persons with HIV/AIDS with adjustments made for food tolerance and degree of malnutrition only. Today, with a cross section of persons being diagnosed with HIV, nutritionists are looking at low-fat diets as therapies for some situations. Medications like crixivan, opportunistic infections, food and fat intolerance, and certain disorders (e.g., diabetes, pancreatitis) may mean a person who has HIV/AIDS needs to avoid foods high in fat.

Nutritious foods low in fat are good for the general population. A person who requires extra calories and protein accomplishes the same goal by: 1: Eating three meals and three snacks daily. Planning low-fat meals and snacks helps in the success of eating well.

2: Being knowledgeable of foods that are naturally high in fat. Egg yolks, oils,butter, cream and cheese are high in fat, while egg whites (high in protein), diet margarines, skim cream and low-fat cheeses are lower in fat.

3: Being knowledgeable of foods made with lots of fat. Clues to foods high in fat include words such as fried, breaded, creamed, scalloped, marinated in oil, buttered.

4: Choosing instead foods made by broiling, grilling, roasted, steamed, baked, or stir fried using herbs and spices to add flavour. Making foods by these methods keeps the fat to a minimum.

5: Thickening sauces by adding pureed beans for a protein boost.

6: Eating smaller portions of the fatty foods when high fat foods are unavoidable.

7: Eating more from the foods you know to be lower in fat at a meal.

8: Making up the extra calories by having a low-fat, high protein snack. A milkshake made with skim milk, skim milk powder, frozen yoghurt and fruit is such an example. Other delicious high protein, milk free, low-fat recipes are available.

9: Trying foods such as dried fruits, fruit nectars, nonfat yoghurt or vegetables with nonfat cream cheese dip for snacks.

10: Trying our "lite cassava pie, pound cake, macaroni and cheese,and eggnog'' recipes, to enjoy the traditional Bermuda Christmas Dinner "low-fat style''! Use the low-fat cooking techniques used in these recipes to make your own favourite recipes low-fat, for year round enjoyment.

Food safety is necessary for everyone during this time of festive eating, whether you have HIV/AIDS or not. Food poisoning strikes everyone. However, children, seniors and the immuno-suppressed persons are most at risk. Be sure to: 1: Wash your hands before and after, preparing and eating meals.

2: Use a bleach mixture to clean surface areas.

3: Wash all utensils, cutting boards and appliances thoroughly with soap and hot water after each use.

4: Wash all fruits and vegetables. Peel them before serving.

5: Keep cold foods cold and hot foods hot.

6: Thaw your frozen turkey in the refrigerator to reduce rapid bacterial growth. Allow 1 day of refrigerator thawing time for every 5 lbs. of turkey, for example, a 10 lb. turkey will take about 2 days to defrost.

7: Roast your turkey in a preheated oven at 325 F. Roasting time depends on the weight of the turkey and whether or not it is stuffed.

8: Cover and refrigerate leftovers right away.

9: Do not eat foods left out for more than 2 hours. Germs breed best at room temperature.

10: Cook all eggs, fish, poultry and meat till well done. Never eat any of these foods raw or undercooked.

Finally, for more information and recipes on low-fat eating, and food safety, please contact Nutrition Services at 236-0224 ext. 259 or 385. Have a Merry Christmas and a Prosperous New Year! MELLONIE L. BARNUM Department of Health Nutrition Services