Nutrition Guide for Prevention of Atypical Pneumonia

While Hong Kong citizens and medical professionals are fighting vigilantly against the outbreak of atypical pneumonia in this critical period, we must guard ourselves by observing personal and environmental hygiene as well as ensuring a well balanced diet.

You can maintain a healthy immune system by taking a balanced diet, with food from the following 5 food groups.
  • cereal & grains

  • vegetables

  • fruits

  • meat or meat alternatives

  • milk & dairy products

Adequate amounts of vitamins A, B complex, C, E, iron, zinc, selenium, copper and folic acid, obtained through a balanced diet have immunomodulating functions thus influencing the susceptibility to infections disease. Of which, vitamin A, C and E, with their antioxidant properties have received much acclamation.

Function Remark US Dietary Reference Intakes (2002) (daily)
Male Female Tolerable Upper Level
Vitamin C

(Ascorbic Acid)
  • As an antioxidant, it acts upon “free radicals”, averting or delaying heart disease and cancer
  • Vital in the production of collagen
  • Needs for healthy skin, bones, teeth, gums, wound healing
  • Aids iron absorption
  • Water soluble vitamin, excessive intake may be excreted from the body via urine
  • To strengthen the immune system within a short period of time, you can aim at 1000mg per day
  • Eating greens and fruits fresh or using quick stir-fry preparation is encouraged to reduce losses during cooking
 90 mg 75 mg
  • adult & pregnant women： 2000 mg
  • 9-13 years old： 1200 mg
  • 4-8 years old： 650 mg
  • 1-3 years old： 400 mg
Vitamin A

(including β-Carotene)
  • Strengthen healthy cell growth
  • Maintain vision, healthy skin, bone & teeth formation
  • Enhance immune system
  • Fat soluble vitamin – little oil in cooking helps in its absorption
  • Stable to light, heat & other cooking methods
 900 μg

Yellow orange colored vegetables e.g. 40g cooked carrot		 700 μg

Yellow orange colored vegetables e.g. 40g cooked carrot		 3000 μg
Vitamin E

(α-Tocopherol)
  • A very powerful antioxidant, protects polyunsaturated fatty acid from oxidation
  • Helps the formation of muscle, red blood cells and other tissues in the body
  • Stable to heat, light and usual cooking methods
  • Little fat in cooking helps in its absorption
 15 mg

Vegetable oil is the main source of this vitamin		 15 mg

Vegetable oil is the main source of this vitamin		 1000 mg
Selenium
  • Closely associated with fat metabolism
  • A balanced diet already provides adequate selenium to prevent deficiency
 55 μg

150g cooked meat / seafood		 55 μg

150g cooked meat / seafood		 400 μg
Zinc
  • Plays a major role in protein synthesis
  • Protects organs & cells against damage by free radical
  • Amino acids (protein) & lactose (milk sugar) aid zinc absorption, whereas phytate (in high fibre foods) hinders it
 11 mg

60g cooked red meat/seafood		 8 mg

40g cooked red meat/seafood		 40 mg

A balanced diet should provide you with the adequate vitamins & minerals required for an enhanced immune system. Vitamins & minerals, if taken in excess on the contrary, may even be harmful.

Foods Provide Nutritents for Preventing Atypical Pneumonia
Food Items Vitamin A Vitamin E Selenium Zinc
Cereal & Grains Fortified Breakfast Cereal
Wheat Germ
Fruit & Vegetables Dark Green Vegetables
(e.g. kale, spinach, broccoli)
Yellow Orange Colored Vegetables
(e.g. tomato, pumpkin, squash, papaya)
Meat Group Beef / Lamb / Pork / Chicken (lean)
Fish / Seafood
Eggs
Milk & Dairy Products Milk / Cheese / Yogurt (low / full fat)
Others Specific Items Mushroom
Nuts (e.g. almond, peanut)
Fatty Fish (e.g. salmon, tuna, mackerel)
Liver
Oyster
Vegetable Oil (e.g. corn, canola, peanut)
＊Cod Liver oil
Garlic
＊ Please consult your dietitian or doctor for children under five
Good sources
Good sources, high in fat, take in moderation

Suggested Menu for Prevention of Atypical Pneumonia
Appetizer
  • Caesar salad / Greek salad
  • Fresh fruit salad
  • Creamy pumpkin soup
  • Minestone soup
  • Shrimp cocktail
  • Oyster monay
Main Dishes
  • Mixed greens in pita bread
  • Vegetable Lasagna
  • Quick vegetable stir-fry
  • Broccoli and cauliflower curry
  • Green papaya and chicken salad
  • Spinach and mushroom quiche
  • Baked salmon steak
  • Omelette with minced meat, cheese and onion
  • Seafood risotto with zucchini and tomato
  • Vegetarian pizza (tomato, sweet pepper, eggplant and avocado)
Desserts / Snacks
  • Carrot cake
  • Cream brulee
  • Almond wheat germ cookies
  • Banana walnut muffin
  • Fresh fruit crepe
  • Fresh papaya shake
  • Kiwi fruit tart / pie

* Source : Department of Dietetics, Queen Mary Hospital

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