Patients with COVID-19 are at high risk of malnutrition, and this can result in a longer length of hospital stay and increased mortality if the patient’s nutritional status is not optimised.

In this tutorial, we are joined by Charlotte Dowd, Dietician within Cardiff & Vale University Health Board, who outlines the importance of early identification of malnutrition in patients with COVID-19, different strategies for optimising nutritional support, and some of the barriers faced in optimising nutritional status.