Position of the american dietetic association: Nutrition intervention and human immunodeficiency virus infection

Cade Fields-Gardner, Adriana Campa, Sharon Denny, Jennifer R. Eliasi, Lucille Fletcher-Pope, Mary H. Hager, J. Jones, Charles Mueller, Esther Myers, Pamela Rothpletz-Puglia, Lisa Ronco

Research output: Contribution to journalArticlepeer-review

41 Scopus citations


It is the position of the American DieteticAssociation that efforts to optimize nutritionalstatus through individualizedmedical nutrition therapy, assurance offood and nutrition security, and nutritioneducation are essential to the total systemof health care available to peoplewith human immunodeficiency virus(HIV) infection throughout the continuumof care. Broad-based efforts to improvehealth care access and treatmenthave stabilized HIV prevalence levels inmany parts of the world and led to longersurvival for people living with HIV infection.Confounding clinical and social issues,such as medication interactions, comorbidities,wasting, lipodystrophy, foodinsecurity, aging, and other related conditionsfurther complicate disease management.With greater understanding ofthe mechanisms of HIV disease and itsimpact on body function, development ofnew treatments, and wider ranges ofpopulations affected, the managementof chronic HIV infection continues to becomemore complex and demanding.Achievement of food and nutrition securityand management of nutrition-relatedcomplications of HIV infection remainsignificant challenges for clientswith HIV infection and health care professionals.Registered dietitians and dietetictechnicians, registered, should integratetheir efforts into the overall healthcare strategies to optimize their clinicaland social influence for people living withHIV infection.

Original languageEnglish (US)
Pages (from-to)1105-1119
Number of pages15
JournalJournal of the American Dietetic Association
Issue number7
StatePublished - 2010
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics


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