COVID-19: Dietitians Q&A
Season 1, Jun 11, 2020, 01:44 PM
The Beat podcast is designed for healthcare professionals only and is brought to you by Nutricia.
The basics of nutritional support in ICU has not changed during COVID-19, but the volume of patients has. As a result, critical care dietitians from the NHS have had to mobilise during the pandemic, and their response has been characterised by collaboration, innovation and adaptability. In this one-off special episode of The Beat podcast, host Danni Bear, Principal Critical Care Dietitian & NIHR Clinical Doctoral Fellow at Guy’s and St Thomas’ NHS Foundation Trust, is joined by her colleague Liesl Wandrag, Principal Critical Care Dietitian at Guy’s, and Critical Care Dietitian, Judith Merriweather from NHS Lothian, to discuss how COVID-19 has affected the nutritional management of patients in the ICU and their ongoing care after they are discharged.
The basics of nutritional support in ICU has not changed during COVID-19, but the volume of patients has. As a result, critical care dietitians from the NHS have had to mobilise during the pandemic, and their response has been characterised by collaboration, innovation and adaptability. In this one-off special episode of The Beat podcast, host Danni Bear, Principal Critical Care Dietitian & NIHR Clinical Doctoral Fellow at Guy’s and St Thomas’ NHS Foundation Trust, is joined by her colleague Liesl Wandrag, Principal Critical Care Dietitian at Guy’s, and Critical Care Dietitian, Judith Merriweather from NHS Lothian, to discuss how COVID-19 has affected the nutritional management of patients in the ICU and their ongoing care after they are discharged.
Following on from two webinars that were hosted by Nutricia during the height of the pandemic, which covered nutritional support in ICU and afterwards, a range of questions were asked by the audience; from enteral nutrition to monitoring, guidance and resources available. This episode aims to answer some of those questions.