Dietary Management of the Coronavirus Disease (COVID-19)

The article considers a vital problem, i. e. the role of nutrition in coronavirus disease (COVID-19). The author compares the diet therapy of acute respiratory viral infection and the flu as well as COVID-19. Special attention is drawn to dietary management of COVID-19, namely, the impact of the diet therapy on the risks of contracting and morbidity of coronavirus disease; the role of macro- and micronutrients in shaping the immune status of a person; the relationship between the nutritional status, body composition and possible outcomes of COVID-19. The paper accentuates a special part of balanced nutrition and dieting as prevention of COVID-19