LIVING LONGER WITH HIV
No one 'back then' dreamed we'd be here today discussing these matters. But here we are, thank all the deities and a some stalwart HIV activists who got our medications into the mainstream.
Now our responsiblity is to further that effort, to continue writing our history, to honor those we've lost, to make our lives as rich, full and as vibrant as possible and never take a step backward.
Awareness is everything, especially as we wizen (okay, grow older).
BIG FACTORS
Older
Americans don't know much about HIV/AIDS compared to younger;
how its contracted, spread or prevented. They often don't use condoms
and share needles
Yes, some seniors are sexually active!
Because pregnancy is less of an issue, careless sex seems okay.
The percentage of elderly men to women is 1 to 7 ... multiple partners.
Most are in total denial. HIV can be a confusing illness to diagnose
in the elderly: ala hot flashes, night sweats, and depression (often assumed
to be part of
menopause).
HAART CAN BE RISKY AT AGE 50+
The immune system may already weakened by age, high blood pressure
or heart disease and interactions with HIV
medications.
Talking to a younger physician is often awkward for
seniors. Harsh stigma by younger generation for HIV+ seniors, embarassment,
and being at likely risk for dementia (ADC) similar to Alzheimer's
disease need to be scrutinized.
DIARRHEA may become an issue. Eat fortified, minimally processed cereals and breads for their higher vitamin content and natural plant fiber. Sprouted cereals, breads, pita, wraps, bagels and tortillas may help since the fibers are 'live' and vibrant (contain more authentic life force). To help diarrhea: Eat fewer yeasted bread like products, bakery good .... substitue a lot more sprouted grain products: soy, wheat, barley, any grain, sprouted seeds in salads, all kinds.... Freshness 'personified.'
reference:
http://www.fao.org/docrep/005/y4168e/y4168e06.htm
www.FoodForLife.com
A healthy BREAKFAST is even more important for the elderly than everyone else.
CALORIE INTAKE
100 to 2400 calories per day depending ondaily expenditures, needs and
physical activities
ENERGY
Varies w/ weight and activity level.
The general recommendation is 1800 to 2400 calories per day.
PROTEIN
Needs vary based on the person's health status; adequate protein intake
would be 1g per pound of body weight.
FOLATE needs are heightened. Eat more cereals, deeply colored fruits and vegetables, Vitamin B6 (in whole grains, meat, fish and poultry)
VITAMIN B12
Mal-absorption of B12 is a huge issue; to compensate eat more eggs,
chicken, lamb. Due to commonly low acidic condition and bacterial
overgrowth,
B12 supplementation is vital.
VITAMIN C
100 mg/day: oranges, orange juice, tomatoes, watermelon,
broccoli, raw cabbage
VITAMIN D may be
prevalent because of low exposure to sunlight and lessening skin absorption.
Under 50 years of age = 10 mg/day; over 50 years of age = 15 mg/day
Cereal with milk helps as will proper multiple-vitamin/mineral supplements;
which must be high in calcium (chewables are available)
WATER
Lack of adequate hydration contributes to health probelms and
cognition. Water is a thermal buffer (steels the body against hypo- and
hyperthermia). Drink water BEFORE you feel thirsty.
reference: Geriatric Education Center, Peggy Smith, the College of Medicine, University of Florida
EAT DARK LEAFY GREENS like spinach, orange and yellow vegetables like sweet potatoes and squash, and colorful fruit like strawberries and mangos that are more rich in Vitamins A and C and in folic acid. Cut way back on white potatoes; they're mere fillers. Other nutrient-dense choices are romaine lettuce rather than iceberg, and peaches, apricots, or nectarines rather than apples, celery, or cucumbers.
OTHER FACTORS:
Sense of taste and smell changes, chewing ability, ability to use
utensils, difficulty swallowing. The physical environs: hospitalization
alone can bring
on mal-nourishment
and loss of an already low appetite; then there's poor quality hospital
food, and depression. Canned meals may help ('Boost,' 'Ensure,'
'Equate'). There
are other disease processes and
medications to be considered.
reference: Robert M. Russell, M.D., associate director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts
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