Please note: there may be some adjustments to the teaching arrangements published in the course catalogue for 2020-21. Given current circumstances related to the Covid-19 pandemic it is anticipated that some usual arrangements for teaching on campus will be modified to ensure the safety and wellbeing of students and staff on campus; further adjustments may also be necessary, or beneficial, during the course of the academic year as national requirements relating to management of the pandemic are revised.

Nutrition in Critical Care MED5568

  • Academic Session: 2022-23
  • School: School of Medicine Dentistry and Nursing
  • Credits: 10
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Semester 2
  • Available to Visiting Students: Yes
  • Available to Erasmus Students: No
  • Taught Wholly by Distance Learning: Yes

Short Description

This course will cover the topic of human nutrition in Critical Care exploring the published literature evidencing the importance of nutrition and its contribution to the aetiology and progression of disease. The course will introduce the evidence for the use of optimum nutrition plans in a Critical Care environment and their influence on patient outcomes.


A variety of teaching methods will be scheduled throughout semester 2.

Requirements of Entry


Excluded Courses





1. 1000 word written assignment (70%)


2. Presentation (30%)

Course Aims

The course aims to equip students with an in depth evidence based knowledge of the impact of optimising nutrition improving the outcome for critically ill patients. In addition the course will enable students to apply state of the art knowledge around nutrition to their own clinical practice.

Intended Learning Outcomes of Course

By the end of this course, students will be able to:


1. Critically evaluate and discuss the impact of nutrition on disease and patient outcomes in Critical Care

2. Formulate patient management plans which optimise nutrition

3. Critically analyse and compare the published evidence around the various methods of providing nutrition to critically ill patients

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.