Improved nutrition – A tool for resilience in COVID-19 pandemic

Dr Lokesh Kumar Mishra
Contd from prev issue
· Red meat can be eaten once or twice per week, and poultry 2"3 times per week. Use foods from animal sources (e.g. fish, fish, eggs, and milk) and 160 g of meat and beans.
· Choose fresh fruits and raw vegetables for snacks rather than foods that are high in sugar, salt or fat.
· Overcooking of vegetables should be avoided as it leads to the loss of important nutrients such as vitamins and minerals.
· When using dried or canned fruits and vegetables, choose varieties without added sugar or salt.
· A Strict “NO” to HFSS food (high fat/salt/sugar foods). Consume healthy unsaturated fats (found in avocado, fish, nuts, soy, olive oil, canola, corn oil, and sunflower) having a good amount of polyunsaturated fatty acids (PUFA) or monounsaturated fatty acids (MUFA). Saturated fats (found in butter, fatty meat, coconut and palm oils, cheese, ghee, and cream) should be avoided.
· Drink 8–10 glasses of water every day. Optimal hydration helps the body system to transport nutrients in the blood, gets rid of waste, and regulates the body temperature much more efficiently.
· Fizzy, carbonated, concentrated juices, and all drinks which contain sugar should be restricted.
· Healthy lifestyle with judicious exercise, meditation, and regular sleep should be adopted. Adequate sleep helps to support immune functioning.
· Preferably eat at home to avoid contact with other people and try to reduce the chance of being exposed to COVID-19 and maintain optimal hand and oral hygiene.
(Note: The information given in the article is for general information only and does not intend to provide medical advice.)
The writer is Associate Professor (Biochemistry) at Department of BPME, College of Agriculture,  Central Agricultural University, Imphal, Manipur.
For further details contact:-
Public Relation & Media Management Cell,
CAU, Imphal. Email: [email protected]