Journal of Food and Nutritional DisordersISSN: 2324-9323

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none, J Food Nutri Disor Vol: 10 Issue: 3

Special Edition on Challenges on Nutritional Value for SARS-CoVID-2: Special Issue 2021 Announcement

Allice William*

Department of Food and Nutritional Disorders, University of Newyork, USA

Corresponding Author:
Allice William
Department of Food and Nutritional Disorders
University of Newyork, USA

Received: March 25, 2021 Accepted: March 28, 2021 Published: March 31, 2021


Nutritional status appears a relevant factor influencing the outcome of patients with COVID-19, but not much information has emerged so far on the impact of early nutritional support in pre-ICU patients with COVID-19. Good nutrition is crucial for health, particularly in times when the immune system might need to fight back. Limited access to fresh foods may compromise opportunities to continue eating a healthy and varied diet. It can also potentially lead to an increased consumption of highly processed foods, which tend to be high in fats, sugars and salt. Nonetheless, even with few and limited ingredients, one can continue eating a diet that supports good health.

Keywords: Nutritional, Food

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