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Practical Recommendations of Micronutrients and Food Hygiene for Rehabilitation of Survived COVID-19 Patients: A Review | ||
| International Journal of Nutrition Sciences | ||
| مقاله 1، دوره 6، شماره 2، شهریور 2021، صفحه 59-64 اصل مقاله (354.75 K) | ||
| نوع مقاله: Review Article | ||
| شناسه دیجیتال (DOI): 10.30476/ijns.2021.88587.1099 | ||
| نویسندگان | ||
| Jalaleddin Mirzay Razaz1؛ Mohammad Nosrati-Oskouie* 2، 3؛ Majid Hassan Qomi4، 5؛ Marjan Behzadi-Moghaddam5؛ Nazanin sadat Aghili-Moghadam6؛ Mohammad Ali Mohsenpour7؛ Maryam Elham-Kia8؛ Zahra Ahadi5؛ Maryam Javadi9؛ Razieh Khalooeifard10؛ Maryam Saboktakin5؛ Azadeh Nadjarzadeh11؛ Mehrnaz Ghanizadeh12؛ Gisoo Sharifi5؛ Arezoo Haeri-Ardakani13؛ Ebrahim Parvin5 | ||
| 1Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | ||
| 2Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran | ||
| 3Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences,Tabriz, Iran | ||
| 4Tehran Medical System Organization, Tehran, Iran | ||
| 5Iranian Nutrition Society, Tehran, Iran | ||
| 6Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 7Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran | ||
| 8Department of Nutrition and Diet Therapy, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran | ||
| 9Department of Nutrition, School of Health, Qazvin University of MedicalSciences, Qazvin, Iran | ||
| 10Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | ||
| 11Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences and Health Services, Yazd, Iran | ||
| 12Department of Sport Physiology, Faculty of Physical Education and Sport Sciences, Islamic Azad University, Tehran, Iran | ||
| 13Department of Nutrition and Diet Therapy, Ardakan Ziaei Hospital, Yazd, Iran | ||
| چکیده | ||
| 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, adequate intake 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-19 patients. | ||
| کلیدواژه‌ها | ||
| COVID-19؛ SARS-CoV-2؛ Coronavirus؛ Nutrition؛ Vitamin | ||
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آمار تعداد مشاهده مقاله: 1,714 تعداد دریافت فایل اصل مقاله: 950 |
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