Recorded Symposium Session: The Role of Nutrients in the Prevention and Treatment of Infectious Diseases in Aging Adults

Dealing with COVID-19 has shone a spotlight on nutrition and immunity. The risk of getting severely ill from COVID-19 increases with age, as eight out of ten COVID-19-related deaths reported in the United States have been among adults aged 65 years and older. With many people touting the immune-supporting benefits of vitamins D and C and zinc, clarity in the realm of nutrients as they relate to COVID-19 is badly needed.

Christine Rosenbloom, PhD, RD, LD, FAND, will review the complexity of the immune system and the interrelated role of specific nutrients that are being promoted to prevent and treat infectious diseases. She will review the evidence that supports (or refutes) vitamins D and C, and zinc as they relate to immune function, specifically in preventing or treating COVID-19 in older adults.

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. Recognize and describe the normal changes to the immune system caused by aging.
  2. Identify the role of specific nutrients in maintaining a healthy immune system.
  3. Discuss the current research on the role of vitamins D and C and zinc in fighting infectious diseases.
  4. Describe federal government programs that are designed to provide access to health care and nutrition programs for food insecure aging adults in the community.

Additional Information

Suggested CDR Performance Indicators: 
4.2.7, 6.2.5, 7.2.3, 8.1.2
CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Dr. Christine Rosenbloom, PhD, RD, LD, FAND, is president of Chris Rosenbloom Food and Nutrition Services. She works with a variety of food and nutrition partners to synthesize nutrition research literature and develop communications for health professionals and consumers. In 2017, , along with Dr. Bob Murray, she published the consumer book “Food & Fitness After 50.”

Christine is a professor emerita of nutrition at Georgia State University, where for 30 years she held various teaching and administrative positions, including department chair and associate dean. She received a B.S. in food and nutrition from Kent State University in 1973 and completed her dietetic internship at the University of Minnesota in 1974. Her doctorate was earned in sociology with a gerontology concentration from Georgia State University in 1989.

The presenter reports the following relevant disclosures: Consultant: Trinity Health, Clif Bar Co. Honorarium: National Cattlemen's Beef Association. Other Financial and Material Support: Today's Dietitian, General Mills, Academy of Nutrition and Dietetics. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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