Decision No. 4156/QD-BYT dated August 8, 2021 on issuace of guidelines on taking care of persons infected with COVID-19 at home

Bread and cereal

Illustration 2. Food pyramids

2.2. Safety eating

- Avoid food and drink with a lot of sugar, salt, alcohol, and beer.

- Food must be safe and hygienic. Do not use spoiled, rancid, or expired food.

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- Use necessary dietary supplements as per instruction of nutritionists.

3. Food selection

3.1. Recommended food

- Rice, wheat, corn, potato, etc.

- Beans: peanuts, sesame, etc.

- Milk and dairy products: powdered milk, fresh milk, yogurt, etc.

- Meat, fish, shrimp, etc.

- Eggs and egg products: chicken eggs, duck eggs, quail eggs, etc.

- Vegetable oil, olive oil, fish oil, etc.

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- Fresh fruits.

3.2. Food for use in limited amount

- Animal fat, animal entrails.

- Salt-heavy food (canned food, pickles, etc.).

- Sparkling drinks, sweet confectioneries.

- Stimulants such as: alcohol, beer, coffee, cigarette.

3.3. Food rich with vitamin and minerals to boost physical conditions

Vitamin and minerals

Role

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Food (amount/100g of food)

Vitamin A

Maintain integrity of mucous membrane of respiratory and digestive tract, and create resistance on mucous membrane.

Male: 650 mcg

Female: 500 mcg

Liver (6500 mcg), yolk (140 mcg).

Vitamin A in form of Beta-Carotene such as: carrot (835 mcg), sweet potato (709 mcg), pumpkin (369 mcg), papaya (55 mcg), mango (38 mcg), broccoli (800 mcg), spinach (681 mcg), etc.

 (Note that common food in daily meals may provide sufficient amount of vitamin A)

Vitamin C

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85 mg

Fresh vegetables and fruits: Pomelo (95 mg), lemon (77 mg), kiwi (93 mg), guava (62 mg), strawberry (60 mg), papaya (54 mg), orange (40 mg), bell pepper (103-250 mg), etc.

Vitamin D

Boost immune system, digestive system, circulation system, and neurological system.

15 mcg

COVID-19 patients make contact with direct sunlight for 15-30 minutes per day (airy rooms with windows allowing sunlight)

Include food rich with vitamin D such as carp, grass carp (24.7 mcg); eel (23.3 mcg); milk (7.8 – 8.3 mcg); egg yolk (2.68 mcg); and food reinforcing vitamin D (milk, cereal), etc.

Vitamin E

Promote growth of immune organs

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Female: 6.0 mg

Products made from soy beans, bean sprout, etc.

Selenium

Strong antioxidant to boost anti-infection capacity

Male: 34 mcg

Female: 26 mcg

Brown rice, fish, shrimp, seaweed, etc.

Zinc

Regulate immune system and regulate flammatory reactions

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Female: 8 mg

Poultry meat, shelled animals and seafood: oyster (31 mg); mussels (13.4 mg); beef (4.05 mg); egg yolk (3.7 mg); powdered milk (3.34-4.08 mg); crabs (3.54 mg); etc.

Peas: beans (3.8 – 4.0 mg); sesame seed (7.75 mg); etc.

Omega 3

Boost immune system

Act as anti-flammatory agent

2 g

Salmon, sardine, basa, halibut, herrings, tuna, oyster, fish liver oil, macadamia nut, walnuts, chia seed

Flavonoid

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Fragrant vegetable namely: basil, perilla frutescens, broccoli, apple, green tea, ginger, garlic, turmeric, green leafy vegetables.

Probiotic

Boost resistance

Cheese, yogurt, etc.

