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This CPE activity is designed to provide a medical overview of human immunodeficiency virus (HIV) and acquired immunodeficiency syndrome (AIDS) and specifics to consider to appropriately and effectively implement the Nutrition Care Process (NCP). People with HIV and AIDS are living longer and are requiring more specialized nutrition attention during their lifespan. Having qualified and up-to-date dietetic practitioners’ familiar with the intricacies of providing optimal, evidence-based nutritional care to this medically complex population from early diagnosis to the late stages of the disease process is essential. You will gain expertise in areas requiring your involvement during the HIV disease process including:

• HIV-related wasting, malnutrition, and gastrointestinal intolerances,
• lipodystrophy, insulin resistance, and hyperlipidemia,
• alterations in bone health and food safety, and
• social-environmental factors impacting nutritional optimization.

Meets licensure requirements for Florida and other states that require it.

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OBJECTIVES

Upon completion of this accredited, self-directed learning program you should be able to:

• Discuss prevalence of HIV and AIDS globally and within the United States.
• Explain common comorbidities and opportunistic infections found commonly in the HIV and AIDS population.
• Assess the complex relationship between nutritional status and HIV disease progression.
• Apply appropriate, evidence-based medical nutrition therapy for the management and treatment of HIV-related complications including: wasting syndrome, gastrointestinal intolerances, lipodystrophy, and alterations in bone health.
• Evaluate prevalent drug-nutrient interactions of common antiretroviral therapy medications and identify potentially harmful complementary and alternative medicine practices that may interfere with appropriate HIV disease control.
• Assess areas of concern surrounding food safety for those with a compromised immune system.
• Recognize the role of food insecurity in the potential progression of HIV.
• Implement an interdisciplinary, nonjudgmental approach for providing optimal nutritional care to those with HIV and AIDS.
• Apply the appropriate steps and individual components involved in the NCP for individuals with HIV or AIDS.
  

ABOUT THE AUTHOR

Rachel Close, MS, RDN, LDN, CNSC is a registered dietitian with a Bachelor of Science degree in dietetics from Syracuse University and a Master of Science degree in nutritional sciences from the University of Wisconsin-Madison after which she completed her clinically focused dietetic internship at the Brigham and Women’s Hospital. She has extensive experience in clinical nutrition and nutrition support. She is currently a team leader dietitian specialist specializing in critical care nutrition within the Nutrition Support Service, medical intensive care unit, and neurological/neurosurgical intensive care units at the Brigham and Women’s Hospital in Boston, Massachusetts. She also teaches medical nutrition therapy at the undergraduate level at the American University of Beirut in Beirut, Lebanon.

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