Practical Recommendations of Micronutrients and Food Hygiene for Rehabilitation of Survived COVID-19 Patients: A Review
نویسندگان
1 Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences,Tabriz, Iran
2 Iranian Nutrition Society, Tehran, Iran
3 Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
4 Department of Nutrition and Diet Therapy, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
5 Department of Nutrition, School of Health, Qazvin University of MedicalSciences, Qazvin, Iran
6 Iranian Nutrition Society, Tehran, Iran
7 Department of Sport Physiology, Faculty of Physical Education and Sport Sciences, Islamic Azad University, Tehran, Iran
8 Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
9 Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
10 Tehran Medical System Organization, Tehran, Iran
11 Iranian Nutrition Society, Tehran, Iran
12 Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
13 Iranian Nutrition Society, Tehran, Iran
14 Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
15 Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences and Health Services, Yazd, Iran
16 Iranian Nutrition Society, Tehran, Iran
doi
10.30476/ijns.2021.88587.1099چکیده
The outbreak of COVID-19 and a large number of infected people led to this viral disease of varying severity and hospitalization of patients. During periods of illness and recovery, the body uses its reservoirs and resources to fight the disease. In the post-recovery period, the body may experience nutritional insufficiency and deficiency. Therefore, adequateintake of micronutrients, such as water-soluble and fat-soluble vitamins, minerals, polyunsaturated fatty acids, and phytochemicals, as well as the preparation of safe food is of great importance for the recovery of the immune system and strengthening rehabilitation for survived COVID-19 patients. In this work, we aim to review the literature and present a guide for nutritional needs and food hygiene practices for survived COVID-19patients.
