A comparative study on management of chronic diseases and consumption of immunity boosting foods in the COVID-19 pandemic

Abstract

Immunity is the capability of multicellular organisms to resist harmful microorganisms. A large number of Indians have a lower intake of vitamins and other micronutrients which are needed. For example, our intake of Zinc, Vitamin C and D is generally lower than what is required for optimal immune function. Improving the nutritional status by including immunity boosting foods proves to be an essential factor in strengthening the immune system as well as managing the chronic conditions prevalent in the population. Objective: To understand the importance of immunity boosting foods and its beneficial effects on the biochemical parameters and to evaluate the dietary consumption of the participants. Methodology: A cross sectional study was conducted on the selected participants who were the residents of Mumbai. The study included two groups i.e., control and experimental. Both the groups were administered the pre intervention questionnaire after which only experimental group was counselled and after a period of three months again both the groups were administered the post intervention questionnaire. The data was analysed by using the Statistical Set of Social Software programme for Windows (SPSS, version 20). The analysation of data involved t-tests and Chi-Square tests. p value less than 0.05 was considered statistically significant. Results: The comparison between control and experimental group showed significant differences as the total energy intake, protein intake, zinc intake, Vit A and C intake was higher and fats and carbohydrate intake was lower in the experimental group as compared to the control group post the intervention ( p< 0.05). The significant changes observed in the consumption of healthy and beneficial food items was increased in the experimental group post the intervention ( p< 0.05). There were positive changes observed in the experimental group as their mean fasting blood sugar levels, blood pressure, LDL cholesterol was decreased and HDL cholesterol was increased whereas in the control group mean fasting blood sugar levels, blood pressure, LDL cholesterol was increased and HDL cholesterol was decreased ( p< 0.05). Conclusion: In the study it was found that the nutrtion counselling had an postive impact on the increased consumption of immunity boosting foods which inturn had an positive impact on the biochemical parameters and the dietary intake.