(Ho Chi Minh City) stated that the diet for COVID-19 patients primarily aims to enhance resistance. Some patients may experience loss of smell and taste, thus requiring additional psychological encouragement and care.
Easily Digestible Foods for Children
Master - Doctor Mai Quang Huynh Mai, Deputy Head of the Department of Nutrition at Children's Hospital 2 (Ho Chi Minh City), stated that upon hospital admission, pediatric patients are examined by physicians to determine underlying conditions, body weight, and age in order to formulate an appropriate dietary portion.
Staff members at the Department of Nutrition, Children's Hospital 2 (Ho Chi Minh City) prepare meals for patients. (Photo provided by the hospital)
Pediatric COVID-19 patients receive a compatible diet tailored to their age group. For infants on complementary feeding, foods should be soft such as porridge, milk, or pasta. Older children of primary school age consume diets closely resembling those of adults. Ensuring adequate energy intake for children is essential, with a focus on vitamins and minerals. Pediatric COVID-19 patients are primarily managed with symptomatic treatment. Only cases with specific organ damage require intervention, during which patients receive a specialized nutritional regimen alongside medical treatment.
Dr. Huynh Mai noted that children infected with common viral illnesses in general, and COVID-19 in particular, must be provided with adequate nutrition to help them combat the disease. Given the current hot weather, it is crucial to ensure children receive sufficient fluids (boiled and cooled water, orange juice, lemonade). The diet should be enriched with green vegetables and fruits (avocados, bananas, dark green leafy vegetables, etc.).
"Currently, the majority of children being treated in the COVID-19 treatment unit at Children's Hospital 2 are in stable health. Upon hospital discharge, if the child has no complications resulting from COVID-19 (which will be specifically advised by the physician), the condition is managed similarly to any other viral infection, as COVID-19 is also a virus. Therefore, the post-discharge nutritional regimen requires nothing special; children can simply resume a normal, balanced diet with easily digestible foods such as rice, porridge, chicken, yogurt, cereals, etc." - Dr. Huynh Mai shared.
Do Not Skip Meals
According to Dr. Le Thi My Chau, current COVID-19 patients present with varying severity ranging from mild (capable of self-feeding) to severe (requiring mechanical ventilation and nasogastric tube feeding). Nutritional standards for COVID-19 patients primarily focus on improving general physical status and enhancing immunity. For patients capable of self-feeding, dietary portions prioritize foods that boost the body's resistance (vitamins C, zinc, protein).
For patients with underlying comorbidities, the dietary regimen specific to those conditions must be strictly followed. Individuals with metabolic disorders such as diabetes must reduce carbohydrate intake, while those with cardiovascular disease or hypertension must restrict sodium. "In cases where patients have multiple underlying conditions, dietary specifics are determined based on Body Mass Index (BMI) combined with paraclinical test results," stated Dr. My Chau.
Some COVID-19 patients experience symptoms of anosmia (loss of smell) and ageusia (loss of taste), necessitating additional psychological encouragement. Patients should be reassured that this is a temporary and relatively non-dangerous symptom that does not warrant excessive anxiety. Although temporary, the loss of smell and taste adversely affects the patient's quality of life, leading to poor appetite and diminished enjoyment of food.
"Patients should not refuse meals merely due to these symptoms, as doing so deprives the body of energy required for physiological functions. We encourage patients not to skip meals, to make an effort to eat, to divide daily intake into smaller, frequent meals, to prepare visually appealing dishes with diverse colors to stimulate appetite, to incorporate mildly spicy seasonings to enhance taste perception, and to consume their preferred foods," advised Dr. My Chau.