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HIV/AIDS AND NUTRITION - Eating a balanced diet maintains immune wellness.
When you are HIV-positive, taking control of what you eat is very important. HIV attacks the body's immune system resulting in the body being less resistant to fight infections and is more likely to suffer from many different diseases. Food will not destroy the HIV-virus, however, "healthier eating" helps you to live a healthier life.
Healthy eating will help strengthen your body and its ability to fight infection. Maintaining weight is very important. Weight loss is always a warning sign, which means the body needs more food. Never ignore weight loss, even if it happens slowly. Loss of appetite is often a reason for weight loss and it is then advisable to eat several small meals a day (snacking) and eating your favourite food as often as you can and ensuring that the foods are full of flavour, spices and herbs.
Healthy eating will help strengthen your body and its ability to fight infection. Maintaining weight is very important. Weight loss is always a warning sign, which means the body needs more food. Never ignore weight loss, even if it happens slowly. Loss of appetite is often a reason for weight loss and it is then advisable to eat several small meals a day (snacking) and eating your favourite food as often as you can and ensuring that the foods are full of flavour, spices and herbs.
Below is a guide to the nutritional content found in a 100g of chicken liver pate:
Minerals in Chicken Liver Pate
- Calcium (Ca) content (mg per 100g) 10
- Iron (Fe) content (mg per 100g) 9.19
- Magnesium (Mg) content (mg per 100g) 13
- Phosphorus (P) content (mg per 100g) 175
- Potassium (K) content (mg per 100g) 95
- Sodium (Na) content (mg per 100g) 386
- Zinc (Zn) content (mg per 100g) 2.14
- Copper (Cu) content (mg per 100g) 0.18
- Manganese (Mn) content (mg per 100g) 0.162
- Selenium (Se) content (µ per 100g) 46.1
Vitamins Nutrition in Chicken Liver Pate
- Vitamin C (Ascorbic Acid) content (mg per 100g) 10
- Thiamin content (vitamin B-1) (mg per 100g) 0.052
- Riboflavin content (vitamin B-2) (mg per 100g) 1.401
- Niacin content (vitamin B-3) (mg per 100g) 7.517
- Pantothenic Acid content (vitamin B-5) (mg per 100g) 2.62
- Vitamin B-6 content (mg per 100g) 0.26
- Folate content (µg per 100g) 321
- Folic Acid content (µg per 100g) 0
- Vitamin B-12 content (µg per 100g) 8.07
- Vitamin A content (µg per 100g) 724
- Retinol content (µg per 100g) 217
- Vitamin E (alpha-tocopherol) content (µg per 100g) 0.98
Chicken Liver Pate:
Ingredients:
- 1 Onion (finely chopped)
- 70g Margarine
- 3 ml Salt
- 1 Bay leave
- 500g Chicken Livers
- 75ml Brandy
- 75ml Sweet Sherry
- 125g Bacon
- 1 clove garlic crushed
- 2ml Mixed dried herbs
- Salt and ground back pepper to taste
Method:
1. Fry the onion and bacon in the margarine for approximately 5 minutes.
2. Add the garlic (crushed in the salt), herbs, bay leaf and stir well.
3. Add the chicken livers and season well. Fry together gently until thoroughly cooked through.
4. Remove the chicken livers with a slotted spoon and place in a kitchen blender.
5. Add the sherry and brandy to the onion mixture in the pan and bring to the boil. Boil until the liquid has reduced by half.
6. Pour the onions mixture over the chicken livers in the blender and blend until smooth.
7. Spoon into a dish and allow the dish to cool. Once cool cover the pate with foil or cling wrap and refrigerate. The pate will also store well in a home freezer.
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Project managing this ground-breaking approach to the treatment of HIV/AIDS is Alan Brand, Group National HIV/AIDS manager of Fedics and the Hospitality Sector representative on SANAC.