Helpful information for the nutritional management of patients with COVID-19

Information for healthcare professionals

This section contains information for health professionals on nutrition management of critically ill patients.   COVID-19 is caused by a new coronavirus and evidence on the specific nutrition requirements in critically ill patients with COVID-19 is emerging and could change.  The information provided here is general in nature and is not intended to be a substitute for assessment of a specific patient’s requirements.  All clinical decisions need to be made by the healthcare professional, taking the medical information of the patient into consideration. 

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Enteral nutrition support for patients on mechanical ventilation

Practical tips and guidance from the literature

For some patients with COVID-19, severe acute respiratory illness including pneumonia and acute respiratory distress syndrome (ARDS), will lead to the need for mechanical ventilation in an intensive care unit (ICU), placing them at high nutrition risk. 1

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Nestlé Nutrition Institute Webinars

Nutritional management of patients with SARS-CoV-2
Presented on 30 th April 2020 by Professor Pierre Singer

Professor Pierre Singer has more than 30 years of clinical and academic experience. He is the director of the General Intensive Care Department and the Institute for Nutrition Research at the Rabin Medical Center, Beilinson Hospital and is Full Professor of Anesthesia and Intensive Care at the Tel Aviv University. Professor Singer has served as chairman of ESPEN (the European Society of Clinical Nutrition and Metabolism) from 2004 to 2008 and is a co-author of the recent ESPEN statements for Nutrition Care of the COVID-19 patient.

Enteral Nutrition in the ICU: COVID-19 Challenge
Presented on 3 rd April 2020 by Robert Martindale, MD, PhD and Jayshil Patel, MD

Robert Martindale, MD, PhD and Jayshil Patel, MD, outline proposed nutritional management recommendations for the patient with SARS-CoV-2.


1. Kondrup J, et al. Clin Nutr 2003;22:415-421.