3.4. Equivalent substitute

Use equivalent substitute to diversify the meals

3.4.1. Protein: 100 g of lean pork is equivalent to

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- 120 g of lean fish, shrimp

- 200 g of tofu

- 150 g of paddy crab

- 80 g of rib (boneless)

- 200 g of snails and mussels

- 400 g of mussels

- 40 g of acetes

- 2 duck eggs, 3 chicken eggs or 8 quail eggs

- 65 g of pork belly

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- 400 g of fresh tuber (potato, sweet potato, taro)

- 100 g of dry rice noodle, noodle, fresh corn, wheat

- 170 g of bread

- 250 g of fresh rice noodle

- 200 g of fresh corn

3.4.3. Fat: 1 spoon of cooking oil (5 ml) is equivalent to 8 g of peanuts, 8 g of sesame.

3.4.4. Fruit: 200 g of papaya is equivalent to 200 g of pomelo, 200 g of guava, 160 g of kiwi, 400 ml of fresh orange, 200 g of mandarin, 150 g of pineapple, 200 g of mango, 130 g of persimmon; 300 g of wax apple, 200 g of soursop

3.4.5. Salt: 1 g of salt is equivalent to 1 yogurt spoon of salt; 1.5 spoon of soup powder; 5 ml of fish sauce; 7.5 ml of soy sauce.

III. DIET FOR COVID-19 PATIENTS WITH MILD INFECTION AND NO SYMPTOMS

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- Achieve 30-35 kcal of energy/kg of weight/day, protein accounts for 15-20% of total energy, fat accounts for 20-25% of total energy demand, starch accounts for 50-65% of total energy.

- Provide all vitamin and minerals according to group age. Use more food rich with vitamin A, C, D, and E; food rich with zinc and selenium. 300 g of vegetable per day, 200 g of fruit per day.

- 18-20 g of fiber/day.

- 5g of salt/day.

- Drink sufficient amount of water (40-45 ml/kg of weight/day), drinking warm water and drinking throughout the day are recommended, refrain from waiting until thirsty in order to drink, regular water and juice are recommended. Patients who have fever are recommended to take Orezol to supply water and electrolytes.

2. Diet principles for children

- On a periodic basis, monitor diet of children via weight and food intake.

- A balance diet consists of 4 major components: lipid (animal lipid and plant lipid), vitamin and minerals, energy components (protein, lipid, carbohydrate), and protein (animal protein and plant protein). Children must have at least one balance meal per day.

- On a daily basis, have at least 5 out of 8 food categories (starch, milk and dairy preparations, fat, vegetables, meat, egg, beans, yellow-dark green vegetables).

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- Do not have too much salty food.

- Stay sufficiently hydrated, especially with juice, and avoid industrial soft drinks.

- Encourage children of 1-2 years of age to drink at least 600 ml of formula milk/day (for children who do not receive breastfeeding) and children > 2 years of age to drink at least 500 ml of formula milk/day to have sufficient nutrients and balance diet (multi micronutrients are not necessary). In case children fail to eat as per recommendations, use oral supplement with high energy density (1 Kcal/ml) to replace formula milk entirely or partly.

- Avoid using food that can cause vomiting or nausea by using flavors palatable to the children, digestible and highly nutritious food.

3. Child nurture practice

3.1. Monitor nutrition of children on a periodic basis to determine whether the children will suffer from acute severe malnutrition

- Monitor weight of children on a periodic basis with once 3-5 days if possible. If children lose 1-2% of weight/week, immediately inform medical personnel to be advised.

- Assess digestive tract on a daily basis via symptoms such as anorexia, diarrhea, nausea, vomiting, and stomachache which will greatly reduce amount of food intake and nutrient absorption.

- Monitor amount of food intake/day. If amount of food intake <70% of the regular demand in the group age, consult medical personnel.

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Schedule 1. Hydration demand for children

Age

Water demand, ml/kg

Children from 11-20 kg

1000 ml + 50 ml/kg for every kilogram after 10 kg

Children from 21 kg

1500 ml + 20 ml/kg for every kilogram after 20 kg

Teenager

40 ml/kg of weight

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Age

Demand

Fruit

12-24 months of age

60 ml of crushed fruit

2-3 years of age

130 g

> 4 years of age

200 g

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2-3 years of age

200 ml/day (1 cup)

4-13 years of age

355 ml/day (1.5 cup)

14-18 years of age

Girl: 1.5 cup

Boy: 2 cups.

