Nutrition and COVID-19 Recovery
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This series of free talks by experts on nutrition is for anyone who has had COVID-19 or cares for someone with or who has had the infection.

Eating the right diet is crucial to keep well physically and mentally. A key part of recovery from COVID-19 is to make sure your diet is healthy. This series of talks aims to answer questions on what to eat and why. We also look at how to check and manage your diet and health.

We will publish one talk weekly from 19 May 2021. The links will be available on this web page. There will be an option to send questions to the speaker, and these will be answered in a final panel discussion in June. Please contact for any queries.


1) Is there an anti-inflammatory diet? | Wednesday 19 May

Philip Calder, Professor of Nutritional Immunology, University of Southampton

This talk will aim to answer the following questions:

  • What are the links between diet and immunity?
  • Which nutrients have a role in immunity and why or how?
  • Is there an anti-inflammatory diet that I can follow to reduce inflammation in my body?

2) Is there a link between food and my symptoms? | Wednesday 26 May

Hannah Hunter, Allergy Dietitian

This talk will aim to answer the following questions:

  • How to monitor your diet and link symptoms to food
  • How to use a food diary effectively

3) How does my physical health impact my wellbeing? | Wednesday 2 June

Chandanee Kotecha, Clinical Psychologist

This talk will aim to answer the following questions:

  • Managing long COVID symptoms from both a mental and physical perspective
  • Managing expectations – how to feel heard and validated
  • How to communicate successfully with your healthcare professional

4) Diet and COVID | Wednesday 9 June

Details tbc

Each talk will be about 30 minutes long, will be pre-recorded and released for viewing weekly during May and June. Questions will be presented to the speakers in a panel discussion at the end of June which will also be released to access.


At the start of the pandemic the British Dietetic Association asked us to bring together a consensus on the best way to nutritionally care for people who had COVID-19 infection. Our work involved collating published research and guidelines, finding out what was happening on the frontline of healthcare, and talking to patients and healthcare professionals about their experiences. This series of free talks has been inspired by the people we spoke to on topics that have proved challenging for patients recovering from COVID-19.


These talks are brought to you by a team of nutrition and diet experts from across the UK. We have been working together to make information available to healthcare professionals and the public about the best practice in nutritional care for people with COVID-19 infection or its effects.

  • Mary Hickson, Professor of Dietetics, University of Plymouth
  • Gary Frost, Professor of Nutrition and Dietetics, Imperial College London
  • Jane Murphy, Professor of Nutrition, Bournemouth University
  • Liz Weekes, Consultant Dietitian and Research Lead, Guy's and St Thomas' NHS Foundation Trust and Senior Clinical Lecturer, University College London Hospitals NHS Foundation Trust
  • Anna Julian, Advanced Specialist Dietitian, NHS Greater Glasgow and Clyde
  • Abigail Tronco Hernandez, Research Fellow, University of Plymouth
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Speaker biographies

Philip Calder, Professor of Nutritional Immunology, University of Southampton

Philip Calder is Professor of Nutritional Immunology in the Faculty of Medicine, University of Southampton. He is an internationally recognised researcher in two related areas: 1) the metabolism and functionality of fatty acids, with an emphasis on the roles of omega-3 fatty acids, and 2) the influence of diet and nutrients on the immune and inflammatory responses. 

His research covers the life course from pre-conception to old age and includes studies in model systems and in healthy humans and patients.

Hannah Hunter, Allergy Dietitian

Hannah is a specialist allergy dietitian at Guy's Hospital in London, where she splits her time between outpatient clinics, research, and health professional education. She has over a decade of experience helping people manage their sensitivities to food. Hannah’s personal experience with food allergy gives her a unique perspective into the challenges people face.

Her research interests include peanut allergy, pollen food syndrome and lipid transfer protein (LTP) allergy. She recently completed her MSc in Allergy at Imperial College London with a research project investigating a novel dietary intervention for the management of eosinophilic oesophagitis (EoE).

She is the PR Officer for the Food Allergy Specialist Group of the BDA and is the dietetic representative for the BSACI council. In addition she contributes to national guidelines, including pollen food syndrome and EoE.


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