Challenges on Nutritional value for SARS-CoVID-2
Special Edition on Challenges on Nutritional value for SARS-CoVID-2
Journal of Food and Nutritional Disorders pleased to announce the Special Edition on Challenges on Nutritional value for SARS-CoVID-2
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.
Nutrition is a key determinant of health. More importantly, nutrition is part of the treatment regimen for acute and chronic diseases and applies particularly to ailments for which an etiologic treatment has not yet been discovered and validated. The 2014–2016 Ebola virus outbreak in Western Africa demonstrated that immediate supportive care significantly reduces case fatality rates. This may apply as well to the current SARS-CoV-2 (or COVID-19) pandemic that is ravaging the world. Emerging evidence shows that COVID-19 is associated with negative outcomes in older, comorbid, and hypoalbuminemic patients. When considered together, the emerging literature on patients with COVID-19 indirectly highlights the relevance of nutrition in possibly determining their outcomes. Older age and the presence of comorbid conditions are almost invariably associated with impaired nutritional status and sarcopenia, independently of body mass index. Interestingly, a high body mass index score appears to be related to a poor prognosis in comorbid patients with COVID-19, which further points to a possible role of sarcopenic obesity in influencing outcome
Journal of Food and Nutritional Disorders is devoted to convey and spread to its examiners around the world, the latest knowledge in relation to quantifiable exploration, Nutritional effect, Obesity, Malnutrition, Food Chemistry, Nutritional Values, Nutraceuticals, Food Safety, Processed Food, Clinical Nutrition, etc
So, with a desire to publish your informative article in Special Edition on COVID-19 of Food and Nutritional Disorders, I cordially welcome your manuscript submission by June 30, 2020.
JFND invite the eminent scholars and experts in the field of Nutrition and Food to share their thoughts through their research works in the form of Original Research Articles, Reviews, Commentaries, Case Reports, Short Notes, Rapid and/ or Short Communications etc on the special issue.
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The COVID-19 pandemic has led to dramatic loss of human life across the world and presents an unprecedented challenge with deep social and economic consequences, including compromising food security and nutrition. Responses need to be well coordinated across the world, including by the G20 and beyond, to limit impacts, end the pandemic, and prevent its recurrence