Nutrition is part of the treatment regimen for acute and chronic diseases and applies particularly to ailments for which an etiologic treatment has not yet been discovered and validated. Furthermore, the timing of nutritional intervention is also important as patients rapidly progress from cough to shortness of breath, and then to respiratory failure and admission to an intensive care unit (ICU) for mechanical ventilation. Literature shows that COVID-19 is associated with negative outcomes in older, comorbid, and hypoalbuminemic (low albumin – protein made by the liver - blood levels) patients. In fact, international nutrition scientiﬁc societies are developing updated guidelines that are speciﬁc to the needs of patients who are critically ill with COVID-19. While waiting for speciﬁc recommendations on the nutritional management of patients with COVID-19 in the ICU, current available guidelines on the clinical nutrition for patients in the ICU are likely to ﬁt the needs of patients with COVID-19.