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Treatment of COVID-19. Presented by Dr Suzie Ferrie, PhD, AdvAPD

A fascinating presentation on the management of patients with COVID-19 at the Royal Prince Alfred Hospital Sydney

The presentation covers:

A background to COVID 19

  • How it acts to cause respiratory failure
  • High risk populations
  • Medical management

Case study:

A 64yr old woman (PHx obesity, type 2 diabetes and lupus, otherwise well) was enjoying a cruise ship holiday when she experienced a cough and myalgia. After developing a fever, she tested COVID positive. On disembarking she was transferred to isolation and then admitted to COVID ICU after desaturating.

Suzie uses her case study to explain:

  • Indications for ventilation
  • Nutritional assessment
  • Estimated nutritional requirements and enteral feed regimen
  • Electrolyte shifts as acidosis resolves
  • D Dimer and C Reactive Protein scores
  • Management of diarrhoea and fluid balance
  • Use of the prone position to improve oxygenation
  • Issues with oral diet after 15 days of ventilation

Suzie reviews the currently available nutrition guidelines for COVID-19:

Dr Suzie Ferrie is a critical care dietitian in the Intensive Care Unit at Sydney’s Royal Prince Alfred Hospital. She has worked in intensive care since 2001, where, along with her clinical load, she continues to research and publish on nutritional assessment and monitoring in ICU. Suzie’s work has played a significant role in advocating for ICU nutrition and establishing the importance of the work of dietitians in ICU.The RPAH 40-bed COVID ICU opened in March 2020 and Suzie has been overseeing the nutritional management of these patients. She is also a clinical affiliate lecturer at the University of Sydney and convenor of the Dietitians’ Association of Australia nutrition support interest group. Author of over 30 peer-reviewed journal papers and a number of book chapters and consumer nutrition articles.

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