Perishable foods should not be left out for more than two hours. Add extra melted cheese, grated cheese, or sour cream to scrambled eggs and omelets, salads, soups, mashed potatoes, and pastas. Use heavy cream, whole milk, or evaporated whole milk instead of water when cooking. Make snacks out of high protein foods like pizza, custards and puddings, crackers and peanut butter, hard-cooked eggs, and milkshakes. Drink whole milk with all meals.
Whole milk adds more protein and calories than coffee, tea, or water.
Add powdered whole milk to regular whole milk to increase its food value. Blend finely chopped hard-cooked eggs into sauces, soups, and casseroles. Food safety is important for all people, but especially critical for people with AIDS who have weakened immune systems. In order to minimize or even eliminate the possibility of contracting food-borne infections people living with AIDS need to learn how to shop, prepare, store, and cook food properly. For more food safety food tips see your doctor or dietitian.