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There are a lot of changes to help stop Coronavirus (COVID-19) from spreading and to keep you safe. For example, use Facetime or the Internet to see loved ones instead of in person. And wash your hands more often and for longer. How you shop for food or get your groceries has also changed.
The Coronavirus (COVID-19) is usually spread through respiratory droplets from person-to-person. It may also be possible for a person to come down with Coronavirus (COVID-19) by touching a surface or object that has the virus on it, and then touching their mouth, nose or eyes.
Below are ways to take extra steps when you're shopping for food. Plus, ideas if you're not wanting to or able to cook.
If you choose to go to the grocery store, there are some ways to help you stay safe from Coronavirus (COVID-19).
Certain stores offer grocery delivery or pick-up. This might have a fee and it may take longer to get your groceries. They may have a more limited selection and waiting lists. However, it may be the safest way to get what you need while staying home. Check to see if your grocery store does this. Other ideas are ordering from home-cooked meal companies that deliver ingredients in a box that you can cook yourself.
Ordering takeout is also a great option to get cooked meals while supporting your favorite restaurants. Order online or over the phone and check for delivery or curbside pick-up options.
If you fall into a Coronavirus (COVID-19) high-risk category as determined by the CDC (over age 60 and/or have a chronic condition or you’re immune compromised), consider, if possible, asking someone else to shop for you or using the delivery services.
It’s an uncertain time, but hopefully taking these extra steps and precautions will help you stay healthier. Remember that COVID-19 recommendations and restrictions are evolving, so please check with the CDC and your local government to stay up to date.
Contributed by Dr. Jennifer Hone, Medical Director of Case Management, Optum Health
Dr. Hone is a Board Certified Endocrinologist, in practice since 1994. Her training began with a BA in Human Physiology/ Anatomy from the University of California, Berkeley. She attended medical school at George Washington University, then internal medicine Residency at the University of Colorado. Her Fellowship training was completed at the National Institutes of Health (NIH), with a focus on the genetics of Type 2 Diabetes.
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