Vegetables

2-3 years of age

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4-8 years of age

200 g

Girl of 9-13 years of age

260 g

Boy of 9-13 years of age

320 g

Girl of 14-18 years of age

320 g

Boy of 14-18 years of age

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3.3. Diet for children in different group ages

Note: Conversion of “amount” and equivalent is for reference purposes only due to difference among food and containers such as bowl, dish, spoon, etc.

Children of 12-24 months of age: continue to breastfeed or use formula milk for the appropriate group age if breastfeeding is not available and feed 3 meals of concentrated porridge with each meal consisting of 250 ml + 60-100 ml of crushed fruit.

Formula of 250 ml of porridge (1.5 rice bowl)

 (Energy: 240 Kcal P:L:G= 10.3g:8.7g:30g)

Food

Amount

Equivalent

Rice

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35 g of meat = 1 average chicken egg = 2/3 average duck egg = 4 average quail egg

Vegetable (pumpkin, carrot, etc.)

30 g

Meat (pork, beef, shrimp, fish, etc.)

35 g

Cooking oil

7 ml (1 small spoon)

Fish sauce

5 ml

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A spoon of powder: 5 g

A spoon of vegetable: 10 g

A spoon of meat: 10 g

A spoon of cooking oil: 5 g

ANNEX 1.

REFERENCE MENU FOR ADULTS

ANNEX 1.1. MENU FOR PEOPLE WEIGHING 45 – 50 kg

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Menu 1

MEAL PLAN

Food

Common measurement

Breakfast

Chicken rice noodle (pho)

120 g of rice noodle

2 small bowls of rice noodle

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8-10 pieces, shredded

4 ml of cooking oil

Morning secondary meal

Milk and dairy preparations

Yogurt/fresh milk

1 box of 100 g/1 box of 180 ml

Lunch

Rice, beef stir-fried with onion, tofu sauteed with tomato, cooked vegetable, and seasonal vegetable soup

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1 small bowl of rice

60 g of grounded beef and 25 g of onion

9-11 medium pieces

60 g of white tofu, 30 g of tomato

2/3 of a small tofu bar

100 g of cooked vegetable

1/2 small bowl of vegetable

30 g of basella alba

1 small bow of vegetable soup

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Afternoon secondary meal

Fruit

100g of apple

1/2 of average size apple (7x4cm)

Dinner

Rice, grass carp sauteed with tomato, omelet, cooked vegetable, seasonal vegetable soup, fruit

120 g of rice (60 g of polished ordinary rice)

1 small bowl of rice

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1/2 of average size fish piece

1 chicken egg for omelet

1 chicken egg

100 g of cooked vegetable for eating with mix of sesame and salt

1/2 small bowl of vegetable

30 g of wax gourd

1 small bow of vegetable soup

7 ml of cooking oil

1.5 of 5 ml spoon

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2 of average size wax apples

Menu 2

MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

Breakfast

Shrimp porridge

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500 ml of porridge bowl

10 g of glutinous rice

30 g of shrimp

5 g of green beans

4 ml of cooking oil

Morning secondary meal

Milk and dairy preparations

Yogurt/fresh milk

1 box of 100 g/1 box of 180 ml

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Rice, pork braised with quail eggs, fish cakes sauteed with tomato, cooked vegetable, seasonal vegetable soup

80 g of polished rice

1.5 small bowl of rice

60 g of pork and 20 g of quail eggs

5 medium size of pork and 2 quail eggs

30 g of fish cakes and 30 g of tomato

2 small pieces

100 g of cooked broccoli, carrot, and daikon radish

1/2 small bowl of vegetable

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1 small bow of vegetable soup

7 ml of cooking oil

Afternoon secondary meal

Fruit

130 g of papaya

1 piece of small size papaya

Dinner

Rice, chicken steamed with lime leaves, lolot pepper rolls, sauteed vegetable, seasonal vegetable soup, and fruit

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1.5 small bowl of rice

60 g of chicken steamed with lime leaves

2 of average size fish pieces

1 roll of lolot pepper (20 g of pork)

1 roll

100 g of bean sprout sauteed with onion

1/2 small bowl of vegetable

20 g of katuk

1 small bow of vegetable soup

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1.5 of 5 ml spoon

120 g of orange/mandarin

1/2 of large fruit (9.5x7 cm)

