Table 1.
Nutritional interventions in COVID-19.
| Recommendation | Nutritional Intervention | |
|---|---|---|
| Avoid | Daily products | |
| Snacks | ||
| Alcohol | ||
| Include | Carbohydrates | <60 % of total caloric value to avoid insulin resistance, hyperglycemia, and acute respiratory distress syndrome. 2 g/kg/day and must not exceed 150 g/day for critically COVID-19 patients. |
| Proteins | 1.3 g/kg day to reduce muscle loss due to systemic inflammation and improve respiratory muscle strength. | |
| Fats | 1.5 g/kg/day | |
| Fluids | For stable patients in ICU: 30 mL/kg/day of fluid for adult and 28 mL/kg/day for elderly | |
| Prevent Deficient states | Vitamin C | |
| Vitamin D | ||
| Vitamin B12 | ||
| Selenium | ||
| Iron | ||
| ω-3, and medium and long-chain fatty acids | ||
| Keep | Adequate gut microbiome profile | |
| Physical Activity Intervention | ||
| Avoid | Inactivity | |
| Keep | Active lifestyle | |