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Practical Recommendations of Micronutrients and Food Hygiene for Rehabilitation of Survived Covid-19 Patients: A Review Publisher



Razaz JM1 ; Nosratioskouie M2, 3 ; Qomi MH4, 5 ; Behzadimoghaddam M5 ; Aghilimoghadam NS6 ; Mohsenpour MA7 ; Elhamkia M8 ; Ahadi Z5 ; Javadi M9 ; Khalooifard R10 ; Saboktakin M5 ; Nadjarzadeh A11 ; Ghanizadeh M12 ; Sharifi G5 Show All Authors
Authors
  1. Razaz JM1
  2. Nosratioskouie M2, 3
  3. Qomi MH4, 5
  4. Behzadimoghaddam M5
  5. Aghilimoghadam NS6
  6. Mohsenpour MA7
  7. Elhamkia M8
  8. Ahadi Z5
  9. Javadi M9
  10. Khalooifard R10
  11. Saboktakin M5
  12. Nadjarzadeh A11
  13. Ghanizadeh M12
  14. Sharifi G5
  15. Haeriardakani A13
  16. Parvin E5
Show Affiliations
Authors Affiliations
  1. 1. Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
  3. 3. Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  4. 4. Tehran Medical System Organization, Tehran, Iran
  5. 5. Iranian Nutrition Society, Tehran, Iran
  6. 6. Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
  7. 7. Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
  8. 8. Department of Nutrition and Diet Therapy, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  9. 9. Department of Nutrition, School of Health, Qazvin University of Medical Science, Qazvin, Iran
  10. 10. Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  11. 11. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences and Health Services, Yazd, Iran
  12. 12. Department of Sport Physiology, Faculty of Physical Education and Sport Sciences, Islamic Azad University, Tehran, Iran
  13. 13. Department of Nutrition & Diet Therapy, Ardakan Ziaei Hospital, Yazd, Iran

Source: International Journal of Nutrition Sciences Published:2021


Abstract

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. © 2021, Shiraz University of Medical Sciences. All rights reserved.
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