Nutrition Support

Online Course

Nutrition Support for Critical Care

Online, start today!

Upskilling in nutrition knowledge for ICU has never been more relevant. Immerse yourself in the metabolism and biochemistry of critical illness and discover how the body reacts in a state of stress. Understand the impact of medications on nutrition intervention and be confident assessing and monitoring nutrition requirements.

This self-paced online course consists of 3 modules, each with a workbook, accompanying webinars and assessment. There is no live webinar component to this course.

Once registered, you will have ongoing access to the course material – complete it as quickly or slowly as you like!

Audience: Dietitians with limited knowledge or experience with critical care.

Register now: email

Online Course Information:

  • Outline the processes by which the body reacts to an insult (injury, inflammation or infection) and relate these processes to various aspects of critical illness.
  • Explain how metabolism is altered in critical illness and compare this to metabolism in health and in starvation.
  • Describe the way in which critical illness alters normal functioning of the body’s cardiovascular, nervous, renal, liver, respiratory and gastrointestinal systems.
  • Describe the ICU environment including the difference between an ICU vs. HDU patient, importance of ward rounds and the ABCD approach.
  • Describe the difference between sepsis and septic shock.
  • List common medications and infusions that may affect nutritional intervention in the ICU.
  • Describe the role of common ICU equipment and understand their effect on nutritional intervention in the ICU including implications.
  • Explain the different types, roles and reasons why IV fluids are used in the ICU.
  • Describe common nutrition screening tools that can be used in ICU including those used for high risk patients.
  • Describe the limitations of the use of weight surrogate markers to obtain a height estimate in critical care.
  • Describe markers of body composition that are not affected by fluid shifts.
  • List nutrition-related causes of high and/or low levels of at least common biochemical markers used in ICU.
  • Describe how ventilation affects ability to assess nutritional intake.
  • Discuss common markers of gastrointestinal function and renal replacement therapy.
  • Recommend when nutrition support should be commenced including nutrient supplementation, specialised enteral formula, enteral or parenteral nutrition would be recommended.
  • Recognise the maximum amounts of carbohydrate and fat that can safely be infused pareterally in critical care
  • Describe tools to enable you to monitor success of the nutrition intervention.


Standard registration

DA members           $350.00 $299.00 (25% discount to support members during COVID-19)

Non-members           $559.00

Register now: email

DA members must be logged in to register and to access the discount rate.

Dietitians NZ and Association for Dietetics in South Africa members are eligible to receive the DA members rates. Contact the Centre for Advanced Learning via to obtain the coupon code to complete the discounted registration.

Online Course

Critical Care Nutrition in Practice

Build on your existing knowledge of nutrition in critical care with practical case studies and discussion.


Contact the Centre for Advanced Learning via or 02 6189 1202.