| Abstract: | Good nutrition is vital to people with HIV/AIDS, and four New York-based meal programs providing services to people with HIV are described. Each program's history, resources, and clientele served are discussed. An overview is provided of how the programs operate and how they have become more sophisticated since their inception, including health code compliance, menu planning, and food preparation. Social work and counseling services are also described. Final comments address what the future may hold for these programs. |
