Nutritional status of HIV-seropositive subjects in an AIDS clinic in Paris

Article Abstract:

Malnutrition is a common problem in HIV-seropositive people, according to research undertaken among people attending an AIDS clinic in Paris, France. Preventing, detecting, monitoring and treating malnutrition can have a positive impact on the survival and quality of life of HIV-seropositive people. It is important to maintain patients in a good nutritional state so that they are more able to cope with nutritional disorders linked with episodes of opportunistic infections.

Food and nutrition, HIV patients

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Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

Article Abstract:

A French study into the digestibility of starch in maize-soy blended food as used in food aid programs, indicated that extrusion pre-cooking did not greatly enhance the digestibility of blended foods. It did, however, show that extrusion might result in the food being more satisfying due to the fermentation of carbohydrate in the colon. The research involved eight volunteers for in vivo study, and also in vitro study.

Research, Cereal products, Grain products, Emergency food supply

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Comparison of gastric emptying of a solid and a liquid nutritional rehabilitation food

Article Abstract:

This article discusses the relationship between dietary supplementation and gastric emptying in malnourished patients. An analysis of carbon dioxide excretion and breath gases is presented.

France, Statistical Data Included, Analysis, Measurement, Physiological aspects, Carbon dioxide, Dietary supplements, Breath tests, Stomach, Carbon dioxide in the body, Gastric juice

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