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CORONAVIRUS DISEASE 2019 (COVID-19) TREATMENT GUIDELINES
MARCH, 2021

The guidance is based on proper case management aspects intended for clinicians involved in the care of patients with suspected or confirmed COVID-19. It is not meant to replace clinical judgment or specialist consultation but rather to strengthen frontline clinical management and the public health response.

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NOTE. THIS GUIDELINE IS THE PROPERTY OF MINISTRY OF HEALTH, COMMUNITY DEVELOPMENT, GENDER, ELDERLY AND CHILDREN.

6. MECHANICAL VENTILATION

6. MECHANICAL VENTILATION

Routine Care –for intubated patients

F Feeding

A Analgesia

S Sedation

T Thromboembolic prophylaxis

H Head of Bed Elevated

U Ulcer prophylaxis

G Glycaemic control

S Spontaneous breathing trial

B Bowel regimen
I Indwelling catheters and lines
D Deescalate ,Antibiotics

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7. INVESTIGATIONS

7. INVESTIGATIONS

i. Imaging investigations

ii. Tests for differentials

iii. Routine Investigations

iv. Other routineinvestigations

v. Monitoring of Routine/mandatory investigations

vi. Markers to determine prognosis

vii. Control investigations

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8. PHYSIOTHERAPY GUIDE IN MANAGEMENT OF COVID 19 PATIENTS

8. PHYSIOTHERAPY GUIDE IN MANAGEMENT OF COVID 19 PATIENTS

a. PURPOSE

b. Guidelines

c. Equipments Required

d. Simple airway clearance techniques

e. Postural Drainage

f. Respiration Functional Training

g. Physical Function Training

h. Airway Clearance Techniques

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9. SELF-PRONING

9. SELF-PRONING

a. Physiological Effects Of Proning

b. Different approaches to positional adjustment in COVID-19

c. Assist Patient To Prone Position

Pictures of proper prone position

d. What to check while proning?

e. Contraindication Of Proning

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10. ROLE OF NUTRITION

10. ROLE OF NUTRITION

a. Effects of COVID-19 on Nutrition

b. Nutritional recommendations for COVID-19

b i. Dietary management for fever

b ii. Dietary management for Colds, flu and cough

b iii. Dietary management for Sore throat

b iv. Dietary management for Nausea and vomiting

b v. Dietary management for Loss of taste

b vi. Dietary management for Loss of taste

c. Fluid retention

d. Nutrition consideration for critically ill patients with COVID 19

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