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How to feed kids in ICU. Presented by Bridget Little, Paediatric Dietitian, NZ

Bridget describes working in paediatric critical care as a form of organised chaos. The patients can vary from young babies to large adolescents, their medical conditions are often unstable and can involve multiple body systems or organs. The nutritional requirements of paediatric clients are inherently different to those of adults and can change daily, depending on the phase of their illness.

Bridget refers to the 2017 Guidelines for the Provision and Assessment of Nutrition Support Therapy in the Pediatric Critically Ill Patient as an invaluable resource for dietitians working in PICU.

Her presentation also provides examples of how she applies the guidelines in practice in calculating energy, protein and fluid needs.

Bridget Little is a senior dietitian working in the Paediatric Intensive Care Unit at Starship Child Health, Auckland, New Zealand.  Her areas of speciality include paediatric critical care and intravenous nutrition. Bridget began working as a dietitian in 2001. She has had a diverse clinical career, which includes work in the rural New Zealand community and dietetic management roles, but her passion lies in the field of paediatric critical care. This is an area Bridget finds both challenging and rewarding.  She enjoys the diversity and complexity of managing patient care, whilst working as part of a dynamic team focussed on best outcomes for patients and their families. 

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