COVID-19, a disease caused by a novel coronavirus, has turned into a huge worldwide human threat and a pandemic. Coronavirus is a significant infection that mostly affects the respiratory system of humans. Individuals' nutritional status has long been regarded as a predictor of resilience to instability. The ecology of adversity and resilience shows that significant stressors, such as insufficient nutrition, can have long-term health consequences. In fact, poor nutrition quality has been linked to both physical and mental health issues. Optimal nutrition and dietary intake is a resource that spans the individual, the community, and the globe to have a global impact. To create evidence-based recommendations, it is crucial to understand the relationship between nutritional status and COVID-19 risk. Nutritional therapies may have the ability to lessen an individual's susceptibility to infection, the progression of symptoms, and the chance of serious disease.