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In recent times, the greatest health challenge worldwide has been outbreak of novel corona virus, COVID-19. During pregnancy, women are especially vulnerable perhaps in part because of fluctuations in level of hormones that are involved in the immune response, and therefore they need to take special preventive measures. In addition to measures to avoid the spread of virus, such as hand washing, and social distancing, it is important to ensure that food intakes are healthy, adequate, and high in both nutritional quality and food safety. Supportive nutrition through the provision of food baskets adequate in energy, protein, calcium, iron, folic acid, chlorine, omega-3 fatty acids and vitamin D at levels sufficient for pregnancy is likely to be needed for many pregnant women in low-income families or families where there has been some calamity. Besides prevention of untoward effect of COVID-19 by healthy nutrition it is imperative to advocate guidelines about nutrition in managing pregnant patients in intensive care unit.
Keywords: Nutrition; COVID-19; Pregnancy; Intensive Care Unit