Find out what it's like being a volunteer in the Critical Care Group (CCSG) with this blog post from Lucy Walton, who is currently a student member of the CCSG.
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 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.
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.
Lucy Morgan and Ella Terblanche explain their involvement in writing the Intensive Care Society AHP Critical Care Professional Development Framework and how this led to developing the supplementary dietetic pillar.
Many people may not realise the vital role that dietitians are playing to treat people who are acutely sick with COVID-19, so we asked our Critical Care Specialist Group to explain more.
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.
The Critical Care Specialist Group of the BDA have today published new guidance on management of nutrition and dietetic services during the COVID-19 pandemic.
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.