The aim of this analysis was to determine the characteristics of COVID19 patients assessed by critical care dietitians during the COVID19 pandemic. Methods: Nutrition parameters were collected for all patients admitted to the intensive care unit (ICU) with COVID19 and a length of stay (LOS) >48hrs. Data was compared from March-June 2020 (T1) to January-April 2021 (T2). Results: 64 patients in T1 and 77 patients in T2 were assessed by a critical care dietitian and 100% required nutrition support. Mean age in T1 was 60.6yrs (66% male) compared to 63.1yrs in T2 (62% male). Mean BMI was 29.6kg/m 2 in T1 and 30.2kg/m 2 in T2.72% of patients required mechanical ventilation in T1 and 78% in T2 with the remainder on non-invasive ventilation (NIV). During T1 78% transferred to ward level care with 48% in T2. The average ICU LOS of 16 days in T1 and 22 days* in T2 (*2 patients remain in ICU at time of data analysis). Of those that transferred to the ward 100% required on going dietetic input at both time periods. In T1 41% were discharged on enteral nutrition (EN) and 50% discharged on EN in T2. Type of nutrition support during ICU stay is described in the table below.