Food Safety Experts on Covid-19, As countries take concrete steps to curb the spread of COVID-19, isolation and temporary closure of businesses could affect common food-related practices. Healthy people, as well as those who show signs of respiratory illness, are asked to stay home. In some lands, restaurants and caravans are limited, and some new items may be less readily available.
Experts have emphasized the need to take practical steps to ensure food security and safety during Covid-19 so that the epidemic does not affect the lives of ordinary people. In a workshop entitled “Safe Trade and Food Security among Covid-19“, they discussed how provincial and provincial cooperation on food security could increase the popularity of Pakistani food products abroad. Nutrition and hydration are important.
People who eat a healthy diet tend to be healthier with a stronger immune system and a lower risk of chronic diseases and infections. Therefore, you should eat a variety of fresh and unprocessed foods every day to get the vitamins, minerals, dietary fiber, protein and antioxidants that your body needs. Drink enough water. Avoid sugar, fat and salt to significantly reduce your risk of obesity, obesity, heart disease, stroke, diabetes and certain types of cancer. Use new ingredients and healthy ones on a short shelf first. If new products, especially fruits, vegetables and low-fat dairy products continue to be available, prioritize this in addition to non-perishable.
Frozen fruits and vegetables can also be used for long periods of time and often have the same profile of healthy eating. To avoid food contamination, you can consider freezing an remaining food. The availability of fresh foods may be reduced and you may need to rely heavily on canned, cold or processed foods. Many of these foods contain a lot of salt.
The WHO recommends using less than 5 g of salt per day. To achieve this, prioritize foods with reduced or no salt. You might also consider cleaning canned foods such as vegetables and beans, removing some of the excess sodium. Note that foods soaked in salt water often contain high levels of sodium as well. In many countries, 50-75% of the salt you get comes from the foods we eat, rather than from our own. Given that you may already be using enough salt, avoid adding too much salt to your cooking and table meals. Try fresh or dried herbs and spices for added flavor instead.
Eat at home to reduce your contact with other people and reduce your chances of exposure to COVID-19. We recommend that you keep a distance of at least
1 meter between you and anyone who coughs or sneezes. That does not always happen in crowded public places such as restaurants and cafés. Droplets from infected people can live in the areas and on people’s hands (e.g. customers and staff), and with many people coming and going, you can’t tell if hands are washed often, and areas are cleaned and disinfected quickly enough.
While nutrition and hydration improve health and immunity, they are not magical characters. People living with chronic illnesses who suspect or affirm COVID-19 may need support with their mental health and diet to ensure they remain healthy. Seek the advice and psychological support of properly trained health professionals and counselors in the community and peers.
