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Guidance on the Preparation and Handling of Food for COVID-19 Cases

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Category: Region 6

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To provide guidance on the preparation and handling of food for COVID-19 suspect, probable, and confirmed cases of mild COVID-19 and housed in temporary treatment and monitoring facilities operated by the DOH and the Local Government Units (LGUs).

 

  • The designated Officer-in-Charge (OIC) of the treatment and monitoring facility for COVID-19 patients shall plan, organize, and implement food-related concerns in the facility.
  • The designated OIC of the DOH- or LGU-operated treatment and monitoring facility for COVID-19 patients shall designate a food preparation and cooking area within the facility.
  • A food preparation and cooking area shall have food handlers.
  • A two-week cycle menu shall be made available, if possible.
  • All meals for COVID-19 patients shall be prepared at the designated food preparation and cooking area. The area shall be kept clean and sanitized at all times.
  • Provision of food shall be, at the minimum, simple, easily or locally available, easy to prepare, can satisfy the appetite, provide adequate nutrition, help boost the immune system, can be tolerated by the patients, and are based on their dietary needs.
  • Patients shall be provided with food items that are high in the following nutrients: Vit. C, Vit. A, Vit. D, B-Vit., Folate, Zinc, Protein and Fats (Omega-3 Fatty acids).
  • For patients who have respiratory problems, low carbohydrates in their diet can lessen the necessity for the use of the ventilators and are helpful for patients with difficulty of breathing. Sugar consumption shall be strictly avoided.
  • Prebiotics, probiotics and resveratrol are recommended to make the gut healthy by providing food items such as fruits, vegetables, and nuts.
  • Give food items which have known anti-inflammatory effects. Include ingredients in the meals such as ginger, turmeric, and onions,
  • Beverages such as water, tea, and freshly squeezed fruit juices are recommended.

Provision of adequate nutrition through appropriate food quality, quantity, and safety should be ensured during this pandemic.

Source: https://www.doh.gov.ph/sites/default/files/health-update/dm2020-0166.pdf