IMPACT OF DIETARY GUIDELINES AGAINST COVID-19

Coronavirus illness 2019 is a contagious disease that has become pandemic after rapidly spreading around the world. Diet is a key factor of happiness. The prevalence of coronavirus disease and the illnesses associated with it Severe Acute Respiratory Syndrome 2 is caused by the Coronavirus Virus (COVID-19) and can be treated with a healthy diet. Data was gathered using Google Scholar, Medline, Embase, Science Direct and books from studies conducted between 2020 and 2021. Many studies have indicated that eating a nutrient-dense diet and making wise food choices can aid in the development of adaptive immunity. Improvement of micronutrient deficiencies in current COVID-19 infections may promote the immune response to infection in individuals at greatest risk. Supplementation with vitamins D and C, as well as selenium and zinc, has been proven to be potentially beneficial for persons suffering from or at risk of developing respiratory virus diseases, as well as those suffering from nutritional deficiencies. A healthy diet of iron, zinc, and vitamins B12, B6, A, and E is essential for immune function maintenance. Therefore, the aim of this study is to promote healthy eating pattern, a better lifestyle, maintaining a healthy weight, getting adequate sleep, and exercising in their spare time during the COVID-19 pandemic.

Its characteristic entails a disconnection between the extent of hypoxemia and the repairs of the rather powerful breathing procedure. The median respiratory system seen is often about 50 ml/cmH2O, and hypoxemia is also encountered by people with lower or greater respiratory conformity than the median value. As a result, patients are divided into two groups: "non-ARDS," type 2 ARDS, and type 1 ARDS, each with its own pathophysiology (Gattinoni et al., 2020    • Choose foods such as citrus fruits, nuts, dark green leafy vegetables, and dairy products that are high in vitamin A, vitamin B6, vitamin C, vitamin E, and vitamin B12, zinc and iron. • Maintain a decent fitness lifestyle (home-exercises), healthy sleep and meditation.
• Refrain from the dissemination of food and dietary consumption misconceptions and COVID-19.
• Stop smoke, drugs and alcohol.

Community
• Identify and support populations within the community at risk of malnourishment, particularly elderly people and patients with chronic diseases.
• Spread information of the disastrous effects of hoarding and panicbuying.
• Establish a coordinated and effective support mechanism for all community residents to ensure the supply, access, and affordability of important food supplies.

National
• Defining, funding and supplying a low-cost diet food basket that meets the population's nutritional needs, make sure the practice of the country's native agrarian products, and diminishes dependency on foodstuffs import.
• Assemble money to fund the purchase and provision of food.
• For staple food and commodities, waive taxes.
• Support enterprises in agricultural and food processing.
• Building links within private sector, local governments, and foreign organizations.
• Sustain high degree of accountability, which is crucial for building confidence, funding and global compliance.

Global
• Ensuring the continuous flow of foreign markets, preventing any trade barriers would be helpful for holding foodstuff and nourish stocks, as well as agrarian inputs, since deteriorating local situations by now affected by COVID 19 comeback initiatives.
• Diminish import duties and other food supply limitations.
The minimum daily dietary intake is 75 mg/d for females and 90 mg/d for males for vitamin C. In the current scenario, in order to counteract COVID-19, it is important to be mindful of the particular forms of food that are capable of strengthen our immune response. (Aman et al., 2020).

Dietary Guidelines
Here are few competent and legitimate dietary recommendations to stand up to COVID 19: • It is possible to eat poultry 2-3 days a week and red meat once or twice a week. Using animal-based foods (such as milk, eggs, and fish) and 160g of beans and meat. • Avoid non-regular treats.
• For snacks, instead of foods which are rich in fat, sugar, or salt use raw vegetables and fresh fruits.
• Do not overcook vegetables because it allows essential nutrients such as minerals and vitamins to be lost.
• Choose types without added sugar or salt by using dried or frozen vegetables and fruits.
• Making sure that the foodstuff is prepared and served at appropriate temperatures (for 2 minutes, around 72 ° C).
• Consume unsaturated fats originate in (fish, almonds, avocado, olive oil, soy, corn oil, sunflower and canola) instead of saturated fats (fatty meat, coconut, butter and cheese, palm oils, cream, and ghee), • Avoid all juices that are carbonated, fizzy, condensed, and all beverages that contain sugar.
• 8 to 10 glasses of water drink per day.
It aids to carry blood nutrients, get liberate of left-over, and control the temperature of the body. It is often recommended that healthy food practices lower the risk of pollution, which is as follows: • Prior to feeding, wash fruits and vegetables.
• Wash, scrub and clean objects and surfaces at all times prior to and afterward use.
• Keep prepared and uncooked foodstuffs apart, as that will protect the destructive microorganisms from spreading to cooked foods from raw foods.
• To avoid cross-contamination, use various Utensils and cutting boards for cooked and raw foods.
• Staff of the food service should wear masks when cooking a meal.
• Strain not to view or wholesale the self-service security unwrapped food. •