EAting
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EAting
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Reference points
About this booklet
This booklet is designed for long-term easy referral.
You can use this page as a convenient place to record essential contacts
and other information.
My health professional
Name
Contact number
My dietitian
Name
This booklet has been designed for PLWHAs (People Living With HIV /AIDS) and their
health professionals as a handy reference guide to some of the more common dietary
and nutritional aspects of managing HIV /AIDS.
It is intended to complement
professional advice from your doctor, nurse or dietitian. Dietitians are the experts in
food and nutrition advice, and can work with you to help meet your individual health
and lifestyle needs.
Your health professional will tick the
next to the sections that are particularly
relevant to you and your current health needs. You will also find plenty of helpful tips
throughout this booklet. If you have not seen a dietitian ~ and especially if your
nutrition needs are complex ~ then your doctor or nurse may recommend the advice of
an Accredited Practising Dietitian (APD).
Finding a dietitian
Contact number
My weight log
To note some key dates and body weight measurements, use the space here.
DATE
WEIGHT
NOTES (Medication changes, illnesses, etc)
APDs are members of the Dietitians Association of Australia, and are committed to
keeping up-to-date and providing quality service to their clients. Some dietitians are
also members of the Queensland Branch Interest Group on HIV /AIDS. Members of
this group receive ongoing education in this special field, so their information is always
up-to-date and accurate for you.
You can contact the Dietitians Association of Australia ~
•
on the internet, visit: www.daa.asn.au
•
telephone 1 800 812 942 (the APD Hotline)
~ or check the Yellow Pages under “Dietitians”
~ or contact St Luke’s Nursing Service ~
•
telephone (07) 3421 2800 to link up with your local dietitian who is
a member of the Queensland Branch Interest Group on HIV /AIDS.
A balanced diet
Nutrition matters!
Good nutrition is essential for people with HIV or AIDS .
Eating well is an important co-therapy that will assist in optimising your health.
Healthy eating guidelines
To achieve a balanced diet to promote good health, it is recommended that you
consume the following quantities of food each day. These amounts represent the
minimum that will meet all of your vitamin and mineral requirements for the day.
Food
group
Eat more vegetables
Vegetables provide a host of
antioxidants, phytochemicals, and
other vitamins and minerals, that are
Friendly fibre
Wholegrain breads and cereals essential for fighting HIV disease Snack on fruit
(as well as fruit and vegetables)
Another great source of
provide the fibre necessary to
vitamins and minerals that will
keep your bowels regular ~
assist in optimising your health
a high-fibre diet can also lower
and keeping your immune
your blood cholesterol levels
system fighting
Number
of serves
each day
BREADS &
CEREALS
6
1 slice of bread or ½ breadroll
or ½ cup of cooked pasta/rice/noodles
or ½ cup of cereal, or 1½ Weet -Bix
or 2 or 3 plain or savoury biscuits
FRUIT
2
1 piece of fresh fruit (150g)
or 1 cup of tinned fruit
or 2 tablespoons of dried fruit
or ½ glass of 100% fruit juice
VEGETABLES
5
½ cup of cooked vegetables
(tinned, frozen or fresh)
or 1 cup of salad vegetables
or 1 small potato
or ½ cup of cooked legumes
5 serves a day
DAIRY
2
MEAT or
alternatives
2
Fruit
2 serves a day
6 or more serves
a day
1 cup of milk (250ml)
or 2 slices of cheese (40g)
or 1 cup of custard
or 1 small carton of yoghurt (200g)
65g–100g of lean beaf, pork, veal, lamb
or chicken
(eg the size of the palm of your hand)
Meat, fish
& legumes
Dairy
Eat more
(tick, and
add amount)
(eg baked beans, chickpeas, red kidney beans, etc)
Vegetables
Breads &
cereals
What is a serve?
or 90g fish or 40g oysters or 75g prawns
or 1 large egg or 2 small eggs
or ½ cup of cooked legumes
2 serves a day
(eg baked beans, soy beans, kidney beans, or 3-bean mix)
2 serves a day
or 1 cup of soy -based products
or 1/3 of a cup of nuts or ¼ cup of seeds
Water
6–8 glasses a day
Powerful protein
Protein is involved in nearly every biological process in the human body:
it builds muscle tissue and helps your immune system fight off infections.
