FNS  Vol.6 No.4 , March 2015
Measures of Nutritional Status and Quality of Life in Adult People Living with HIV/AIDS at a Tertiary Hospital in Nigeria
Abstract: Background & Aims: The study investigated the relationship between objective and subjective nutritional status parameters and quality of life in HIV seropositive patients. Methods: Retrospective review of clinic records of 150 HIV seropositive patients at a teaching hospital in Nigeria. Nutritional status was evaluated objectively with anthropometry including body mass index (BMI), subjectively with malnutrition universal screening tool (MUST) and subjective global assessment (SGA) tool. Data on quality of life (QOL) assessed with WHOQOL (Bref), and CD4 count were extracted. Correlation analysis and linear regression were done to investigate the relationship between variables, level of significance set at p < 0.05. Results: Only BMI has weak positive correlation with the psychological domain (r = 0.231, p < 0.05). MUST and SGA have significant negative correlations with most of the quality of life domains. MUST correlated with the following domains: physical; (r = -0.207), psychological; (r = -0.193) and environmental; (r = -0.132). While SGA correlated with the physical domain; (r = -0.2470) and psychological domain; (r = -0.337), p < 0.05 respectively. The CD4 count correlated with percentage body fat (r = 0.224), MUST (r = -0.186) and SGA (r = -0.192), p < 0.05 respectively, but not with any of the QOL domains. Weight, MUST, SGA, percentage body fat were significant predictors of the percentage weight change in 6 months. Conclusions: BMI has significant positive association with psychological domain of QOL. MUST and SGA have significant negative association with certain domains. QOL did not predict short-term weight changes, as did the current weight, MUST, and SGA.
Cite this paper: Folasire, O. , Folasire, A. and Sanusi, R. (2015) Measures of Nutritional Status and Quality of Life in Adult People Living with HIV/AIDS at a Tertiary Hospital in Nigeria. Food and Nutrition Sciences, 6, 412-420. doi: 10.4236/fns.2015.64042.

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