Practical Recommendations of Micronutrients and Food Hygiene for Rehabilitation of Survived COVID-19 Patients: A Review
2021
Jalaleddin Mirzay Razaz | Mohammad Nosrati-Oskouie | Majid Hassan Qomi | Marjan Behzadi-Moghaddam | Nazanin sadat Aghili-Moghadam | Mohammad Ali Mohsenpour | Maryam Elham-Kia | Zahra Ahadi | Maryam Javadi | Razieh Khalooeifard | Maryam Saboktakin | Azadeh Nadjarzadeh | Mehrnaz Ghanizadeh | Gisoo Sharifi | Arezoo Haeri-Ardakani | Ebrahim Parvin
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, adequateintake 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-19patients.
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