoes, rice, squash, bread
stuffings), include servings of protein (turkey, ham, fish, beans) and limit
high-fat/high-sugar foods will help ensure that calorie needs are met through
nutrient-dense foods. Also, such a menu will avoid problems like diarrhea and
bloating associated with the poor digestion of fat that often affects people
with HIV disease.
Proper food selection, and especially careful handling, preparation, and
storage can eliminate the risk of food-borne organisms. Severe diarrhea is the
most frequent symptom of these illnesses which account for 20 million cases in
the U.S. population yearly. People with HIV disease are at increased risk for
diarrhea that can lead to weight loss and dehydration. The following are food
safety guidelines for avoiding the organisms that grow in improperly managed
food.
Food selection: Avoid dented cans. Pay attention to “sell by” dates.
Food handling/preparation: Cook meats (turkey, pork, beef) and fish
until well-done (to an internal temperature of 180 degrees). There should be no
sign of pink. Thaw frozen food in refrigerator or microwave ONLY. Wash fruits
and vegetables well. Wash hands well and frequently. Wash cutting boards and
utensils between uses for cutting meats and vegetables. Use clean husks and
very well cooked meats for tamales. Avoid foods prepared with raw eggs (such as
homemade eggnog).
Food storage: Keep hot food hot and cold food cold. Cooked food
should be eaten immediately, refrigerated, or frozen. Avoid keeping foods at
room temperature. Cooked foods stored in the refrigerator are safe for three
days — so freeze smaller portions for later meals. Reheat food to 165 degrees
or until hot to the touch throughout.
Adequate nutrition means eating nutrient-dense foods — properly handled and
stored — in meals and snacks spaced throughout the day at regular intervals.
For people with HIV disease, healthy eating is critical to well-being. Holiday
meals can provide an opportunity for enjoying good food with good friends —
wherever you find them — at home, the workplace, your church or temple, your
support group, or at community-sponsored events. It’s all part of supporting
health of body, mind, and spirit. n
This article appears in November 3 • 1995 and November 3 • 1995 (Cover).