Chapter 23 Diet in HIV and AIDS

Chapter 23: Diet in HIV and AIDS
1. Acquired immunodeficiency syndrome (AIDS) has been
transmitted through all except one of the following means.
Identify the exception.
1. Heterosexual contact
2. Dishes and utensils contaminated the infected client
3. Prenatal infection of the fetus
4. Needle punctures or scalpel wounds of health-care workers:


Ans: 2
Casual contact such as that of dishes and utensils used by the
client do not transmit
HIV.
2. The major nutrition-related problems in clients with AIDs are
caused by:
1. Gastrointestinal changes
2. Lack of cleanliness in the cooking area
3. Poor hand-washing technique
4. Low-protein diets:


Ans: 1
Diarrhea and malabsorption are probably the major nutrition-
related problems for AIDS clients. Mucosal atrophy and

, decreased digestive enzyme activity contribute to the
malabsorption and diarrhea seen in persons with AIDS.
Carbohydrate and fat malabsorption are frequently seen in AIDS
clients with diarrhea.
3. If a lactose-free diet is required, the client will receive limited
amounts of:
1. Eggs and poultry
2. Fruits and grains
3. Milk and yogurt
4. Organ meats and saturated fats:


Ans:3
Lactose is found in dairy products such as milk and yogurt.
These items would be limited.
4. Which of the following is the correct sequence to introduce the
following types of feedings?
1. Oral, PPN or CPN, tube feeding
2. Oral, tube feeding, PPN or CPN
3. PPN or CPN, tube feeding, oral
4. Tube feeding, PPN or CPN, oral:


Ans:2