Food and nutritional recommendations for good health during the epidemic COVID-19

Abstract

The outbreak of the SARS-CoV-2 virus that produces COVID-19 emerged in Wuhan (China) in December 2019, until it became the pandemic that affects the whole world. In Honduras, the disease progresses in the context of a poor health system, inequity in the distribution of available resources, lack of advanced technology, and food and nutritional insecurity. In this document we address the issue of food and nutritional security by presenting different recommendations for a healthy diet compared to COVID-19 adapted to the Honduran population. We consider as a base the guides of the Institute of Nutrition of Central America and Panama (INCAP, 2020) and the Spanish Academy of Nutrition and Dietetics with the General Council of Official Colleges of Dietitians-Nutritionists.