COVID-19 and nutrition: new emphases, old priorities (review of guidelines)

Abstract

Currently, the relevance of nutritional issues is due to two significant reasons: an increased risk of COVID-19 infection and prolonged stay at home (self-isolation). As part of the first block, guidelines on healthy eating are supplemented by the rules of personal hygiene, sanitary-andhygienic food processing, food technology, the proper storage temperature, etc, and of the second — by maintaining the healthy diet assortment: planning purchase products with long shelf life, complaining with the recommended composition, amount of food consumed and diet. The latter are aimed at monitoring the development of macro- and micronutrient deficiency and the prevention of nutrition-dependent risk factors for chronic noncommunicable diseases, given the low physical activity during self-isolation period. The article provides an overview of expert additions to the guidelines on healthy eating during the COVID-19 pandemic.