Lampung – ITERA Food Technology held a scientific discussion on Dietary Guidelines During COVID-19 on Sunday (19/4). The scientific discussion was conducted online via WhatsApp.
At the event, the speaker, who is also an ITERA Food Technology lecturer, Hesti Ayuningtyas Pangastuti, S.TP., M.Sc., explained that there are many matters related to the correlation between food and COVID-19 that are not yet widely known to the public.
The event, attended by 121 students, covered many topics, including the risk of COVID-19 transmission through food, tips and tricks when shopping for groceries and ordering food delivery, nutritional needs when facing a pandemic, and differences in nutritional needs for ODP (people under monitoring), PDP (patients under supervision), health workers, and people who are COVID-19 positive.
“For PDP and coronavirus-positive patients, a high-protein diet is applied to improve the body’s immunity and repair body tissues. The protein given is protein with high biological value, with a ratio of animal to plant protein of 67%:33%. The serving of meal menus must refer to the patient’s condition upon admission, because the patient’s health history and allergies must be considered.”
The Scientific Discussion is part of the concern of the ITERA Food Technology academic community to help educate participants in understanding COVID-19 in relation to food.
The notes from the scientific discussion can be viewed here.
facebook likes kopen
