HIV/AIDS

H/A: Foodborne Illness (2009)

• Intervention
  What is the evidence regarding education on foodborne illness for people with HIV infection and their caregivers?

  • Conclusion

    Six studies were evaluated regarding education about foodborne illness in people with HIV infection. One narrative review concluded that people with HIV infection are more susceptible to foodborne illness. Two studies reported confusion and lack of knowledge regarding food safety. Two studies evaluating home-delivered meals programs for people with HIV infection report strong adherence to food safety guidelines in the preparation and delivery of meals. One study evaluating a program that included a component of foodborne illness education demonstrated a decrease in the number of symptoms and eating difficulties in people with HIV infection.

  • Grade: I
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: Education on foodborne illness for people with HIV infection and their caregivers
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Balsam A, Grant N, Rogers BL. Program characteristics of home-delivered meals programs for persons with HIV and AIDS. J Community Health. 1996; 21(1): 37-49.
      • Hayes C, Elliot E, Krales E, Downer G. Food and water safety for persons infected with human immunodeficiency virus. Clin Infect Dis. 2003; 36(Suppl 2): S106-S109.
      • Heathcock R, McLauchlin J, Newton LH, Soltanpoor N, Coker R, Bignardi G, McEvoy M Survey of food safety awareness among HIV-positive individuals. AIDS Care 1998; 10(2): 237-241.
      • Hoffman EW, Bergmann V, Shultz JA, Kendall P, Medeiros LC, Hillers VN. Application of a five-step message development model for food safety education materials targeting people with HIV/AIDS. J Am Diet Assoc 2005;105:1597-1604.
      • Kraak VI. Home-delivered meal programs for homebound people with HIV/AIDS. J Am Diet Assoc. 1995; 95(4): 476-481.
      • Topping CM, Humm DC, Fischer RB, Brayer KM. A community-based, interagency approach by dietitians to provide meals, medical nutrition therapy, and education to clients with HIV/AIDS. J Am Diet Assoc. 1995; 95: 683-686.
  • Search Plan and Results: Foodborne Illness 2008