Menu 3

SOFT MENU AND MILK

SAMPLE MENU

COMMON MEASUREMENT

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Vermicelli sprouting

170 g of vermicelli

1.5 small bowl

Mix of 50 g of meat, wood ear, and shiitake mushrooms in form of a ball

5-6 balls

Fragrant vegetables and spring onion

5 ml of cooking oil

1 of 5 ml spoon

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Fruit and yogurt

Yogurt

1 container of 100 g

70 g of kiwi

1 medium size kiwi

Lunch

Beef noodle

170 g of noodle

1.5 small bowl

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8-10 slices

Fragrant vegetables and spring onion

5 ml of cooking oil

1 of 5 ml spoon

Afternoon secondary meal

Fruit

140 g of guava

2 of average size wax apples

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Pumpkin and chicken porridge

40 g of chicken

1 bowl of concentrated porridge (500 ml)

40 g of polished rice

10 g of glutinous rice

10 g of pumpkin

5 ml of cooking oil

Evening secondary meal

Milk and dairy preparations

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1 glass of milk (200 ml)

ANNEX 1.2. MENU FOR PATIENTS WEIGHING 50 – 55 kg

Energy 1500 – 1600 kcal/day

Menu 1

MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

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Chicken rice noodle (pho)

150 g of rice noodle

1 full small bowl

30 g of chicken meat

8-10 pieces, shredded

5 ml of cooking oil

1 spoon of 5 ml

Morning secondary meal

110 g of pear

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Lunch

Rice, chicken sauteed with ginger, meatball and sauce, stir-fried vegetable

240 g of rice (120 g of polished rice)

2 small bowls

70 g of chicken meat

4 pieces (including bone)

30 g of pork

1 full spoon of 15 ml (2 average size meatball)

150 g of vegetable

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7 ml of cooking oil

1.5 spoon of 5 ml

Afternoon secondary meal

103 g of soursop

1/2 of average size soursop

Dinner

Rice, deep fried fish filet, boiled pork, and cooked vegetable

240 g of rice (120 g of polished rice)

2 small bowls

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3 average-size pieces

40 g of pork

4-6 small pieces

150 g of vegetable

1 small bowl

7 ml of cooking oil

1,5 spoon of 5 ml

In case patients have 1 cup of 250 ml milk (standard 1ml/kcal milk), reduce half of a small bowl of rice, 5-6 small pork pieces, and 1 spoon of 5ml of cooking oil

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MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

Breakfast

Beef rice noodle (pho)

150 g of rice noodle

1 full small bowl

30 g of beef

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5 ml of cooking oil

1 spoon of 5 ml

Morning secondary meal

Fruit and yogurt

Yogurt

1 container of 100 g

Lunch

Rice, fried pork with sesame, pig trotters, cooked vegetable, seasonal vegetable soup

240 g of rice (120 g of polished rice)

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70 g of pork

7-8 slices

30 g of pig trotters

2 thin pieces

150 g of cooked brassica integrifolia

1 small bowl

7 ml of cooking oil

1.5 spoon of 5 ml

Afternoon secondary meal

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120 g of orange/mandarin

1/2 of large fruit (9.5x7 cm)

Dinner

Rice, shrimp steamed with ginger and lemongrass, pumpkin stir-fried with garlic, seasonal vegetable

240 g of rice (120 g of polished rice)

2 small bowl

60 g of sea crawfish

4-5 medium size crawfish

1 egg for omelet

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150 g of pumpkin, 2-3 gloves of garlic

1 small bowl

7 ml of cooking oil

1.5 spoon of 5 ml

Menu 3

SOFT MENU WITH MILK

SAMPLE MENU

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Breakfast

500 ml of pork porridge

30 g of polished rice

40 g of pork

2 full spoons of 10 ml

20 g of minced vegetable

10 ml of cooking oil

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Morning secondary meal

180 g of pomelo

3 average size pieces (9x3.5x2 cm)

