Introduction: Coronavirus disease (COVID-19) can lead to hospitalization in patients severely affected by it; therefore, it is necessary to establish theoretical and practical recommendations regarding nutritional interventions at hospitals. Objective: To identify recommendations for nutritional care of inpatients aged 18 years or over aimed at healthcare teams working in hospitals within the context of the COVID-19 pandemic. Materials and methods: A literature review was conducted in the PubMed database using the following search strategy: publication period: December 2019 to March 2020; publication language: English and Chinese; search terms: “Coronavirus Infection”, “Severe Acute Respiratory Syndrome” and “Nutrition for Vulnerable Groups”. Results: A total of 283 articles were retrieved after completing the initial search, of which 6 were selected to analyze nutrition care practices in the Publicación anticipada. Rev. Fac. Med. hospital setting. The areas of research of these publications were nutritional support; the evaluation of interventions aimed to manage and reduce the severity of pulmonary and hepatic complications; and the effects of antioxidants and omega-3 fatty acids in adults with acute respiratory distress syndrome. Conclusion: Recommendations for providing nutritional care in COVID-19 patients in the hospital setting are based on nutritional care processes and food services management; according to these recommendations, nutritional risk assessment strategies should be established, nutritional support interventions aimed at reducing the risk of malnutrition should be carried out, and the risks associated with the administration of nutritional support, as well as the COVID-19-related metabolic disorders, should be monitored.
Introduction: Coronavirus disease (COVID-19) may require the hospitalization of patients in the most severe cases. Therefore, it is necessary to establish theoretical and practical recommendations for nutritional interventions at hospitals.Objective: To identify recommendations given to hospital health care teams for providing nutritional care to inpatients over 18 years of age infected with COVID-19.Materials and methods: A literature review was conducted in PubMed using the following search strategy: publication period: December 2019 to March 2020; publication language: English and Chinese; search terms: “Coronavirus Infection”, “Severe Acute Respiratory Syndrome” and “Nutrition for Vulnerable Groups”.Results: A total of 283 articles were retrieved after completing the initial search, of which 6 were selected to analyze nutrition care practices in the hospital setting. The areas of research of these publications were nutritional support, the evaluation of interventions aimed to manage and reduce the severity of pulmonary and hepatic complications, and the effects of antioxidants and omega-3 fatty acids in adults with acute respiratory distress syndrome.Conclusion: Recommendations for providing nutritional care to COVID-19 inpatients are based on nutritional care processes and food service management. According to these recommendations, nutritional risk assessment strategies should be established, nutritional support interventions aimed at reducing the risk of malnutrition should be carried out, and the risks associated with the administration of nutritional support, as well as COVID-19-related metabolic disorders, should be monitored.
