Objective : The aim of this study was to determine the correlation between alcohol consumption and body mass index in university students in Eastern Thailand. Methods : Undergraduate students (19–23 years, n = 396) were randomly surveyed via questionnaires, which included general information, alcohol consumption, and unhealthy food consumption. Average daily alcohol consumption was then calculated from grams of ethanol consumed per day. A subject, who has body mass index (BMI) more than 23 kg/m 2 , was defined as excessive weight. Difference between genders of each variable was compared using independent t -test. Mean of each variable between groups was compared using analysis of variance (ANOVA). The correlation between average daily alcohol consumption and BMI, unhealthy consumption and BMI were analyzed by applying Pearson correlation coefficient. Results : 229 university students consumed alcohol (58%). After 229 subjects were divided into three categories, the average daily alcohol consumption of the overweight group was significantly higher than the underweight and normal weight groups in women; meanwhile, unhealthy food consumption frequencies was not different between groups. Average daily alcohol consumption levels for overweight group were 74.17 and 73.45 g/day in men and women, respectively. Furthermore, higher daily alcohol consumption was independently associated with higher BMI (95% confidence interval [CI] R = 0.161: p = 0.015; men R = 0.120: p = 0.236; women R = 0.214: p = 0.015). Conclusion : There was a positive relationship between alcohol consumption and BMI in university students in Eastern Thailand. This study supports that the daily alcohol consumption is a risk factor for excessive weight and gender may contribute to the correlation.

<b><i>Introduction:</i></b> Previous studies have established the risk of bone loss among people living with HIV affected by antiretroviral therapy drug side effects and inadequate nutrient intake. Until recently, there have been limits on using the medical nutrition therapy (MNT) to improve dietary habits for promoting bone health among people living with HIV. This was a randomized controlled trial study aimed to investigate the effectiveness of MNT in improving the bone health in people living with HIV by promoting dietary habits. <b><i>Methods:</i></b> PLHIV at Queen Savang Vadhana Memorial Hospital were randomly grouped (by quota sampling) into the MNT group (intervention group) and the control group. One hundred and thirty PLHIV were recruited to participate in this study by convenient sampling. Sixty-five participants of the MNT group made a total of 6 appointments (for 12 weeks) to meet registered dietitians for receiving MNT to improve dietary habits for improving bone health, while 65 participants in the control group received only routine care at the hospital service center. <b><i>Results:</i></b> In general, participants in the MNT group had significant increase in the amounts of calcium, vitamin D, potassium, and phosphorus intakes and length of exercise after the final week compared with before intervention. Also, they had significantly higher amount of nutrient intakes (calcium, vitamin D, potassium, and phosphorus) and length of exercise than the control group after finishing the final week of the experiment. <b><i>Conclusion:</i></b> In conclusion, MNT is effective for improving food habits and physical activity to promote bone health among people living with HIV.

Human immunodeficiency virus (HIV) infection largely impacts on the nutritional status of infected patients. At present, advance in medicine and pharmaceuticals such as antiretroviral drugs help improve health status among people living with HIV (PLHIV). Improving appetite for PLHIV by regaining their normal taste sensation and enhanced naso-oral stimulation can help promote their consumption of larger amounts of food. Previous studies have shown how bad HIV infection affects mental status, which leads to the development of many health problems including eating disorder. This is a cross-sectional study aimed to investigate characteristics of food consumed by PLHIV and comparing that between high-risk and low-risk eating disorder groups. The developed self-respondent questionnaires (baseline questionnaire, eating disorder screening questionnaire, self-adherence questionnaire, and 3-day food record) were completed by 132 HIV infected patients at the Queen Savang Vadhana Memorial Hospital, Chonburi province. The results in a high-risk group were not significant on energy distribution (carbohydrate, protein, fat) compared with a low-risk group, but the data indicated that the high-risk group had a significantly higher intake of saturated fat and sodium compared with the low-risk group. In addition, results indicated that the high-risk group was significantly lower in self-adherent score and CD4 level compared with the low-risk group.

People living with HIV (PLHIV) with oral problems usually suffer from malnutrition due to difficulties in chewing and swallowing, which lead to under nutrition. In addition, hyperglycemia is one of the major problems among PLHIV receiving antiretroviral therapy (ART).Up to now, in Thailand there is still a lack of specialized food products for PLHIV with oral problems that can be easily chewed and swallowed to prevent their malnutrition.This study aimed to develop high protein food products in the form of snack with artificial sweeteners, and to determine the levels of acceptance (taste, flavor, color, texture and overall satisfaction) by PLHIV with oral problems. Soybean milk pudding was selected as the food product since it is the most favored snack among PLHIV. All 3 high protein snacks (containing sugar, sucralose, and stevioside) were developed for 30 PLHIV with oral problems, and their sensory perceptions were evaluated. Results revealed there were no significant differences in all aspects of sensory perceptions between the 3 high protein snacks, except for color (p<0.05). In addition, overall satisfaction scores of all 3 high protein snacks were deemed to be acceptable by all PLHIV participants

High prevalence of chronic kidney disease has been reported in Thailand, and patients with this chronic disease need to restrict their dietary protein intakes because of their low glomerular filtration rate, including those from rice and starch. Unfortunately, there is a lack of protein-free starch available in Thai communities. Therefore, this study aimed to develop protein-free starchy products that were used as ingredients in Thai ethnic food menus. Five menus (Pad See Ew, Rad Na, Pad Thai, Kuay Jub, and Pad Kee Mao) incorporating the developed protein-free starchy products (with 3 formulae using the developed starchy products and 1 original formula per menu) were developed for conducting the sensory evaluation by 48 healthy participants. Results revealed all menus showed significant difference of satisfaction scores on food texture (p<0.05). In addition, Pad Se Ew, Pad Thai (formula 1), and Pad Kee Mao (all formulae) had the overall satisfaction scores at acceptable level. In conclusion, most of the Thai ethnic food menus made from the developed protein-free starchy products were acceptable to participants.