Lunch

Chicken noodle

200 g of noodle

2 full small bowls

70 g of chicken meat

20-22 pieces, shredded

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1/3 of small bowl

5 ml of cooking oil

1 spoon of 5 ml

Afternoon secondary meal

130 g of guava

2 of average size wax apples

Dinner

Beef rice noodle (pho)

200 g of rice noodle

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60 g of beef

10-12 thinly sliced pieces

50 g of vegetable

1/3 of small bowl

5 ml of cooking oil

1 spoon of 5 ml

Evening secondary meal

Standard milk with 1 kcal/ml

1 cup of 240 ml

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ANNEX 1.3. MENU FOR PATIENTS WEIGHING 60 – 70 kg

Energy 1800 - 2000 kcal/day

Menu 1

MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

Breakfast

Rice noodle with lean meat

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2 small bowls

40 g of lean meat

4-6 small pieces

5 ml of cooking oil

1 spoon of 5 ml

Morning secondary meal

100 g of apple

1/2 of average size apple (7x4 cm)

Lunch

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240 g of rice (120 g of polished rice)

2 small bowls of rice

70 g of grass carp

1 average size section

40 g of meat

2 full spoons of 10 ml

150 g of vegetable

1 small bowl

7 ml of cooking oil

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Afternoon secondary meal

110 g of watermelon

2 medium size triangle slices

Dinner

Rice, braised pork belly, cooked beans, and stir-fried vegetables

280 g of rice (140 g of polished rice)

2 small bowls

60 g of pork belly

8-10 small pieces

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1 bar

150 g of vegetable

1 small bowl

7 ml of cooking oil

1.5 spoon of 5 ml

In case patients have 1 cup of 250 ml milk (standard 1ml/kcal milk), reduce half of a small bowl of rice, 5-6 small pork pieces, and 1 spoon of 5ml of cooking oil

Menu 2

MEAL PLAN

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SAMPLE MENU

COMMON MEASUREMENT

Breakfast

Chicken rice noodle (pho)

200 g of rice noodle

2 full small bowls

50 g of chicken meat

12-15 pieces, shredded

5 ml of cooking oil

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Fragrant vegetables and spring onion

Morning secondary meal

Powdered milk/fresh milk

Powdered milk/fresh milk

1 glass of milk (200 ml)

Lunch

Rice, beef stir-fried with bell pepper, omelet, cooked vegetable, seasonal soup

120 g of rice (60 g of polished rice)

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100 g of beef, 70 g of bell pepper, 1 teaspoon (5 ml) of oil

1 small dish of stir-fry (15-18 pieces)

1 egg for omelet

1 egg

200 g of cooked brassica integrifolia

1 small bowl

20 g of amaranthus tricolor

1 small bowl

Afternoon secondary meal

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1 box of yogurt

1 box

200 g of papaya

1.5 small size piece

Dinner

Rice, mackerel sauteed with tomato, stir-fried morning glory, fruit for dessert, seasonal soup

120 g of rice (60 g of polished rice)

1 small bowl of rice

150 g of mackerel, 100 g of tomato, 1 teaspoon (5 ml) of cooking oil

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100 g of morning glory, 2-3 gloves of garlic, 1 teaspoon (5 ml) of cooking oil

1/2 small bowl of vegetable

100 g of guava

2/3 of large guava

20 g of cabbage

1 small bowl

Menu 3

SOFT MENU WITH MILK

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SAMPLE MENU

COMMON MEASUREMENT

Breakfast

Porridge with lean meat

130 g of polished rice

40 g of pork

2 full spoons of 10 ml

20 g of minced vegetable

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10 ml of cooking oil

2 teaspoon of 5 ml

Morning secondary meal

200 g of orange

1 large orange (9.5 x 7 cm)

Lunch

Chicken rice noodle (pho)