Studies have shown that HIV weight loss tends to reduce protein stores
very quickly, so a major nutritional goal should be to build or maintain
your muscle mass by eating the recommended amounts of dairy foods,
meat, fish and legumes
FATS
4
1 teaspoon of margarine or
polyunsaturated or mono-saturated oil
(eg a thin scrape on a slice of bread)
or
or
or
or
1 teaspoon of mayonnaise
2 tablespoons of avocado, or peanut butter
1 tablespoon of fat-reduced (18%) cream
1 dessertspoon of any nuts
“Meds” and food
HIV
As with many medications, HIV drugs have recommendations regarding their
consumption in respect of food. Many of these recommendations are designed to
enhance the absorption of the drugs and/or to prevent side-effects such as nausea and
vomiting. Always check with your health-care staff if you are unsure about food
restrictions with your current HIV medication. In the tables on these pages, the more
familiar registered brand names of the drugs listed are shown in bold.
HIV
drugs without food restrictions
Medication
Drug
class
Food
recommendations
3TC (Lamivudine)
NRTI
No food restrictions
Abacavir (Ziagen)
NRTI
No food restrictions
AZT (Zidovudine, Retrovir)
NRTI
No food restrictions*
(*although taking with food
may reduce nausea)
Combivir (AZT+3TC)
NRTI
No food restrictions
Trizivir (AZT+3TC+Abacavir) NRTI
No food restrictions
D4T (Stavudine, Zerit)
NRTI
No food restrictions
DdC (Zalcitabine, Hivid)
NRTI
No food restrictions
Delavirdine (Rescriptor)
NNRTI
No food restrictions
Nevirapine (Viramune )
NNRTI
No food restrictions
T20 (Fuzeon)
FI
No food restrictions
Notes
drugs with food restrictions
Medication
Drug
class
Food
recommendations
Current
“meds”?
(tick)
ddI–EC* (Didanosine,
Videx–EC*)
NRTI
Take one hour before, or
two hours after, food*
(*if taking ddI with Tenofovir, may take both
together without regard for food)
Efavirenz (Stocrin)
NNRTI
May be taken with or without
food, although high-fat meals
should be limited, due to increased
absorption and increased side-effects
Tenofovir (Viread)
NtRTI
Preferably taken with a meal
~ a high-fat meal may improve
absorption
Current
“meds”?
(tick)
Note: when PIs (below) are taken in conjunction with Ritonavir, the food restrictions
usually do not apply ~ they can be taken with or without food
Amprenavir (Agenerase )
PI
Can be taken with or without
food, although high-fat meals
should be avoided
Atazanavir
PI
Should be taken with meals
Indinavir (Crixivan)
PI
Should be taken one hour
before, or two hours after,
a main meal, however a light (without fat)
snack can be taken at the same time
(eg popped corn, pretzels, or a medium-sized
piece of fruit). Should not be taken with
grapefruit juice. Drink at least 1.5 litres of
fluids a day to reduce risk of kidney stones
Lopinavir / Ritonavir
(Kaletra )
PI
Should be taken with meals,
as this improves absorption
Nelfinavir (Viracept)
PI
Should be taken with a meal or
a snack, to improve absorption
Ritonavir (Norvir)
PI
Should be taken with meals, to
minimise the risk of nausea and
gastro-intestinal upset
Saquinavir
(Fortovase / Invirase )
PI
Should be taken with, or
immediately after, a meal ~
meals containing fat improve absorption
Body shape changes ~
With the introduction of HAART (Highly Active Anti-Retroviral Therapy) for the
treatment of HIV, new dietary problems are emerging. Nevertheless, a few simple
changes which you can make can give you back some control over any drug sideeffects which you may be experiencing.
Some changes may mimic the problems seen in heart disease ~ such as high blood fats
(cholesterol and triglycerides) ~ and in those people at risk of developing diabetes ~
such as glucose intolerance. Dietary changes can help reduce these problems.
Exercise also plays an important part in helping you control these side-effects.
It is important to weigh up the importance or risk of these problems with any other
issues you may be having ~ such as weight loss or diarrhoea. A dietitian can help you
with a meal plan or with more specific dietary requirements and advice.
Fats and cholesterol
Elevated levels of blood fats (also known as cholesterol and triglycerides) can be a sideeffect of HAART. High blood fats can lead to the build-up of fatty deposits on the
inside walls of your blood vessels (arteries), making the space for the blood to move
through very narrow ~ this is called atherosclerosis.
