HIV and AIDS Overview, Management, and Nutrition

Vocabulary flashcards covering the definitions, modes of transmission, symptoms, antiretroviral treatments, nutritional management, and food safety guidelines for HIV and AIDS.

HIV

Human Immunodeficiency Virus; a virus that destroys white blood cells (t-cells), reduces the effectiveness of the immune system, and causes the body to become susceptible to contracting infections.

AIDS

Acquired immune deficiency syndrome; a condition diagnosed once an individual contracts an infection that their weakened immune system cannot fight off, making even minor infections potentially fatal.

T-cells

White blood cells that are targeted and destroyed by HIV, leading to a compromised immune defense.

Body fluids transmitting HIV

Specific bodily fluids capable of transmitting HIV to another person, identified as blood, semen, and vaginal secretions.

Modes of HIV transmission

Activities and events through which HIV can be contracted, including unprotected sex, use of dirty needles, pregnancy and delivery, breastfeeding, blood transfusion, and playing contact sports.

Early symptoms of HIV

Initial manifestations occurring about a week after infection, which include a flu-like illness, a rash, or swollen glands, though HIV often presents no real outward symptoms initially.

Antiretroviral drug treatment

Medication regimen that helps prevent the HIV virus from progressing into full-blown AIDS.

Side-effects of antiretroviral drugs

Negative adverse effects resulting from HIV medication, including weight loss, depression, increased susceptibility to illness or injury, insulin resistance (diabetes), increased cholesterol, lack of energy and strength, nausea, and dehydration.

Protein (in HIV management)

A macronutrient that builds and repairs body tissues, maintains muscle mass, supports the immune system, and aids recovery from infections; sourced from lean meats, chicken, fish, eggs, dairy products, beans, lentils, nuts, and soy products.

Vitamin A (in HIV management)

A nutrient that maintains healthy skin and mucous membranes, strengthens the immune response, and helps fight infections; found in carrots, spinach, pumpkin, mangoes, liver, dairy products, and sweet potatoes.

Vitamin B6 (in HIV management)

A vitamin that supports the production of antibodies and red blood cells and is important for energy metabolism and immune function; found in whole grains, bananas, chicken, fish, potatoes, and fortified cereals.

Vitamin C (in HIV management)

A powerful antioxidant that promotes wound healing, enhances iron absorption, and strengthens the immune system; found in citrus fruits (oranges, lemons), guavas, strawberries, tomatoes, and bell peppers.

Vitamin E (in HIV management)

An antioxidant that protects body cells from damage, enhances immune response, and reduces inflammation; found in nuts, seeds, vegetable oils (sunflower, canola), spinach, and avocados.

Selenium (in HIV management)

An antioxidant mineral that protects cells from damage, supports the immune system, and helps slow HIV progression; found in Brazil nuts, fish, eggs, whole grains, and sunflower seeds.

Zinc (in HIV management)

A mineral essential for wound healing, growth, repair of tissues, and immune system functioning; found in meat, shellfish, pumpkin seeds, beans, nuts, and whole grains.

Iron (in HIV management)

A mineral that prevents anemia, supports oxygen transport in blood, and helps maintain energy levels; sourced from red meat, chicken, fish, beans, spinach, and fortified cereals.

Flavonoids (in HIV management)

Antioxidants that protect cells from free radical damage, reduce inflammation, and boost immunity; found in berries, apples, citrus fruits, onions, green tea, and dark chocolate.

Phytosterols (in HIV management)

Plant-derived compounds that help strengthen immunity, reduce inflammation, and support overall health; found in nuts, seeds, legumes, whole grains, and vegetable oils (corn, sunflower).

Caloric intake recommendation for HIV

The dietary practice of consuming more calories per day than is normally required for a person of that weight, often accompanied by eating many small meals throughout each day.

Hygienic food preparation for HIV

Safety protocols to prevent infection, including avoiding raw eggs, seafood, and meat; washing fruits and vegetables thoroughly; using separate chopping boards for raw meat; and keeping the kitchen clean.