A new Allied Health Professions (AHP) Critical Care Capability Framework, which shines a light on dietetic-specific clinical capabilities and provides structured career development guidance, is now available for members to use.
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.
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.
Guidance from the BDA Kidney Dietitian Specialist Group and Critical Care Specialist Group providing practical considerations for the nutritional management of patients requiring acute PD for the management of acute kidney injury.
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.
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.
