If you are currently undergoing home isolation as an F0 or F1 case, do not forget that nutrition is one of the key factors that can enhance your chances of overcoming this disease. Proper nutrition supports and reinforces the body's protective barriers, including immune cells, antibodies, skin, respiratory mucosa, and gastric mucosa.
In practice, malnourished patients experience a depletion of CD4 and CD8 immune cells, which poses a significant disadvantage when fighting acute respiratory infections caused by SARS-CoV-2. Therefore, to maintain the physical strength required to overcome or prevent COVID-19, it is essential to follow a rational nutritional regimen tailored to each individual (according to age and underlying health status).
According to Specialist Level II Doctor Nguyen Viet Quynh Thu (Head of the Department of Nutrition and Dietetics – FV Hospital), a rational nutritional regimen requires five key elements:
- Consume three full main meals daily (with an additional 1 to 3 snacks if needed),
- Eat a diverse range of foods to meet nutritional requirements,
- Drink sufficient clean water according to the body's needs (2 to 2.5 litres), consumed slowly in small sips even when not thirsty; prioritize fruit juices and avoid replacing water with soft drinks,
- Limit alcohol consumption, and
- Consult a physician if you have chronic medical conditions (such as diabetes, hypertension, or dyslipidaemia).
Both patients and individuals taking preventive measures should supplement nutrients that boost the immune system and consume adequate food quantities in accordance with the food-based dietary guidelines issued by the National Institute of Nutrition, Ministry of Health, specifically as follows:
| Nutrient | Function | Food Sources |
| Protein | Acts as a foundational building block for immune cells and antibodies, participating in the body's immune responses. | Combine both animal-based proteins (such as fish, chicken, beef, eggs, and milk) and plant-based proteins
(from various beans and legumes). |
| Vitamin A and Beta-carotene: | Maintains the integrity of the respiratory and digestive mucosa, generating antibodies on mucosal surfaces. | Animal liver and egg yolks.
Vitamin A in the form of beta-carotene, found in papaya, carrots, sweet potatoes, pumpkin, oranges, mangoes, gac fruit, broccoli, and spinach. |
| Vitamin C | Enhances immunity and acts as an antioxidant. | Fresh fruits and vegetables such as oranges, mandarins, pomelos, guava, papaya, mangoes, apples, grapes, kiwis, tomatoes, cauliflower, radishes, katuk (rau ngót), bell peppers, and spinach. |
| Vitamin D | Supports the immune, digestive, circulatory, and nervous systems. | Isolate in a well-ventilated area, preferably with a dedicated space or loggia exposed to sunlight, or a private room with a window allowing 15–30 minutes of sun exposure daily.
Increase the intake of vitamin D-rich foods such as fish liver oil, egg yolks, fish, and foods fortified with vitamin D (milk, cereals, etc.). |
| Vitamin E | Promotes the development of immune organs. | Seeds and nuts such as sunflower seeds, soy products, wheat germ, bean sprouts, microgreens, and spinach. |
| Selenium | A potent antioxidant that enhances the body's resistance to infections. | Brown rice, germinated brown rice, sprouted rice, fish, shrimp, and seaweed. |
| Iron and Zinc | Help maintain the normal functioning of the immune system. | Poultry (chicken, etc.), shellfish, and seafood such as oysters, crabs, and clams.
Animal liver and lean meat are also rich in easily absorbable iron. |
| Omega-3 | Fights inflammation and improves the immune system. | Fish oil, cod liver oil, sardines, salmon, basa fish, flounder, herring, tuna, oysters, and certain seeds and nuts. |
| Flavonoids | Increase antioxidant capacity and boost the body's immunity. | Culinary herbs such as basil and perilla, broccoli, green cabbage, apples, green tea, ginger, garlic, turmeric, and green leafy vegetables. |
| Probiotics (Beneficial Live Microorganisms) | Support and enhance the body's immune system. | Cheese, fermented soybeans (miso, natto), etc. |
Another critical issue is ensuring food safety throughout the period of home isolation and during the epidemic season. Food sources must be clearly traceable and cultivated far from waste storage areas. Furthermore, food quantities should be planned carefully to minimize frequent grocery shopping trips. During preliminary preparation and cooking, strict hand hygiene must be observed, protective gear (masks, gloves) should be worn, and cooking and dining utensils must be thoroughly sanitized.
For COVID-19 patients experiencing loss of smell or taste, anorexia, or those with pre-existing chronic conditions, nutritional supplementation requires special attention. In such cases, you should consult clinical nutritionists to receive specific supportive guidance, prescriptions for alternative foods, nutritional supplements, or appropriate methods of nutrient delivery. The primary objective is to maintain the patient's physical condition and improve their immune system to overcome the disease.
Currently, you can schedule a consultation with the doctors from the Department of Nutrition and Dietetics – FV Hospital via telephone at (028) 5411 3333, extension 1419, or through their telemedicine service. The physicians will provide nutritional counselling, prescribe nutritional supplements and functional foods, and help design a dietary regimen tailored to each patient's clinical status in cases of loss of taste, physical exhaustion, or underlying medical conditions. Additionally, the FV Kitchen can prepare these therapeutic meals according to the nutritionist's specifications and deliver them directly to the patient's home.
Source: FV Hospital: https://www.fvhospital.com/tin-tuc/khuyen-cao-dinh-duong-cho-benh-nhan-covid-19-khong-trieu-chung-va-du-phong-cho-f1-dang-cach-ly-tai-nha/