Committee

Job role: Critical Care Dietitian

Years as a registered Dietitian: 13

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

Years as a registered Dietitian: 12

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

Years as a registered Dietitian: 11

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: Specialist Dietitian – Critical Care (Royal Free London NHS Foundation Trust)

Favourite aspect of Critical Care Dietetics: The variety and complexity of patients that we see and how collaborative the MDT working environment is. The evidence base is constantly evolving, and it is exciting being part of such a dynamic speciality.     

Why did you become a volunteer for the CCSG? To have the opportunity to work alongside dedicated dietitians to promote our profession and foster a network of colleagues passionate about critical care.

Dream meal: A vegetarian feast prepared by Yottam Ottolenghi - eaten outdoors by the sea and surrounded by friends, family, love and laughter.

Job role: Clinical Lead Dietitian - Critical Care (Royal Derby Hospital)

Years as a registered Dietitian: 5

Favourite aspect of Critical Care Dietetics: I really enjoy the variety of clinical conditions we see, and the complexity of the dietetic input required. I also love that there is so much research being done in our specialty.

Why did you become a volunteer for the CCSG? Volunteering for the specialist group is an excellent way to meet dietitians from other hospitals as well as being more involved with the BDA.

Dream meal: Anything East Asian (as long as it's vegetarian!)

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

Years as a registered Dietitian: 16 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: 10

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: 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: Critical Care Specialist Dietitian / Acute Team Lead (East Lancashire Hospitals NHS Trust / Royal Blackburn Hospital)

Years as a registered Dietitian: 15

Favourite aspect of Critical Care Dietetics: I love the variety of patients that you see and being part of an amazing team, who really value dietetic input. It is so rewarding seeing patients step down to the ward, knowing our input helped towards their recovery. 

Why did you become a volunteer for the CCSG? I have benefited from many years of amazing work that the committee has undertaken and I feel that I am now in a good position to give something back.

Dream meal: I would either go for tapas that must include Garbanzos Con Espinacas (chickpeas, spinach and egg with garlic and cumin) or a decent Neapolitan pizza followed by tiramisu.

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

Years as a registered Dietitian: 11

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: Critical Care Dietitian (St Mary’s Hospital, Imperial College Healthcare NHS Trust)

Years as a registered Dietitian: 10 - time flies when you’re having fun!

Favourite aspect of Critical Care Dietetics: Problem solving and numbers! Both clinically and within research.

Why did you become a volunteer for the CCSG? To share my passion for research. The CCSG already has brilliant research opportunities for group members and I really look forward to continuing to encourage members to take part in research and showcase the amazing work we do!

Dream meal: Sharing Mezze with all of the trimmings!

Job role: Lead Adult Dietitian (University Hospital Southampton NHS Trust)

Years as a registered Dietitian: 23

Favourite aspect of Critical Care Dietetics: The variety of patients, no day is the same!

Why did you become a volunteer for the CCSG? I recently completed an NIHR Pre-Doctoral Clinical Academic Fellowship and currently work one day a week in an ICU dietetics research role so this is a great way of combining the knowledge I’ve learnt with a committee role and helping other ICU dietitians to get involved in research.

Dream meal: Lasagne

Job role: Senior Specialist Critical Care Dietitian (Manchester Royal Infirmary, Manchester University NHS FT)

Years as a registered Dietitian: 8 years

Favourite aspect of Critical Care Dietetics: Problem solving – no patient is the same and they all have their challenges.

Why did you become a volunteer for the CCSG? For a new challenge and to learn some new skills. It’s something I have always wanted to do and this felt like the right time and right role for me.

Dream meal: Ramen – preferably in a bowl as big as my head!

Job role: Nutrition Education Lead (Leeds Teaching Hospitals NHS Trust)

Years as a registered Dietitian: 19

Favourite aspect of Critical Care Dietetics: Every day is a school day!

Why did you become a volunteer for the CCSG? I love learning and sharing knowledge. I also know that volunteering is very rewarding, and for us to grow and change as a profession the BDA needs volunteers to drive forward its ambitions.

Dream meal: Spaghetti, garlic and chilli with a side of broccoli

Job role: Acting Principal Dietitian (The Walton Centre Hospital Liverpool)

Years as a registered Dietitian: 7 years

Favourite aspect of Critical Care Dietetics: You get to work so closely with the MDT and no day is ever the same for a critical care dietitian, there's always something new to learn and that's what I enjoy the most.

Why did you become a volunteer for the CCSG? Since becoming a Critical Care Dietitian I have learned so much through the CCSG study days, basecamp and resources. Over the years I have seen how much the committee and group has grown which is amazing. I volunteered to expand my knowledge and skills further, and also hope I can support both new and established members of the group.

Dream meal: My Auntie's Christmas Dinner with all the trimmings followed by a banoffee pie.

Job role: Critical Care Dietitian and Student Training Lead (Nottingham University Hospitals NHS Trust – City Hospital Campus)

Years as a registered Dietitian: Over 20 years

Favourite aspect of Critical Care Dietetics: Team working and discussions

Why did you become a volunteer for the CCSG? I was keen to take on the lead for the Introduction to critical care course, I have been involved with the working group from the start.

Dream meal: A Thai banquet

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

Years as a registered Dietitian: 9

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

Years as a registered Dietitian: 20

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: Student dietitian (University of East Anglia)

Favourite aspect of Critical Care Dietetics: Calculating NG and PN regimens excites me 

Why did you become a volunteer for the CCSG? I want to get access to the most up-to-date resources and training in critical care management, network with critical care specialists, and most importantly, represent the views and perspectives of all BDA graduate members, ensuring their voices are heard during committee meetings. 

Dream meal: Kitsune udon 

Job role: Third 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.