Your arteries can become blocked if a blood clot gets stuck in a narrowed vessel,
stopping the blood and oxygen supply to an area of your body. If the blocked blood
vessel supplies your heart, it results in a heart attack; if it supplies your brain, it results
in a stroke.
The types of fats
Cholesterol is a normal and essential part of your body. It is an important part of
some hormones and vitamins, and is needed to help with digestion; it also makes up
part of cell walls.
Your body is able to make all the cholesterol it needs, so it is not needed from the diet.
Triglycerides are a type of fat found in your bloodstream that originate from your
food. There are three main types of fatty acids ~
• saturated fats ~ eg butter, cream, meat fat, coconut milk & coconut cream
• mono-unsaturated fats ~ eg olive, canola and avocado oils
• poly-unsaturated fats ~ eg seed and nut oils
nutrition complications
Fibre in food
A high-fibre diet can have many health benefits ~ and there are even some suggestions
that a high-fibre diet may help prevent body shape changes. Foods that contain fibre
are only plant foods, including: wheat, oats, rice, grains and bread; fruit and vegetables;
nuts, seeds, lentils and legumes. There are two types of fibre: insoluble and soluble.
Soluble fibre eaten in large amounts can help to lower blood cholesterol levels (when
part of a modified-fat diet). Good sources of soluble fibre are: legumes (chickpeas, red
kidney beans, canellini beans, and so on) and oat and barley bran. Around 25g–30g of
fibre should be consumed each day.
Lipodystrophy
This is a term used to describe a number of body shape changes (“fat atrophy” or “fat
deposition”) which can occur with the use of some HAART prescriptions. While there
is no ‘cure’, some exercise (and dietary) strategies have been shown to help.
Exercise ~ do you get some every day?
Some studies have shown that weight training can help ~
• increase strength
• build muscle tissue
• reduce serum triglycerides.
Aerobic exercise (walking, running, cycling, dancing) has been shown to improve ~
• fatigue levels
• abdominal fat levels
• blood glucose levels
• blood fat profile.
As well as these physical improvements, regular exercise can help you feel better about
yourself and your body shape. Excessive cardiovascular exercise may not be
beneficial if you are already losing weight ~ see a dietitian or exercise physiologist
for more information.
Exercise ~ do you like to do it in the morning or afternoon or …?
High intakes of saturated fats and cholesterol increase blood cholesterol levels.
However, mono-unsaturated or poly-unsaturated fats can lower blood cholesterol
levels if they replace saturated fats in the diet. Triglycerides levels can be lowered
by reducing intake of saturated fats, alcohol and sugar.
A good tip to getting active is to follow the National Physical Activity Guidelines: these
recommend that you ~
• think of movement as an opportunity, not an inconvenience
• be active in as many ways as you can
• put together at least 30 minutes of moderate-intensity physical activity on most
~ and preferably all ~ days.
The “Heart Smart” guide on page 9 offers good food choices for heart health.
If you can, try to also enjoy some regular vigorous exercise for added health and fitness.
Bodyshape changes ~
nutrition complications
Impaired glucose tolerance
As well as disrupting the way your body makes and uses fats, HAART may also interfere
with the way your body uses carbohydrates from your diet. This is called “impaired
glucose tolerance”.
There are some simple, yet effective, changes you can make to your diet to help your
body cope with the glucose that comes from the carbohydrate you eat.
Your body needs carbohydrates to work ~ this is the fuel that we all need. It is
digested and absorbed as glucose (sugar). A large amount of carbohydrate food at
once can be too much for your body to cope with, and your blood glucose levels can
rise. Something else to bear in mind is that some carbohydrate foods control blood
glucose levels better than others.
