1. Two nutritional groups Person living with HIV/AIDS Having a healthy, balanced diet containing all 5 food groups in the correct quantities and sticking to an exercise program will improve the quality and increase the quantity of an HIV positive patient's life: • maintaining a healthy diet body weight • replacing lost vitamins and minerals • helping the body fight infections • extending the period between HIV infection and the development of AIDS • keeping active, taking care of yourself and their family and allow them to continue working HIV/AIDS patients have increased nutritional needs as the immune system is working very hard to fight infections. This means that patients must eat more to meet these additional energy needs. Patients often eat too little because: the illness and medications suppress the appetite, symptoms such as nausea make it difficult to eat, and there is often not enough money to buy food. This leads to weight loss. To prevent this, HIV/AIDS patients should: • Eat more carbohydrates such as rice and potatoes to give them energy • Eat more proteins such as meat and fish to help them build and repair muscle tissue • Eat more fats and oils such as mayonnaise and avocado for energy and protection • Eat more dairy products such as milk and cheese as they help keep bones strong and this is especially essential as white blood cells are produced in the bones • Eat as many fruits and vegetables as possible to get all the vitamins and the necessary vitamins Minerals** The advice is to add sweet products such as sugar and honey to food to make it more appetizing when patients are not so hungry. Vitamins and minerals are absolutely essential for HIV/AIDS patients as they help keep the immune system as strong as possible by fighting infections in... middle of paper... pieces such as beef tongue, pork belly or brisket duck with a minimal addition of fat and then left to rest in a temperature-controlled water bath for a specified period of time. Precision and accuracy are high, portions are easily controlled and natural juices are retained in the food. One disadvantage is that no Maillard reaction occurs, so no browning is added.5. StewingStewing is a method by which food is cut into pieces and cooked in a minimal amount of liquid and once ready it is served all together. There is no or minimal waste of nutrients and meat juices. You can use and tenderize cheaper meats and it is very economical as it can be made in bulk and requires very little attention. Culturally popular stews include Osso Bucco, Matelote, Waterzooi, Boeuf Bourguignon, and Chilli Con Carne. Works Cited http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm