Within the services provided by the Outpatient Center for Prevention and Care of AIDS and Sexually Transmitted Infections (CAPASITS), eating area, where a nutritional estimate is taken, where anthropometric measures (weight, height, and weight are considered, so the ideal weight that a person has to have is estimated) to avoid excessive body weight, obesity or other obesity.
According to the person in charge of the CAPASITS nutrition area, Ilse Nájera Montes, people living with Human Immunodeficiency Virus (HIV), they must have a good nutrition which must be harmless (pure), diverse (food that provides vitamins, minerals and nutrients), balanced (that is not a group of foods) and correct (which has every group of foods in balance).
It should be noted that there is one good nutrition, together with antiretroviral drugs, emotional stability and good physical activity, contribute to strengthening the immune system of patients with HIV, avoiding the lack of immune systems and being more inclined to contract with the infection.
The supply of nutrients required in the body provides many benefits, for example, regulating liver function and controlling cholesterol and lipid levels.
In the same way, they allow a person with maximum efficiency to feed in sensitive moments when severe situations arise where consumption of food in itself presupposes effort in the presence of diarrhea, vomiting, or problems with oropharyngeal substances. Without a doubt, with inadequate diet, Immunodeficiency syndrome progresses faster (AIDS)
Nájera Montes says people with HIV need it avoid industrial food and take care of the quantities of saturated fats and sugars because it makes them more prone to antiretrovirals, suffer changes in cholesterol, glucose and triglycerides, as well as avoid consuming alcoholic beverages to avoid kidney problems.
Finally, it is recommended to people HIV, to go to the nutrition provided by the facility where they will learn to combine food and quantities, providing them with a personalized plan to meet their needs, and providing guidance on what food safety is.