This online resource, a part of e-Learning for Healthcare, provides advice for dietitians and other healthcare professionals who may have had to support critical care during the pandemic.
BDA Critical Care Specialist Group COVID-19 Best Practice Guidance: Feeding Patients on Critical Care Units in the Prone Position (awake and sedated).
Second Edition of best practice guidance developed by the BDA Critical Care Group for feeding patients while in the prone position both awake and sedated.
It is common to find it difficult to eat after critical illness and maintain a healthy weight. This information sheet tells you about the nutrition to have at home and how to help with common problems you may have with eating.
It is common to find it difficult to eat after critical illness and to maintain a healthy weight. This information sheet tells you more about these problems and tips to help you.
It is common to find it difficult to eat after critical illness and to maintain a healthy weight. This information tells you about the nutrition to have in hospital and how to help with common problems you may have with eating.
Nutritional considerations when using acute peritoneal dialysis for the treatment of acute kidney injury
Guidance from the BDA Renal Specialst Group and Critical Care Specialist Group providing practical considerations for the nutritional management of patients requiring acute PD for the management of AKI, particularly focusing on the associated energy gains in this patient group (including the treatment of COVID-19 patients)
In response to the COVID-19 / Coronavirus pandemic we have released sections of the manual for you to download.
Copies of the Nutrition in Critical Care elements of the PENG Pocket Guided made available to download for all BDA members.
Critical Care Specialist Group Guidance on management of nutrition and dietetic services during the COVID-19 pandemic
The COVID-19 pandemic has led to unprecedented expansion of and challenge to our critical care services. Undoubtedly, this will require significant planning and re-structuring of dietetic services to ensure that we are able to provide a safe and effective service during this time. This document has been developed by members from the Critical Care Dietitians Specialist Group (CCSG) of the British Dietetic Association taking into account current recommendations for planning and local experiences to date.