Impact of COVID-19 on the supply chain: methodologies and strategies applied by companies before and during the pandemic

This research describes some methodologies, methods or business strategies traditionally implemented, as well as those used to face the global pandemic of COVID-19 in the control of the supply chain. Some inventory control methods used by companies prior to the appearance of COVID-19 are high-frequency negotiations, standard operating procedures such as FIFO and LIFO, reorder point, sales and operations planning, and material needs planning driven by demand. The study of the current business panorama and its response to the changes established after the appearance of COVID-19 show results that converge in the implementation of digital supply networks with mechanisms such as nearshoring, control towers, scenario planning, risk management of the supply chain as well as its extension to a greater number of suppliers and the development of models of modifications in real demand and delimited in the short term. The global pandemic situation brought restrictive sanitary measures for trade and industrial production, these have forced companies to have a very fast pace, this process has been possible thanks to the technology that allows the digitization of the inventory control process, collaboration, receptivity, agility, optimization and total visibility.

Recipe4Health: Preliminary Analysis of an Integrative Approach to Address Social Isolation and Food Insecurity during COVID-19

Methods: This 16-week intervention conducted at community health centers combines integrative group medical visits with produce prescriptions. Participating patients are adults diagnosed with chronic conditions including diabetes, hypertension and depression. Virtual integrative group medical visits meet weekly in Spanish or English with health coach support between sessions. Participants also receive weekly doorstep delivery of fresh vegetables grown using regenerative agriculture. Ongoing mixed-methods data collection includes: 1) semi-structured interviews with program staff and patients, and 2) pre-and post-program patient surveys including the 8-Item UCLA Loneliness Scale and the 6-item USDA short form for household food insecurity. Preliminary quantitative analysis uses mixed-effects models to assess the effects of participation in the combined intervention (N=185). Qualitative analysis uses reflexive thematic analysis (N=35). Results: Qualitative interview data explored program implementation and stakeholders' experiences with Recipe4Health during COVID-19. Patients and staff reported that virtual group visits provided social connection and supported mental health. Weekly produce delivery increased food security and provided access to new and familiar foods. Preliminary quantitative analysis included 185 patients: 83% female;51% Latin, 27% Black;61% spoke English as primary language, 39% Spanish. Average loneliness scores decreased from 5.2 to 4.7 (p<.04), despite notable national inc1reases in isolation and loneliness during COVID-19. While food insecurity doubled nationwide, the proportion of study participants reporting food insecurity or marginal food security decreased from 79% to 54% (p<.01). Background: Food insecurity has been associated with social isolation;both have risen dramatically in the US during the COVID-19 pandemic. This project, Recipe4Health, is implementing and assessing the impact of integrative group medical visits and produce prescriptions for low-income adults with chronic conditions. Conclusion: Combining integrative group medical visits and produce prescriptions can improve key patient outcomes including loneliness and food security in a pandemic context.

Anosmia and ageusia as initial or unique symptoms after COVID-19 (Review article)

SARS-CoV-2 (CoV-2) is a coronavirus which is causing the actual COVID-19 pandemic. The disease caused by 2019 new corona-virus (2019-nCoV) was named coronavirus disease-19 (COVID-19) by the World Health Organization in February 2020. Primary non-specific reported symptoms of 2019-nCoV infection at the prodromal phase are malaise, fever, and dry cough. The most com-monly reported signs and symptoms are fever (98%), cough (76%), dyspnoea (55%), and myalgia or fatigue (44%). Nonetheless, recent reports suggest an association between COVID-19 and altered olfactory and taste functions, although smell seems to be more affected than taste. These associations of smell and taste dysfunctions and CoV-2 are consistent with case reports describing a patient with SARS with long term anosmia after recovery from respiratory distress, with the observation that olfactory function is com-monly altered after infection with endemic coronaviruses, and with data demonstrating that intentional experimental infection of humans with CoV-299 raises the thresholds at which odours can be detected. Post-viral anosmia and is one of the leading causes of loss of sense of smell in adults, accounting for up to 40% cases of anosmia. Viruses that give rise to the common cold are well known to cause post-infectious loss, and over 200 different viruses are known to cause upper respiratory tract infections. I con-cluded that since the existence of such a relationship is likely, it is highly recommended that those patients who experience complications such as smell and/or taste loss, even as unique symptoms, should be considered as potential SARS-CoV-2 virus carriers. © 2020, Media Sphera. All rights reserved.