Managing malnutrition in the community during the COVID-19 pandemic
Intended for healthcare professionals
Evidence and practice    

Managing malnutrition in the community during the COVID-19 pandemic

Sue Baic Registered dietitian, Nutrition Basics, Bristol, England

Why you should read this article
  • To enhance your awareness of the factors that put people at increased risk of malnutrition

  • To understand how the coronavirus disease 2019 (COVID-19) pandemic and its associated social restrictions can adversely affect the nutritional status of adults in the community

  • To identify practical interventions that you could implement in your practice to prevent and manage malnutrition during the COVID-19 pandemic

The prevalence of risk factors for malnutrition has increased during the coronavirus disease 2019 (COVID-19) pandemic. These risk factors include various symptoms and effects of COVID-19, such as breathlessness, coughing, inflammation, sarcopenia, anorexia and loss of taste or smell, as well as the side effects of treatment. In addition, public health infection prevention and control measures can inadvertently reduce access to food and increase social isolation, thus adversely affecting people’s nutritional status. This article outlines practical interventions for preventing and managing malnutrition in the community, particularly where it is exacerbated by the social restrictions in place to contain the COVID-19 pandemic.

Nursing Standard. doi: 10.7748/ns.2021.e11667

Peer review

This article has been subject to external double-blind peer review and checked for plagiarism using automated software



Conflict of interest

Sue Baic is a registered dietitian and external consultant to Wiltshire Farm Foods, and has been commissioned by the company to write this article. The views expressed are those of the author alone

Baic S (2021) Managing malnutrition in the community during the COVID-19 pandemic. Nursing Standard. doi: 10.7748/ns.2021.e11667

Published online: 22 February 2021

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