“heart smart” food choice guide
Food group
GOOD choices
BREAD
& CEREALS
Bread (all types), breakfast cereals,
flours, rice, spaghetti, crispbreads and
cracker bread, home-made cakes and
biscuits (using small amounts of polyor mono-unsaturated fats and low-fat
milk)
FRUITS &
VEGETABLES
All fruit and vegetables, including
avocados
MILK & DAIRY
PRODUCTS and
substitutes
Low-fat and reduced-fat milk, soy milk,
low-fat yoghurt, low-fat & soy cheese,
soy custard & yoghurt, soy ice-cream
Full-cream milk, cream & sour cream,
cream cheese and hard cheese, icecream, coconut milk & coconut cream
EGGS
Yolk-free egg mix, egg white
Maximum of two egg yolks a week
More than two eggs a week
Carbohydrates are found in
•
•
•
•
•
•
breads and cereals
starchy vegetables (eg potato, corn, sweet potato)
fruits
milk and yoghurt
sweet foods and drinks
legumes and pulses
FISH &
SHELLFISH
All types of fish and seafood (tinned or
fresh)
NUTS
Walnuts, pine nuts, almonds, pecans, Coconut and coconut cream / milk
brazil nuts, macadamias, cashews,
hazelnuts, pistachios, peanuts (unsalted)
FATS & OILS
Poly-unsaturated or mono-unsaturated Butter, ordinary margarine, lard, copha,
margarine, oils (olive, canola, safflower suet, ghee, coconut oil & palm oil
seed, sunflower, etc), mayonnaise or
salad dressings (use in moderation)
The simplest way to help control your blood glucose levels is to ~
eat regular meals that are similar in size to each other
include even amounts of carbohydrate at each meal
choose unprocessed carbohydrate foods that are high in fibre
~ like grainy breads and cereals, and fresh fruits ~ instead of
highly-refined carbohydrate foods (white bread, sugary cereals, soft drinks
and lollies).
If you are overweight, losing weight will also help ~ refer to the “Healthy eating
guidelines” on pages 2–3 for more advice on how to achieve a balanced diet.
Please see an Accredited Practising Dietitian for more specialised dietary guidance and
meal planning advice if this is a concern to you.
Croissants, commercial cakes & pastry,
sweet or chocolate biscuits, toasted
muesli
MEAT, POULTRY
Lean red meat, pork, veal, chicken and Fatty meat, sausages, bacon, liver, pate,
& MEAT PRODUCTS turkey without skin
kidney, brains, duck, Devon salami
Some helpful hints
•
•
•
LIMIT
SAUCES & SPREADS Tomato paste, herbs, spices, pepper,
honey, jam
Squid & prawns maximum twice a week
Salt, soy sauce, Vegemite, tomato
sauce (in moderation)
TAKEAWAY FOODS
Sandwiches, BBQ chicken (no skin),
Fried chicken, hot chips, fried fish, pizza,
steakburgers (no mayonnaise/cheese), potato scallops, meat pies, sausage rolls,
low-fat yoghurt, fresh fruit or fruit salad, spring rolls, dim sims, hamburgers, etc
baked potatoes, kebab with tahini
SNACKS & LOLLIES
Boiled sweets*, jellied sweets*,
Chocolate, fudge, caramels, corn chips
liquorice*, unbuttered popcorn, pretzels and potato crisps
BEVERAGES
Water, mineral water, tea, coffee, fruit
juices, low-joule cordial, soft drinks*,
fruit drinks*, alcohol* (in moderation)
Milkshakes, coffee whiteners
*Limit these if triglycerides are high, along with the other foods in the LIMIT column
Managing the more
Managing HIV and HAART drug-related side-effects can help to enhance your nutrition status
and promote immune function, improve your ability to stick to your medication plan,
decrease the number of pills you need to take, and ~ most importantly ~ improve your
quality of life.
Food
group
Weight
loss
Spread margarine thickly
on bread and toast.
Add energy -rich toppings
(eg peanut butter, avocado,
lean meats and eggs).
CEREALS,
Add margarine or oil to rice
PASTA & RICE and pasta, or spread onto
sweet or savoury biscuits.
Add sugar to cereals.
Use milk or milk-based
sauces on pasta and rice.
FRUIT
Add sugar, ice-cream, or
custards and yoghurts.
BREAD
VEGETABLES
DAIRY
MEAT or
alternatives
FATS
BEVERAGES
Nausea or
poor appetite
Taste
changes
Choose all types of bread and
bread products; sweet or
savoury toppings may be
added depending on taste
preferences (eg honey).
Choose “bland” products
Choose all cereal, pasta and
(eg noodles, pasta & rice, or rice products. Adding gravy and
Rice Bubbles, Cornflakes or sauces to pasta and rice may
Weet-Bix)
make them more palatable.
Salty crackers & biscuits may Honey and sugar may be
assist with nausea.
added to cereals.
