is a cookbook and nutrition guide for people living with HIV. "A nutritionally sound diet can play an important role in helping a person living with HIV disease improve or maintain health," say the authors, two of whom are dieticians who have counseled and fed people with HIV and AIDS. They explore the relationship between nutrition and the immune system and discuss nutritional needs specific to HIV, such as preventing body wasting and enhancing the body's ability to fight opportunistic infections.
Positive Cooking starts with 63 pages of valuable information, including how to use diet to help alleviate HIV symptoms, with specific foods to eat and avoid for particular symptoms, such as chewing and swallowing difficulties, loss of appetite, constipation, diarrhea, and nausea. Part II presents 187 hearty and healthy recipes, such as Artichoke Eggs with Herbs, Hot Pumpkin Cereal, Sweet Potato Biscuits, Apple Pie à la Mode Shake, Raspberry Rice Smoothie, Chicken Soup, Couscous Shrimp Salad, Easy Chicken Teriyaki, Salmon Loaf, and Zucchini Chocolate Cake. Handy charts match recipes with symptoms. Each recipe contains cooking time, modifications for specific symptoms, and nutritional information--calories, fat, carbohydrate, and protein. This is a valuable and empowering resource. --Joan Price
From Library Journal
This work is literally a soup-to-nuts guide to nutrition for people living with HIV and those who care for them. Written by two registered dietitians and a medical writer, all with extensive experience in the HIV setting, it covers much of the same information as Robert H. Lehmann's fine Cooking for Life (LJ 1/97). Both books address such crucial issues as food safety and the importance of maintaining lean body mass, but while Lehmann's book is intended more as a nutritional guide and less as an actual cookbook, the present work is both. More than half of it is devoted to tasty-sounding recipes targeted to specific HIV-related nutritional concerns such as mouth sores and fatigue. Its spiral binding makes it easy to leave open while following a recipe, although it might deteriorate with much library use. A very good book that libraries should purchase.?Linda Gleason, Univ. of Medicine & Dentistry of New Jersey Lib., Newark
Copyright 1997 Reed Business Information, Inc.