COVID-19 and Nutrition

COVID-19, a highly infectitious respiratory disease in humans, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The virus probably emerged from an animal source in Wuhan (China) and spreaded globaly from person to person. Most people infected with COVID-19 have had mild to severe respiratory illness with symptoms of cough, fever, and shortness of breath. In some cases, patients had pneumonia in both lungs, multi-organ failure, and even death. The World Health Organization (WHO), on March 11, 2020, declared the novel COVID-19 outbreak a global pandemic. [NALT]

A diet regimen designed to address specific nutritional, physiological and/or medical goals.

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department.