Tinned or fresh fruit is
Choose all fruit ~ tinned, fresh
usually well-tolerated.
or dried. Try adding ice-cream,
yoghurt or honey if needed.
Melt margarine over, or brush Limit those vegetables with Choose all vegetables.
with oil. Stir-fry in oil, and use strong odours (eg cabbage, Try serving with a sauce or with
oil-based salad dressings or brussels sprouts & onions).
gravy.
satay sauce.
Most others can be tolerated.
Emphasise full-cream milk, Dairy products may be
Choose all dairy products (milk,
cheese, yoghurts, and
tolerated ~ some more so
cheese, yoghurts and desserts).
desserts like mousses,
than others (eg cheese may
custards and ice-cream.
be better than yoghurt).
Pan-fry in liberal amounts of Choose lean cuts (eg ham,
Marinade (eg wine, soy sauce),
oil; use oil to baste. Add lean chicken, beef, fish).
or add herbs and spices to
meats to sandwiches and
Cold deli meats & tinned fish cooking to make meat more
salads. Snack on boiled eggs with salads or on sandwiches palatable. Other protein
& nuts (eg almonds, peanuts). are a good meal or snack.
(eg soy products, cheese, eggs)
may be consumed instead.
Be liberal with the use of the Limit high-fat foods & meals Be liberal ~ fats in food tend to
“good” fats (refer to the
as these may worsen nausea carry the flavour. Try adding
“Heart Smart” table on p9).
(eg fried chips, chocolate).
oils, nuts or peanut butter to
cooking (use plenty of spreads
& oils on bread, pasta, rice).
Make every mouthful count ~ ensure that drinks are tasty Drink at least 8 glasses of
and nutritious: choose milk, juice or cordial in preference water a day. If you experience
to tea, coffee or water.
Supplements may be needed an unusual taste in mouth, try
Add extra milk powder to milk if you are losing weight or
bitter flavoured drinks (eg
(2 tbsp / 200ml) for drinks & your diet is inadequate ~
lemon, lime & bitters, lemon
in cooking.
speak to your dietitian.
juice, tonic water, tea, coffee).
Select white or wholemeal
bread ~ fresh or toasted.
Sandwiches & savoury
crackers can also help.
common side-effects
The tips in the tables on these pages have often been found to be useful in the management
of the more common side-effects. For further information, please speak with your
Accredited Practising Dietitian ~ especially if you experience one or more of these sideeffects simultaneously.
Food
group
BREAD
Bloating
or gas
Choose all kinds of breads
and bread products.
CEREALS,
Choose all cereal, pasta and
PASTA & RICE rice products.
FRUIT
VEGETABLES
DAIRY
MEAT or
alternatives
FATS
BEVERAGES
Constipation
Diarrhoea
Choose grainy bread over
white or wholemeal.
Choose white bread only.
Limit grains & wholemeal.
Choose low-fibre cereals
(eg Rice Bubbles, Cornflakes,
Special K) or rolled oats or
porridge. White pasta, rice or
noodles. Plain crackers and
biscuits.
Choose all fruit ~ tinned,
Choose all fresh and dried
Select tinned fruit, or bananas
fresh or dried.
fruit (eg prunes, apricots) or and stewed apples (but avoid
tinned fruit.
skins & seeds).
Limit only cabbage, brussels Use unpeeled, plus legumes Use peeled (eg potato, carrot,
sprouts, onions, asparagus,
(eg baked beans, chickpeas, pumpkin). Cooked mushrooms
legumes, lentils, cauliflower, red kidney beans), dried peas and tomatoes.
broccoli & spinach. Be liberal & beans. Nuts and seeds.
with all other vegetables.
Try low-lactose milks (eg soy, Choose all dairy products
If due to HAART, lactose
Liddell’s or Zymil) or substitute (milk, cheese, yoghurts and modification is not needed; for
soy products for all milk.
Desserts).
other strategies, refer to the
Limit other foods with lactose
“Management Tips” on the
(eg white cheeses, custard &
next page.
ice-cream).
Choose lean cuts (eg chicken, Choose lean cuts (eg chicken, Choose lean cuts (eg chicken,
ham, beef, fish).
ham, beef, fish).
ham, beef, fish).
All can be included, but
prefer the “good” ones ~
refer to the “Heart Smart”
table on p9.
