Nutritional status on clinical outcomes among hospitalized patients with COVID-19
1Geetha Kandarapu, 2Shahana Mubeen and 3Chandralekha Kasireddy
1Department of Dietetics-(Home science-Clinical nutrition and dietetics), Sri Venkateswara Institute of Medical Sciences, Tirupati-517501 (India) 2Department of Home Science-Nutrition and Dietetics, Anna Adarsh College for Women, Chennai-600040 (India) 3Department of Home Science, Sri Padmavathi Mahila Visvavidyalayam, Tirupati-517502 (India)
ABSTRACT
Corona virus disease 2019 (COVID-19), has attracted the attention of scientists where it has a high mortality rate among older adults and individuals suffering from chronic diseases. Although numerous studies have recommended several approaches for the management of COVID-19 with its impact on patients with co-morbidities remains the biggest challenge worldwide. Balanced diet and healthy patterns will strengthen the immune system, improve immune metabolism, and reduce the risk of chronic disease and infectious diseases. The study was undertaken and assessed blood tests which include haemoglobin, urea, creatinine, sodium, potassium, CRP, D - dimer, Hb A1C. Height and pre-admission weight were self-reported by the patient. Body mass index (BMI) was calculated as weight divided by height squared. Blood pressure was also recorded. All the parameters were analyzed on the day of admission and before the discharge from the hospital. Food was distributed to the patients by the hospital and the menu for 7 days was analyzed and the nutritive values were calculated to determine whether it is meeting the demands of the patients. The haemoglobin levels were less and urea, creatinine, sodium levels were high and potassium it is in the normal range but on the higher side. When they were leaving after recovery the haemoglobin levels slightly improved, urea, creatinine, sodium levels were slightly decreased and potassium levels were in the normal range. The blood pressure levels were high on the date of admission and became normal after recovery from covid and when they were leaving the hospital. The HbA1C levels on an average it was high ranging from 5.2% to 9.2% which has declined to 6.2% to 8.2% when they were leaving the hospital . In serum, increased concentrations of CRP and D-dimer were observed in COVID-19 patients on hospital admission and observed a decrease in the CRP and D-dimer when they were leaving the hospital. The distribution of the food by the hospital during their stay has improved the nutritional status and boosted the immunity. Diet played a significant role in boosting metabolism and in recovery. 1Dietitian, 2Assistant Professor, 3Professor(Retd) & Freelance consultant (Later)