The Nutrition and COVID-19 recovery knowledge hub is hosted by the University of Plymouth and supported by the British Dietetic Association.
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.
A suite of information developed by the Royal College of Physicians Advisory Group on Nutrition, Health and Weight to support adults living with obesity during the COVID-19 pandemic.
A statement calling for dietitians not to be redeployed from critical roles supporting vulnerable patients during the COVID-19 pandemic
The European Federation of the Associations of Dietitians (EFAD) have published the first issue of their journal, Kompass Nutrition & Dietetics.
Read the latest NICE COVID-19 rapid guideline, focused on Vitamin D.
BDA Critical Care Specialist Group COVID-19 Best Practice Guidance: Feeding Patients on Critical Care Units in the Prone Position (awake and sedated).
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.
The Department of Health and Social Care (DHSC), NHS England and NHS Improvement (NHSEI) and the British Specialist Nutrition Association (BSNA) have worked with suppliers to put in place dedicated resilience arrangements to support continuity of supply.
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.
It is common to find it difficult to eat after critical illness and maintain a healthy weight. This information sheet tells you about the nutrition to have at home and how to help with common problems you may have with eating.
It is common to find it difficult to eat after critical illness and to maintain a healthy weight. This information sheet tells you more about these problems and tips to help you.
Policy makers, healthcare leaders and dietetic leaders need to take action to ensure that everyone leaving hospital after suffering COVID-19, has access to suitable nutrition, with expert guidance from a dietitian
Resources from the Malnutrtion Pathway team, including advice on eating well during and after COVID-19.
NHS England have produced a standard operating procedure for Community health services which clarifies the expected approach of community health services to the management of patients, in the community during the COVID-19 pandemic.
A more detailed explanation of the BDA's position regarding PPE and COVID-19, building on our previous statements included within our Advice to Dietitians FAQ.
Food Allergy Specialist Group Diet Sheets
For people who have had bariatric procedures which affect vitamin B12 absorption.
Renal Nutrition Group guidance on management of renal nutrition and dietetic services during the COVID-19 pandemic
Guidance from the BDA Renal Nutrition Group, designed to maximise the safety of patients accessing renal services and renal dietetic staff.
Useful best practice insights gathered from various paediatric dietetic departments, collated by BDA Paediatric Specialist Group
In response to the COVID-19 / Coronavirus pandemic we have released sections of the manual for you to download.
A variety of free resources to support you in developing competency and understanding around enteral feeding.
Copies of the Nutrition in Critical Care elements of the PENG Pocket Guided made available to download for all BDA members.
A list of contact details for medical nutrition companies if dietitians need to contact them.
Practical advice for dietitians and support workers on how to implement remote consultations rapidly and efficiently.
Critical Care Specialist Group Guidance on management of nutrition and dietetic services during the COVID-19 pandemic
The COVID-19 pandemic has led to unprecedented expansion of and challenge to our critical care services. Undoubtedly, this will require significant planning and re-structuring of dietetic services to ensure that we are able to provide a safe and effective service during this time. This document has been developed by members from the Critical Care Dietitians Specialist Group (CCSG) of the British Dietetic Association taking into account current recommendations for planning and local experiences to date.