Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 4 Issue 5

Coronavirus Disease (COVID-19) Outbreak- Recommendations for Health and Well-Being during Self-Quarantine at Home

Aparna Nagendra1* and Sowmya Rao2

1Department of Nutrition and Dietetics, Bhagawan Mahaveer Jain Hospital, Girinagar, Bengaluru, India
2Department of Food and Nutrition Science, School of Life Sciences, Manipal Academy of Higher Education- Dubai Campus, UAE

*Corresponding Author: Aparna Nagendra, Senior Dietitian, Department of Nutrition and Dietetics, Bhagawan Mahaveer Jain Hospital, Girinagar, Bengaluru, India.

Received: April 17, 2020; Published: April 28, 2020

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 The outbreak of SARS-CoV-2 has made considerable changes in the lives of people. One of the effective precautionary measures opted by Governments across the world is self-quarantine to safeguard its people against the infection and its after effects. Control measures planned and implemented have faced its own challenges, yet have been effective in one or the other way in controlling the spread of the infection. A lot of guidelines have been made available nationally as well as internationally for people to follow and safeguard themselves. The present situation of self-quarantine at home has its own challenges although this is the only best precautionary option available to control the spread of infection. The routine of many people has changed due to work from home and has resulted in a lot of changes in the way daily chores are being performed along with the intake of food and changes in exercise pattern. The present article is an attempt to offer healthy recommendations for people during self-quarantine at home.

Keywords: Corona Virus; Self-Quarantine; Healthy Living; Food Intake; Nutrients; Immune System; Physical Activity; Sleep

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Citation

Citation: Aparna Nagendra and Sowmya Rao. “Coronavirus Disease (COVID-19) Outbreak- Recommendations for Health and Well-Being during Self- Quarantine at Home". Acta Scientific Nutritional Health 4.5 (2020): 47-52.




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