Drink at least 8 glasses of
water a day. Limit aerated
beverages (eg softdrinks,
mineral and soda waters).
Choose high-fibre cereals
(eg muesli, Sultana Bran,
Vita-Brits, Weet-Bix) with at
least 6-8g fibre per 100g of
product.
All can be included, but
prefer the “good” ones ~
refer to the “Heart Smart”
table on p9.
Drink plenty of fluids ~ at
least 8–10 cups a day.
Include pear or prune juice
as well as water, for their
natural laxative effects.
Limit caffeine (coffee & tea)
and alcohol ~ dehydration
increases constipation.
Limit high-fat foods & meals,
as these may worsen the
diarrhoea (eg pizzas, nuts,
seeds).
Drink at least 8 glasses of
water a day, this will not make
diarrhoea worse. Limit caffeine
(coffee, tea & cola) and avoid
alcohol ~ these dehydrate.
Dilute cordial, softdrinks and
full-strength juices, otherwise
these may worsen diarrhoea.
Some management tips
Nausea or poor appetite
Eat when you are feeling well. There may be a time in the day when you feel best ~
make the most of this time to eat a large nutritious meal. (Remember that an empty stomach
may make you feel nauseous, so try not to skip meals.) At other times, aim to eat regular, small
meals ~ try to eat 6–8 meals a day instead of 3 (equivalent to eating every 2 hours). Eat
and drink slowly. If you can, stay out of the kitchen while food is being prepared, to
avoid the smell of food cooking. (Cold foods ~ like salads, sandwiches, puddings and yoghurts
~ may be better tolerated.) Drink nutritious drinks when you are not eating well.
EAting
POSITIVE
Taste changes
If foods taste salty or acidic, add sugar or honey. If foods taste too sweet, add salt,
soy sauce, lemon or lime juice, vinegar or coffee powder. If food tastes bland, try
some flavoursome additives ~ like ham, bacon, cheese, garlic, salt and pepper, soy or
sweet chilli sauce, pickles, chutney, gravy or fresh herbs. If food tastes ‘metallic’ try
using plastic cutlery. (You may find that foods you disliked in the past now become appealing ~
give them a go!)
Bloating or gas
This may be due to a diet that is too low in fibre. Try to consume at least 2–3 pieces
of fruit and 2½ cups of vegetables a day. Grainy breads are preferable, and trying
low-lactose products may also be beneficial. Eat without speaking, and chew your food
well ~ bloating may occur due to swallowing air while eating or drinking. Fluid intake
and regular exercise are also important.
Constipation
Increase your dietary fibre intake; add psyllium or Metamucil to your diet. Avoid
foods which contain pectin (a natural ‘glue’) ~ such as bananas, white bread, white rice,
apple sauce or stewed apples, rolled oats, peeled potatoes or canned fruits ~ as these
will only worsen constipation. Increase fluid intake and activity levels: regular
exercise helps to keep things ‘moving’!
Diarrhoea*
Increase your intake of pectin-containing foods (those mentioned just above) to
help bind the stools together. Eat smaller, regular meals, and avoid very hot or very
cold foods and beverages.
*For HAART-related diarrhoea ~ avoid spicy and high-fat foods, and try 2
teaspoons of psyllium husks in 200ml of water twice a day.
*For OI-(Opportunistic Infection)-related diarrhoea ~ try yoghurt containing
lactobacillus acidophilus, and try low-lactose milks (like soy, Liddell’s or Zymil) or
substitute soy products for all milk products; limit other foods with lactose (like
custard and ice-cream) and choose hard yellow cheese (such as Edam) over soft
white cheeses.
eating positive 1st edition
Written and compiled by the Qld Branch Interest Group on HIV/ AIDS,
and Jane Anderson, Dietitian, St Luke’s Nursing Service,
and Kathryn Jacobson, Dietitian/Exercise Physiologist, NutritionPlus.;
designed and produced by Matt Tesch & printed by Kwik-Kopy, Spring Hill, Brisbane.
Information in this booklet is correct as at January 2004,
but is not a substitute for health professional advice and medical supervision.
A short questionnaire will have been included in the original copy of this booklet.
If you don’t have one, or would like another, please telephone (07) 3421 2800.
Please address all correspondence to St Luke’s Nursing Service,
PO Box 167, STONES CORNER Q 4120