| Individuals not inflicted with COVID-19/patients with mild COVID-19 |
Recommended:
-
•
Fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains e.g. unprocessed maize, millet, oats, wheat, brown rice or starchy tubers or roots such as potato, and foods from animal sources (e.g. fish, eggs, milk meat). -
o
Daily:2 cups of fruit (4 servings), 2.5 cups of vegetables (5 servings), 180 g of grains, and 160 g of non-vegetarian foods (fish, lean meats, and poultry)
-
•
Snacks: choose raw vegetables and fresh fruits rather than foods that are high in sugar, fats, or salt.
-
•
Increase foods with probiotics (e.g. curds)
-
•
Choose healthy oils with high monounsaturated fatty acids and polyunsaturated fatty acids (e.g. olive, canola, mustard, soybean, etc.)
-
•
Adequate energy intake to maintain ideal body weight.
-
•
Increase hydration particularly when fever or gastrointestinal upset occurs.
Avoid:
-
•
Saturated fats (choose healthy oils) and sugar rich foods.
-
•
Processed foods.
-
•
Extreme diets (like ketogenic diets, intermittent fasting, religious fasting etc.)
Inadequate Research: -
•
Fermented foods
-
•
Low purine diets
-
•
Fish oils
-
•
Dietary magnesium
|
Proteins:
-
•
High-quality sources of protein include red meat, poultry, and dairy products eggs, chicken, fish, quinoa, soybean
-
•
1 g protein per kg body weight per day in older persons; the amount should be individually adjusted with regard to nutritional status, physical activity level, disease status and tolerance.
Other macronutrients: As per guidelines and underlying disease status (e.g. diabetes) |
-
•
Zinc:
-
o
Seeds: pumpkin (kaddu), flaxseeds (Alsi), chia seeds,
-
o
Other foods: yoghurt (dahi), kidney beans (rajmah), oats, nuts like almonds (badam), egg, lentils (dals like moong/masoor) etc.
-
•
Selenium: whole wheat flour, green gram dal (moong dal), eggs, chia seeds, nuts and seeds, mushrooms, sardines, cottage cheese (paneer), brown rice (long grain).
-
•
Vitamin C: Indian gooseberry (amla), citrus fruits, such as, limes (mausambi), oranges and lemons, guava, green chilies, tomatoes, green vegetables like broccoli etc.
-
•
Vitamin A: Spinach, carrot, red peppers, papaya, mangoes, broccoli, apricots (khubani) etc.
-
•
Vitamin D: Mainly derived through sunlight exposure for 15–20 min between 11 and 2 PM with good body part exposure, and also available as supplement.
|
| Severely sick patients with COVID-19/patients with co-morbidities and COVID-19/Hospitalized patients with COVID-19 |
-
•
If patient can take orally, and taking organ functions in consideration, diets outlined as above.
-
•
Oral nutritional supplements (ONS): Should be used whenever possible to meet patient’s needs, when food fortification is not sufficient to reach nutritional goals,
-
•
In intubated and ventilated ICU patients, enteral nutrition (EN) should be started through a nasogastric tube.
-
•
In ICU patients who do not tolerate full dose enteral nutrition (EN) during the first week in the ICU, initiating parenteral nutrition (PN) should be weighed on a case-by-case basis. PN should not be started until all strategies to maximize EN tolerance have been attempted.
|
Oral Nutritional Supplements:
ONS should provide at least 400 kcal/day including 30 g or more of protein/day and should be continued for at least one month.
Enteral Feeding:
-
•
For non-obese critically ill patients, the recommended amount of energy target of 25–30 kcal per day/day. Low dose feeding is recommended initially reaching the target over 3–7 days.
Other macronutrients in critical illness: -
•
1.3 g/kg body weight protein equivalents per day should be delivered progressively
-
•
Fat: carbohydrate ratio should be between 50:50 for ventilated patients.
|
|
