Nutritional care in outpatients and inpatients with covid 19

With regard to the announcement of the protocol "Nutritional care in outpatients and inpatients with covid 19" by the esteemed head of the Transplant Management and Treatment Center of the Ministry of Health in order to increase the information of esteemed patients, a summary of important points of your service is mentioned. We hope it will be interest to you.

A: For outpatients, nutritional assessment is performed first and the patient is evaluated for the presence of underlying diseases and risk factors for malnutrition. Including age over 65 / Extensive surgeries / Cancer / Organ transplantation / Lung diseases / Neurological diseases / inflammatory bowel disease / chronic liver disease / gastrointestinal diseases / Kidney diseases / cardiovascular diseases and hypertension / Diabetes / Obesity / Malnutrition

B: Then, after the first visit or telephone consultation with a nutritionist, a nutritional intervention is performed.

C: Then follow up and monitor the response to nutritional interventions according to the patient's clinical condition

Special considerations:

Improve appetite: Eat small, frequent meals (4-6 times a day)

Shortness of breath: Eating small, frequent meals and emphasizing nutritious and high-calorie drinks

Kidney patients: Adjusting the special diet of these patients taking into account protein, fluids and electrolytes

Diabetic patients: Adjusting the special diet of these patients with limited intake of simple sugars and control of carbohydrate intake

Cardiovascular and hypertensive patients: Diet with recommendations for managing fat, vegetable, fruit and salt intake

Patients with gastrointestinal problems: use of prebiotic sources such as probiotic dairy products (kefir buttermilk) or probiotic supplements

Physical activity: Avoid inactivity and encourage low- to moderate-intensity activities such as walking, stretching, and yoga balance.