Abstract :
Background and Objectives: Corona virus disease (COVID-19) is a recent global disease. During hospital quarantine of non-critical COVID-19 patients, specific attention is given on their general management and little is known regarding the nutritional approach. The present study was therefore conducted to assess their dietary predilections during hospital quarantine.
Methods: A prospective observational study was conducted in non-critical COVID -19 patients admitted in isolation wards of All India Institute of Medical Sciences (AIIMS), New Delhi from 1 November 2020 to mid of January 2021. A dietician administered a pre validated questionnaire telephonically to obtain data regarding demographic, anthropometric and dietary characteristics. The results were expressed as mean, standard deviation and median. Chi square tests were used to compare category variables. Statistical analysis was performed using SPSS 9 version 20.0.SPSS, Inc., Chicago IL).
Results: 132 patients volunteered to enrol in the study. The mean age of patients was 34.6 13.5years. Portion size of foods served and number of food groups in breakfast, lunch and dinner as per standard diet scale for balanced hospital diet, did not differentiate by BMI categories (Pearson’s x>0.05). The mean body mass Index (BMI) was 23.75 4.15. Being overweight and obese correlated with taste issues (Pearson’s x< 0>
Conclusions: Owing to the recent growing COVID-19 situation, the findings of the present study may be utilized in developing the most favourable nutritional strategies within the inpatient hospital menu for providing enhanced nutritional care.
Keyword :
COVID-19, Hospital quarantine, Nutritional trends