The pandemic of coronavirus disease-2019 (COVID-19) has taken the world unaware. Spread of the novel coronavirus, severe acute respiratory syndrome–coronavirus-2 (SARS–CoV-2), has reached a pandemic status. Elderly and people with comorbidities (obesity, type 2 diabetes) are hit the hardest with this respiratory disease. Optimum nutritional status is one of the important forms of defense against the process of existence of new viral pathogens. Nutritional malnutrition (imbalanced intake of macronutrients as well as micronutrients) is rampant, both in developing and the developed world; therefore, it is important to check the nutritional status of the patients for studying the cause of the viral disease. Overall immunity is suppressed in case of micronutrient deficiency since it affects cell-mediated and adaptive immune response leading to irregulating of immune response. Nutrition knowledge and research has widened the horizons of prevention and cure of dreaded virus threats, such as COVID-19. It identifies further progress in basic and clinical research for incorporating the type of foods which can make our immune system strong enough to resist the infections. Enhancement of public health is of utmost concern and this has to be from natural things rather than artificially incorporated.