Committee

Job role: Critical Care Dietitian

Years as a registered Dietitian: 12

Favourite aspect of Critical Care Dietetics: I love the constant learning and reviewing of the evidence. Critical care is an evolving area of medicine, nutrition and science and I love that. I became more interested in critical care nutrition for a couple of reasons. I enjoy the technical side, in particular metabolic changes, biochemical imbalance and how nutrition plays a role in those. I also really enjoy the MDT approach. Many people new to the specialism say to me, 'it's not for me, I like speaking with patients', however, I believe this not to be the case. In critical care I find I am communicating all the time; speaking very regularly with different MDT members, writing in patient diaries, completing anthropometric measurements, communicating with patients with sometimes alternative methods and then speaking with patients about recovery when they can; that always feels quite special considering what most go through. 

Why did you become a volunteer for the CCSG? I really wanted to give back to the CCSG in a way that I had benefited from it for so many years. It has been such a rewarding experience; not only are you influencing the future of the CCSG, but it is also great experience, you meet and get to know so many people (Dietitians or other professionals in critical care) and it is really good fun. I would definitely recommend this as a volunteer opportunity. 

Dream meal: I particularly love Persian and Indian food, so maybe some sort of dhal or spicy stew. With a glass of wine!

Job role: Clinical Lead and Specialist ICU Dietitian (Royal London Hospital, part of Barts Health NHS Trust)

Years as a registered Dietitian: 10

Favourite aspect of Critical Care Dietetics: Complex TPN patients.

Why did you become a volunteer for the CCSG? I decided to volunteer as it is a great opportunity to work with a very experienced team to support critical care dietitians UK wide, while sharing my experience and knowledge as a critical care dietitian.

Dream meal: Tapas – no food envy as you get to try everything!

Job role: Clinical Lead for Dietetics and Intensive Care (University Hospitals Birmingham NHS Foundation Trust)

Years as a registered Dietitian: Over 25 years

Favourite thing about Critical Care Dietetics: It is rich with research opportunities, and from patient/relative feedback I love seeing our long stay patients recover with our intervention and move closer to home when they are discharged from ICU.

Why did you become a volunteer for CCSG? I wanted to become more involved in ICU Dietetics and help lead an area with a group ICU Dietitians from diverse backgrounds!

Dream meal: I have Jamaican parents, so my dream meal is rice and peas with curry chicken, salad and my father's legendary pickled scotch pepper sauce and tamarind chutney

Job role: Principal Critical Care Dietitian and Acting Clinical and Operational Lead Dietitian (Guy’s and St Thomas’ NHS Foundation Trust).

Years as a registered Dietitian: 19

Favourite aspect of Critical Care Dietetics: There are a few things: the diverse nature and complexity of the patients that we see, the amazing team work and how valued we are and seeing the patients reach their goals when they leave ICU!

Why did you become a volunteer for the CCSG? As one of the ‘OG’ committee members, I wanted to share my passion with other critical care Dietitians and feel like I was making a difference to their development which in turn, helps patients.

Dream meal: Anything cooked on the BBQ by my Dad and eaten in the company of my family.

Job role: Clinical Lead Critical Care Dietitian (Royal Brompton and Harefield NHS Foundation Trust)

Favourite aspect of Critical Care Dietetics: It is a specialty that is constantly evolving, with so many opportunities for robust research and innovation. I hugely support that Dietitians are core members of the critical care MDT, and alongside other highly skilled clinicians can have an impact by contributing to the growing evidence-base for optimising quality of care and patient recovery. 

Why did you become a volunteer for the CCSG? To promote the value of Dietitians within critical care.

Dream meal: Greek souvlaki, of any kind.

Job role: Team Leader Dietitian (North Tees and Hartlepool NHS Foundation Trust)

Years as a registered Dietitian: 10 in UK plus 3 in Portugal

Favourite aspect of Critical Care Dietetics: The fact things can change very quickly.

Why did you become a volunteer for the CCSG? I am passionate about education and personal development.

Dream meal: Seafood platter

Job role: Specialist Dietitian for Critical Care and Team Lead (Northern General Hospital, Sheffield Teaching Hospitals NHS Foundation Trust)

Years as a registered Dietitian: 15 but I did take a year out to volunteer as a nutrition advisor in Nepal.

Favourite aspect of Critical Care Dietetics: I love the variety of patients we get in a general/major trauma ICU. My favourite bit is probably the long term patient work, working with the patient and the MDT towards their rehab goals and watching patients progress.

Why did you become a volunteer for the CCSG? Because I wanted to be able to give something back after learning so much from the work the committee did over the last few years.

Dream meal: Tricky... I love all food! After living in Nepal though, I really miss a simple Dal Bhat tarkari (lentils, rice, veg).

Job role: Critical Care Lead Dietitian (University Hospital of Wales, Cardiff and Vale University Health Board) 

Years as a registered Dietitian: 9

Favourite aspect of Critical Care Dietetics: My favourite aspects of working within Critical Care are how integrated and valued within the multi-disciplinary team Dietitians are. I find it especially rewarding working with the MDT to manage complex nutritional scenarios in order to provide our patients with the best care possible. I also love the fact that the critical care caseload is so varied – patients having different conditions, being at different stages of their critical care journey and requiring different routes of nutrition. Meaning you learn something new everyday and never get bored.

Why did you become a volunteer for the CCSG? I am passionate about supporting development and education within my local team. Therefore, the events officer role stood out to me as it gives me the opportunity to expand on this by shaping future study days, webinars and CPD events for all CCSG members across the UK. I was also keen to be able to help further promote the dietetic profession and learn from and bounce ideas off others working within critical care.

