In the midst of the general lockdown, our article “The national food and nutrition strategy for the Portuguese COVID-19 response” , in which we briefly describe the food and nutrition strategy developed by the National Program for the Promotion of Healthy Eating of the Directorate-General of Health (DGS) .
Nutrition is increasingly recognized as a central aspect in the context of COVID-19. Inadequate nutrition, which promotes inflammation and ultimately obesity, appears to be a determining factor in the severity of SARS-CoV-2 infection. In fact, COVID-19 affects obese, diabetic, and hypertensive individuals more severely—chronic diseases where inflammatory processes are increased. Nutrition can play a central role in these chronic diseases, not only in disease prevention but also in their metabolic control. Energy regulation, salt control, and glycemic regulation—achievable goals, in most cases, through nutritional therapy—should be a central objective of the current work of healthcare professionals, especially since this can concomitantly reduce hospital stays and improve prognoses for patients hospitalized with COVID-19. Nutritional care should be a priority in both primary healthcare and hospitals, particularly in areas treating COVID-19 patients, from inpatient wards to intensive care units.
Furthermore, the implementation of lockdown measures has increased the challenge for all those who want to eat healthily, and in particular for the most disadvantaged segments of the population.
This is an opportunity for nutritional sciences, nutritionists, and all healthcare professionals working in the field to demonstrate that they can make a difference. Within this conceptual framework, based on a year's experience of various healthcare professionals in different contexts where much was done and much was learned, a call to action is made, providing relevant and pragmatic guidance along with informative materials made available throughout Portugal's coordinated response to the COVID-19 pandemic.
Written by
Pedro Graça, Director of the Faculty of Nutrition and Food Sciences at the University of Porto