Basic Principles of Nutrition, HIV and AIDS: Making Improvements in Diet to Enhance Health

The relationships among nutritional status, infectious diseases and immune system suggest nutrition as a cofactor in human immunodeficiency virus (HIV) progression. Poor nutritional status and HIV infection interact with each other leading to the development of opportunistic infections, malignancies, debilitation and death. Infection by human immunodeficiency virus (HIV) is characterized by progressive destruction of immune system. Malnutrition that is multifactorial is, therefore, one of the major complications of HIV infection that is poorly addressed in HIV intervention. Early nutritional intervention when individuals living with HIV show active weight loss is important in maximizing gain of lean body mass. Since malnutrition is the major complication of HIV infection, which results in wasting syndrome, it should be termed as a prognostic factor in advanced HIV infection though malnutrition is a result of not only HIV infection but also numerous HIV-associated complications. Studies have recommended clinical trials to evaluate prevalence of malnutrition among those living with HIV so as to examine the efficacy of supplementing with specific nutrients at various stages of HIV infection as well as combining therapeutic foods for treating malnutrition with antiretroviral treatment in children of HIV-positive mothers. Therefore, good nutrition guarantees excellent health in HIV infection

Effect of Fermentation on the Anti-Nutritional Factors and

The effect of fermentation on the anti-nutritional factors and mineral composition of melon seed varieties for Ogiri production was studied. Melon seed varieties such as Citrullus vulgaris, Citrulluslanatus, Colocynthiscitrullus, Cucurbita pepo, Cucurmeropisedulis were respectively sorted, washed, boiled wrapped seed were then boiled again for 2 hours, drained, cooled and allowed to ferment naturally for 86 hours (primary fermentation). The primary fermented sees were then pounded and wrapped in little portions with “ofoala” leaf (Icacinatrichantha olive) and kept in wire mesh near a heat source for another 144 hours (secondary fermentation). Samples were drawn from the raw, boiled and fermented melon seed varieties for the quantitative analysis of mineral content and anti-nutritional prepared with the raw and primary fermented samples. Raw seed of Citrulluslanatus had the highest mineral analysis showed a decline in the boiled samples and secondary fermented sample, compared with the raw and mineral composition ranging from potassium, magnesium, cacium, iron and zinc of 1.21, 1.06, 0.89, 0.45 and 0.41mg/100g respectively followed by raw Citrullus Vulgaris with potassium, magenesium, calcium, iron and zinc of 1.18, 1.02, 0.55, 0.44 and 0.38 mg/100g respectively and 1.11, 0.94, 0.81, 0.38 and 0.31 mg/100gof potassium, magenesium, calcium, iron and zinc respectively in the primary fermented product. Statistical analysis of anti-nutrients revealed a significant reduction (p<0.05) in all the processed melon. There was a significant difference in all the processed melon with lowest anti-nutrient content ranging from alkaloid, saponin, HCN, phytate, tannin and flavonoid (0.00, 0.00, 0.00, 0.00, 0.03and 0.09 respectively) and Colocynthiscitrullus had the highest anti-nutrient content in the secondary fermentation. Keywords:Fermentation, anti-nutritional factors, Ogiri, mineral content,melon seed varieties

Antenatal attendance as a means of increasing in-facility delivery in a rural community in Abia-State

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