COVID-19 and Telenutrition: Remote Consultation in Clinical Nutrition Practice

Nutrition during COVID-19

In December 2019, a new strain of the corona virus, as a subset of coronaviruses was identified for the first time in Wuhan, China. Symptoms included fever, cough, and muscle aches that are very similar to the seasonal flu.

Nutrition and Infection with COVID-19

Clinical guideline of neurosurgical practice during the COVID-19 pandemic

Background: Neurosurgery practice conflicts with many challenges during the COVID-19 pandemic; Including the lack of beds in intensive care units, as well as the use of some methods such as drills and trans-nasal and trans-oral approaches that produce aerosols or are directly in contact with patient discharge. Due to these challenges, developing a clinical guideline to help neurosurgeons and me...

COVID 19 and Nutrition in Mucormycosis (Black Fungus)

Mucormycosis or black fungus is usually a rare but life-threatening infection resulting from commonly distributed fungi belongingto the Mucorale orders. The disease was previously known as zygomycosis, since Rhizopus species, such as Rhizopus arrhizus, Rhizopus microsporus, and Rhizopus oryza were more isolated from infected patients than Mucor (Chegini et al., 2020, Spellberg, 2017)

A review on some Nutrition-Based Interventions in Covid-19

Covid-19 is an emerging infectious disease caused by SARS-CoV-2 that can be transmitted to humans. There are currently no drugs or vaccines for this disease. In the absence of treatment for this new virus, finding alternative methods to prevent and control the disease is important. Having a well-functioning immune system is essential for the host's defense against pathogenic organisms. Malnutri...