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COVID-19 and Role of Nutrition

A novel coronavirus (COVID-19) emerged on the global stage around the end of 2019, mostly affecting the respiratory system and causing pneumonia and multi-organ failure. Although it begins with common symptoms such as shortness of breath and fever, it results in mortality in about 2–3% of cases. Consuming high-quality foods is generally a good idea, but it's especially vital during the COVID-19 epidemic. Nutrition is important in keeping the immune system healthy and preventing infection appearance. If someone contracts COVID-19, it's critical to consume enough of these nutritious calories to avoid unintentional weight loss. A nutritious diet rich in minerals and vitamins helps to ensure an adequate number of immune cells and antibodies, which are critical when the body mounts an infection response.

  • Nutrition and Immunity
  • Diet
  • Ayurvedic Diet
  • Plant Based Diet
  • Nutritional Therapies

Committee Members
Speaker at Nutrition Research Conference 2025 - Lars Thore Fadnes

Lars Thore Fadnes

University of Bergen, Norway
Speaker at Nutrition Research Conference 2025 - Aly El Sheikha

Aly El Sheikha

University of Ottawa, Canada
Speaker at Nutrition Research Conference 2025 - Vintila Luliana

Vintila Luliana

University ”Dunarea de Jos” Galati, Romania

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