Dream meal: Being a big fan of the Off Menu podcast, this question has crossed my mind many times! After many hours of thinking, I have narrowed it down to anything cheesy that comes with a glass of wine! 

Job role: Critical Care and HPB Dietitian (North Tees and Hartlepool NHS Foundation Trust)

Years as a registered Dietitian: 7

Favourite aspect of Critical Care Dietetics: I love being able to help support patients in a time when they cannot help/support themselves, and helping to enable patients in recovery and rehabilitation is so rewarding.

Why did you become a volunteer for the CCSG? To help promote our role and profession. I think it’s important for people to see the community we are, the importance of our speciality and share in our knowledge and skills. 

Dream meal: Loaded nachos, pizza and cookie dough.

Job role: Highly Specialist ICU Dietitian (Royal United Hospital, Bath)

Favourite aspect of Critical Care Dietetics: The wide variety of patients I see and seeing them improve day by day - the sense of feeling being able to make a difference.

Why did you become a volunteer for the CCSG? I have benefitted from all the CCSG resources available from the website, study days, social media posts and Basecamp discussions. I wish to be able to give back and help more dietitians find access to resources and build confidence within their chosen speciality.

Dream meal: Dim Sum, there are endless choices! (Growing up, my family and I used to go for dim sum every Saturday, so it is very nostalgic!)

Job role: Specialist Critical Care Dietitian and Team Lead (Great Western Hospitals NHS Foundation Trust)

Years as a registered Dietitian: 11

Favourite aspect of Critical Care Dietetics: I enjoy problem solving, and providing optimum nutrition to such complex patients is exactly the kind of challenge I love! It’s also great to be such a valued MDT member and work so closely with other professionals.

Why did you become a volunteer for the CCSG? To help with the brilliant work the group does to support Dietitians in this speciality and promote our profession.

Dream meal: Seafood platter, macaroni cheese, hot chocolate fudge cake and ice cream.

Job role: Specialist Dietitian – Major Trauma (NHS Lothian)

Years as a registered Dietitian: 17

Favourite aspect of Critical Care Dietetics: I love the pace of critical care and variation in patients we see. There is always something new to learn, it definitely keeps you on your toes! I find it hugely rewarding to see patients who are very unwell recover and to be part of their journey. The body’s response to critical illness is fascinating and advocating for excellent nutrition within the wider MDT is very exciting! 

Why did you become a volunteer for the CCSG? Volunteering for CCSG is something I have always wanted to achieve, I have gained a lot from being a member and I wanted to be able to give back and use my knowledge and experience in critical care to contribute to resources, guidelines etc. The opportunity to work as a close team and use our collective voice to raise the profile of critical care dietitians is something I am very grateful for. 

Dream meal: Pad Thai and raspberry pavlova with extra cream.

Job role: Critical Care Dietitian (Barts NHS Trust, London)

Years as a registered Dietitian: 10

Favourite aspect of Critical Care Dietetics: I find it such a fascinating area to work in. I love the variety of patients you see and it's so rewarding to be involved in a patients journey to recovery.

Why did you become a volunteer for the CCSG? I have found being a member of the CCSG such a useful resource as a critical care Dietitian and wanted to give something back.

Dream meal: Roast lamb or anything freshly caught from the ocean - with a cheeky glass of wine on the side =)

Job role: Senior Specialist Critical Care Dietitian (North Manchester General Hospital, Manchester University Foundation Trust)

Years as a registered Dietitian: 8

Favourite aspect of Critical Care Dietetics: The complexity of patients and adapting nutrition support to meet their ever changing needs as well as the opportunity for effective multi-disciplinary working. 

Why did you become a volunteer for the CCSG? I decided I would like the additional challenge and opportunity to work with like-minded people who are passionate about critical care dietetics and promote the role of the critical care Dietitian.

Dream meal: Chicken caesar salad followed by tiramisu!

Job role: Dietitian (Sunderland Royal Hospital, Sunderland and South Tyneside NHS Foundation Trust)

Years as a registered Dietitian: Less than 1 year

Favourite aspect of Critical Care Dietetics: As a newly qualified dietitian I have little experience of critical care. However, from my experiences of critical care on placement and on the committee, I enjoy the complexities of the patients and the variety of interventions dietitians implement. I also like the MDT aspect and getting to know the patient case in lots of depth. 

Why did you become a volunteer for the CCSG? I originally started as the Student Member, because I am passionate about student voices being heard and hoped to improve the engagement of students within specialist groups and the BDA. As the future generation of Dietitians, I think we have a key role to play and new, fresh skill sets to offer. 

Dream meal: Tomato and garlic prawn linguine with a side of cheesy garlic bread and warm chocolate brownie with ice cream.

Job role: Second year BSc Dietetics student (University of Plymouth) 

Favourite aspect of Critical Care Dietetics: I have limited knowledge in the field of critical care, but from what I’ve seen on placement so far, I particularly loved the variety of patients and the rapidly evolving research and evidence.  

Why did you become a volunteer for the CCSG? My reasons for becoming a student volunteer for the CCSG are twofold. Firstly, I wish to promote the wealth of resources and events that the CCSG have to offer – be it webinars, study days, or crib sheets. These resources can be used to supplement classroom learning and come in handy for placements too! In addition, I wish to represent the views and perspectives of fellow students, so that the committee can keep supporting students, offering insights into the specialism, and preparing them for their future careers in dietetics. Secondly, volunteering is a fantastic opportunity for refining my teamwork and communication skills and broadening my professional network.

Dream meal: My dream meal changes all the time, but currently, I’d choose spring rolls with peanut sauce, a comforting bowl of pho, sticky toffee pudding with vanilla ice cream, and sparkling water.