Decreased Body Mass Index (BMI) in COVID-19 Patients with Anosmia Symptoms
Dublin Core
Title
Decreased Body Mass Index (BMI) in COVID-19 Patients with Anosmia Symptoms
Subject
anosmia, body mass index, COVID-19, nutritional status
Description
Introduction: COVID-19 is a respiratory infection caused by the SARS-CoV-
19 virus and impacts the appearance of anosmia symptoms. Anosmia
impacts reducing appetite, so it impacts fulfilling the nutritional needs of
COVID-19 patients. This study aims to determine the effect of anosmia on
the nutritional status of COVID-19 patients.
Methods: This study is an observational study with a retrospective cohort
design. The samples of this study were 48 health record data of COVID-19
patients who experienced anosmia in Karangploso View Housing, Malang
Regency, from July to December 2021, selected according to the inclusion
and exclusion criteria. Research data analysis using the SPSS version 22
program using the paired T-test and Wilcoxon test with (α=5%).
Results: The paired T-test results showed a significant difference in the
patient's weight between before and after COVID-19 illness with
symptoms of anosmia (p-value = 0.000). The results of the Wilcoxon Test
showed a significant difference in the nutritional status (BMI) of
respondents between before and after COVID-19 illness with symptoms of
anosmia (p-value = 0.000).
Conclusion: The condition of anosmia alters a person's food preferences,
resulting in the perception of certain foods as less pleasant, bland, and
unappealing. This condition results in loss of appetite, inadequate nutrient
intake, and potential malnutrition. Self-efforts to prevent malnutrition due
to anosmia in COVID-19 patients: using aromatic herbs and spices, eating
small and frequent meals, modifying food texture and color seasoning, and
consulting a dietician to develop a balanced and nutrient-rich meal plan.
19 virus and impacts the appearance of anosmia symptoms. Anosmia
impacts reducing appetite, so it impacts fulfilling the nutritional needs of
COVID-19 patients. This study aims to determine the effect of anosmia on
the nutritional status of COVID-19 patients.
Methods: This study is an observational study with a retrospective cohort
design. The samples of this study were 48 health record data of COVID-19
patients who experienced anosmia in Karangploso View Housing, Malang
Regency, from July to December 2021, selected according to the inclusion
and exclusion criteria. Research data analysis using the SPSS version 22
program using the paired T-test and Wilcoxon test with (α=5%).
Results: The paired T-test results showed a significant difference in the
patient's weight between before and after COVID-19 illness with
symptoms of anosmia (p-value = 0.000). The results of the Wilcoxon Test
showed a significant difference in the nutritional status (BMI) of
respondents between before and after COVID-19 illness with symptoms of
anosmia (p-value = 0.000).
Conclusion: The condition of anosmia alters a person's food preferences,
resulting in the perception of certain foods as less pleasant, bland, and
unappealing. This condition results in loss of appetite, inadequate nutrient
intake, and potential malnutrition. Self-efforts to prevent malnutrition due
to anosmia in COVID-19 patients: using aromatic herbs and spices, eating
small and frequent meals, modifying food texture and color seasoning, and
consulting a dietician to develop a balanced and nutrient-rich meal plan.
Creator
Riki Ristanto1* & Maulana Arif Murtadho1
Source
https://doi.org/10.37363/bnr.2024.51344
Date
29 January 2024
Contributor
peri irawan
Format
pdf
Language
english
Type
text
Files
Collection
Citation
Riki Ristanto1* & Maulana Arif Murtadho1, “Decreased Body Mass Index (BMI) in COVID-19 Patients with Anosmia Symptoms,” Repository Horizon University Indonesia, accessed April 25, 2026, https://repository.horizon.ac.id/items/show/11666.