¹Erciyes University, Institute of Health Sciences, Department of Clinical Nutrition, Kayseri, Turkey
²Erciyes University, School of Medicine, Division of Intensive Care, Department of Medicine, Kayseri, Turkey DOI : 10.37678/dcybd.2020.2405 The world has experienced coronavirus disease 2019 (COVID-19) which is a pandemic and a public health crisis worldwide. It primarily affects the respiratory tract and associated with serious morbidity and mortality. There are currently no proven drug in COVID-19 patients. The main treatment of COVID-19 are supportive treatments. Nutrition therapy remains one of the cornerstone treatments for these patients. ASPEN (4) and ESPEN (5) nutrition guidelines for COVID-19 patients were compiled and this framework was created for the purpose of nutritional management in COVID-19. Considering that respiratory secretion of these patients poses a risk of contamination for healthcare professionals, recommendations have been prepared. These recommendations include effective nutritional management for COVID-19 patients, with the principle of entering the patient room as little as possible and intervening as little as possible. Keywords : Nutrition, COVID-19, Critical care, Micronutrients