Meet the CCSG-Trauma sub-group committee
Meet the team behind the CCSG-Trauma sub-group.
To contact any committee member, please email [email protected].
If you would like more information on volunteering for the committee, and any upcoming vacancies, please see the vacancies page.
Co-Chairs:
Denise Carrigan
Job title: Major Trauma and Practice Development Dietitian
Why did you become a volunteer for the CCSG Trauma-Sub Group? To collaborate with other Dietitians working in Trauma services.
Favourite aspect of Critical Care/Trauma Dietetics: Working with the patient and multi-disciplinary team to optimise their recovery and outcomes with nutrition as a key component of care.
Dream meal: Anything spicy.
Elisabeth Waterhouse
Job title: Major Trauma and Practice Development Dietitian
Why did you become a volunteer for the CCSG Trauma-Sub Group? A new opportunity within a new role and speciality to learn (my previous work was in Care of the older adult), network and develop service.
Favourite aspect of Critical Care/Trauma Dietetics: My work is predominantly ward based so I Iove the rehab aspect and helping people to recover and live life to the best of their abilities.
Dream meal: Sunday roast – with Yorkshire puddings (served properly – first!).
Development Officer:
Emily Lovegrove
Job title: Critical Care Dietitian
Why did you become a volunteer for the CCSG Trauma-Sub Group? To network with Major Trauma Dietitians, to gain and share knowledge by working with other experienced Dietitians.
Favourite aspect of Critical Care/Trauma Dietetics: Being able to follow a patients journey from admission in Intensive Care through to rehabilitation.
Dream Meal: Cheese board including baked camembert!
Secretary:
Wendy Cuthbert
Job title: Specialist Major Trauma Dietitian
Why did you become a volunteer for the CCSG Trauma-Sub Group? I moved into Major Trauma just before the pandemic and I found networking with the Trauma Sub Group invaluable during this period. I assisted with the development of the TBI handbook and I wanted the opportunity to continue to network and share knowledge and skills.
Favourite aspect of Critical Care/Trauma Dietetics: I cover ICU and ward patients, so I enjoy seeing patients improve after stepdown from the intensive care.
Dream Meal: Any meal with several dishes e.g. tapas or dim sum, followed by cheesecake!
Web-editor:
Hollie Burrow
Job title: Major Trauma Lead Dietitian
Why did you become a volunteer for the CCSG Trauma-Sub Group? To connect with other dietitians working in major trauma, share best practice, and contribute to resource development.
Favourite aspect of Critical Care/Trauma Dietetics: My role is ward-based, and I really value the strong focus on therapy rehabilitation to support patients in achieving their goals.
Dream meal: Greek Mezze or anything with dauphinoise potatoes.
Resource officer:
Niamh Chess
Job title: Highly specialised dietitian for Major Trauma
Why did you become a volunteer for the CCSG Trauma-Sub Group? I became a volunteer as I always wanted to give back to the BDA, and want to support and promote the role of dietitians in major trauma.
Favourite aspect of Critical Care/Trauma Dietetics: My favourite aspect of Major Trauma is how important MDT working is and getting to work so closely as part of the team, and how each day brings a different problem to solve. I really enjoy how varied the patients can be and being able to see progress from ICU all the way to recovery.
Dream meal: Big bowl of fresh spaghetti carbonara and of course a glass of wine.
Ordinary Member:
Emma Chalmers
Job title: Specialist Dietitian in Major Trauma
Why did you become a volunteer for the CCSG Trauma-Sub Group? I’m new to the trauma field and excited to learn more and gain experience. Volunteering in the Trauma subgroup seems like a great way to grow, contribute, and connect with others in this area.
Favourite aspect of Critical Care/Trauma Dietetics: My favourite aspect of trauma dietetics is witnessing a patient’s journey from the critical stages to recovery, and being part of their progress.
Dream meal: Charcuterie board with extra cheese!