Arıtıcı Çolak G., Sağlam D., Baş M.

II. Uluslararası Sürdürülebilir Yaşam e- Kongresi, Mersin, Turkey, 19 - 20 March 2021, no.51372, pp.160-167

  • Publication Type: Conference Paper / Full Text
  • City: Mersin
  • Country: Turkey
  • Page Numbers: pp.160-167
  • Acibadem Mehmet Ali Aydinlar University Affiliated: Yes



Infectious diseases are responsible for one third of all deaths in the world according to the data of

the World Health Organization (1). The COVID-19pandemic has posed significant threats to people,

health systems and the economy around the world. Although the treatment of the disease is primarily

important, controlling its spread is very important. Acute respiratory complications occurring in the

course of the disease are an important cause of mortality and morbidity. The worst results occur in

patients with immunodeficiency, the elderly, those with polymormide disease, and individuals who

generally have inadequate and unbalanced nutrition (2-3). Risk of staying in intensive care is high in

risky groups. Staying in the intensive care unit for a long time may cause muscle loss and cause a

decrease in quality of life, morbidity and mortality (4).

Inadequate and unbalanced nutrition is a risk factor for individuals to catch COVID 19, and it

also emerges as a factor that can negatively affect the duration of hospital stay, mortality and morbidity

in the period after they become ill (5). In a review summarizing possible interventions for COVID-

19infection, considering the treatments of infectious diseases such as severe acute respiratory syndrome

(SARS) and Middle East respiratory syndrome (MERS), it is emphasized that malnutrition weakens

immunity (6,7). It is very important to reduce the consumption of antioxidant vitamins and minerals,

omega-3 polyunsaturated fatty acids, saturated fatty acids and added sugar in daily nutrition, and instead

of consuming pulp, whole grains and unsaturated fats to strengthen the immune function (7- 8). Optimal

nutrition should be provided to protect and improve the health of all individuals throughout life, and to

increase the quality of life. In optimal nutrition, “Maximum healthy life” is aimed due to “minimum risk

of disease, maximum well-being”. In order for individuals to have a healthy and correct diet, they should

consume a balanced, adequate and varied diet as well as safe food (9).

The COVID-19outbreak, which has become a pandemic nowadays, has caused a change in the

normal habits of individuals all over the world. In this process, changing life conditions and increasing

stress/anxiety levels can negatively affect the optimal nutritional status of individuals, and this may

make individuals more susceptible to infectious diseases. During the epidemic, determining the

changing nutritional habits of individuals, identifying which food groups are consumed in this process

and which are under-consumed are very important in planning the nutritional measures to be taken in

the future. This research was planned to determine the changing dietary habits and associated risk factors

in healthy individuals during the COVID-19outbreak.