Survey of eating behavior of rural elderly patients infected with COVID-19: Pilot North African study

Abstract

Summary: Background: COVID-19, caused by a novel coronavirus, poses higher mortality risks for elderly individuals with chronic conditions. Adopting healthy diets is crucial for bolstering immune systems and combating COVID-19. Objective: This study aims to assess the dietary habits of elderly COVID-19 patients during their infection. Methods: A descriptive observational study was conducted in Hammam Sousse (a coastal town in the Sahel region of Tunisia) on 199 recovered elderly patients with COVID-19 (92 male and 107 female). Data were collected using a questionnaire. Results: This pilot study, conducted in Hammam Sousse, Tunisia, surveyed 199 elderly COVID-19 patients. Sampling utilized a convenience method, with inclusion criteria of age over 60 and a confirmed COVID-19 diagnosis. Data collection employed a structured questionnaire. Most patients (84%) managed their infection at home, with 16% requiring brief hospitalization. Dietary assessments revealed increased consumption of vegetables and fruits, along with widespread use of verbena (49.74%) as a medicinal plant. Additionally, almost all patients supplemented with vitamin C, vitamin D, and zinc, with statistically significant results (P-value < 0.05), highlighting their potential role in managing COVID-19 in elderly populations. Conclusions: Our findings suggest that the diets of the surveyed COVID-19 patients were generally healthy, contributing to stable health outcomes without complications. Maintaining a balanced diet rich in protein, dietary fiber, and micronutrients is crucial in the fight against COVID-19.

Keywords

• Nutritional status
• Feeding behavior
• SARS-CoV-2
• Research
• Aged