210 g of rice noodle

2 full small bowls

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20-24 pieces, shredded

50 g of vegetable

1/3 of small bowl

10 ml of cooking oil

2 teaspoon of 5 ml

Afternoon secondary meal

Standard milk with 1kcal/ml

260 ml

Dinner

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200 g of noodle

2 small bowls

70 g of pork

10-12 pieces, shredded

50 g of vegetable

1/3 of small bowl

10 ml of cooking oil

2 teaspoons of 5 ml

Evening secondary meal

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260 ml

ANNEX 1.4. MENU FOR PATIENTS WEIGHING 70 – 75 kg

Energy 2000 - 2200 kcal/day

Menu 1

MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

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Rice noodle with lean meat

180 g of noodle

1.5 small bowl

50 g of lean meat

6-8 pieces, shredded

Bone broth, spring onion

5 ml of cooking oil

1 teaspoon of 5 ml

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130 g of banana

1 average size banana (17 x 3 cm)

Lunch

Rice, fried grass carp, lolot roll, and stir-fried vegetable

160 g of rice (80 g of polished rice)

1.5 small bowl of rice

70 g of grass carp

1 average size section

60 g of pork

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150 g of vegetable

1 small bowl

7 ml of cooking oil

1.5 teaspoon of 5 ml

Afternoon secondary meal

70 g of kiwi

1 of average size kiwi

Dinner

Rice, pork belly braised with eggs, beans sauteed with tomato, cooked vegetable

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1.5 small bowl of rice

80 g of pork belly

12-14 pieces, shredded

Chicken egg

1 egg

60 g of tofu

1 bar

150 g of vegetable

1 small bowl

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1.5 teaspoon of 5 ml

In case patients have 1 cup of 250 ml milk (standard 1ml/kcal milk), reduce half of a small bowl of rice, 5-6 small pork pieces, and 1 spoon of 5ml of cooking oil

Menu 2

MEAL PLAN

SAMPLE MENU

COMMON MEASUREMENT

Breakfast

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200 g of rice noodle

2 small bowls

50 g of chicken meat

12-15 pieces, shredded

5 ml of cooking oil

1 of teaspoon

Fragrant vegetables and spring onion

Morning secondary meal

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200 ml of powdered milk (1 kcal/ml)

1 glass of milk (200 ml)

Lunch

Rice, chicken sauteed with sesame, cooked tofu, stir-fried root vegetable, and seasonal soup

160 g of rice (80 g of polished rice)

1.5 small bowl

120 g of chicken, 1 small slice of ginger, and 1 teaspoon of coffee (5 ml)

5 medium pieces

90 g of tofu

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150 g of root vegetable, 50 g of carrot, 5 ml of cooking oil

1 small bowl

20 g of katuk

1 small bowl

Afternoon secondary meal

Yogurt and fruit

1 box of yogurt

1 box

200 g of dragon fruit

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Dinner

Rice, salmon sauteed with butter and garlic, cooked vegetable, and fruit for dessert

160 g of rice (80 g of polished rice)

1.5 small bowl

130 g of salmon, 2-3 gloves of garlic, 1 teaspoon of cooking oil (5 ml), 5 g of butter

1 average size section of fish

200 g of white/green broccoli

1 small bowl of vegetable

100 g of guava

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20 g of mustard greens

1 small bowl

Menu 3

SOFT MENU WITH MILK

SAMPLE MENU

COMMON MEASUREMENT

Breakfast

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30 g of polished rice

40 g of pork

2 full spoons of 10 ml

20 g of minced vegetable

10 ml of cooking oil

2 teaspoon of 5 ml

Morning secondary meal

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3 average size (9 x 3.5 x 2 cm)

Lunch

Beef noodle

230 g of noodle

2 full small bowls

90 g of beef

14-15 average-size pieces

50 g of vegetable

1/3 of small bowl

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2 teaspoon of 5 ml

Afternoon secondary meal

Standard milk with 1kcal/ml

300 ml

Dinner

Chicken rice noodle (pho)

230 g of rice noodle

2 full small bowls

80 g of chicken meat

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50 g of vegetable

1/3 of small bowl

10 ml of cooking oil

2 teaspoon of 5 ml

Evening secondary meal

Standard milk with 1kcal/ml

300 ml

ANNEX 2.

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ANNEX 2.1. MENU FOR CHILDREN FROM 2-5 YEARS OF AGE

Energy: 1300 Kcal

Estimated nutrition P:L:G = 55 g:44 g:171 g, fiber: 7g

Food intake for children 2-5 years of age in a day

Demand