Karimi Saba, Tondro Amirhossein, Hematpour Behzad, Karimi Maryam, Ehyaei Parvin
Instructor of Nursing, Department of Nursing and Midwifery School, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Department of Nursing and Midwifery School, Kermanshah University of Medical Sciences, Kermanshah, Iran.
J Family Med Prim Care. 2021 Sep;10(9):3459-3463. doi: 10.4103/jfmpc.jfmpc_181_21. Epub 2021 Sep 30.
Coronavirus disease 2019 (COVID-19) was a health emergency for the world in which started in 2019. Various factors are involved in the pathogenesis of this virus, including age, gender, body mass index (BMI), the type of diet, the degree of observance of health protocols, and the health status of people. The purpose of this study was to evaluate the nutritional status and health behaviors of patients infected with COVID-19.
A descriptive-analytical research method was used in this study. One of the outpatient centers for the patients infected with COVID-19 in Kermanshah was selected as the research setting. The study population included all patients infected with COVID-19 and the sample size was 200 people. Data were analyzed by SPSS version 22.
Most patients (51%) were females and most of them suffered from body aches (81%) and headaches (94%). Most of the patients (76%) did not use a mask. Regarding the nutritional status, a large number of patients used all food groups such as carbohydrates, proteins, fruits, and vegetables less than the standard amount.
It can be concluded that people with underlying diseases are more prone to the disease than others and adherence to social distancing and mask use helps a lot to control the disease. In addition, the appropriate intake of food groups reduces the severity of the disease by strengthening the immune system in people.
2019年冠状病毒病（COVID-19）是始于2019年的一场全球卫生突发事件。该病毒的发病机制涉及多种因素，包括年龄、性别、体重指数（BMI）、饮食类型、对健康协议的遵守程度以及人们的健康状况。本研究的目的是评估COVID-19感染患者的营养状况和健康行为。
本研究采用描述性分析研究方法。选择克尔曼沙赫一个COVID-19感染患者的门诊中心作为研究地点。研究人群包括所有COVID-19感染患者，样本量为200人。数据采用SPSS 22版进行分析。
大多数患者（51%）为女性，其中大多数人有身体疼痛（81%）和头痛（94%）症状。大多数患者（76%）未佩戴口罩。关于营养状况，大量患者摄入的各类食物，如碳水化合物、蛋白质、水果和蔬菜，均低于标准量。
可以得出结论，患有基础疾病的人比其他人更容易感染该疾病，坚持社交距离和佩戴口罩对控制该疾病有很大帮助。此外，适当摄入各类食物可通过增强人体免疫系统减轻疾病的严重程度。
