• Beth Taylor, Anne Renfro, and Lisa Mehringer.
• Surgical/Trauma Intensive Care Unit, Barnes-Jewish Hospital, St Louis, Missouri 63110, USA. bet1217@bjc.org
• Curr Opin Clin Nutr Metab Care. 2005 Mar 1;8(2):211-6.

Purpose Of ReviewThe role of the intensive care unit registered dietitian has evolved over the past few years to become a vital component of the intensivist-led multidisciplinary intensive care unit team. The purpose of this review is to define the level of clinical practice and skill set of the intensive care unit dietitian, which defines them as a clinician, educator and researcher worthy to practice alongside their colleagues on the intensive care unit team.Recent FindingsAn intensive care unit registered dietitian must be a dedicated professional with advanced training in critical care nutrition, the ability to read critically and evaluate new literature, a willingness to think 'outside the box', the fortitude to be an active participant in the intensive care unit team, the aptitude to educate colleagues and students from all disciplines, and the desire to participate in clinical research. Intensive care unit registered dietitians have published research concerning the nutritional assessment of the critically ill patient, the route of nutritional support, nutritional access, fluid and electrolyte issues, speciality enteral products, and optimal blood glucose control. They continue to attain skills and knowledge to extend their scope of practice and improve the quality of care in the intensive care unit. Recent guidelines adapted to the nutritional care of critically ill patients have been published for guidance.SummaryThe scope of practice of intensive care dietitians defines them as clinicians, educators and researchers. Their skill set is a unique and vital component of the intensivist-led multidisciplinary intensive care unit team.

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