Dietary pattern of people living with HIV/AIDS attending General Hospital Kafanchan, Kaduna State, Nigeria

Abstract

Human immunodeficiency virus infection can lead to malnutrition, while poor diet can in turn speed the infection progression. As human immunodeficiency virus treatment becomes increasingly available in the poorest parts of the world, the question now is, how well the drugs work in people if they are short of food. This study unveiled information about the dietary pattern of people living with human immunodeficiency virus/acquired immunodeficiency syndrome (HIV/AIDS) attending antiretroviral clinic of General Hospital Kafanchan, Kaduna State, Nigeria. A cross-sectional survey design was carried out at the Antiretroviral Clinic of General Hospital Kafanchan, Kaduna with a sample size of 422 people living with HIV/AIDS selected by systematic sampling technique. Questionnaire was used to collect data with the help of two trained research assistants from the antiretroviral clinic to ensure objectivity and confidentiality. Data was analysed descriptively using frequency and percentages while chi-square was used to test for association between the socio-demographic variables; age, sex, marital status, highest educational attainment and occupation of the respondents with their dietary pattern, at 95% confidence interval using statistical package for social sciences version 20.0 computer software programme. Even though consumption of food rich in minerals and vitamins such as fruits and vegetables was 72.8% (300), eating twice per day was 54.6% (225) and taking adequate diet once per day was 51% (210), the dietary pattern of the respondents was considered to be average. The occupation of the respondents was found to have significant association (p = 0.000) with their dietary pattern. Adequate diet is very important for the people living with HIV/AIDS. Hence, people infected with HIV should make every effort to adopt healthy and balanced nutrition patterns in order to meet their increased protein and energy requirements and maintain their nutritional status.