{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,19]],"date-time":"2025-12-19T21:53:54Z","timestamp":1766181234458,"version":"3.40.5"},"reference-count":30,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2019,4,22]],"date-time":"2019-04-22T00:00:00Z","timestamp":1555891200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition &amp;amp; Dietetics"],"published-print":{"date-parts":[[2019,7]]},"abstract":"<jats:sec><jats:title>Aim<\/jats:title><jats:p>The Ministry of Health in Malawi has scaled\u2010up antiretroviral therapy (ART) for HIV infection. However, the majority of Malawians heavily depend on maize\u2010based stiff porridge (nsima), a protein\u2010deficient staple, a practice that exacerbates wasting and ultimately compromises the success of ART programming. This pilot study was conducted to evaluate the efficacy of utilising soybean\u2010enriched nsima as a strategy for managing HIV\u2010related wasting among resource\u2010poor people.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>A before and after designed study involving 25 wasted (&lt;18.5 BMI (body mass index)) to normal (18.5\u201324.9 BMI) HIV\u2010positive rural women (21\u201340\u2009years) taking ART and provided with soybean\u2013maize flour (20\u2009kg\/month for 3 months) prepared from hydrothermally treated soybeans and maize in the ratio of 1:4 (wt\/wt). Anthropometry was performed at baseline and every month for the 3\u2010month study period. Paired sample <jats:italic>t<\/jats:italic>\u2010tests were used to test for changes in body mass and BMI between baseline and the subsequent months.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Statistically significant (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001) cumulative mean weight gain for the first, second and third month of the study were 1.6, 2.1 and 2.9 kg, respectively. The number of participants with low BMI reduced from 6\/25 at baseline to 2\/25 after 3 months, and the mean BMI improved from 19.3 to 21.1 kg\/m<jats:sup>2<\/jats:sup>.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Nsima prepared from a blend of maize and hydrothermally treated soybeans could feasibly be used to prevent and manage wasting among resource\u2010poor people living with HIV\/AIDS in sub\u2010Saharan Africa who rely on maize as a major staple.<\/jats:p><\/jats:sec>","DOI":"10.1111\/1747-0080.12539","type":"journal-article","created":{"date-parts":[[2019,4,23]],"date-time":"2019-04-23T05:29:28Z","timestamp":1555997368000},"page":"257-262","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Tackling protein\u2013energy under\u2010nutrition among resource\u2010limited people living with HIV\/AIDS in Malawi using soybean\u2010enriched maize\u2010based stiff porridge (nsima): A pilot study"],"prefix":"10.1111","volume":"76","author":[{"given":"Karen","family":"Bhima","sequence":"first","affiliation":[{"name":"Department of Human Nutrition and Health Lilongwe University of Agriculture and Natural Resources (LUANAR)  Lilongwe Malawi"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Beatrice","family":"Mtimuni","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Health Lilongwe University of Agriculture and Natural Resources (LUANAR)  Lilongwe Malawi"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9152-2450","authenticated-orcid":false,"given":"Limbikani","family":"Matumba","sequence":"additional","affiliation":[{"name":"Food Technology and Nutrition Group Lilongwe University of Agriculture and Natural Resources (LUANAR)  Lilongwe Malawi"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,4,22]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10246029.2003.9627566"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1097\/QAI.0b013e3182821821"},{"key":"e_1_2_8_4_1","unstructured":"World Health Organization. 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